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On 26 August, the Cotswolds gets a new kind of pub. EMBER at The Chandlers Arms, in the village of Epwell, brings together Southern American live-fire cooking, craft beer and a relaxed, no-nonsense approach to hospitality. The new venture is a collaboration between EMBER co-founder Matty Cartwright and The Chandlers Arms’ Harry Flockhart, combining their experience in hospitality with inspiration gathered on travels through America, the Eastern Mediterranean and East Asia. Matty’s time in the Carolinas and Texas immersed him in low-and-slow barbecue and live-fire cooking, while Harry developed his appreciation for classical technique working alongside his father in France. The result is a menu that brings those influences together over fire, using seasonal British produce wherever possible sourced from farms within 10 miles of the pub. Expect a rotating selection of small and large plates designed for sharing, including Smoked Apple Cobbler Pork Belly, Smoked Beef Cheek Massaman, Potato Pavé with Whipped Pimento Cheese and the signature Ember Burger. Each dish draws on a story or memory from the founders’ travels. The drinks list follows the same globetrotting approach, with craft beers from independent breweries around the world alongside house cask ales brewed in the team’s small Warwickshire brewery. A house pale ale and best bitter will be made using surplus bread in the malt bill, helping cut food waste in the process. Cocktails will centre on spirits from Cotswolds Distillery, with serves including a Grapefruit Gimlet and Brown Butter Old Fashioned, while the wine and spirits list travels from Ugandan rum to Jordanian wine. Inside, EMBER at The Chandlers Arms is far from the archetypal country pub. Think deep teal walls, low lighting, reclaimed furniture, vintage Chesterfield benches and velvet sofas, alongside pieces from Matty’s art collection, a Jimi Hendrix bust and a giant Tweety Pie head presiding over the room. The result is a Cotswolds pub with a distinctly international outlook: big flavours, good beer, British produce and plenty to talk about. www.embertaproom.com 
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THE PIG has announced plans to open its tenth hotel in late summer 2027, bringing its well-established restaurant-with-rooms concept to the Warwickshire countryside for the first time. Known as THE PIG-on the farm, the new hotel will occupy a sensitively restored Grade II* listed farmhouse and collection of historic farm buildings on the Walton Estate, just five miles from Stratford-upon-Avon and in easy reach of the North Cotswolds. It'll also become the largest property in THE PIG portfolio to date. Approached via a long tree-lined drive, THE PIG-on the farm occupies 53 acres of pasture and farmland. The landscape is steeped in history, encompassing the earthworks of a deserted medieval village dating back to the 13th century, alongside archaeological features believed to include a Neolithic enclosure with Iron Age remains. Original brickwork, timber beams and centuries-old farm buildings provide the backdrop for THE PIG's largest restaurant to date, complete with the biggest terrace in the collection. As with every THE PIG, food will sit firmly at the centre of the experience. The kitchen garden will greet guests on arrival, supplying produce for the hotel's signature 25-mile menu alongside ingredients sourced from local farmers and producers. Housed inside a restored barn, the restaurant will be the largest in the collection, complete with what promises to be its biggest outdoor terrace too. There will be 35 individually designed bedrooms spread across the farmhouse and surrounding buildings, together with the familiar PIG bar and a pair of Shepherd's Hut treatment rooms overlooking wildflower meadows. Sustainability remains a key part of the project, with extensive on-site food production including fruit and vegetable gardens, polytunnels, a mushroom house and smokery, alongside electric vehicle charging and wider environmental improvements across the estate. Although THE PIG quietly acquired a property on the estate back in 2022, work only began earlier this year after securing extensive planning and heritage approvals. Construction is now well underway, with the first guests expected to check in towards the end of summer 2027. www.thepighotel.com/on-the-farm  The Painswick has quietly become one of the Cotswolds' most dependable spots for stylish stays and seriously good food. Now its restaurant, SAUCE, begins a new chapter with Kian Puerta-Terron taking the reins as Head Chef. Having spent the past 18 months in the kitchen at The Painswick, Kian steps into the role after honing his craft in some of the South West's most respected restaurants, including Cheltenham's Lumière, Michelin-standard kitchens in Cornwall and Bristol favourite Bravas. His cooking is rooted in classical French technique but isn't afraid to borrow from elsewhere. Seasonal British produce sits at the heart of every menu, complemented by subtle Spanish influences from his family heritage and the precision and depth of Japanese cuisine. The result is cooking that feels polished without becoming fussy. Expect dishes such as steamed halibut with fig leaf beurre blanc, roasted pork with calamansi, crispy pork jowl and braised pork croquette, alongside The Painswick's deservedly popular Beef Wellington. Local sourcing remains central to the kitchen, with trusted suppliers such as Walter Rose & Son providing ethically reared meat, while the menu evolves naturally with the changing seasons. For those who appreciate refined cooking without the ceremony, SAUCE continues to offer one of the most compelling dining experiences in the Cotswolds. thepainswick.co.uk 
The best way to explore the Cotswolds is through its restaurants. Not always the obvious choices, nor the places with the biggest Instagram following. These are the places locals quietly recommend when someone asks where they should eat. So we've mapped out the ultimate summer food journey. From exceptional breakfasts and seafood lunches to wood-fired cooking and unforgettable dinners, this is our 72-hour guide to eating well across the Cotswolds this summer. Day OneBreakfast: The Hive, Stow-on-the-Wold Breakfast is often treated as little more than a warm-up act for lunch. The Hive makes a convincing argument that it deserves rather more respect than that. Located in the heart of Stow on the Wold, it has become one of the most dependable breakfast spots in the North Cotswolds. The poached eggs and avocado on sourdough with chilli jam is the smart order. The chilli jam adds just enough heat to stop the dish becoming another forgettable avocado-on-toast cliché. However, we would never put you off the Full English. It's generous without becoming ridiculous and manages to feel indulgent without ruining the rest of the day's eating. www.eatcotswolds.co.uk/the-hive Also worth considering: The Straw Kitchen, Whichford Pottery Part café, part destination in its own right, The Straw Kitchen feels like one of those recommendations that locals are slightly reluctant to share. Excellent coffee, naturally served in a Whichford Pottery mug made at the bottom of the garden, good eggs and bacon and a setting that encourages lingering far longer than intended. www.whichfordpottery.com/visit/straw-kitchen Lynwood & Co, Moreton-in-Marsh A place that makes some of the best sourdough in the Cotswolds is naturally going to find excellent uses for it. The scrambled eggs on toast and breakfast sarnies are both superb. www.lynwoodandco.com Broadway Deli, Broadway A firm favourite of ours. The nduja scrambled eggs are excellent, the baked eggs deserve attention and the deli itself provides plenty of temptation for later in the day. broadwaydeli.co.uk Lunch: Zonda at The Halfway, Kineton A few months ago, nobody was driving to Kineton specifically for pizza. The pub's transformation from a Michelin recommended classic dining pub into a pizza-led dining destination has been one of Cotswold food stories of 2026. Most importantly, it works because the food is genuinely excellent. Start with the rare breed pork belly bites, courgette fritti and an order of cheesy garlic bread because self-restraint is entirely overrated on a food tour, before ordering the a pizza. Our choice would be the Nduja & hot honey ‘Diablo’, but they are all incredibly good. The whole operation feels refreshingly free of pretension. Nobody is trying to reinvent dining. They're simply serving food people want to eat. And judging by how busy it has been since opening, they're getting it exactly right. www.thehalfwayatkineton.com Also worth considering: Smiths of Bourton Some burgers are designed for Instagram, the Béarnaise Bad Boy is designed for eating. Juicy, unapologetically indulgent and exactly the sort of lunch that reminds you why burgers remain popular despite endless attempts to improve them. www.smithsofbourton.com Dinner: The Old Butchers, Stow-on-the-Wold Ask enough local chefs and serious food lovers where they eat on their day off and The Old Butchers appears more than most. For years, The Old Butchers has quietly maintained its reputation as one of the most consistently impressive restaurants in the North Cotswolds. Seafood, steak and good wine remain a particular strength, yet what makes The Old Butchers so good is its confidence. There is no sense of a restaurant trying to prove itself. It simply knows exactly what it is and exactly what it does well. www.theoldbutchers.com Also worth considering: Moda, Broadway Recently included in the Michelin Guide, Moda combines ambitious modern cooking with the sort of precision and confidence that marks out serious fine dining. Led by Head Chef James Wilson, formerly of The Newt in Somerset, it's a restaurant quietly building a serious reputation. www.houseofgeorge.uk Pit Kitchen Summer and cooking over fire feel like natural companions. Pit Kitchen has built its following around exactly that idea. Expect exceptional flatbreads, smoke, flame and food designed to be shared. Relaxed, informal and packed with flavour, it's one of the most enjoyable summer dining experiences within the North Cotswolds. www.pitkitchen.co.uk 
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One of London’s most well-regarded neighbourhood restaurants is bringing its relaxed approach to Italian cooking to the Cotswolds this summer, with the launch of a new seasonal pop-up at The Old Coal Yard in Gagingwell, near Chipping Norton.
Opening on Thursday 4th June, Canteen will take up residence for the summer, serving a menu built around fresh pasta, pizza and ingredient-led dishes that will change weekly. The concept is simple: excellent produce, generous cooking and a laid-back setting designed for long lunches, leisurely dinners and everything in between.
The kitchen will be led by Executive Chef Jessica Filbey and Head Chef Lorenzo Nigro, whose opening menu offers a flavour of what guests can expect. Early highlights include Carne Cruda with broad beans and Pecorino Sardo, Crab, Fennel & Chilli Risotto, Mortadella, Ricotta & Lemon Pizza, and Chicken with Sage & Milk. Desserts will include Chocolate Mousse and Apricot Frangipane Tart.
Alongside the food, Canteen’s drinks programme will showcase regional Italian wines from Piedmont, Tuscany and Sicily, complemented by a selection of cocktails, digestifs and Italian beers.
The setting has been designed with summer dining in mind. An outdoor bar and fire pit will sit alongside Gozney ovens serving pizzas throughout the day, creating a relaxed atmosphere that extends beyond traditional lunch and dinner service.
Dinner will be served from Thursday to Sunday, with lunches available at weekends. Friday evenings will feature live music, while Saturdays will include games and activities for children, making the pop-up an appealing option for families as well as those looking for a more leisurely evening out.
Reservations are now open, with walk-ins also welcome throughout the season.
Canteen at The Old Coal Yard, Chipping Norton, OX7 4EF.
www.canteen310.com/cotswolds
Opening on Thursday 4th June, Canteen will take up residence for the summer, serving a menu built around fresh pasta, pizza and ingredient-led dishes that will change weekly. The concept is simple: excellent produce, generous cooking and a laid-back setting designed for long lunches, leisurely dinners and everything in between.
The kitchen will be led by Executive Chef Jessica Filbey and Head Chef Lorenzo Nigro, whose opening menu offers a flavour of what guests can expect. Early highlights include Carne Cruda with broad beans and Pecorino Sardo, Crab, Fennel & Chilli Risotto, Mortadella, Ricotta & Lemon Pizza, and Chicken with Sage & Milk. Desserts will include Chocolate Mousse and Apricot Frangipane Tart.
Alongside the food, Canteen’s drinks programme will showcase regional Italian wines from Piedmont, Tuscany and Sicily, complemented by a selection of cocktails, digestifs and Italian beers.
The setting has been designed with summer dining in mind. An outdoor bar and fire pit will sit alongside Gozney ovens serving pizzas throughout the day, creating a relaxed atmosphere that extends beyond traditional lunch and dinner service.
Dinner will be served from Thursday to Sunday, with lunches available at weekends. Friday evenings will feature live music, while Saturdays will include games and activities for children, making the pop-up an appealing option for families as well as those looking for a more leisurely evening out.
Reservations are now open, with walk-ins also welcome throughout the season.
Canteen at The Old Coal Yard, Chipping Norton, OX7 4EF.
www.canteen310.com/cotswolds
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Early June will see the arrival of Zonda at The Halfway at Kineton, marking a quietly significant moment for one of the north Cotswolds’ most respected food-led pubs. It is, in essence, a pairing that feels both natural and long considered: a much-admired pizza concept finding a permanent home within a pub that has already established itself as a destination in its own right.
Zonda, created by Cam Kelly, has built its reputation in unusually organic fashion. What began, modestly enough, in a gazebo at Stow-on-the-Wold Rugby Club has developed into a word-of-mouth success story across the Cotswolds. Over the past two years, Cam has refined the offering in the kitchen at The King’s Arms in Chipping Norton, steadily growing both technique and following. The result is a pizza concept that has attracted genuine loyalty throughout the Cotswolds.
“This feels like a huge moment for us,” says Cam. “Zonda started very small, and so many people supported us from the beginning. To now have a permanent home at The Halfway is incredibly exciting.”
That sense of progression is important. Zonda is not arriving as a pop-up or an occasional residency, but as a defined, ongoing presence, the first time the business has operated from a dedicated pub home. In a culinary landscape increasingly shaped by short-term collaborations, there is something quietly decisive about permanence.
The Halfway at Kineton, meanwhile, has already established its own identity since opening in March 2023 under chefs Nathan Eades and Liam Goff, also known for The Hollow Bottom in Guiting Power and the Bib Gourmand-awarded Horse and Groom in Bourton-on-the-Hill. In a relatively short period, The Halfway has become one of the most talked-about pub restaurants in the area, featuring in the Michelin Guide for the past two years and attracting consistent national attention.
This new chapter reflects a pragmatic evolution of that success. As Nathan Eades explains, the decision is rooted in both growth and balance across their existing sites. “With the successful opening of The Hollow Bottom in Guiting Power last July, we felt we needed to diversify our local offering to benefit both businesses rather than competing against one another,” he says. “The Halfway was our first pub, and the emotional attachment we have to it is huge. Zonda at The Halfway is a rebirth of our mothership.”
Zonda will serve its signature pizzas alongside a carefully considered small plates menu, and a drinks list that includes selected wines and a concise cocktail offering designed to sit comfortably within the relaxed pub setting. The Halfway will also continue to serve its popular Sunday roasts, which remain a central part of its weekly rhythm.
Taken together, the collaboration signals a confident step forward for both names: a respected pub refining its offer, and a distinctive pizza concept moving into a permanent setting for the first time. In the wider context of the Cotswolds dining scene, it is a simple idea executed with intent and one that feels likely to settle in quickly, as though it had always belonged there.
