Restaurant GL50

Eco-friendly excellence at Restaurant GL50

Restaurant 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 contemporary one. The chef focuses on buying only whole fish and large cuts of meat, which he utilises so nothing ends up in the bin. From an environmental standpoint, it’s the future of restaurant cooking.

Feast on creative dishes such as salt marsh lamb with beetroot and redcurrant, and scallops with celeriac, burnt gooseberry and pig’s cheek, 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 menu – 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.

Winner of Best Gourmet Food To-Go in Lockdown – sponsored by Indy Coffee Box