“Accomplished technical wizardry near The Promenade” - AA Inspector



Official Rating
Inspected by
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  •   Social distancing and safety measures in place
  •   Follows government and industry guidelines for COVID-19
  •   Signed up to the AA COVID Confident Charter
Opening status: Open
Our COVID-19 measures:
We have reduced tables & covers to ensure guests feel safe & have no need to wear face coverings. Each table has their own hand sanitiser made by a local distillery. We have a discrete virtual queuing system for the bathrooms - the bathrooms are thoroughly cleaned after each use. The restaurant is now paperless - all menus, wine lists and bills are accessed via individual ipads. Cloakroom procedures are in place - each jacket is placed in a clean suitcover to ensure there is no cross contamination. Enhanced staff welfare checks to include daily anosmia & ageusia testing.

Our Inspector's view

The Howes' elegant venue lies a little way off the leafy promenade for which Cheltenham is famous. The building may be an unassuming terrace, but indoors looks the very image of a modern dining room – it’s an understated classy affair done in a soothing combination of cream and aubergine tones, with banquettes, statement mirrors and abstract artworks all adding up to a setting that says this is an operation of serious culinary intent; the capable hand of Helen Howe on the front-of-house tiller makes for a supremely relaxing experience. Jon Howe's inventive British cooking delivers vibrant modern flavours, deploying plenty of technical wizardry showcased in tasting menus of 6 or 8 courses; if you’re on a tighter budget, come for lunch on Friday or Saturday and grab the three-course deal. Things begin with a volley of snacks such as cep doughnut with bergamot and lemon, kedgeree arancini with egg yolk and coriander, and a cornet of Stinking Bishop with pear and chervil. The palate suitably primed for a cavalcade of visual and aromatic impact, further courses might see diver-caught Orkney scallop matched with the robust accompaniments of celeriac, ox tongue and ceps; that could be followed by Creedy Carver duck parfait with cocoa, shallot, lime and almond. A mid-meal tequila shot with salt and lime clears the way for the meaty satisfaction of Cotswold venison teamed with the assertive company of beetroot, Stilton, port and chervil root. Dessert creations are equally dazzling – perhaps Valrhona Guanaja dark chocolate and bourbon cheesecake with sesame, pecan, and brown bread ice cream. Vegetarians are well catered for too, with a menu that’s no mere afterthought and shows the same level of creativity in dishes such as salt-baked celeriac with prune, sprout and pickled onion, or Vale of Evesham cauliflower with morels, chervil root and beer vinegar. Some produce comes from the kitchen garden.

Awards, accolades and Welcome Schemes

3 Rosette Award for Culinary Excellence
Clarence Parade, CHELTENHAM, GL50 3PA
Phone : 01242 222200


  • Seats: 20
  • Wheelchair accessible
  • Steps for wheelchair: 3
  • Assist dogs welcome
Opening times
  • Days Closed: Sunday to Tuesday
  • Lunch served from: 12
  • Lunch served until: 1.30
  • Dinner served from: 7
  • Dinner served until: 9
Food and Drink
  • Wines under £30: 18
  • Wines over £30:
  • Wines by the glass: 14
  • Cuisine style: Modern British
  • Vegetarian menu

About The area

Discover Gloucestershire

Gloucestershire is home to a variety of landscapes. The Cotswolds, a region of gentle hills, valleys and gem-like villages, roll through the county. To their west is the Severn Plain, watered by Britain’s longest river, and characterised by orchards and farms marked out by hedgerows that blaze with mayflower in the spring, and beyond the Severn are the Forest of Dean and the Wye Valley.

Throughout the county you are never far away from the past. Neolithic burial chambers are widespread, and so too are the remains of Roman villas, many of which retain the fine mosaic work produced by Cirencester workshops. There are several examples of Saxon building, while in the Stroud valleys abandoned mills and canals are the mark left by the Industrial Revolution. Gloucestershire has always been known for its abbeys, but most of them have disappeared or lie in ruins. However, few counties can equal the churches that remain here. These are many and diverse, from the ‘wool’ churches in Chipping Campden and Northleach, to the cathedral at Gloucester, the abbey church at Tewkesbury or remote St Mary’s, standing alone near Dymock.


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