Zonda at The Halfway will open in early June, with bookings now open!
www.thehalfwayatkineton.com
Zonda, created by Cam Kelly, has built its reputation in unusually organic fashion. What began, modestly enough, in a gazebo at Stow-on-the-Wold Rugby Club has developed into a word-of-mouth success story across the Cotswolds. Over the past two years, Cam has refined the offering in the kitchen at The King’s Arms in Chipping Norton, steadily growing both technique and following. The result is a pizza concept that has attracted genuine loyalty throughout the Cotswolds.
“This feels like a huge moment for us,” says Cam. “Zonda started very small, and so many people supported us from the beginning. To now have a permanent home at The Halfway is incredibly exciting.”
That sense of progression is important. Zonda is not arriving as a pop-up or an occasional residency, but as a defined, ongoing presence, the first time the business has operated from a dedicated pub home. In a culinary landscape increasingly shaped by short-term collaborations, there is something quietly decisive about permanence.
The Halfway at Kineton, meanwhile, has already established its own identity since opening in March 2023 under chefs Nathan Eades and Liam Goff, also known for The Hollow Bottom in Guiting Power and the Bib Gourmand-awarded Horse and Groom in Bourton-on-the-Hill. In a relatively short period, The Halfway has become one of the most talked-about pub restaurants in the area, featuring in the Michelin Guide for the past two years and attracting consistent national attention.
This new chapter reflects a pragmatic evolution of that success. As Nathan Eades explains, the decision is rooted in both growth and balance across their existing sites. “With the successful opening of The Hollow Bottom in Guiting Power last July, we felt we needed to diversify our local offering to benefit both businesses rather than competing against one another,” he says. “The Halfway was our first pub, and the emotional attachment we have to it is huge. Zonda at The Halfway is a rebirth of our mothership.”
Zonda will serve its signature pizzas alongside a carefully considered small plates menu, and a drinks list that includes selected wines and a concise cocktail offering designed to sit comfortably within the relaxed pub setting. The Halfway will also continue to serve its popular Sunday roasts, which remain a central part of its weekly rhythm.
Taken together, the collaboration signals a confident step forward for both names: a respected pub refining its offer, and a distinctive pizza concept moving into a permanent setting for the first time. In the wider context of the Cotswolds dining scene, it is a simple idea executed with intent and one that feels likely to settle in quickly, as though it had always belonged there.
Zonda at The Halfway will open in early June, with bookings now open!
www.thehalfwayatkineton.com
There is a peculiar delicacy has been doing the rounds for a few years now. No, not braised pig cheek or wild garlic. Not even those all-too-familiar scotch eggs that seem to be made from equal parts sausage meat and marketing budget.
No, the real growth industry in our part of the world is the free meal.
And not the old-fashioned sort of free meal either like the occasional pint slipped your way because the landlord likes your face, or a pudding appearing with a wink at the end of a meal because you’ve laughed at one of their bad jokes earlier. This is something far more modern, far more sanitised, and far more tragic.
This is the era of the Hospitality Handout, delivered not to the starving, but to the aspiring.
To the content creator.
To the influencer.
You’d think seeing hospitality on its knees would prompt a fairly obvious reaction: book a table, go for lunch, pay the bill. Instead, it seems to have triggered something rather different, an instinct to see it as an easy target, a chance to grab a freebie, or worse still, get paid for the privilege of eating someone else’s food and calling it “content”.
And before anyone starts sharpening their steak knives, let me be clear: I’m absolutely not against marketing (I work in it!). I’m obviously not against social media (The Cotswolds Gentleman has been pretty much built on it). And I’m not even against people taking photos of their food (I do this sometimes and still suffer that feeling of embarrassment each time and feel it should come with a small fine).
What I am slightly against is the sheer, jaw-dropping volume of people in the Cotswolds who seem to be eating out as a part-time job.
Not as critics. Not as journalists. Not even as particularly interesting human beings.
Just eating. For free.
You may have seen them, migrating between Burford, Stow, Broadway and Cirencester like a herd of particularly well-dressed wildebeest in search of their natural prey: a pub that has opened, or one very close to closing. Some are wrapped in a neutral-coloured coat and Hunter wellies. Others go in their normal clothes, almost undetected until they are seen leaning over the table photographing a pork belly from seventeen different angles while it quietly dies.
And then later that day comes the Instagram post.
“Hidden gem.”
“Obsessed.”
“Such a vibe.”
“You NEED to try this.”
“Honestly unreal.”
And the most common lie ever told in the Cotswolds: “We just stumbled across this place.”
And then, the most fascinating part: the engagement.
Within seconds, the comments roll in from other influencers who have apparently been waiting, poised over their phones like air traffic control for mediocrity, or more likely summoned on a WhatsApp group.
“OMG this looks amazing!”
“Need to visit!”
“Adding to my list!”
All from people who will, inevitably, be sitting in exactly the same restaurant the following week doing exactly the same thing with exactly the same dishes in wide-eyed astonishment, as though they’ve just discovered fire while using the hashtags #invite or #ad.
Now, I understand transparency and the rules. But if you look at someone’s Instagram and every single post has #invite or #ad attached to it, that should be deeply embarrassing. At that point you’re not a food or hospitality lover, you’re essentially a freelance seagull.
And the awkward part? I honestly don’t know who's to blame.
Let’s start with the easiest target: the influencer.
There is something uniquely shameless about messaging a small independent business, already fighting soaring energy bills, staff shortages, VAT, and the general British public’s determination to stay at home, and saying, “We’d love to come in and experience your menu. Happy to collaborate!”
Collaborate. As though eating a £33 ribeye is a joint venture.
And it’s never the ones with genuine influence, is it? The ones who can actually fill tables don’t need to ask. They just go, quietly, like normal people, pay like normal people, and then mention it, if it’s good, in weekend newspaper. They don’t arrive with the air of someone about to do the restaurant a favour by ordering the scallops.
A friend who manages a local restaurant’s social media recently forwarded me a message from someone with 400 Instagram followers asking if they offer invites to “smaller creators”. A true and rather telling example. At that level, it’s less about being a “creator” in any meaningful sense and more about someone with a phone, a platform, and a slightly inflated idea of what their reach represents.
But then again, are the restaurants to blame?
Because they are doing it. They are actively feeding these people. Handing out food and drink like they’ve mistaken Instagram for the Red Cross.
And, yes, of course I understand why. Hospitality is on its last legs. It’s battered. It’s exhausted. Many places are running on fumes and goodwill. And if someone turns up offering “exposure” in exchange for a free meal, it probably feels like a bit of a lifeline, an easy way of making people aware that you exist, and a bit of a bargain.
Except it often isn’t.
Because what exactly are you buying? A photograph of your roast beef, with a caption reading “best roast ever”, which they also wrote last Sunday about a different pub just down the road.
And then there’s PR.
Ah, PR. Once the noble art of getting your client into The Times, The Telegraph, Condé Nast Traveller, or at the very least a glossy magazine that appear in doctor waiting rooms and people pretend to read. Now, increasingly, it involves sending messages like:
“Hi lovely! Would you like to come in for a complimentary dinner and share your experience?”
I know, as I receive them!
This is not public relations.
If your PR company’s greatest achievement is inviting Instagrammers for free meals, save yourself several thousand pounds a month and do it yourself if you truly believe this form of marketing works for you. At least if you’re going to give away your food, you can do it without a monthly retainer.
One of my personal rules on The Cotswolds Gentleman has always been simple: I don’t take free meals. Not because I’m holier-than-thou or morally superior, but because the hospitality industry is made up of real people trying to survive real pressures, and it doesn’t need yet another person treating their livelihood as a content opportunity.
Paying for your meal is respect. It also means you can be honest. Because once you’ve eaten for free, you’re no longer reviewing anything, you’re thanking. And a thank you, however enthusiastic, is not an honest opinion.
On the incredibly rare occasion a restaurant won’t take “no, I’m definitely paying” for an answer (this has happened twice as they were trying to thank me for something), I’ll settle it by leaving a tip for the staff that more than covers the cost of my meal. If someone insists on giving something away, it should go to the people doing the hard work, not to me.
Here’s the part that nobody seems talks about.
Because while restaurants or PR companies may believe giving away food brings in customers, it might actually be doing the opposite. I know it does for me. Because when I see a restaurant constantly giving away free meals to people with tiny followings and even tinier influence, I don’t feel inspired to book a table.
Sadly, for many, repeated gifting to low-reach accounts can start to create the impression that the value of the product is being diluted by how it’s being positioned and distributed.
And then, quietly, without drama, I simply don’t go. Not out of spite, not because I hate influencers (The Cotswolds Gentleman falls into that bracket sometimes) and not because I’m jealous. I assumed it was just me being slightly judgemental until I asked my Instagram following a month or so ago. I was genuinely shocked by how many people shared the same view and had stopped going to particular pubs and restaurants because of this. It was more widespread than I expected.
The sad thing is, the Cotswolds has some genuinely brilliant places. Proper pubs, incredible restaurants, brilliant chefs who care, menus with thought behind them, landlords who are grafting away seven days a week just to keep the lights on. They deserve to be busy because they're good and deserve to be celebrated properly. They just need customers. Real ones. Paying ones. Returning ones.
Of course, I appreciate the world of marketing is changing. Businesses have to try things. If you’re in hospitality right now, you’ll do whatever you can to fill tables, and social media can absolutely work when it’s done properly, especially when it reaches real people in the local area who might actually come in and spend money.
But too often what’s happening is a kind of circular economy where restaurants feed influencers, influencers post for influencers, influencers comment for influencers, and the only people being influenced are other influencers looking for their next free meal.
Hospitality is being squeezed dry. And it’s not just influencers, either. There are local publications too, promising hospitality the world and delivering very little in the way of actual customers, yet charging a small fortune for the pleasure. It’s the same racket in a smarter jacket but offers the same promises: Plenty of “exposure”, minimal footfall, and an invoice that suggests they’ve just landed you a double-page spread in The Guardian.
And so I’ll end with this. Please stop taking from hospitality, no matter how much you convince yourself you’re “helping”. The industry doesn’t need more people eating for free in exchange for a few tagged photos and some performative enthusiasm. Over 3,000 venues went bust in 2025 alone, and the more we normalise this culture of taking, the worse it will get.
If you genuinely love pubs and restaurants, do the most radical thing imaginable in 2026: book a table, pay the bill, tip the staff, and go back.
Which, call me a dinosaur, is still the best PR there is.
No, the real growth industry in our part of the world is the free meal.
And not the old-fashioned sort of free meal either like the occasional pint slipped your way because the landlord likes your face, or a pudding appearing with a wink at the end of a meal because you’ve laughed at one of their bad jokes earlier. This is something far more modern, far more sanitised, and far more tragic.
This is the era of the Hospitality Handout, delivered not to the starving, but to the aspiring.
To the content creator.
To the influencer.
You’d think seeing hospitality on its knees would prompt a fairly obvious reaction: book a table, go for lunch, pay the bill. Instead, it seems to have triggered something rather different, an instinct to see it as an easy target, a chance to grab a freebie, or worse still, get paid for the privilege of eating someone else’s food and calling it “content”.
And before anyone starts sharpening their steak knives, let me be clear: I’m absolutely not against marketing (I work in it!). I’m obviously not against social media (The Cotswolds Gentleman has been pretty much built on it). And I’m not even against people taking photos of their food (I do this sometimes and still suffer that feeling of embarrassment each time and feel it should come with a small fine).
What I am slightly against is the sheer, jaw-dropping volume of people in the Cotswolds who seem to be eating out as a part-time job.
Not as critics. Not as journalists. Not even as particularly interesting human beings.
Just eating. For free.
You may have seen them, migrating between Burford, Stow, Broadway and Cirencester like a herd of particularly well-dressed wildebeest in search of their natural prey: a pub that has opened, or one very close to closing. Some are wrapped in a neutral-coloured coat and Hunter wellies. Others go in their normal clothes, almost undetected until they are seen leaning over the table photographing a pork belly from seventeen different angles while it quietly dies.
And then later that day comes the Instagram post.
“Hidden gem.”
“Obsessed.”
“Such a vibe.”
“You NEED to try this.”
“Honestly unreal.”
And the most common lie ever told in the Cotswolds: “We just stumbled across this place.”
And then, the most fascinating part: the engagement.
Within seconds, the comments roll in from other influencers who have apparently been waiting, poised over their phones like air traffic control for mediocrity, or more likely summoned on a WhatsApp group.
“OMG this looks amazing!”
“Need to visit!”
“Adding to my list!”
All from people who will, inevitably, be sitting in exactly the same restaurant the following week doing exactly the same thing with exactly the same dishes in wide-eyed astonishment, as though they’ve just discovered fire while using the hashtags #invite or #ad.
Now, I understand transparency and the rules. But if you look at someone’s Instagram and every single post has #invite or #ad attached to it, that should be deeply embarrassing. At that point you’re not a food or hospitality lover, you’re essentially a freelance seagull.
And the awkward part? I honestly don’t know who's to blame.
Let’s start with the easiest target: the influencer.
There is something uniquely shameless about messaging a small independent business, already fighting soaring energy bills, staff shortages, VAT, and the general British public’s determination to stay at home, and saying, “We’d love to come in and experience your menu. Happy to collaborate!”
Collaborate. As though eating a £33 ribeye is a joint venture.
And it’s never the ones with genuine influence, is it? The ones who can actually fill tables don’t need to ask. They just go, quietly, like normal people, pay like normal people, and then mention it, if it’s good, in weekend newspaper. They don’t arrive with the air of someone about to do the restaurant a favour by ordering the scallops.
A friend who manages a local restaurant’s social media recently forwarded me a message from someone with 400 Instagram followers asking if they offer invites to “smaller creators”. A true and rather telling example. At that level, it’s less about being a “creator” in any meaningful sense and more about someone with a phone, a platform, and a slightly inflated idea of what their reach represents.
But then again, are the restaurants to blame?
Because they are doing it. They are actively feeding these people. Handing out food and drink like they’ve mistaken Instagram for the Red Cross.
And, yes, of course I understand why. Hospitality is on its last legs. It’s battered. It’s exhausted. Many places are running on fumes and goodwill. And if someone turns up offering “exposure” in exchange for a free meal, it probably feels like a bit of a lifeline, an easy way of making people aware that you exist, and a bit of a bargain.
Except it often isn’t.
Because what exactly are you buying? A photograph of your roast beef, with a caption reading “best roast ever”, which they also wrote last Sunday about a different pub just down the road.
And then there’s PR.
Ah, PR. Once the noble art of getting your client into The Times, The Telegraph, Condé Nast Traveller, or at the very least a glossy magazine that appear in doctor waiting rooms and people pretend to read. Now, increasingly, it involves sending messages like:
“Hi lovely! Would you like to come in for a complimentary dinner and share your experience?”
I know, as I receive them!
This is not public relations.
