http://www.cotswoldfood.co.uk/ 249-119 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/249-falconinn We went to the Falcon Inn in November and had a excellent lunch. My partner opted for the set lunch menu, whereas I went for the beef pie. The gravy was incredibley rich and the beef was melt in the mouth. My partners main was equally good with portion size which is often not seen on a set menu. She then went for the chocolate brownie for desert through some persuasion as I fancied it. I was not disappointed. Rich and not too sweet with a warm gooey centre. We will be returning! ]]> Thu, 12 Jan 2012 16:14:47 +0000 155-117 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/155-made-by-bob Best food in Gloucestershire! A must, must visit! Bob's open kitchen is amazing and the service is very good! I love it! ]]> Thu, 08 Dec 2011 22:42:31 +0000 163-116 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/163-soushi The best sushi in Gloucestershire! Amazing food lovely wine and bear and they sell my vodka! Must go! ]]> Thu, 08 Dec 2011 19:28:16 +0000 275-89 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/275-the-inn-at-fossebridge Situated on the Fosseway between Cirencester and Northleach, The Inn at Fossebridge is an early 17th century Cotswolds pub with 9 rooms in the main building and a cottage which sleeps 10. The gardens are extensive, with a calming stream running alongside and are perfect for summer al fresco dining, whilst during the colder months you can eat and drink in the cosy warmth of the main bar and restaurant area. We visited The Inn at Fossebridge on a Friday evening. It was fairly quiet to begin with but were welcomed with smiles and were seated in a cosy corner near the fireplace. With a new head chef and autumn menu, I was very much looking forward to seeing what was on offer and in addition to the new menu, there were also several tempting options on the specials board. I chose marinated wild mushrooms with Cerney Ash goats cheese and roasted hazelnuts, which felt very seasonal and local. The three main ingredients in this starter, for me, marked the start of autumn, which I look forward to every year. My husband, clinging to the end of summer, opted for the mussels from the specials board, which were served with plenty of crusty bread to make the most of the traditional mariniere sauce. We were spoilt for choice on the main courses, however it was not difficult for me to choose the Venison Haunch Steak with bitter chocolate jus, served with celeriac dauphinoise and red cabbage. The jus was a perfect balance of bitter and sweet, matching perfectly with the tender venison, which had been sourced from Chipping Campden. Apparently you can often find veal on the specials menu which has been sourced from the farm just the other side of the gardens. Now that’s what I call local! The main courses were incredible, and the portions generous. Maybe too generous, as even Mr W who doesn’t shy away from a big meal, declared that, delicious as it was, he couldn’t quite finish the ox cheeks that were served with his Roast Scotch Rump, along with the creamy mash, glazed carrots and liquer. However, not ordering desserts would have been a mistake as we would have missed out on the Fig Tart served with mascarpone, which was deliciously sticky and juicy, with a crunchy pastry base. Sadly, I cannot report on the Vanilla Panna Cotta as my husband wolfed it down in seconds without offering a taste to his lovely wife. The atmosphere in the pub warmed as more couples came in to eat, as well as a group who were staying in the cottage. It was also endearing to see the ‘old boys’ from the village coming in for their Friday night pint at 9pm sharp. It comes as no surprise that the Inn at Fossebridge has been nominated in the category of Best Pub Food in the Taste of Gloucestershire Food and Farming Awards. Good luck to Robert and Sam Jenkins and new Head Chef Matt Wardman. ]]> Mon, 12 Sep 2011 10:49:12 +0100 284-86 http://www.cotswoldfood.co.uk/index.php/br-ciren/40-ciren-pubsbars/284-the-bakers-arms Stayed in a cottage in Somerford Keynes for 3 weeks this summer and could walk across the fields to this delightful pub. Monday nights are Fish & Chips night and have to say they are excellent. Very fresh, light batter, well cooked chips. You can eat them inside the atmospheric bar area, or outside in the larger garden, or even take them back to your cottage! We will definitely be visiting The Baker's