If you looked at Cheltenham’s food scene 10 years ago, you’d be hard pushed to find a restaurant that wasn’t an Italian chain. Thankfully, things have changed with a wave of fresh, new blood in the town – Kibou, East India Cafe and The Coconut Tree to name just three out of many tremendous establishments who have
Sometimes we don’t get chance to write a blog post about every place we’ve visited – as sometimes we see a fair few in just one day! This is true for this fine November Saturday; blue skies but a chill in the air ahead of bonfire night. We had the dog in-tow this weekend –
I drive past this place on the way to work every day and have to say I was enticed in for lunch purely due to the name. There are a number of Giggling Squids around the UK but admittedly I haven’t heard of them before and they really don’t come across as a chain. Specialising in Thai
Adam and I got married in May 2017 and so we thought we would write a honeymoon blog on tour. We were really keen to stay in places with culture, relaxation but also amazing food so we ventured off for a few weeks in Hong Kong and Bali. Here are some of our food highlights
Firecracker rice is a fantastic, delicious, easy and quick meal to prepare in the evening or at lunch. You’ll need… Cooked rice (a plain white or brown rice is best) 1 Salmon steak/fillet per person 1 chilli finely chopped 1 teaspoon grated ginger 2 garlic cloves finely chopped 1 onion diced Half a teaspoon 5
The Weighbridge Inn is the definition of old English Pub. Walking into the bar, the area is small and quite dark with sharp agricultural items on the wall and amazing beer on tap. The second room is lighter but just as quintessentially British. Now for the jewel in the crown, the 2 in 1 pie. They
It felt like years since our last proper Sunday lunch. Helen and I decided it was about time we had another – but cooked for us rather than done at home (although Helen’s garlic butter roast chicken is the best!). That was a couple of weeks ago. So we decided to book the Montpellier Lodge.
Last week the team were kindly invited to participate in Dyrham’s ‘Park to Plate‘ talk. This delved in to the detail behind the venue’s steps to sell their own venison meat and how it’s sustainably sourced. Garden & Park Manager Dale gave a detailed presentation on the types of deer and their seasonality. The site aims