If your PR company’s greatest achievement is inviting Instagrammers for free meals, save yourself several thousand pounds a month and do it yourself if you truly believe this form of marketing works for you. At least if you’re going to give away your food, you can do it without a monthly retainer.
One of my personal rules on The Cotswolds Gentleman has always been simple: I don’t take free meals. Not because I’m holier-than-thou or morally superior, but because the hospitality industry is made up of real people trying to survive real pressures, and it doesn’t need yet another person treating their livelihood as a content opportunity.
Paying for your meal is respect. It also means you can be honest. Because once you’ve eaten for free, you’re no longer reviewing anything, you’re thanking. And a thank you, however enthusiastic, is not an honest opinion.
On the incredibly rare occasion a restaurant won’t take “no, I’m definitely paying” for an answer (this has happened twice as they were trying to thank me for something), I’ll settle it by leaving a tip for the staff that more than covers the cost of my meal. If someone insists on giving something away, it should go to the people doing the hard work, not to me.
Here’s the part that nobody seems talks about.
Because while restaurants or PR companies may believe giving away food brings in customers, it might actually be doing the opposite. I know it does for me. Because when I see a restaurant constantly giving away free meals to people with tiny followings and even tinier influence, I don’t feel inspired to book a table.
Sadly, for many, repeated gifting to low-reach accounts can start to create the impression that the value of the product is being diluted by how it’s being positioned and distributed.
And then, quietly, without drama, I simply don’t go. Not out of spite, not because I hate influencers (The Cotswolds Gentleman falls into that bracket sometimes) and not because I’m jealous. I assumed it was just me being slightly judgemental until I asked my Instagram following a month or so ago. I was genuinely shocked by how many people shared the same view and had stopped going to particular pubs and restaurants because of this. It was more widespread than I expected.
The sad thing is, the Cotswolds has some genuinely brilliant places. Proper pubs, incredible restaurants, brilliant chefs who care, menus with thought behind them, landlords who are grafting away seven days a week just to keep the lights on. They deserve to be busy because they're good and deserve to be celebrated properly. They just need customers. Real ones. Paying ones. Returning ones.
Of course, I appreciate the world of marketing is changing. Businesses have to try things. If you’re in hospitality right now, you’ll do whatever you can to fill tables, and social media can absolutely work when it’s done properly, especially when it reaches real people in the local area who might actually come in and spend money.
But too often what’s happening is a kind of circular economy where restaurants feed influencers, influencers post for influencers, influencers comment for influencers, and the only people being influenced are other influencers looking for their next free meal.
Hospitality is being squeezed dry. And it’s not just influencers, either. There are local publications too, promising hospitality the world and delivering very little in the way of actual customers, yet charging a small fortune for the pleasure. It’s the same racket in a smarter jacket but offers the same promises: Plenty of “exposure”, minimal footfall, and an invoice that suggests they’ve just landed you a double-page spread in The Guardian.
And so I’ll end with this. Please stop taking from hospitality, no matter how much you convince yourself you’re “helping”. The industry doesn’t need more people eating for free in exchange for a few tagged photos and some performative enthusiasm. Over 3,000 venues went bust in 2025 alone, and the more we normalise this culture of taking, the worse it will get.
If you genuinely love pubs and restaurants, do the most radical thing imaginable in 2026: book a table, pay the bill, tip the staff, and go back.
Which, call me a dinosaur, is still the best PR there is.
There are few things more absurd than a Michelin-starred restaurant being declared dead by blog post. Not criticised, not reviewed harshly, not even quietly dismissed as “not what it once was,” but pronounced closed, like some sort of culinary obituary written by Chat GPT.
And yet this is precisely what happened recently to Lumière in Cheltenham, the husband-and-wife jewel that has just retained its Michelin star (again, because of course it has), and is very much open for business. Not merely open, but flourishing; confident, polished, and quietly at the top of its game.
So when the confusion began circulating on social media, we did what any sensible person would do. We booked lunch immediately. Not out of spite, exactly, though there may have been a dash of it, but because if someone is going to spread rumours about one of the Cotswolds’ finest dining rooms, the least we can do is turn up, eat magnificently, and report back.
Lumière has now been operating for 17 years under husband-and-wife team Jon and Helen Howe, and it shows in the best possible way. It offers tasting menus in four, six or eight courses (£85, £130, £175). We went for six. Which is the sweet spot, really: enough to feel thoroughly indulged, not enough to require a nap in Montpellier Gardens afterwards with your belt undone and your soul drifting gently out of your body.
Jon is the artist in the kitchen, trained under some of the country’s finest Michelin-starred talent, but very much cooking in his own voice. Meanwhile, Helen leads the front of house with warmth and ease, alongside Restaurant Manager Matthew, and together they create that most elusive of experiences: service that feels attentive, personal, professional, but never stiff. There are white tablecloths, certainly, but no sense of intimidation. Nobody is whispering and nobody is judging your pronunciation of “velouté.”
A lovely touch is the menu itself, presented on a tablet at the table, a legacy of going paperless after Covid. It sounds like the sort of thing that might ruin the romance. It doesn’t. In fact, it’s rather wonderful: each dish laid out like a chapter in a novel, complete with origins, technique and detail. Between courses I read like a crime novel on a Kindle, except the evidence was crab, asparagus and dangerously good sourdough.
The canapés arrived first. Creedy Carver duck doughnut with fig and lime; Cornish crab in a delicate waffle tart with peas and elderflower; and Stinking Bishop with pear and chive.
The duck doughnut was an outrageously good one-biter, crisp, rich, sweet, sharp. The sort of thing that makes you briefly consider asking if they do them by the dozen. The crab was all freshness and finesse you could wish for, and the Stinking Bishop was exactly as advertised: you could smell it before you ate it, which was no surprise. What was a surprise is that it may have been my favourite of the three.
Then came the sourdough. Not just bread, but an event. A 32-hour labour of obsession, with Wildfarmed flour and the sort of crust that makes a noise when you break it. Two butters followed: Ampersand cultured with Himalayan pink salt, and a chicken butter crowned with crisp skin, which sounds faintly outrageous until you taste it and realise it’s simply genius.
Soon after arrived the Cornish John Dory with fennel, St Austell mussels, cauliflower and vadouvan, the dish I would return for alone.
Perfectly cooked fish is one of life’s great luxuries, so often promised, so rarely delivered, but this was immaculate. Lightly cured, delicately caramelised, and sitting in a sauce so good I momentarily forgot I was a respectable adult and began mopping it up with bread like a man who’d just survived a famine. Fortunately, I was then told that this was not only acceptable, but seemingly encouraged. Alongside it we had a glass of Woodchester Valley Blanc de Blancs 2019, which felt like the perfect local nod: ripe, elegant, all lemon zest and creamy mousse. The sort of wine that you can't believe is made just down the road.
Next came Wye Valley asparagus with morel, wild garlic, truffle and Jersey Royals, a plate that looked like it belonged in a gallery. I'm still a bit unsure how Jon made an asparagus spear look so glamorous. The morels, stuffed and roasted, were earthy and decadent; the truffle butter made everything feel faintly sinful; and the whole dish sang with that early-summer optimism that only asparagus season can bring.
Then, a palate cleanser; Lumière’s legendary take on a Tequila Slammer, which has been on the menu for 14 years and is still delivering theatre. Smoke billowed. Sorbet appeared. A lime sphere waited ominously, daring you not to nibble. It was playful, clever, and oddly nostalgic. Tequila is the drink I swore off after a house party at the age of seventeen and have never revisited. If it had always tasted like this, I'd have ended up as tequila connoisseur rather than emotionally scarred.
Up next came the “main event”, if such a concept exists on a tasting menu: Mount Grace Farm Kerry Hill hogget, with ewe’s curd, carrot, mint and Cobble Lane pancetta.
This was serious cooking. Deeply savoury, beautifully judged, the lamb aged for complexity rather than youth. The loin was tender and caramelised, the belly transformed into something like hogget bacon and the sauce rich with roasted bones and intelligence. It was rustic ingredients treated with refined discipline and the sort of dish that reminds you why fine dining matters when it’s done properly.
The wine pairing was Pyramid Valley ‘Earth Smoke’ Pinot Noir 2022, and at £30 a glass it was the price that persuaded us to share a glass. Fortunately, it was superb.
Dessert was the first of the British strawberries: New Forest strawberry with duck egg custard, caramelised filo and sorrel. Bright, fresh, intricate, and beautifully balanced. Strawberries in several forms, frozen with liquid nitrogen, compressed, gelled, granita’d (all the technical wizardry I've never really understood). It tasted like the start of summer, centre court at Wimbledon, or, perhaps, like the first day you dare to leave the house without a jumper.
And that, really, is the magic of Lumière.
It is Michelin-starred dining that never forgets it is meant to be enjoyed. It is clever without being overly showy, luxurious without being pompous. Everything is about the food, yes, but it is also about the feeling. The welcome. The comfort. The sense that you are somewhere special without having to endure any of the stuff that sometimes comes with “somewhere special.”
Frankly, this is one of the standout dining experiences in the Cotswolds, and although we went in fully aware of the £130 six-course menu, we still left slightly surprised it wasn’t higher, which is perhaps the highest compliment you can give a restaurant in 2026 without sounding like a complete lunatic.
And Lumière, very happily, is not going anywhere.
lumiererestaurant.co.uk
And yet this is precisely what happened recently to Lumière in Cheltenham, the husband-and-wife jewel that has just retained its Michelin star (again, because of course it has), and is very much open for business. Not merely open, but flourishing; confident, polished, and quietly at the top of its game.
So when the confusion began circulating on social media, we did what any sensible person would do. We booked lunch immediately. Not out of spite, exactly, though there may have been a dash of it, but because if someone is going to spread rumours about one of the Cotswolds’ finest dining rooms, the least we can do is turn up, eat magnificently, and report back.
Lumière has now been operating for 17 years under husband-and-wife team Jon and Helen Howe, and it shows in the best possible way. It offers tasting menus in four, six or eight courses (£85, £130, £175). We went for six. Which is the sweet spot, really: enough to feel thoroughly indulged, not enough to require a nap in Montpellier Gardens afterwards with your belt undone and your soul drifting gently out of your body.
Jon is the artist in the kitchen, trained under some of the country’s finest Michelin-starred talent, but very much cooking in his own voice. Meanwhile, Helen leads the front of house with warmth and ease, alongside Restaurant Manager Matthew, and together they create that most elusive of experiences: service that feels attentive, personal, professional, but never stiff. There are white tablecloths, certainly, but no sense of intimidation. Nobody is whispering and nobody is judging your pronunciation of “velouté.”
A lovely touch is the menu itself, presented on a tablet at the table, a legacy of going paperless after Covid. It sounds like the sort of thing that might ruin the romance. It doesn’t. In fact, it’s rather wonderful: each dish laid out like a chapter in a novel, complete with origins, technique and detail. Between courses I read like a crime novel on a Kindle, except the evidence was crab, asparagus and dangerously good sourdough.
The canapés arrived first. Creedy Carver duck doughnut with fig and lime; Cornish crab in a delicate waffle tart with peas and elderflower; and Stinking Bishop with pear and chive.
The duck doughnut was an outrageously good one-biter, crisp, rich, sweet, sharp. The sort of thing that makes you briefly consider asking if they do them by the dozen. The crab was all freshness and finesse you could wish for, and the Stinking Bishop was exactly as advertised: you could smell it before you ate it, which was no surprise. What was a surprise is that it may have been my favourite of the three.
Then came the sourdough. Not just bread, but an event. A 32-hour labour of obsession, with Wildfarmed flour and the sort of crust that makes a noise when you break it. Two butters followed: Ampersand cultured with Himalayan pink salt, and a chicken butter crowned with crisp skin, which sounds faintly outrageous until you taste it and realise it’s simply genius.
Soon after arrived the Cornish John Dory with fennel, St Austell mussels, cauliflower and vadouvan, the dish I would return for alone.
Perfectly cooked fish is one of life’s great luxuries, so often promised, so rarely delivered, but this was immaculate. Lightly cured, delicately caramelised, and sitting in a sauce so good I momentarily forgot I was a respectable adult and began mopping it up with bread like a man who’d just survived a famine. Fortunately, I was then told that this was not only acceptable, but seemingly encouraged. Alongside it we had a glass of Woodchester Valley Blanc de Blancs 2019, which felt like the perfect local nod: ripe, elegant, all lemon zest and creamy mousse. The sort of wine that you can't believe is made just down the road.
Next came Wye Valley asparagus with morel, wild garlic, truffle and Jersey Royals, a plate that looked like it belonged in a gallery. I'm still a bit unsure how Jon made an asparagus spear look so glamorous. The morels, stuffed and roasted, were earthy and decadent; the truffle butter made everything feel faintly sinful; and the whole dish sang with that early-summer optimism that only asparagus season can bring.
Then, a palate cleanser; Lumière’s legendary take on a Tequila Slammer, which has been on the menu for 14 years and is still delivering theatre. Smoke billowed. Sorbet appeared. A lime sphere waited ominously, daring you not to nibble. It was playful, clever, and oddly nostalgic. Tequila is the drink I swore off after a house party at the age of seventeen and have never revisited. If it had always tasted like this, I'd have ended up as tequila connoisseur rather than emotionally scarred.
Up next came the “main event”, if such a concept exists on a tasting menu: Mount Grace Farm Kerry Hill hogget, with ewe’s curd, carrot, mint and Cobble Lane pancetta.
This was serious cooking. Deeply savoury, beautifully judged, the lamb aged for complexity rather than youth. The loin was tender and caramelised, the belly transformed into something like hogget bacon and the sauce rich with roasted bones and intelligence. It was rustic ingredients treated with refined discipline and the sort of dish that reminds you why fine dining matters when it’s done properly.
The wine pairing was Pyramid Valley ‘Earth Smoke’ Pinot Noir 2022, and at £30 a glass it was the price that persuaded us to share a glass. Fortunately, it was superb.
Dessert was the first of the British strawberries: New Forest strawberry with duck egg custard, caramelised filo and sorrel. Bright, fresh, intricate, and beautifully balanced. Strawberries in several forms, frozen with liquid nitrogen, compressed, gelled, granita’d (all the technical wizardry I've never really understood). It tasted like the start of summer, centre court at Wimbledon, or, perhaps, like the first day you dare to leave the house without a jumper.
And that, really, is the magic of Lumière.
It is Michelin-starred dining that never forgets it is meant to be enjoyed. It is clever without being overly showy, luxurious without being pompous. Everything is about the food, yes, but it is also about the feeling. The welcome. The comfort. The sense that you are somewhere special without having to endure any of the stuff that sometimes comes with “somewhere special.”
