If you’re looking for somewhere to indulge in delicious fine-dining, you’re in luck – Gloucestershire is fortunate enough to be blessed with a plethora of restaurants offering stunning seasonal produce, lovingly prepared by talented chefs.
In no particular order, here are 11 of Gloucestershire’s most amazing chefs, as recommended by The White Spoon, in Cheltenham.
For more information visit thewhitespoon.co.uk directly.
Chris White, head chef and director of The White Spoon in Cheltenham, started his career in France, where he developed a love of experimentation through food, to create stunning flavour combinations.
He later moved on to work for Heston Blumenthal’s Fat Duck group and managed the kitchen at a well-respected Cotswold venue, where he won a number of awards for his skills in the kitchen.
Along with his partner Purdey Spooner, Chris launched The White Spoon in Cheltenham’s Well Walk, back in 2015. Since its inception, the venue has achieved a stellar reputation for being an unpretentious and relaxed eatery, serving up fine-dining with a side-order of flare.
Mark Stinchcombe, alongside his wife Sue, run the kitchen at Eckington Manor. In 2015 he won MasterChef: The Professionals, where he was crowned one of the country’s finest chefs.
Starting his career in Ston Easton Park in Somerset, Mark then moved to Michelin starred Driftwood in Cornwall, Heston Blumenthal’s The Fat Duck and Le Champignon Sauvage – where he and Sue met.
Mark also heads up the cookery school at Eckington Manor, where the kitchens hold a ‘farm to fork’ ethos, with many ingredients sourced on-site.
Chef proprietor of The Kingham Plough, Emily Watkins started her career in the kitchens of Florence, Italy, before working under Heston Bluementhal at The Fat Duck.
Emily opened the Kingham Plough near Chipping Norton in 2007, working to produce modern British dishes in a charming Cotswold location.
She has since featured in a number of television cooking shows, and continues to run the Kingham Plough alongside her husband Miles Lampson.
After first learning to cook flapjacks with his mum, Marcus McGuinness has since worked alongside extraordinary chefs including number six in our list, David Everitt-Matthais, and Claude Bosi, before becoming head chef at The Greenway Hotel in Cheltenham
The restaurant holds 2 AA Rosettes for its standards and service, with delicious dishes on offer from Marcus’ repertoire, including poached & roasted hake, confit lemon and mussels, pickled raisins and brioche, and terrine of confit chicken & ham.
Gloucestershire chef Bob Parkinson is the man behind the popular Cirencester eatery Made by Bob. After working in London’s famous Bibendum restaurant, Che on St James Street, and as head chef in a successful Notting Hill gastropub, he made his way to the Cotswolds to work at The Swan at Southrop.
After starting a family, Bob launched Made by Bob in May 2008. The restaurant and bar also boasts a deli – stocking breads, cheese and pastries – all made by the man himself and ready to take away. Menus change daily and are prepared using seasonal, local and international ingredients.
One of Gloucestershire’s most well-known fine dining establishments, Le Champignon Sauvage opened back in 1987 by husband and wife team David and Helen Everitt-Mattias.
Boasting two Michelin stars, the restaurant in Cheltenham is led by award-winning chef David Everitt-Mattias, known for his experimentation with both well-known and more luxurious ingredients.
Le Champignon Sauvage’s menu encapsulates modern French cuisine with ‘original touches’ and can be enjoyed inside the restaurant’s intimate dining room.
Andrew ‘Koj’ Kojima became a household name when he reached the final of MasterChef in 2012, spring boarding his career into the culinary world.
Half Japanese and half British, Koj launched his namesake restaurant in the heart of Cheltenham through a kickstarter campaign, offering casual Japanese dining with no sushi!
Following a successful pop-up trial, the restaurant became a permanent addition to the town in 2017; offering a unique experience where delicious Japanese dishes are cooked from the venue’s open kitchen. Koj boasts an informal dining space designed to get people socialising over grazing dishes, and a charming cocktail bar upstairs.
Chef patron of The Wild Rabbit since May 2018, Alyn Williams has worked alongside Gordon Ramsey, and as head chef for Marcus Wareing at his two Michelin star restaurant in Knightsbridge.
Voted national chef of the year in 2012, Alyn enjoys using Daylesford Farm’s organic market garden to collect both inspiration and ingredients for his dishes.
The Wild Rabbit is part of the Daylesford Estate in Kingham, offering seasonal food from one of the country’s ‘most sustainable organic farms.’
Specialising in fish and seafood dishes, Gareth Fulford of Puslane Restaurant in Cheltenham has been working in kitchens across the United Kingdom since he was 16-years-old.
Coming from a family of butchers, Gareth says he loves the ‘diversity of different seafood species found along the British coastline’ and uses fresh, sustainably-caught seafood in all of his dishes, along with locally sourced produce from the Cotswolds.
Running the restaurant with his wife Helena, the award-winning team offers a relaxed fine-dining experience in the centre of Cheltenham.
Making a name for itself since February 2015, this stunning 17th-century pub near Chipping Campden is run by head chef and proprietor Nick Deverell-Smith.
With 15 years of experience in award-winning restaurants, including a spell working under Gordon Ramsey and Marco Pierre-White, guests won’t be disappointed by the delicious British classics developed by Nick at The Churchill Arms.
Ingredients for each of the restaurant’s dishes come from one of three main sources, each within a 10-mile radius.
Operated by husband and wife team Jon and Helen Howe, Lumiere in Cheltenham offers contemporary food served up in comfortable surroundings.
Promising a memorable and relaxed experience, head chef Jon uses a fantastic range of fresh and seasonal produce from locally sourced suppliers. The menu changes regularly, but is always made in-house.
The restaurant describes Jon’s culinary style as ‘modern British’ contributing to Lumiere’s ‘relaxed and intimate atmosphere.’
By Melissa Hamblett
Thursday 13 September 2018
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