All-round stars Quality restaurants named among the country’s top 100
TWO Gloucestershire restaurants have been named among the top 100 in the UK. Lumiere in Cheltenham and The Old Butchers in Stow-on-the-wold have both been listed in Squaremeal’s Top 100 Restaurants.
Lumiere made the list due to its fresh local produce and “ingredient-led fine dining”. The Old Butchers was commended for its “lovingly-cooked fare” and “cosy interiors”.
Lumiere was ranked at number 29, while The Old Butchers was ranked at number 58.
Squaremeal says its judging process entails a “unique combination of inhouse critic-led opinions and thousands of diner votes”.
Lumiere is run by husband and wife team Jon and Helen Howe. Produce comes from their family farm, as well as from other local producers, earning the restaurant a Michelin green star.
Meanwhile, The Old Butchers is a family-run restaurant that has a noseto-tail ethos, where as much of an animal as possible is included in the menu, ensuring minimal waste. It changes its menu regularly, in line with the seasons.
Squaremeal’s annual awards returned this year after a brief hiatus due to the pandemic.
The winner was Somerset’s Osip, which Squaremeal described as a “dinky dining room” that was the brainchild of chef Merlin Labron-johnson.
It said his international experience at some of the world’s best restaurants was shown in the food he served, enabling him to gain a “formidable” reputation.
In third place was Pensons, in Tenbury Wells, Herefordshire.
Squaremeal said the combination of in-house opinions and diner votes made its awards list “incomparable”.
It added: “Our list represents not only our professional opinion but thousands of real-life experiences that help to reinforce and bolster our final decisions.
“It’s no secret that Britain plays host to some incredible culinary talent. From the very north of Scotland to Cornwall’s southern tip, we’re spoilt for choice when it comes to dining destinations worth travelling for.
“In order to make a place on the list each restaurant had to offer more than just a good meal. It had to provide guests with an exceptional all-round experience. From gorgeous interiors, top-class wine lists and stunning views through to exemplary service and sustainability commitments, we weighed up the whole package.”