Frankly, this is one of the standout dining experiences in the Cotswolds, and although we went in fully aware of the £130 six-course menu, we still left slightly surprised it wasn’t higher, which is perhaps the highest compliment you can give a restaurant in 2026 without sounding like a complete lunatic.
And Lumière, very happily, is not going anywhere.
lumiererestaurant.co.uk
 |  |
There’s a new name to note for summer dining in the Cotswolds.
LARDON, a European-inspired small plates restaurant championing ingredient-led, wood-fired cooking, is set to open in early summer 2026 at Elkstone Studios, the beautifully curated destination nestled between Cirencester and Cheltenham.
Heading up the kitchen is Mikey Bain, formerly of Calcot Manor and Whatley Manor, bringing serious pedigree and a refined approach to bold, seasonal flavours. Leading front of house is Josh Newman, previously of No. 38 The Park (Lucky Onion Group), ensuring the service matches the ambition on the plate.
LARDON is the latest venture from the team behind two much-loved Cotswolds staples: KNEAD Bakery and Jesse Smith Butchers. Founders John & David Hawes and Kris Biggs are combining their passion for exceptional produce with a relaxed, modern dining experience rooted in European tradition.
Expect honest cooking, open fire, and plates designed for sharing — all set within one of the region’s most exciting lifestyle and hospitality developments.
For updates, follow @lardon_restaurant on Instagram or visit www.lardon-restaurant.com.
LARDON, a European-inspired small plates restaurant championing ingredient-led, wood-fired cooking, is set to open in early summer 2026 at Elkstone Studios, the beautifully curated destination nestled between Cirencester and Cheltenham.
Heading up the kitchen is Mikey Bain, formerly of Calcot Manor and Whatley Manor, bringing serious pedigree and a refined approach to bold, seasonal flavours. Leading front of house is Josh Newman, previously of No. 38 The Park (Lucky Onion Group), ensuring the service matches the ambition on the plate.
LARDON is the latest venture from the team behind two much-loved Cotswolds staples: KNEAD Bakery and Jesse Smith Butchers. Founders John & David Hawes and Kris Biggs are combining their passion for exceptional produce with a relaxed, modern dining experience rooted in European tradition.
Expect honest cooking, open fire, and plates designed for sharing — all set within one of the region’s most exciting lifestyle and hospitality developments.
For updates, follow @lardon_restaurant on Instagram or visit www.lardon-restaurant.com.
Let’s be honest, the Cotswolds isn't exactly short of some incredible places to eat in some of its most popular towns. There’s The Old Butchers in Stow-on-the-Wold, Smiths in Bourton-on-the-Water and Juliet in Stroud. All brilliant. But push a little further north, in and around Shipston on Stour (don't squint) and you will stumble upon some of the region’s most exciting food that seems to slip under the radar. Quietly brilliant, exactly where you least expect it.
Take The Bower House, the sort of place that makes you wonder why more people haven’t stumbled off the beaten track sooner. Set in a handsome Georgian townhouse in the heart of Shipston on Stour, it feels like a proper neighbourhood restaurant with rooms; warm, elegant, and surprisingly ambitious. Under Head Chef Leo Kattou, menus rotate with the seasons and celebrate British ingredients with ingenuity and restraint, earning AA Rosettes, Michelin Guide recommendations and plenty of local admiration along the way.
Now, cross the road, figuratively, if not literally, and you’ll find Bastardo’s Trattoria. Born from the same creative minds (Richard Craven) behind the Michelin‑starred Royal Oak at Whatcote, it wears its Italian inspiration with a distinctly British twist: seasonal produce treated with bold flavour and just the right amount of irreverence. The kitchen is led by John Broughton, formerly Head Chef at the Royal Oak, while the menu is shaped by Craven, whose love of Italian cooking was forged during the early years of his career. Warm, buzzy, and effortlessly confident.
The town seems to be staging a culinary coup.
And while we're on the subject, we should talk about The Royal Oak at Whatcote. A rarity for the Cotswolds; a village pub with a Michelin star and the quiet confidence to use it without preening. Run by chef‑owner Richard Craven and his wife Solanche, this is proper country cooking with brains and heart. The menu shifts with the micro‑seasons, rooted in wild ingredients and local foragers, from game shot on nearby hills to vegetables and rare breeds sourced from neighbouring estates, all celebrated in dishes pared down to their best possible selves. The service, warm and unpretentious, makes you feel you’re in the hands of friends rather than critics, and that’s part of the magic.
Twelve minutes from Shipston is Whichford, one of those villages you could easily drive past without a second thought, which would be a mistake, because it is quietly blessed with not one but two reasons to stop. The Norman Knight (recently reopened under Matt and Katie Beamish of The Kingham Plough) sits comfortably on the village green, all low beams and flagstones, the reassuring heartbeat of a proper country pub and a good menu. Classic dishes are handled with care rather than fuss, making it the sort of place where you arrive for a pint and stay for supper without ever regretting the decision.
A short stroll away, The Straw Kitchen at Whichford Pottery offers something more intimate and quietly distinctive. Tucked inside the garden of a working pottery, it's unique, small, brilliant and somewhere that laughs in the face of coordinated colour palettes. Head Chef Christne Bottine creates a menu that is creative without being complicated, the setting charming without trying too hard, and the whole experience feels personal rather than performed.
Ten minutes in the other direction from Shipston, The Howard Arms in Ilmington feels like one of those places that has quietly mastered the art of being exactly what a Cotswold village pub should be. The food sits comfortably between classic British pub cooking and something a little more considered, with seasonal menus that avoid unnecessary complication. Inside, the atmosphere is warm and unhurried rather than showy especially with the fires roaring and a dog sitting by you feet in winter months.
In addition to these and, again, all within 10 minutes of Shipston you will find The Cherington that offers the reassuring warmth of a proper country pub, honest cooking and long, relaxed lunches. The Fuzzy Duck at Armscote that offers polished seasonal dishes that sit neatly between rustic charm and modern confidence. Meanwhile, Pit Kitchen brings open-fire energy and bold, flavour-forward cooking, proving the countryside can handle a little urban culinary attitude. Herd at Todenham Manor is a quietly confident arrival. The menu leans on farm-sourced meat and locally inspired produce, driven by chef Christopher Ellis in a unique tented restaurant on the farm.
in the northern Cotswolds — a wine, produce and pantry concept that feels less like a shop and more like an invitation to savour the region’s best ingredients, with thoughtful selections and seasonal discoveries that reward curiosity rather than hurry.
And to wash it down? The Cotswolds Distillery in Stourton does rather lovely things with gin and whisky that reward slow, appreciative sipping rather than hurried drinking. You can lose a morning or afternoon here with brunch or lunch in their Still House cafe. Beer wise, North Cotswold Brewery make proper country ales just outside Shipston that feel designed for worn wooden tables, late afternoon sunlight and conversations that wander pleasantly off topic. They don't offer tours, but you will find their ales behind the bar at many local pubs. Shagweaver is particularly good.
And there you have it, this edge of the Cotswolds has been quietly getting rather good at this food and drink lark. While other parts chase crowds and postcards, this is the Cotswolds many people may not have heard about which, in some way, is still part of its charm. If you enjoy eating well, drinking properly, and quietly knowing you’ve found somewhere rather good before the crowds catch on, this is a corner of the Cotswolds worth remembering.
Take The Bower House, the sort of place that makes you wonder why more people haven’t stumbled off the beaten track sooner. Set in a handsome Georgian townhouse in the heart of Shipston on Stour, it feels like a proper neighbourhood restaurant with rooms; warm, elegant, and surprisingly ambitious. Under Head Chef Leo Kattou, menus rotate with the seasons and celebrate British ingredients with ingenuity and restraint, earning AA Rosettes, Michelin Guide recommendations and plenty of local admiration along the way.
Now, cross the road, figuratively, if not literally, and you’ll find Bastardo’s Trattoria. Born from the same creative minds (Richard Craven) behind the Michelin‑starred Royal Oak at Whatcote, it wears its Italian inspiration with a distinctly British twist: seasonal produce treated with bold flavour and just the right amount of irreverence. The kitchen is led by John Broughton, formerly Head Chef at the Royal Oak, while the menu is shaped by Craven, whose love of Italian cooking was forged during the early years of his career. Warm, buzzy, and effortlessly confident.
The town seems to be staging a culinary coup.
And while we're on the subject, we should talk about The Royal Oak at Whatcote. A rarity for the Cotswolds; a village pub with a Michelin star and the quiet confidence to use it without preening. Run by chef‑owner Richard Craven and his wife Solanche, this is proper country cooking with brains and heart. The menu shifts with the micro‑seasons, rooted in wild ingredients and local foragers, from game shot on nearby hills to vegetables and rare breeds sourced from neighbouring estates, all celebrated in dishes pared down to their best possible selves. The service, warm and unpretentious, makes you feel you’re in the hands of friends rather than critics, and that’s part of the magic.
Twelve minutes from Shipston is Whichford, one of those villages you could easily drive past without a second thought, which would be a mistake, because it is quietly blessed with not one but two reasons to stop. The Norman Knight (recently reopened under Matt and Katie Beamish of The Kingham Plough) sits comfortably on the village green, all low beams and flagstones, the reassuring heartbeat of a proper country pub and a good menu. Classic dishes are handled with care rather than fuss, making it the sort of place where you arrive for a pint and stay for supper without ever regretting the decision.
A short stroll away, The Straw Kitchen at Whichford Pottery offers something more intimate and quietly distinctive. Tucked inside the garden of a working pottery, it's unique, small, brilliant and somewhere that laughs in the face of coordinated colour palettes. Head Chef Christne Bottine creates a menu that is creative without being complicated, the setting charming without trying too hard, and the whole experience feels personal rather than performed.
Ten minutes in the other direction from Shipston, The Howard Arms in Ilmington feels like one of those places that has quietly mastered the art of being exactly what a Cotswold village pub should be. The food sits comfortably between classic British pub cooking and something a little more considered, with seasonal menus that avoid unnecessary complication. Inside, the atmosphere is warm and unhurried rather than showy especially with the fires roaring and a dog sitting by you feet in winter months.
In addition to these and, again, all within 10 minutes of Shipston you will find The Cherington that offers the reassuring warmth of a proper country pub, honest cooking and long, relaxed lunches. The Fuzzy Duck at Armscote that offers polished seasonal dishes that sit neatly between rustic charm and modern confidence. Meanwhile, Pit Kitchen brings open-fire energy and bold, flavour-forward cooking, proving the countryside can handle a little urban culinary attitude. Herd at Todenham Manor is a quietly confident arrival. The menu leans on farm-sourced meat and locally inspired produce, driven by chef Christopher Ellis in a unique tented restaurant on the farm.
in the northern Cotswolds — a wine, produce and pantry concept that feels less like a shop and more like an invitation to savour the region’s best ingredients, with thoughtful selections and seasonal discoveries that reward curiosity rather than hurry.
And to wash it down? The Cotswolds Distillery in Stourton does rather lovely things with gin and whisky that reward slow, appreciative sipping rather than hurried drinking. You can lose a morning or afternoon here with brunch or lunch in their Still House cafe. Beer wise, North Cotswold Brewery make proper country ales just outside Shipston that feel designed for worn wooden tables, late afternoon sunlight and conversations that wander pleasantly off topic. They don't offer tours, but you will find their ales behind the bar at many local pubs. Shagweaver is particularly good.
And there you have it, this edge of the Cotswolds has been quietly getting rather good at this food and drink lark. While other parts chase crowds and postcards, this is the Cotswolds many people may not have heard about which, in some way, is still part of its charm. If you enjoy eating well, drinking properly, and quietly knowing you’ve found somewhere rather good before the crowds catch on, this is a corner of the Cotswolds worth remembering.
Mentioned in this piece:
The Bower House
bower.house
Bastardo’s Trattoria
www.bastardostrattoria.co.uk
The Royal Oak, Whatcote
www.theroyaloakwhatcote.co.uk
The Norman Knight
thenormanknight.co.uk
The Straw Kitchen
www.whichfordpottery.com/visit/straw-kitchen
The Howard Arms
howardarms.com
The Cherington
thecherington.co.uk
The Fuzzy Duck
www.fuzzyduckarmscote.com
Pit Kitchen
www.pitkitchen.co.uk
Herd
todenhammanorfarm.co.uk/herd
Cotswolds Distillery
www.cotswoldsdistillery.com
North Cotswold Brewery
www.northcotswoldbrewery.co.uk
On Monday the 9th of February, the culinary world gathered in anticipation as the new MICHELIN Stars were revealed at the 2026 MICHELIN Guide Ceremony, held at the Convention Centre in Dublin.
Here in the Cotswolds, we are pleased to report that five of our restaurants have once again retained their coveted one-star distinction, and here they are!
Here in the Cotswolds, we are pleased to report that five of our restaurants have once again retained their coveted one-star distinction, and here they are!
