Lockdown takeout: Restaurant GL50, Cheltenham

Lockdown 3.0 doesn’t have to mean forgoing restaurant-quality dining – it just means eating it at home. This week we throw the spotlight on Saturday night gourmet food to-go from GL50

The lowdown

GL50’s chef patron Jonas Lodge releases a three-course menu every Sunday for customers to order from, for pick up the following Saturday. Dishes are chilled when you pick them up, and will come with cooking instructions (most of the food just requires re-heating but the proteins will be raw and need to be cooked). The celebrated Cheltenham restaurant is also planning a decadent seven-course Valentine’s menu for two.

When

Last orders are at 5pm on Wednesday for the Saturday takeaway. Collection times are between 4-5pm on Saturday. If you plan on partaking in the rather fabulous seven-course Valentine’s takeaway, we recommend you get your order in pronto.

Why GL50?

Jonas’s food is especially good. He champions local, fresh produce and has created a takeaway service that offers a slice of the innovative cooking to be found in the restaurant – but which you get to enjoy in the comfort of your home.

Foodie creds

The chef-patron’s exceptional credentials go beyond being Raymond Blanc-trained. He’s worked under Heston Blumenthal and Paul Heathcote, and maintained two AA rosettes and won AA Pub of the Year as head chef of The Bell at Ramsbury before opening his own restaurant in Cheltenham.

Sample menu dishes

This weekend’s lockdown takeout includes creative courses such as:

Sample starter: Cured halibut, burnt apple, celery, walnut and bacon
Sample main: Aged beef fillet with smoked mash, roast gem lettuce, king oyster mushroom, celeriac and red wine beef sauce
Sample pud: Rose petal and buttermilk jelly, Cheshire saffron custard, gingerbread crumb

Please note dishes change weekly, so check the website for what’s coming up.

Those who like the idea of treating their partner to a no-fuss-required Valentine’s feast, prepared by a seasoned chef, can pique their palate with these artful dishes:

Valentine’s seven-course menu:

Restaurant GL50’s home-baked bread and cultured butter
Raw scallop, rhubarb, ginger
Beef broth, ox tongue, celery, beef fat bread
Cod in a bag with sea veg and fermented kohlrabi, oyster and sparkling wine sauce
Creedy carver duck breast, faggot, braised potato, roast plum, five-month-old pontack sauce
Kir Royale
Beetroot velvet, chocolate, cream cheese
Sweet treats