Kian Puerta-Terron takes the reins at The Painswick's SAUCE

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