BYBROOK
THE MANOR HOUSE, CASTLE COMBE
Among those continuing to shine is Bybrook, the quietly assured dining room within The Manor House in Castle Combe. Long regarded as one of the Cotswolds’ most accomplished tables, Bybrook combines heritage, precision and seasonality with effortless poise. Under the direction of Executive Chef Robert Potter, its Michelin-starred kitchen celebrates the best of British produce, thoughtfully sourced from local suppliers and the estate’s own gardens, and expressed through dishes of clarity, balance and restraint. Set against the backdrop of a 14th-century country house and rolling parkland, Bybrook exemplifies the enduring elegance and culinary confidence that define the very best of the Cotswolds.
www.exclusive.co.uk/bybrook
www.exclusive.co.uk/bybrook
LUMIERE
CHELTENHAM
Lumiere continues to stand as one of the region’s most quietly confident dining rooms, where modern British cooking is shaped by clarity, seasonality and thoughtful craft. Led by husband-and-wife team Jon and Helen Howe, the Michelin-starred restaurant places ingredients at the centre of its philosophy, drawing on the finest British produce sourced from trusted farmers, fishermen and its own family-run farm. Since opening in 2009, Lumiere has earned national recognition for its refined yet innovative approach to fine dining, combining technical precision with warmth and understated elegance. It is a restaurant that reflects the contemporary spirit of the Cotswolds — rooted in provenance, guided by taste, and expressed with assured simplicity.
lumiererestaurant.co.uk
lumiererestaurant.co.uk
THE ROYAL OAK
WHATCOTE, NR SHIPSTON ON STOUR
On the northern tip of the Cotswolds, The Royal Oak at Whatcote exemplifies a rare and quietly compelling chapter in British dining; a Michelin‑starred village pub where history, terroir and ingenuity converge. Housed in a building whose roots reach back to the 12th century, this singular establishment has been transformed by chef‑patron Richard Craven and his wife Solanche into a destination that honours both its ancient walls and the rhythms of the land. Here, menus evolve with the micro‑seasons, drawing on wild, sustainably sourced ingredients and game from nearby woodlands to produce dishes of assured simplicity and vibrant expression. The experience is warm yet refined, rooted in community and guided by a deep respect for provenance, making The Royal Oak one of the Cotswolds’ most engaging and distinguished tables.
www.theroyaloakwhatcote.co.uk
www.theroyaloakwhatcote.co.uk
THE DINING ROOM
WHATLEY MANOR
The Dining Room at Whatley Manor stands as a quietly compelling testament to contemporary British fine dining, where sustainability and seasonality are as integral to the experience as the dishes themselves. Under the stewardship of Executive Chef Ricki Weston, the kitchen celebrates local gardens, estate‑grown produce and a thoughtful, low‑waste ethos that honours both ingredient and land with gentle ingenuity. Evenings at The Dining Room unfold with a hint of theatre, beginning in the Drawing Room before guests are seated to savour menus that evolve with the seasons and reveal a thoughtful balance of technique and imagination. From refined tasting journeys to an inventive à la carte, the cuisine reflects a modern yet rooted approach, quietly affirming Whatley Manor’s place among the Cotswolds’ most distinguished culinary addresses.
www.whatleymanor.com/eat-drink/the-dining-room
www.whatleymanor.com/eat-drink/the-dining-room
LE CHAMPIGNON SAUVAGE
CHELTENHAM
Le Champignon Sauvage stands as a quietly revered institution, where nearly four decades of devotion to craft have shaped one of Britain’s most enduring fine‑dining experiences. Since opening in 1987, chef‑patron David Everitt‑Matthias and his wife Helen have tended this Michelin‑starred kitchen with unwavering diligence, blending classical French technique with a profound understanding of British terroir and seasonal abundance. Here, menus evolve with the rhythms of the countryside, turning foraged treasures and local produce into dishes of bold, nuanced character and refined sensibility. The dining room is intimate, unpretentious and reflects a philosophy that honours both ingredient and guest alike, making Le Champignon Sauvage a cherished jewel in Cheltenham's culinary crown.
www.lechampignonsauvage.co.uk
www.lechampignonsauvage.co.uk
Image from Lumiere in Cheltenham
The November Meeting descends upon Cheltenham from Friday 14 - Sunday 16 November. Three days of passion, tradition, and unforgettable racing.
This is not merely a race meeting, but a rite of autumn. It's where the season truly finds its voice. The air is sharp with anticipation, the horses are fit, the trainers keen, and the talk on every tongue is of the battles to come. This is the first great skirmish of the campaign, the moment when the curtain rises on a new chapter of dreams, deeds, and destinies.
For those who know, there is no better weekend in racing. Three glorious days when Prestbury Park becomes the beating heart of the sport. It is a meeting steeped in spirit and substance, where champions are unearthed, stories are written, and the Cotswold hills themselves seem to lean in to listen.
Billed as Racing’s ultimate weekender, the curtain rises with Countryside Day, honouring rural life and the traditions that bind sport and countryside together. Then comes Super Saturday, the roaring crescendo of competition and celebration. The biggest day of the season so far, when talent meets theatre and the air fizzes with that unmistakable Cheltenham magic. Finally, Carnival Sunday brings warmth, laughter, and community with a softer rhythm to close a grand symphony.
Friday: Countryside Day
The weekend opens in true Cheltenham style, where rural tradition meets top-class sport. It is a celebration of the fields and fences that shaped this nation, of the people and pursuits that keep those roots alive.
Arrive early to the music of hounds and horn as local packs parade before racing, a stirring prelude to the action ahead. Then join the Preview Show live from the Winner’s Enclosure, where racing legends and sharp-eyed pundits share their thoughts, their tips, and a little inside knowledge on the afternoon’s runners.
Live Music on Friday
In the Guinness Village, Cheltenham favourites LAMPA return to lift the rafters; Irish tunes, anthems, and good cheer ringing out from first race to last. As the shadows lengthen, the celebrations continue with an hour of post-racing music, the perfect encore to a day at Jump racing’s spiritual home.
In The Centaur, Tommy and The Fuse provide a softer close; an hour of acoustic tunes, mellow and reflective, perfect for easing into the evening with good company and a glass in hand.
Super Saturday
If Friday is a nod to tradition, Saturday is a roar to the heavens. Super Saturday is the beating heart of the meeting, when the sport reaches its peak and the grand amphitheatre of Cheltenham thrums with life. The Paddy Power Gold Cup takes centre stage, the biggest race of the season so far, steeped in history and local pride. Claimed many a time by the shrewd hands of Cotswold trainers, this year could well see another local champion emerge.
Before the racing begins, the Retraining of Racehorses (RoR) Parade graces the Parade Ring, a moment of quiet dignity amid the anticipation. Here, former champions return not in competition, but in celebration of life after racing. Last year’s parade featured the likes of Bristol De Mai, Coneygree, and Pineau de Re, each one a name etched into racing folklore, each now thriving in a new arena.
Live Music on Super Saturday
As the light fades and the final cheers drift over the course, the celebration continues. The Guinness Village comes alive once more with LAMPA.
You can catch Richard James in the Tattersalls Sales Arena Bar between races and post racing. The latter set will sure to raise the roof.
Over in The Centaur, the afterparty continues with an hour of feel-good acoustic tunes that’ll have you swaying along and soaking up the last bits of what is sure to be a fantastic day.
Carnival Sunday
After the fire and frenzy of Saturday, Carnival Sunday arrives with a softer step but no less joy.
Offering top-class racing in a relaxed and welcoming atmosphere, the day features six thrilling races, Shetland pony racing, and a lively mascot race, a programme designed to delight racegoers of every age. It is a true celebration of Cheltenham, the perfect finale to a weekend alive with sport and spirit.
The Shetland Pony Race
Tiny, spirited, and full of energy, the Shetland Pony Race returns at 12:10 on Sunday. A beloved highlight of The November Meeting, it thrills both children and adults alike. Ridden by promising young talent, each pint-sized competitor dashes for glory, and onlookers may just witness a future champion make their very first mark on Cheltenham’s turf.
Sue Ryder Mascot Race
Returning for 2025, the Sue Ryder Mascot Race brings Gloucestershire’s most spirited two-legged athletes together in a lively, good-hearted contest. Each mascot aims to raise £1,000 for the Sue Ryder Charity, supporting their vital hospice care and grief services. Who will claim the 2025 Mascot Cup and take the spoils in this fun, fiercely contested highlight of Carnival Sunday?
‘The Cadbury Family Fun Zone’
Cheltenham have teamed up with Cadburys for ‘The Cadbury Family Fun Zone’ and the fun includes:
Live Music
Around the course, the festivities continue. Gather in the Guinness Village with a pint of Guinness, where traditional Irish melodies fill the air. While in the Tattersalls Sales Arena, Luke Gittins and Ash Smith lift the crowd with uplifting favourites, the soundtrack to a day that brims with life, laughter, and racing magic.
Under 18s Go Free
For younger racegoers, the welcome is generous with Under 18s going free. Children’s tickets can be reserved via the ticketing page, giving the next generation a chance to experience the thrill of a Cheltenham weekend alive with life, tradition, and exhilarating racing.
For tickets and any further information, please visit www.thejockeyclub.co.uk/cheltenham/events-tickets/the-november-meeting
This is not merely a race meeting, but a rite of autumn. It's where the season truly finds its voice. The air is sharp with anticipation, the horses are fit, the trainers keen, and the talk on every tongue is of the battles to come. This is the first great skirmish of the campaign, the moment when the curtain rises on a new chapter of dreams, deeds, and destinies.
For those who know, there is no better weekend in racing. Three glorious days when Prestbury Park becomes the beating heart of the sport. It is a meeting steeped in spirit and substance, where champions are unearthed, stories are written, and the Cotswold hills themselves seem to lean in to listen.
Billed as Racing’s ultimate weekender, the curtain rises with Countryside Day, honouring rural life and the traditions that bind sport and countryside together. Then comes Super Saturday, the roaring crescendo of competition and celebration. The biggest day of the season so far, when talent meets theatre and the air fizzes with that unmistakable Cheltenham magic. Finally, Carnival Sunday brings warmth, laughter, and community with a softer rhythm to close a grand symphony.
Friday: Countryside Day
The weekend opens in true Cheltenham style, where rural tradition meets top-class sport. It is a celebration of the fields and fences that shaped this nation, of the people and pursuits that keep those roots alive.
Arrive early to the music of hounds and horn as local packs parade before racing, a stirring prelude to the action ahead. Then join the Preview Show live from the Winner’s Enclosure, where racing legends and sharp-eyed pundits share their thoughts, their tips, and a little inside knowledge on the afternoon’s runners.
Live Music on Friday
In the Guinness Village, Cheltenham favourites LAMPA return to lift the rafters; Irish tunes, anthems, and good cheer ringing out from first race to last. As the shadows lengthen, the celebrations continue with an hour of post-racing music, the perfect encore to a day at Jump racing’s spiritual home.
In The Centaur, Tommy and The Fuse provide a softer close; an hour of acoustic tunes, mellow and reflective, perfect for easing into the evening with good company and a glass in hand.
Super Saturday
If Friday is a nod to tradition, Saturday is a roar to the heavens. Super Saturday is the beating heart of the meeting, when the sport reaches its peak and the grand amphitheatre of Cheltenham thrums with life. The Paddy Power Gold Cup takes centre stage, the biggest race of the season so far, steeped in history and local pride. Claimed many a time by the shrewd hands of Cotswold trainers, this year could well see another local champion emerge.
Before the racing begins, the Retraining of Racehorses (RoR) Parade graces the Parade Ring, a moment of quiet dignity amid the anticipation. Here, former champions return not in competition, but in celebration of life after racing. Last year’s parade featured the likes of Bristol De Mai, Coneygree, and Pineau de Re, each one a name etched into racing folklore, each now thriving in a new arena.
Live Music on Super Saturday
As the light fades and the final cheers drift over the course, the celebration continues. The Guinness Village comes alive once more with LAMPA.
You can catch Richard James in the Tattersalls Sales Arena Bar between races and post racing. The latter set will sure to raise the roof.
Over in The Centaur, the afterparty continues with an hour of feel-good acoustic tunes that’ll have you swaying along and soaking up the last bits of what is sure to be a fantastic day.
Carnival Sunday
After the fire and frenzy of Saturday, Carnival Sunday arrives with a softer step but no less joy.
Offering top-class racing in a relaxed and welcoming atmosphere, the day features six thrilling races, Shetland pony racing, and a lively mascot race, a programme designed to delight racegoers of every age. It is a true celebration of Cheltenham, the perfect finale to a weekend alive with sport and spirit.
The Shetland Pony Race
Tiny, spirited, and full of energy, the Shetland Pony Race returns at 12:10 on Sunday. A beloved highlight of The November Meeting, it thrills both children and adults alike. Ridden by promising young talent, each pint-sized competitor dashes for glory, and onlookers may just witness a future champion make their very first mark on Cheltenham’s turf.
Sue Ryder Mascot Race
Returning for 2025, the Sue Ryder Mascot Race brings Gloucestershire’s most spirited two-legged athletes together in a lively, good-hearted contest. Each mascot aims to raise £1,000 for the Sue Ryder Charity, supporting their vital hospice care and grief services. Who will claim the 2025 Mascot Cup and take the spoils in this fun, fiercely contested highlight of Carnival Sunday?
‘The Cadbury Family Fun Zone’
Cheltenham have teamed up with Cadburys for ‘The Cadbury Family Fun Zone’ and the fun includes:
- Stage shows from Fool's Delight Circus
- Flower crown and feather headdress making
- Face painting and glitter tattoos
- Party Peeps interactive shows and end-of-day disco
- Inflatables
- Walking pet balloons
- Arts and crafts
- Character meet and greet - meet the Minions, Freddo frog and The Sour Patch Kids
Live Music
Around the course, the festivities continue. Gather in the Guinness Village with a pint of Guinness, where traditional Irish melodies fill the air. While in the Tattersalls Sales Arena, Luke Gittins and Ash Smith lift the crowd with uplifting favourites, the soundtrack to a day that brims with life, laughter, and racing magic.
Under 18s Go Free
For younger racegoers, the welcome is generous with Under 18s going free. Children’s tickets can be reserved via the ticketing page, giving the next generation a chance to experience the thrill of a Cheltenham weekend alive with life, tradition, and exhilarating racing.
For tickets and any further information, please visit www.thejockeyclub.co.uk/cheltenham/events-tickets/the-november-meeting
Elevate your day in The Mandarin Restaurant
The Mandarin has an easy warmth about it. It’s styled more country pub than a corporate hospitality suite; relaxed, comfortable, and pleasingly unpretentious. There are tables for singles or couples, larger ones for groups and booths for a slightly more private get together. Once seated, that table is yours for the whole day and you can come and go as you please. Wander out and about to watch the horses in the Parade Ring (literally just outside the door), drift around the course watching the races from the rails, or simply stay put with a glass of wine in hand and watch the races unfold on one of the screens around the restaurant or from its own outside viewing area. And the real magic? The three courses of lunch arriving precisely when you desire, allowing the afternoon to linger at your own pace.
READ OUR FULL REVIEW HERE
Whether in October’s gold or March’s first green, there's always something special about a day at Cheltenham. The air has that unmistakable energy, a hum of excitement and murmur of anticipation before the first race that seems to roll off Cleeve Hill itself.
A crisp wind sweeps the course, bringing tweed back into fashion, and the faint threat of rain makes our booked hospitality in The Mandarin Restaurant feel all the more inviting.
The Mandarin has an easy warmth about it. It’s styled more country pub than a corporate hospitality suite; relaxed, comfortable, and pleasingly unpretentious. There are tables for singles or couples, larger ones for groups and booths for a slightly more private get together. Once seated, that table is yours for the whole day and you can come and go as you please. Wander out and about to watch the horses in the Parade Ring (literally just outside the door), drift around the course watching the races from the rails, or simply stay put with a glass of wine in hand and watch the races unfold on one of the screens around the restaurant or from its own outside viewing area. And the real magic? The three courses of lunch arriving precisely when you desire, allowing the afternoon to linger at your own pace.
Lunch began with our chosen starters, Salt and Pepper Squid and the Martell Double Gloucester Cheese Soufflé.
