http://www.cotswoldfood.co.uk/ 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