The Kids are Alright…


Over recent years there has been a growing interest in Goat’s milk in the UK and so consequently, the numbers of nannies (female goats) being milked has increased dramatically.  Sadly, nearly all the dairy farms in the UK view Billy Kids as a waste by-product with little or no value or use.

Although Kid Meat may not be a staple on the British menu it is a tasty, healthy and sustainable red meat. It is becoming more popular and those who have tried it are converted, many describing it as being very similar to spring lamb.  And believe it or not it has been said that Goat Meat is the most widely eaten meat in the world!

“Just Kidding” is a Gloucestershire based company who purvey quality Cotswold kid meat, using billy kids that would otherwise have been dispatched at birth. Lizzie Dyer set up the business in 2013 after discovering that all the Kid Meat in circulation was coming predominately from Paris – madness! As well as the meat the Lizzie and her friend Ellie are using the Kids Skins to create products such as rugs, wallets and handbags. They are even working with Harris Tweed to make some 100% luxury British products.

All the Billies that are raised on the farm arrive from one High Health Status dairy farm. They arrive often at a week old and are kept on milk for six weeks.  As soon as the Billies are weaned off milk they are moved to a new building that allows them access to pasture.  At this stage – unless it is very cold – they are completely free range and come and go as they please.  Goats in general are rather mischievous and very inquisitive but Kids are even worse so they simply love playing and getting into trouble.  They are given plenty to climb on and play with to try to keep them from getting bored!

So how does this sound – Cotswold Kid Goat served with Cavolo Nero, Butternut Squash and Ras el Hanout accompanied by a Herder’s Pie and just to finish the dish perfectly a bottle of Lebanese Massaya Gold wine – Simply delicious!

Anyway I shall stop bleating on why not come and taste it for yourself or head over to too see the latest with Lizzie and the Kids!

An Introduction to Massaya Wines

massaya logo

Here at Lumiere we try our best to keep the wine list varied, interesting and as up to date with the latest that producers have as we can.

One producer that is starting 2016 with a bang is Massaya, some of you will remember Sami from a rather interesting Wine Tasting dinner we held a couple of years ago.

Massaya is a producer from Lebanon and came about 20 years ago when the Ghosn family returned home after having to flee during the civil war. After their return the first task was to revive the distillery and resume the production of spirit Arak. However the family soon realised that they needed to bring in experienced partners in order to continue to grow. The support of Dominique Hebrard from Bordeaux and the Brunier brothers Frederic and Daniel from Chateauneuf du Pape proved to be crucial. Their knowledge of terroir and the techniques of blending wines brought a new level of expertise to Massaya which quickly became a recognised name among Lebanon’s wine producers. Over the next 12 years the business grew and its reputation spread from the domestic to the international market. The range of wines was expanded and the original tall blue bottles of Arak gained iconic status.

Massaya’s Tanaïl Estate is located at an altitude of 1000 meters above sea level in the Bekaa Valley, Lebanon’s wine hot spot, its slopes protected by Mount Lebanon and the Anti -Lebanon Mountains. Free of frost and disease, the Bekaa Valley enjoys a unique climate with long gentle summers, wet winters and an average temperature of 25 degrees; all in all perfect for viticulture.

The business itself is proud to be flying the flag of quality for Lebanon and have been making adjustments to emphasis their ethos, culture and heritage with pure Lebanese authenticity.

We currently have 3 Massaya wines on our menu for you to try; the Classic Rose, Silver label and Gold Reserve – all of which complement a meal perfectly. Come and try something a bit different that is sure not to disappoint.

Keep a look out for the next couple of weeks and we’ll investigate each of the Massaya Wines and Jon’s choice of dish to accompany them!

3 AA Rosettes


11 restaurants nationwide have been awarded three AA rosettes this January and Cheltenham’s Lumière Restaurant is named among the rosette winners.

The AA announces the winners of its three, four and five rosette awards twice a year, in January and September.

Simon Numphud, the head of the AA Hotel Services said: “The restaurants receiving the multi rosette awards should be duly proud of their achievements. Those with three rosettes are outstanding restaurants that demand recognition well beyond their local area offering sympathetic treatment of the highest quality ingredients with consistent timing, seasoning and judgement of flavour. Around just 10% of the restaurants in our guide have three rosettes or above.”

What the AA say about Lumière;

The discreet frontage is easy to miss on Clarence Parade, but look out for the restaurant’s name etched onto the single window pane. Jon and Helen Howe’s restaurant, with its gently contemporary interior and smart table settings, is one of the town’s most alluring dining destinations, where everything from dynamic canapés (smoked eel and wasabi croquette, say) and breads (check out the amazing brown fig and raisin version) are made in-house. Jon runs the kitchen with verve, delivering a repertoire that reveals classical roots and an up-to-date approach. Every ingredient is on the plate for a reason, with every flavour and texture hitting home, and the food is very prettily arranged, too. A starter of diver-caught scallops, for example, arrives with a lovely glaze in the company of spiced pork belly and orange and star anise purée, while main-course Gigha halibut with oxtail croquette and chanterelles confirms the skilled hand at the stove. Cotswold fallow deer is a seasonal treat served up with heritage beetroots and a sauce enriched with chocolate, and a dessert of damson soufflé has local sloe gin poured into its heart at the table. Helen runs with front-of-house with charm and confidence.

“We’re absolutely thrilled, to be awarded 3 AA Rosettes today, it is a huge achievement for us. It really pays homage to all the hard work that we have put in over the last 7 years and we are immensely proud of our team”.

3 Rosette Landscape