The squid arrived looking far smarter than squid really has any right to, laid out on a little bed of leaves, golden and glistening in all the right places. The coating was thin, crisp, and gave way to the tender flesh beneath. A few curls of pickled red chilli brought the right flicker of heat, just enough to wake it up without becoming too shouty. It was as close to impressive as a plate of squid ever gets.
The soufflé, meanwhile, was a triumph, both in look and taste. Light, airy, and beautifully soft, it carried the rich flavour of the cheese with effortless charm. The Stowford Press cider apple chutney lent a gentle sweetness that sang in harmony, while the toasted honey seeds offered a subtle crunch.
A crisp wind sweeps the course, bringing tweed back into fashion, and the faint threat of rain makes our booked hospitality in The Mandarin Restaurant feel all the more inviting.
The Mandarin has an easy warmth about it. It’s styled more country pub than a corporate hospitality suite; relaxed, comfortable, and pleasingly unpretentious. There are tables for singles or couples, larger ones for groups and booths for a slightly more private get together. Once seated, that table is yours for the whole day and you can come and go as you please. Wander out and about to watch the horses in the Parade Ring (literally just outside the door), drift around the course watching the races from the rails, or simply stay put with a glass of wine in hand and watch the races unfold on one of the screens around the restaurant or from its own outside viewing area. And the real magic? The three courses of lunch arriving precisely when you desire, allowing the afternoon to linger at your own pace.
Lunch began with our chosen starters, Salt and Pepper Squid and the Martell Double Gloucester Cheese Soufflé.
The squid arrived looking far smarter than squid really has any right to, laid out on a little bed of leaves, golden and glistening in all the right places. The coating was thin, crisp, and gave way to the tender flesh beneath. A few curls of pickled red chilli brought the right flicker of heat, just enough to wake it up without becoming too shouty. It was as close to impressive as a plate of squid ever gets.
The soufflé, meanwhile, was a triumph, both in look and taste. Light, airy, and beautifully soft, it carried the rich flavour of the cheese with effortless charm. The Stowford Press cider apple chutney lent a gentle sweetness that sang in harmony, while the toasted honey seeds offered a subtle crunch.
After taking in a race from the rails opposite the final hurdle, we strolled back to the restaurant for our mains.
The Supreme of English Chicken took us a little by surprise and quietly stole the show. The meat was perfectly tender, the tender stem broccoli made us feel better about ourselves and the potato dauphinoise added just the right creamy richness without feeling heavy. A Glastonbury Tor goat’s cheese bonbon offered a gentle tang, while the chimichurri brought a fresh lift that pulled it all together.
The 28-day aged Rib-Eye was equally impressive; bold, confident, and cooked rare, though you can, of course, request it more done if you prefer. Full of flavour, it was paired with thick-cut chips that were crisp, fluffy, and some of the best we’ve ever tasted. The onion rings were self-assured circles of crunch and the tomato added a gentle sweetness. But let’s be honest, the meat and chips were the stars here.
Throughout the afternoon, the restaurant carried an easy rhythm. Guests drifted in and out between races, there were cheers and groans from those watching the screens, and the sound of the Cheltenham crowd floated in from outside.
We shared a bottle of Sauvignon Blanc (priced at £34.50 which we didn't think was actually too horrendous) that was bright, crisp, and perfectly pleasant. We're not entirely sure why The Mandarin doesn’t serve wine by the glass, but in the spirit of the day, the bottle was hardly a problem.
Dessert made a perfectly polite exit from the meal, but in the best possible way. The Selection of British Cheeses was just right with no huffing, puffing, or pretence, just cheese behaving exactly as it should. The Sticky Toffee Apple Pudding, meanwhile, was the sort of warm, gently sweet thing that makes you sigh in approval. The apple added a touch of balance, the honeycomb crisp added a different texture and a scoop of salted caramel ice cream melted lazily and eventually feel off its tower into the sauce.
All told, a lunch at The Mandarin is the sort of thing that quietly transforms a day at the races. You’re not just watching horses, you’re settling in, eating well, drinking something decent, and drifting in and out of the action without ever feeling hurried. It’s a clever way of elevating your raceday and the sort of indulgence that makes a day at Cheltenham even more enjoyable and entirely worth doing.
www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant
Save 25% on the gate price for The November Meeting when you book by October 31st.
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The view from the Mandarin Restaurant
Cheltenham’s dining scene continues to evolve, and its latest addition brings something altogether new. COALHOUSE, a smokehouse and taproom created by chef-restaurateur Lewis Spencer and co-owned by Jay Rahman of Prithvi, promises to add depth, warmth and a touch of smoke to the town’s food landscape.
At its heart lies the philosophy of “Brew & Que”- the simple but irresistible idea of live-fire cooking paired with excellent local brews. The inspiration draws from the fire pits of the United States and the bold flavours of Mexico, but the execution will feel firmly rooted in Cheltenham.
Expect dishes led by the smoker; slow-cooked brisket, pulled pork, flame-charred vegetables, each imbued with that unmistakable smokiness which only time and wood can achieve. This is food designed for sharing, generous in both flavour and spirit, with the emphasis on comfort rather than ceremony.
Alongside the food sits an equally important element: the taproom. The bar champions craft beers and ciders from local breweries, with a rotating selection designed to complement the food. A hoppy pale ale with ribs, perhaps, or a crisp cider to cut through the richness of tacos, each pairing is considered, without being overthought.
The atmosphere is intended to be lively and welcoming; less formal restaurant, more gathering place. Music, conversation and the comforting aroma of smoke will define the experience, creating somewhere to settle in for an evening with friends as much as to enjoy a quick bite and a pint.
With Spencer’s expertise in live-fire cooking and Rahman’s proven eye for creating standout dining destinations, COALHOUSE is set to become a distinctive new fixture in Cheltenham. A place where the focus is on flavour, sociability and craft – all the right ingredients for a restaurant the town will quickly make its own.
Where & when:
32-34 Clarence St, Cheltenham GL50 3NX
17.10.2025
At its heart lies the philosophy of “Brew & Que”- the simple but irresistible idea of live-fire cooking paired with excellent local brews. The inspiration draws from the fire pits of the United States and the bold flavours of Mexico, but the execution will feel firmly rooted in Cheltenham.
Expect dishes led by the smoker; slow-cooked brisket, pulled pork, flame-charred vegetables, each imbued with that unmistakable smokiness which only time and wood can achieve. This is food designed for sharing, generous in both flavour and spirit, with the emphasis on comfort rather than ceremony.
Alongside the food sits an equally important element: the taproom. The bar champions craft beers and ciders from local breweries, with a rotating selection designed to complement the food. A hoppy pale ale with ribs, perhaps, or a crisp cider to cut through the richness of tacos, each pairing is considered, without being overthought.
The atmosphere is intended to be lively and welcoming; less formal restaurant, more gathering place. Music, conversation and the comforting aroma of smoke will define the experience, creating somewhere to settle in for an evening with friends as much as to enjoy a quick bite and a pint.
With Spencer’s expertise in live-fire cooking and Rahman’s proven eye for creating standout dining destinations, COALHOUSE is set to become a distinctive new fixture in Cheltenham. A place where the focus is on flavour, sociability and craft – all the right ingredients for a restaurant the town will quickly make its own.
Where & when:
32-34 Clarence St, Cheltenham GL50 3NX
17.10.2025
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Bourton on the Water is the sort of village that looks like it was designed to lull you into a false sense of calm, with the River Windush trickling obligingly under tiny bridges and where tourists clutch cameras and phones as though the scenery might vanish if unphotographed for the umpteenth time. However, if you go in the middle of summer it's anything but calm. It’s also, possibly, the last place you’d expect a burger that could outshine some of London’s finest. And yet, tucked into a modest side street, Smiths of Bourton has quietly been turning patties into an art form, proving that culinary audacity often thrives where you least expect it.
The story begins in 2020, when the world collectively paused and hospitality teetered on the brink. The Smith family’s tea room closed its doors, and the sensible thing would have been to wait it out. Instead, with a leap of faith and youthful confidence, the two brothers Theo and Seb did the brilliant thing: they started serving burgers to locals from the tiny kitchen. It was a survival tactic with swagger and Smiths as we know it today was born.
In less than five years, Smiths has gone from takeaway experiments to national recognition with a much bigger kitchen. Their “MR.P” burger scooped third place at the 2025 National Burger Awards, and they were crowned Best Burger in Gloucestershire. But accolades, as the brothers would happily tell you, are just frosting on a very juicy patty. The real magic is in their 'Passionate About Patties' ethos. That passion permeates everything that the restaurant has to offer, from the service, the music and the ever-evolving menu, turning every visit into a carefully orchestrated, indulgent experience.
This year, Smiths takes on yet another stage: The Big Feastival. For something that started with a handful of buns and a pinch of optimism, this is a remarkable step. The Big Feastival is one of the UK’s most celebrated food festivals. It’s a gathering of culinary talent from all over the UK and, for us, it's great to see a Cotswolds brand taking centre stage. As well as offering a selection of their classics, the pair have been working on the Big Feastival Stack; a one-off creation designed to wow both eyes and taste buds. It’s a burger that makes a statement without shouting and one every patty-loving Feastival-goer should try.
Yet awards, festivals, and viral Instagram reels and TikToks tell only half the story. Smiths is ultimately a tale of resilience and they continue to innovate and refine their product to be the best it can possibly be. From a crisis-born experiment to a nationally recognised brand, it’s powered by sheer determination, creativity, and a healthy dose of stubborn charm and every burger served is a testament to what happens when ambition meets craft, and when a tiny village kitchen refuses to be ordinary.
The bridges in Bourton on the Water will still get their fair share of photos, but we all know the real attraction is now served in a bun.
www.smithsofbourton.com
The story begins in 2020, when the world collectively paused and hospitality teetered on the brink. The Smith family’s tea room closed its doors, and the sensible thing would have been to wait it out. Instead, with a leap of faith and youthful confidence, the two brothers Theo and Seb did the brilliant thing: they started serving burgers to locals from the tiny kitchen. It was a survival tactic with swagger and Smiths as we know it today was born.
In less than five years, Smiths has gone from takeaway experiments to national recognition with a much bigger kitchen. Their “MR.P” burger scooped third place at the 2025 National Burger Awards, and they were crowned Best Burger in Gloucestershire. But accolades, as the brothers would happily tell you, are just frosting on a very juicy patty. The real magic is in their 'Passionate About Patties' ethos. That passion permeates everything that the restaurant has to offer, from the service, the music and the ever-evolving menu, turning every visit into a carefully orchestrated, indulgent experience.
This year, Smiths takes on yet another stage: The Big Feastival. For something that started with a handful of buns and a pinch of optimism, this is a remarkable step. The Big Feastival is one of the UK’s most celebrated food festivals. It’s a gathering of culinary talent from all over the UK and, for us, it's great to see a Cotswolds brand taking centre stage. As well as offering a selection of their classics, the pair have been working on the Big Feastival Stack; a one-off creation designed to wow both eyes and taste buds. It’s a burger that makes a statement without shouting and one every patty-loving Feastival-goer should try.
Yet awards, festivals, and viral Instagram reels and TikToks tell only half the story. Smiths is ultimately a tale of resilience and they continue to innovate and refine their product to be the best it can possibly be. From a crisis-born experiment to a nationally recognised brand, it’s powered by sheer determination, creativity, and a healthy dose of stubborn charm and every burger served is a testament to what happens when ambition meets craft, and when a tiny village kitchen refuses to be ordinary.
The bridges in Bourton on the Water will still get their fair share of photos, but we all know the real attraction is now served in a bun.
www.smithsofbourton.com
Photography: Katherine Williams
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Some places in the Cotswolds are so perfectly arranged you half expect to find a National Trust volunteer polishing the scones. The Straw Kitchen is not one of them.
This place is a delightful oddity in more ways than one. It feels like one of the Cotswolds' best-kept secrets that somehow everyone seems to knows about, and bar the pottery itself, the only neighbour of note is the Cotswolds Distillery a couple of miles down the road, which is a fine if your plans involve whisky before noon, but less immediately helpful when you’re seeking coffee, eggs and bacon.
In a world where cafés look like they’ve been born of a mood board, paint charts and week-long branding meetings, The Straw Kitchen laughs in the face of coordinated colour palettes. As you walk in from the car park, you are greeted by an artfully chaotic jumble of mismatched tables, chairs in a red-sided canopy tent stuck to the side of what looks like an old stone barn, half-hidden behind some plants tall enough to demand planning permission.
Walking into the barn, you are hit the waft of coffee like the opening bars of your favourite song, a kitchen alive with clatter and chatter and a much more rustic feel with wooden beams, panels and tables. The walls are a happy muddle of art that doesn’t match, books stacked on shelves that don’t care, clay pots keeping company with yet more books, and a few old tennis rackets which, for reasons I can’t explain, look like they’ve always lived there. It's like boho-chic experiment gone gloriously right and manages to feel both thrown together and utterly deliberate.
It was wonderfully busy and we found a small table next to an open window in the red tent. Just inside enough to be out of the direct sun of this third life-threatening heatwave of the summer, but outside enough to feel like we're not scared. The menus are all above the kitchen inside the barn so it's a case of taking enough photos on your phone to take back to the tables with you, while picking up your cutlery, napkins and bottle of organic tomato sauce on the way past.
The menu, thankfully, keeps things gloriously simple. A Paddock Farm bacon sarnie, homebaked toast, homemade beetroot relish and homegrown leaves (£7.50) or Paddock Farm eggs on toast (£6.50), again all homemade and a choice of poached, scrambled or fried. There are some extras you can add too.
I joined the queue behind someone who was still deciding when ordering and in front of a cyclist in full lycra from a table spandexed-clad gents in the garden, settled in for their mid-ride refuel. I will never fully understand the confidence with which a grown man will stroll into a civilised breakfast wearing cycling lycra, an outfit that leaves absolutely nothing to the imagination, and order scrambled eggs as though he’s in trousers. I ordered poached eggs on toast with added bacon (+£3.50) twice and two flat whites.
The flat white was, naturally, served in a Whichford Pottery mug. There’s something deeply pleasing about drinking from a vessel made just metres away, knowing you could wander in afterwards and take one home. The breakfast arrived, yes on a Whichford Pottery plate, with a couple of eggs ready for the runny yolk fork test with a pile of beautifully smoky thin-cut bacon and leaves on the side. Where breakfasts in the Cotswolds usually cost more than your first car, finding one for a tenner was as refreshing as the charm and character of our surroundings.
The pottery itself is just a short along the path through the middle of the vibrant garden, past the empty table that the cyclists vacated and dogs and humans sheltering under parasols and canopies. Shelves and tables are stacked with the cups and plates you just drank from and ate off and lots more you can buy, so don’t be surprised if you leave clutching a Whichford mug like it’s a trophy. There is an abundance of assorted garden pots too for any budding Monty Dons out there, with one designed in tribute to his old dog, Ned and handmade by the pottery.