Arms when we are in the area again. ]]> Mon, 15 Aug 2011 13:30:28 +0100 161-43 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/161-allium When we won dinner for 2 at Allium through Cotswold Food I was very excited, I knew the restaurant had a great reputation and we were in for a treat. We were incredibly well looked after by Erica, James and their team. Our prize was the amazing tasting menu. On arrival we enjoyed a drink and a deceptively tasty canape. I say deceptive because the canape looked like miniaturised ice cream, a savoury cone with goats cheese on top and relish inside - tasty and cute. Then we were seated in lovely surroundings and the meal journey began. We were presented with expresso cups of the most delicious and intensely flavoured crayfish bisque, it was heavenly. Next came a duck egg with asparagus, the duck egg was cooked at 62 degrees C giving it a smooth and creamy 'custard' like consistency. Our taste buds were then dazzled with vacuumed melon, which had had all the air sucked out and it fizzed on our tongues and was the perfect base for thinly cut slices of dark venison ham. The vacuum suction effect served to really intensify the taste of the cantelope melon. Then the fun and story telling really began! We were wowed with "Skate on Ice," a beautiful piece of skate on a thin layer of cleverly made seaweed ice. Lurking under the ice was gnocchi and a sauce, once we cracked the ice our skate was coated in the sauce. So clever, and very beautifully presented. My husband's favourite was our main, "beef on a dry stone wall," beautiful pink fillet on a wall of potatoes with "slug slime" salsa all served on an impressive piece of slate. We had a breather, full of delicious food we reflected on the fabulous stories and effort that had gone in to each course thus far. How do you vacuum pack melon? How do you create seaweed ice? The cheese course is just perfect, a plate of small slices of beautifully presented cheeses with a variety of flavours and textures. My sweet tooth was then satisfied with dessert and pre-dessert! Pre-desert was a delicious pot of all things good and middle eastern, honey tapioca, figs, apricots and almonds - sweet. For desert we had "coffee and donuts" which translated as smooth coffee parfait, a delicious little coffee cream filled donut and a ball of milk on the plate which then burst on touch - now how was that created? Full to bursting we retired to the bar seating area for tea. With no space left for homemade chocs we were given them to take home... The following day we enjoyed and shared the beautifully crafted chocolates and sweet treats each made with incredible care. The stories, effort and presentation of each course are incredible and make a visit to Allium a fabulous and unique treat. Thank you Erica, James and team for a lovely evening and being so inspirational and passionate. ]]> Mon, 13 Jun 2011 20:29:24 +0100 158-26 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/158-jesse-smiths-bistro Very good food and service. ]]> Sun, 27 Mar 2011 08:52:25 +0100 260-25 http://www.cotswoldfood.co.uk/index.php/br-ciren/40-ciren-pubsbars/260-the-greyhound Mon, 14 Mar 2011 20:08:00 +0000 249-18 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/249-falconinn We visited the Falcon in November and were made to feel extremely welcome by the owners Natalie and Gianni.The decor is aunthetic period building complete with Cotswold stone fireplace but with warm modern lighting. After a couple of pints of excellent local bitter and some samples from the intensive selection of wines we sat down to see if all the recommendations were accurate. We were not dissapointed. Starters of Guinea fowl terrine and Seared scallops were both superb . Main couses of Roasted Partridge with Thyme jus and Ribeye steak with truffle chips, mushrooms and red wine jus were delicious. Needless to say we were the last to leave the restaurant after enjoying more of the excellent wine selection with some Chocolate Fondant and Sticky toffee pudding with clotted cream. My wife and I had a truly wonderful evening and wholeheartedly recommend it as one of the best restaurants in the Cotswolds , if not the country ! ]]> Thu, 10 Mar 2011 16:32:55 +0000 155-17 http://www.cotswoldfood.co.uk/index.php/br-ciren/39-ciren-restaurants/155-made-by-bob Best lunch in Cirencester. Freshly prepared food and great service. Simple dishes done well. We will be back soon. ]]> Tue, 08 Mar 2011 07:53:17 +0000