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11:00 - 11:45am - Lumiere Restaurant
Lumiere is a modern British, fine dining restaurant located in the very
heart of Cheltenham. Jon has a background in Michelin Star hotels,
Gastropubs and similarly highly rated restaurants, including Lords
of the Manor, Lower Slaughter and The Castle House Hotel, Hereford;
he has also just finished a stage at The Fat Duck. Jon's focus is firmly on
great ingredients and bold flavours with an interesting use of unusual
ingredients and combinations. www.lumiere.cc
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12:00 - 12:45pm - The Beehive Restaurant
A traditional British food & ale gastro pub, in the heart of
Montpellier that has benefited from the more appealing influences of
the gastro pub movement, offering homemade food that instantly
appeals. Head Chef John Clarke offers simple classics that change
inline with the seasons, utilising locally produced ingredients.
Traditional ales, the finest cider and an extensive selection of wines
from around the world. The Beehive is a hidden gem not to be missed.
www.thebeehivemontpellier.com
Head Chef John Clarke has moved onto new ventures. After accomplishing an extremely
successful restaurant launch at the Beehive Montpellier John has accepted a new challenge
at the Lamb Inn, Eastcombe Stroud. Overlooking the wonderful views across Toadsmoor
Valley the Lamb Inn is a beautiful old Cotswold pub that has grown alongside the village.
John plans to re-launch the restaurant and put the spring back in the Lamb!
The menu will follow the seasons and will be based on what the local farms produce;
keeping it fresh lively and ever-changing.
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1:00 - 1:45pm - Masterchef: Mat Follas
Mat is a cook who has created a highly personal repertoire of dishes
using ingredients that are naturally delicious, whether foraged, farmed,
or hunted. He uses traditional methods, from pickling to smoking,
to imbue vibrant combinations of flavours producing dishes where
the ingredients taste intensely of themselves. Mat endeavours to
produce real food, delightful food, using a common sense approach and
with something wild at it's heart. Greg Wallace said "There is now no
doubting the absolute originality and brilliance of Mat. John Torode
said of Mat: "Mat came in here and absolutely wowed us with food
which was extraordinary in both presentation and flavour."
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2:00 - 2:45pm - Ooh La La
Catering at the very highest level, serving the likes of the Suntan of
Brunei and The Queen, Warren Hoile decided to apply his expertise
into the opening of his own catering company based in Gloucestershire.
Focusing on delivering tailored solutions for all occasions – Warren
uses only the very finest local ingredients, and transforms them
into stylish, sophisticated, mouthwatering delights for all to enjoy.
Ooh La La specialise in what they call "Live Cooking", where some of
the dishes that you have requested are cooked in front of the guests,
creating a spectacle of cuisine at your event. www.oohlalacatering.co.uk
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3:00 - 3:45pm - Curry Corner Restaurant
Snuggled in a row of residential houses in Cheltenham's Fairview Road is England's oldest most
highly regarded Bangladeshi restaurant. Its unpretentious entrance gives little indication as
to what tantalising treasures lie within, but on any given evening you won't have to wait long
before you see diners smiling with satisfaction emerging from the deceptively modest doorway.
Run by chef-owner Shamsul Krori and his wife Saleha since 1977.
www.thecurrycorner.com
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4:00 - 4:45pm - Gloucestershire College - Hospitality & Catering
Working in lively restaurants with busy kitchens, never quite knowing
what the day will bring, our Hospitality and Catering courses
are not a rehearsal for employment in the catering industry, but the
real thing. Students from the Gloucestershire College will share
their skills and enthusiasm for food.
www.gloscol.ac.uk
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