We left with full stomachs, a new mug, and that contented feeling that comes from having spent a morning somewhere that matters to the people who run it. It's rare it is to find a place that manages to be both unpretentious and authentically warm. and one that wears its quirks like a badge of honour. It's a breakfast spot for those who want to be fed and not fussed over in a wonderfully unpretentious, relaxed atmosphere that’s welcoming without being twee.
If you like your breakfast with a bit of character, your coffee in a handmade mug, and the company of a crowd that’s equal parts dogs, cyclists, locals, and pottery pilgrims, then The Straw Kitchen is worth the detour, worth the time, and worth telling your friends about, though selfishly, you might also be tempted to keep it to yourself.
www.whichfordpottery.com/visit/straw-kitchen
Whichford, Nr. Shipston-on-Stour, Warwickshire, CV36 5PG
Open: Wednesday to Saturday: 10am to 4pm
Closed: Sunday to Tuesday
This place is a delightful oddity in more ways than one. It feels like one of the Cotswolds' best-kept secrets that somehow everyone seems to knows about, and bar the pottery itself, the only neighbour of note is the Cotswolds Distillery a couple of miles down the road, which is a fine if your plans involve whisky before noon, but less immediately helpful when you’re seeking coffee, eggs and bacon.
In a world where cafés look like they’ve been born of a mood board, paint charts and week-long branding meetings, The Straw Kitchen laughs in the face of coordinated colour palettes. As you walk in from the car park, you are greeted by an artfully chaotic jumble of mismatched tables, chairs in a red-sided canopy tent stuck to the side of what looks like an old stone barn, half-hidden behind some plants tall enough to demand planning permission.
Walking into the barn, you are hit the waft of coffee like the opening bars of your favourite song, a kitchen alive with clatter and chatter and a much more rustic feel with wooden beams, panels and tables. The walls are a happy muddle of art that doesn’t match, books stacked on shelves that don’t care, clay pots keeping company with yet more books, and a few old tennis rackets which, for reasons I can’t explain, look like they’ve always lived there. It's like boho-chic experiment gone gloriously right and manages to feel both thrown together and utterly deliberate.
It was wonderfully busy and we found a small table next to an open window in the red tent. Just inside enough to be out of the direct sun of this third life-threatening heatwave of the summer, but outside enough to feel like we're not scared. The menus are all above the kitchen inside the barn so it's a case of taking enough photos on your phone to take back to the tables with you, while picking up your cutlery, napkins and bottle of organic tomato sauce on the way past.
The menu, thankfully, keeps things gloriously simple. A Paddock Farm bacon sarnie, homebaked toast, homemade beetroot relish and homegrown leaves (£7.50) or Paddock Farm eggs on toast (£6.50), again all homemade and a choice of poached, scrambled or fried. There are some extras you can add too.
I joined the queue behind someone who was still deciding when ordering and in front of a cyclist in full lycra from a table spandexed-clad gents in the garden, settled in for their mid-ride refuel. I will never fully understand the confidence with which a grown man will stroll into a civilised breakfast wearing cycling lycra, an outfit that leaves absolutely nothing to the imagination, and order scrambled eggs as though he’s in trousers. I ordered poached eggs on toast with added bacon (+£3.50) twice and two flat whites.
The flat white was, naturally, served in a Whichford Pottery mug. There’s something deeply pleasing about drinking from a vessel made just metres away, knowing you could wander in afterwards and take one home. The breakfast arrived, yes on a Whichford Pottery plate, with a couple of eggs ready for the runny yolk fork test with a pile of beautifully smoky thin-cut bacon and leaves on the side. Where breakfasts in the Cotswolds usually cost more than your first car, finding one for a tenner was as refreshing as the charm and character of our surroundings.
The pottery itself is just a short along the path through the middle of the vibrant garden, past the empty table that the cyclists vacated and dogs and humans sheltering under parasols and canopies. Shelves and tables are stacked with the cups and plates you just drank from and ate off and lots more you can buy, so don’t be surprised if you leave clutching a Whichford mug like it’s a trophy. There is an abundance of assorted garden pots too for any budding Monty Dons out there, with one designed in tribute to his old dog, Ned and handmade by the pottery.
We left with full stomachs, a new mug, and that contented feeling that comes from having spent a morning somewhere that matters to the people who run it. It's rare it is to find a place that manages to be both unpretentious and authentically warm. and one that wears its quirks like a badge of honour. It's a breakfast spot for those who want to be fed and not fussed over in a wonderfully unpretentious, relaxed atmosphere that’s welcoming without being twee.
If you like your breakfast with a bit of character, your coffee in a handmade mug, and the company of a crowd that’s equal parts dogs, cyclists, locals, and pottery pilgrims, then The Straw Kitchen is worth the detour, worth the time, and worth telling your friends about, though selfishly, you might also be tempted to keep it to yourself.
www.whichfordpottery.com/visit/straw-kitchen
Whichford, Nr. Shipston-on-Stour, Warwickshire, CV36 5PG
Open: Wednesday to Saturday: 10am to 4pm
Closed: Sunday to Tuesday
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One of the Cotswolds’ most iconic racing pubs, The Hollow Bottom, is set to reopen its doors on Friday 25th July 2025, under the experienced stewardship of chefs Nathan Eades and Liam Goff.
Situated just 25 minutes from Cheltenham Racecourse in the heart of the Cotswolds, The Hollow Bottom has long been a favourite among racing fans, locals, and visitors alike.
Nestled within a few miles of the legendary stables of Nigel and Willy Twiston-Davies and Jonjo and AJ O’Neill Racing, the pub’s strong horse racing heritage will continue to be celebrated at its core.
Eades and Goff, who already run two acclaimed pubs - the Michelin recommend Halfway at Kineton and Horse and Groom in Bourton on the Hill that was awarded a coveted Bib Gourmand in 2025 - bring with them a passion for honest food, warm hospitality, and breathing new life into beloved village pubs.
“We’re incredibly proud to be taking on such an important local institution,” said Nathan Eades. “The Hollow Bottom is more than just a pub, it’s a huge part of Guiting Power and the local farming and racing community, and we’re honoured to carry that legacy forward and give the village their much-loved pub back. It’s sadly lost its way in recent years and we very much want to take it back to its glory days of yesteryear.”
Guests can expect daily-changing menus with some local favourites, drinks that pay homage to the pub’s heritage, cracking wines and a vibrant warm welcome.
The kitchen will be headed up by Josh Murphy, who has worked in Michelin starred establishments, including Lucknam Park near Bath and Le Champignon Sauvage in Cheltenham. He will be supported by Nathan and Liam’s long standing chef Felipe Escoda, formerly of The Cross at Kenilworth, The Ritz and, more locally, The Wild Rabbit.
he pair, alongside Operations Director Silviu Dinu, have appointed Claudio Liquori as Restaurant Manager where they all worked together at The Wild Rabbit.
Miles Partridge, who has worked in pubs locally in the last few years, will be assisting and ensuring the bar runs like clockwork.
Eades added “We are just very excited to get going and welcome everyone back to ‘The Hollow’ to enjoy its unique atmosphere, outstanding hospitality, and rich heritage.”
“Our main aim is to put the heart and soul back into this fantastic pub, with daily happy hours, racing and other on the TV, a buzzing garden and high-quality food on the plates”
The pub will open its doors on Friday 25th July 2025. For reservations, please contact the restaurant at [email protected]
www.thehollowbottom.com
Situated just 25 minutes from Cheltenham Racecourse in the heart of the Cotswolds, The Hollow Bottom has long been a favourite among racing fans, locals, and visitors alike.
Nestled within a few miles of the legendary stables of Nigel and Willy Twiston-Davies and Jonjo and AJ O’Neill Racing, the pub’s strong horse racing heritage will continue to be celebrated at its core.
Eades and Goff, who already run two acclaimed pubs - the Michelin recommend Halfway at Kineton and Horse and Groom in Bourton on the Hill that was awarded a coveted Bib Gourmand in 2025 - bring with them a passion for honest food, warm hospitality, and breathing new life into beloved village pubs.
“We’re incredibly proud to be taking on such an important local institution,” said Nathan Eades. “The Hollow Bottom is more than just a pub, it’s a huge part of Guiting Power and the local farming and racing community, and we’re honoured to carry that legacy forward and give the village their much-loved pub back. It’s sadly lost its way in recent years and we very much want to take it back to its glory days of yesteryear.”
Guests can expect daily-changing menus with some local favourites, drinks that pay homage to the pub’s heritage, cracking wines and a vibrant warm welcome.
The kitchen will be headed up by Josh Murphy, who has worked in Michelin starred establishments, including Lucknam Park near Bath and Le Champignon Sauvage in Cheltenham. He will be supported by Nathan and Liam’s long standing chef Felipe Escoda, formerly of The Cross at Kenilworth, The Ritz and, more locally, The Wild Rabbit.
he pair, alongside Operations Director Silviu Dinu, have appointed Claudio Liquori as Restaurant Manager where they all worked together at The Wild Rabbit.
Miles Partridge, who has worked in pubs locally in the last few years, will be assisting and ensuring the bar runs like clockwork.
Eades added “We are just very excited to get going and welcome everyone back to ‘The Hollow’ to enjoy its unique atmosphere, outstanding hospitality, and rich heritage.”
“Our main aim is to put the heart and soul back into this fantastic pub, with daily happy hours, racing and other on the TV, a buzzing garden and high-quality food on the plates”
The pub will open its doors on Friday 25th July 2025. For reservations, please contact the restaurant at [email protected]
www.thehollowbottom.com
One of Montpellier’s most iconic pubs is making its comeback, promising the same legendary vibe that has made it so popular over the last decade or more.
The Beehive Montpellier has officially reopened with a brand-new kitchen, a bold food direction, and a powerhouse team at the helm. This isn’t just a reopening – it’s a complete reset.
Leading the charge is a formidable duo.
Tom Rains, Executive Chef at the acclaimed Fildes Restaurant at Montpellier Wine Bar, is now taking the reins across both venues – becoming Executive Chef for Fildes and The Beehive. With a background that includes kitchens like The Berkeley, Claridge’s, L’Escargot, and Gstaad Palace, Tom brings serious culinary firepower to Cheltenham’s pub scene. At The Beehive, he’s delivering elevated comfort food with real craft: handmade pies, stacked burgers, and scratch-made sauces — done properly, with no shortcuts.
The Beehive Montpellier has officially reopened with a brand-new kitchen, a bold food direction, and a powerhouse team at the helm. This isn’t just a reopening – it’s a complete reset.
Leading the charge is a formidable duo.
Tom Rains, Executive Chef at the acclaimed Fildes Restaurant at Montpellier Wine Bar, is now taking the reins across both venues – becoming Executive Chef for Fildes and The Beehive. With a background that includes kitchens like The Berkeley, Claridge’s, L’Escargot, and Gstaad Palace, Tom brings serious culinary firepower to Cheltenham’s pub scene. At The Beehive, he’s delivering elevated comfort food with real craft: handmade pies, stacked burgers, and scratch-made sauces — done properly, with no shortcuts.
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Joining him is returning favourite Richard Shakeshaft, now back as General Manager after a much-loved run at The Beehive from 2016 to 2019. With 25 years in hospitality, a passion for real ale, and a CV packed with CAMRA-recognised pubs and standout independents, Richard brings warmth, precision, and personality to the front of house.
“We’re not just back — we’re better,” says Shakeshaft. “We’ve kept the soul of The Beehive, but we’ve raised the bar. Proper pints, handcrafted food, and the same buzz locals love.”
thebeehivemontpellier.com
There are lots of places where I go to eat and don't write about, however, I feel a bit of a need to shout about the lunch we had this weekend at BAO + BBQ in Cheltenham.
We're already in a good mood when we arrive. The sun is shining, although not as warm as it has been in previous days, the town is buzzing with the Jazz Festival in full swing and we're off to watch David Gray in the evening. It's a pretty good day.
After getting a seat downstairs in the corner by the window, it dawned on me that it must have been three years since I last came here which is utterly ridiculous. It was my wife's first time.
We browsed the menu over a Marg (hers) and a Asahi (mine) and picked some of the things we wanted and some of the things we definitely didn't.
The dreaded second "are you ready to order" after asking for another few minutes came, and you feel obliged to decide. However, this time was different. The waiter asked how many dishes we were thinking (five to six?) and whether we wanted them to choose for us. We told him what we didn't want; chicken wings (too messy), anything tofu (I imagine these guys can make it taste nice) and the Sticky BBQ Pork Ribs (for the same reason as the wings. You just can't take that risk in a white t-shirt).
First to arrive were the Longhorn Brisket and Cornflake Chicken bao buns. The brisket was smoked with a sake BBQ sauce, chillies and pickles. The chicken and a panko and cornflake crumb (hence the name), Korean hot sauce, pickled chilli and cucumber. It was seriously good and quite possibly both of our favourite dish of the meal.
We're already in a good mood when we arrive. The sun is shining, although not as warm as it has been in previous days, the town is buzzing with the Jazz Festival in full swing and we're off to watch David Gray in the evening. It's a pretty good day.
After getting a seat downstairs in the corner by the window, it dawned on me that it must have been three years since I last came here which is utterly ridiculous. It was my wife's first time.
We browsed the menu over a Marg (hers) and a Asahi (mine) and picked some of the things we wanted and some of the things we definitely didn't.
The dreaded second "are you ready to order" after asking for another few minutes came, and you feel obliged to decide. However, this time was different. The waiter asked how many dishes we were thinking (five to six?) and whether we wanted them to choose for us. We told him what we didn't want; chicken wings (too messy), anything tofu (I imagine these guys can make it taste nice) and the Sticky BBQ Pork Ribs (for the same reason as the wings. You just can't take that risk in a white t-shirt).
First to arrive were the Longhorn Brisket and Cornflake Chicken bao buns. The brisket was smoked with a sake BBQ sauce, chillies and pickles. The chicken and a panko and cornflake crumb (hence the name), Korean hot sauce, pickled chilli and cucumber. It was seriously good and quite possibly both of our favourite dish of the meal.
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Next to arrive before we had taken a mouthful of the buns were the Gochu-glazed King Prawns in a sesame yogurt and three Wagyu beef sliders, both of which looked potentially very messy.
We'd have never had ordered the sliders, but these were awesome with juicy little brisket patties, BBQ mushrooms, pickled cucumber, chillies and caramelised onions. And the prawns? We would go back for these alone they were that good, and the yogurt became the dipping sauce for everything else on the table.
