Eco‑friendly excellence in Cheltenham
GL50 chef‑patron Jonas Lodge’s exceptional credentials go beyond being Raymond Blanc‑trained. He also worked under Heston Blumenthal and Paul Heathcote, 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.
With just 35 covers, this is an intimate experience and Jonas’ commitment to minimising waste (by using every bit of the British ingredients he’s sourced) also makes it a very contemporary one.
The chef focuses on buying only whole fish and large cuts of meat, which he utilises in their entirety so nothing ends up in the bin. From an environmental standpoint, it’s the future of restaurant cooking.
Feast on innovative dishes such as glazed rose veal with barbecued asparagus, seaweed hollandaise and black garlic, and salted caramel beef‑fat tart with cranberry, pecan and potato ice cream, served in a crisp modern environment where nothing is too much trouble. If you’re feeling adventurous, call ahead and ask for the surprise tasting experience – at the end of the meal you’ll receive a copy of the bespoke menu.
Unique house cocktails and wine recommendations are on‑point and there’s a pairing option if you plump for the tasting menu.