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Some courtesy greens arrived in the shape of scorched sprouting broccoli, cashew miso butter, garlic ginger and lemon (if I'm going to have to eat broccoli, this is the way to do it) and some kicky kale + cucumber salad, followed by a smoked brisket rice bowl with a cured duck egg and beef bone broth and the glazed pork belly in the most incredible blueberry hoisin sauce with crispy cabbage and pickled veg.
We probably didn't need the rice bowl but we gave it a good go. In hindsight, maybe, six dishes was too many, but YOLO and all that!
The pork was one of the best plates I have eaten for a long time. It was the cherry on the cake dish, at the end of a gruelling (in the loosest sense of the word) 90 minutes of eating. I had genuinely forgotten just how good this place is.
baobbq.co.uk
If you have ever experienced the Woozy Pig food, you will probably be as excited as we are about their brand-new restaurant on Suffolk Road in Cheltenham.
Opening its doors of Friday 9th May, the restaurant will offer their classic burgers, sides and tater tots, as well as an awesome brunch menu on a Sunday including the Woozy full English, waffles and, of course, brunch burgers.
You will find local brewers Deya on the taps with a quality selection of cans and bottles from the fridge, alongside a few cocktails including a Spicy Mango Marg, Spiced & Stormy and a Woozy Groni.
You can check out the restaurant here www.woozypig.co.uk.
Illustrations: Punkross
Tables: Barebones
Photos: The Same Grain
Opening its doors of Friday 9th May, the restaurant will offer their classic burgers, sides and tater tots, as well as an awesome brunch menu on a Sunday including the Woozy full English, waffles and, of course, brunch burgers.
You will find local brewers Deya on the taps with a quality selection of cans and bottles from the fridge, alongside a few cocktails including a Spicy Mango Marg, Spiced & Stormy and a Woozy Groni.
You can check out the restaurant here www.woozypig.co.uk.
Illustrations: Punkross
Tables: Barebones
Photos: The Same Grain
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Kingham Plough Head Chef Ashleigh Farrand will represent the South West on the new series of the Great British Menu on BBC Two and BBC iPlayer.
Keep your eyes peeled this coming Tuesday 4th February at 8pm.
We wish Ashleigh all the very best!
Keep your eyes peeled this coming Tuesday 4th February at 8pm.
We wish Ashleigh all the very best!
IMAGE VIA THE KINGHAM PLOUGH
IMAGE VIA THE KINGHAM PLOUGH
It was three weeks ago when a video popped up on Instagram and opened with the words "Please, Please, Help... Please!" splattered across the screen.
It was a plea from Ols Halas, probably best know for being "The Circus Chef" at Giffords Circus, who had got his 25-tonne wag’n’drag lorry stuck in a field near South Cerney. This wasn't just a lorry getting stuck in a field, this was the home of Ols, his partner Amber, their four-month-old baby Zephyr, black lab Steve and their business. In layman's terms, they were royally buggered.
A week later, thanks to some lads with tractors, they were out and on their way.
Their next destination was a bit of a secret, unless you looked on their website which told you it was another field (what could go wrong?) in Evenlode, three-four miles from Stow on the Wold.
The reason I had access to their website was because I was sent an invite to the "soft launch".
I then did something I never ever do, I accepted.
This was for a few reasons;
A donation to their gofundme page and a cash tip after I had eaten eased the guilt slightly.
We arrived at the new site on a mizzly, November, Thursday evening and I wondered whether "summer under canvas" would be a better idea than Christmas.
From the outside, it was a canvas awning on the side of a lorry. However, inside (when we eventually found the "door") was a beautiful. warm space full of oak tables, candelabras, foilage and a raised kitchen from an adjacent trailer.
It was a plea from Ols Halas, probably best know for being "The Circus Chef" at Giffords Circus, who had got his 25-tonne wag’n’drag lorry stuck in a field near South Cerney. This wasn't just a lorry getting stuck in a field, this was the home of Ols, his partner Amber, their four-month-old baby Zephyr, black lab Steve and their business. In layman's terms, they were royally buggered.
A week later, thanks to some lads with tractors, they were out and on their way.
Their next destination was a bit of a secret, unless you looked on their website which told you it was another field (what could go wrong?) in Evenlode, three-four miles from Stow on the Wold.
The reason I had access to their website was because I was sent an invite to the "soft launch".
I then did something I never ever do, I accepted.
This was for a few reasons;
- I really like Ols and really loved his food at Gifford's.
- The invite came from a friend and amazing creative wizard who was helping Ols create this brand and promote the restaurant.
- Seeing them stuck in the mud two weeks earlier, how could I possibly say no?
- I wanted to meet Steve.
A donation to their gofundme page and a cash tip after I had eaten eased the guilt slightly.
We arrived at the new site on a mizzly, November, Thursday evening and I wondered whether "summer under canvas" would be a better idea than Christmas.
From the outside, it was a canvas awning on the side of a lorry. However, inside (when we eventually found the "door") was a beautiful. warm space full of oak tables, candelabras, foilage and a raised kitchen from an adjacent trailer.
PHOTOGRAPHY: TOM CROSS
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We were greeted by Ols who showed us inside the lorry. "Once you start living this life, it's hard to escape it" he mentioned as we walked up the steps. The interior was ridiculously impressive with a Scandi-like wooden cabin feel. A double bed took up one end which Steve sleeps under.
Back "downstairs" it was a case of sitting wherever we liked, before being greeted with wine, homemade sourdough and a butter softened by a candle wick.
It wasn't long before the stunning, crispy and zingy King Prawn Butterfly, Spiced Cocktail Sauce and Avocado arrived.
Naturally, I had read the menu before we arrived and was very excited about the Roast Hereford Beef, Braised Blade, Sticky Dates, Hazelnuts, Root Vegetable Pave, Winter Greens main which was truly immense, but I think the prawns were the highlight of my evening.
Between those two courses were some delicious, festive feeling Chestnut Cream Canoli with a rosehip jam, before the meal concluded with the most insane Winter Berry Knickerbocker Glory.
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Another reason I never accept soft launch invites is because you are obliged to say something positive, even when it's actually mediocre.
However, this was anything but. This was cooking of the highest quality in the most wonderful unique setting, and you can't get much more unique than sitting in a the middle of a field in early November. And, we never got to meet Steve which gives us the perfect excuse to go back, as if we needed one.
josserrestaurant.com
Christmas Under Canvas officially starts on Thursday 28th November and is available on Thursday, Friday & Saturday Evenings.
They are also doing the most incredible sounding Sunday lunch under the canvas too which start on December 1st.
There are 28 seats for every sitting which makes it a beautifully intimate and truly special dining experience.
Photographs: www.crosscreative.uk
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After much anticipation, Jeremy Clarkson has finally named his new pub, The Farmer's Dog.
Located in Asthall, near Burford, the pub will open it's doors this Friday (23rd August).
The full address for the pub is Asthall, Burford OX18 4HJ.
Follow them on instagram - www.instagram.com/thefarmersdogpub
Located in Asthall, near Burford, the pub will open it's doors this Friday (23rd August).
The full address for the pub is Asthall, Burford OX18 4HJ.
Follow them on instagram - www.instagram.com/thefarmersdogpub
IMAGE VIA THE FARMER'S DOG ON INSTAGRAM
The highly anticipated Circo Brasserie will finally open its doors on August 9th on Cheltenham's Bath Road
Inspired by the busy French Brasseries of the 1900s through to the roaring twenties, Circo will bring a ‘little theatre’ to the area and a menu focusing on British plates and European classics.
It is the latest venture by JM Socials, a hospitality group that are also behind Cheltenham favourites Prithvi, The Mayflower, For the Saints, BAO + BBQ, Holee Cow, Bhoomi, Petit Social and a string of restaurants in Oxford.
Co-founder Jay Rahman, said: “Our vision for Circo Brasserie has always been to bring a little theatre to the Bath Road, taking inspiration from the busy French Brasseries of the 1900’s to the roaring twenties. It's been a long wait but hopefully worth it.
“We wanted to create a playful yet chic environment that would appeal to families and also appeal to date night and cocktail time. With a menu that will serve up European and Italian favourites we hope that we have got the mix just right.”
Visitors to Circo will enjoy a lively interior with the colour palette inspired by the vintage tones of early ‘Circus’ motifs.
Stephen Quiddington, interior designer for Circo, said: “The circus inspiration can be seen in the furniture fabrics, the curtains and murals. Red velvets, stripes, chevrons, rusted tones complimented with light sage wall panels. This theme is exaggerated with numerous illustrations hand painted onto traditional timber fielded panelling inspired by the comical 1900’s French lithographically cafe food and drink posters of the era. Entry is via a rich red velvet curtain which shouts ‘Let the show begin’.”
Open for breakfast, lunch and dinner, diners can expect dishes including Smoked Aubergine Parmigiana, prawn, crab and tomato linguine; BBQ cauliflower and Israeli couscous; beefburgers and steaks cooked over Binchotan charcoal on a Konro grill, a range of sourdough pizza; and Limoncello panna cotta and pistachio cannoli for dessert; with a dedicated kids menu and some vegan options, too.
Circo will be open 7 days a week, from 8.30 am until 10pm and reservations can be made through the website www.circobrasserie.co.uk.
Inspired by the busy French Brasseries of the 1900s through to the roaring twenties, Circo will bring a ‘little theatre’ to the area and a menu focusing on British plates and European classics.
It is the latest venture by JM Socials, a hospitality group that are also behind Cheltenham favourites Prithvi, The Mayflower, For the Saints, BAO + BBQ, Holee Cow, Bhoomi, Petit Social and a string of restaurants in Oxford.
Co-founder Jay Rahman, said: “Our vision for Circo Brasserie has always been to bring a little theatre to the Bath Road, taking inspiration from the busy French Brasseries of the 1900’s to the roaring twenties. It's been a long wait but hopefully worth it.
“We wanted to create a playful yet chic environment that would appeal to families and also appeal to date night and cocktail time. With a menu that will serve up European and Italian favourites we hope that we have got the mix just right.”
Visitors to Circo will enjoy a lively interior with the colour palette inspired by the vintage tones of early ‘Circus’ motifs.
Stephen Quiddington, interior designer for Circo, said: “The circus inspiration can be seen in the furniture fabrics, the curtains and murals. Red velvets, stripes, chevrons, rusted tones complimented with light sage wall panels. This theme is exaggerated with numerous illustrations hand painted onto traditional timber fielded panelling inspired by the comical 1900’s French lithographically cafe food and drink posters of the era. Entry is via a rich red velvet curtain which shouts ‘Let the show begin’.”
Open for breakfast, lunch and dinner, diners can expect dishes including Smoked Aubergine Parmigiana, prawn, crab and tomato linguine; BBQ cauliflower and Israeli couscous; beefburgers and steaks cooked over Binchotan charcoal on a Konro grill, a range of sourdough pizza; and Limoncello panna cotta and pistachio cannoli for dessert; with a dedicated kids menu and some vegan options, too.
Circo will be open 7 days a week, from 8.30 am until 10pm and reservations can be made through the website www.circobrasserie.co.uk.
The doors to THE PIG-in the Cotswolds will be flung open on Monday 2nd September with bookings opening next week.
THE PIG-in the Cotswolds is tucked away in picture-perfect Barnsley, just four miles from Cirencester and within striking distance of the cobbled-street towns of Bibury, Burford and Bourton-on-the-water. A little further away is the spa town of Cheltenham; home to much-loved festivals of literature, jazz and the Cheltenham Races.
THE PIG-in the Cotswolds is a honey-hued 17th century Grade II gem, with original listed gardens designed by renowned gardener Rosemary Verey. This genuinely unspoilt, elegant building has been sensitively restored to keep the character and original features of this beautiful house while still being classically PIG; rooms that feel lived-in with rich fabrics, reclaimed pieces and cosy corners you can really relax in. Plus, there are very large characterful bedrooms with spacious showers and big bathtubs, either in the room or in a separate, large bathroom. Each bedroom has all the comfy, familiar furnishings that are classically PIG, with many rooms overlooking the original arts and crafts style gardens.
Heading into the ornamental gardens, these were Rosemary Verey’s first ever creation - the true essence of quintessential English beauty filled with listed archways, potager gardens and a lush Laburnum walkway. Additionally, there are Simon Verity sculptures and a listed Gothick Summerhouse plus hidden rooms, secret gardens and a small but perfectly formed spa, the Field Spa. Tucked away in the gardens, the spa has treatment rooms, a sauna and a sunny outdoor terrace.
Beyond the back of the house is the large Kitchen Garden - the beating heart of the restaurant’s 25 mile menu. THE PIG gardening team has taken inspiration from the surroundings and history of the land to grow delicious homegrown produce that make up THE PIG’s seasonal dishes.
Rooms start from £250 per night for an Extremely Small, to £775 per night for the real showstoppers tucked away in the historic gardens.
www.thepighotel.com
THE PIG-in the Cotswolds is tucked away in picture-perfect Barnsley, just four miles from Cirencester and within striking distance of the cobbled-street towns of Bibury, Burford and Bourton-on-the-water. A little further away is the spa town of Cheltenham; home to much-loved festivals of literature, jazz and the Cheltenham Races.
THE PIG-in the Cotswolds is a honey-hued 17th century Grade II gem, with original listed gardens designed by renowned gardener Rosemary Verey. This genuinely unspoilt, elegant building has been sensitively restored to keep the character and original features of this beautiful house while still being classically PIG; rooms that feel lived-in with rich fabrics, reclaimed pieces and cosy corners you can really relax in. Plus, there are very large characterful bedrooms with spacious showers and big bathtubs, either in the room or in a separate, large bathroom. Each bedroom has all the comfy, familiar furnishings that are classically PIG, with many rooms overlooking the original arts and crafts style gardens.
Heading into the ornamental gardens, these were Rosemary Verey’s first ever creation - the true essence of quintessential English beauty filled with listed archways, potager gardens and a lush Laburnum walkway. Additionally, there are Simon Verity sculptures and a listed Gothick Summerhouse plus hidden rooms, secret gardens and a small but perfectly formed spa, the Field Spa. Tucked away in the gardens, the spa has treatment rooms, a sauna and a sunny outdoor terrace.
Beyond the back of the house is the large Kitchen Garden - the beating heart of the restaurant’s 25 mile menu. THE PIG gardening team has taken inspiration from the surroundings and history of the land to grow delicious homegrown produce that make up THE PIG’s seasonal dishes.
Rooms start from £250 per night for an Extremely Small, to £775 per night for the real showstoppers tucked away in the historic gardens.
www.thepighotel.com
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