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In the STARlight….

Star Talent Logo Plain

As some of you may be aware Helen will be taking to the stage later in the year in Gloucestershire’s Star Talent – an evening of fun, laughter, singing and dancing all in the aid of raising money for the National Star College here in Cheltenham- a fabulous cause which is very close to our heart here at the restaurant.

At National Star, they are driven by their vision for a world in which people with disabilities are able to realise their potential as equal and active citizens in control of their lives. This sits at the heart of everything they do, from the personalised and world-class learning they provide via National Star College to training, specialist services and their work in the wider community. All of this is underpinned by both their passion to enrich people’s lives and by their moral and statutory responsibilities. Beth and Helen have were fortunate enough to go up to the college for a tour to see what they are all about and where the money raised will go. It was an unforgettable experience, the resources and equipment they provide are first class and the whole ethos and dedication of the team make us proud to support such a cause! They even have a Bistro where you can go and indulge in a spot of lunch just outside the hustle and bustle of the centre of Cheltenham.

The evening itself will be hosted Dr Dawn Harper best known for hosting ITV’s embarrassing bodies, is the resident doctor on ITV’s This Morning and still manages to practice as a GP in Stroud. To those of you who know Helen well, this is even more remarkable as she has no known talent, although she have been assured that this doesn’t matter as she has been placed in the very capable hands of a fabulous dance teacher- watch this space!

In addition to the main event we will be holding a couple of events ourselves to raise money for the charity. Information of these events will be following in the near future so be sure not to miss out!

Gloucestershire’s Star Talent Show will be at Cheltenham Town Hall on November 20. Tickets, priced £25 and £20, go on sale on August 10 from Cheltenham Town Hall on   0844 576 2210 or see the Cheltenham Town Hall website for more details.

For any more information on the college, or to give a donation yourself please visit www.nationalstar.org or why not pop in to the Bistro and see for yourself the great work happens at this unique college.


Black Diamonds

Australian Truffle

Truffles are no stranger to our menu here at Lumiere and so ensuring the best quality is essential.
We work with Wiltshire Truffles who first found a truffle on their land in 2004 completely by accident! Since then the truffles have spread around the farm and appear to be more plentiful year on year. The land is at a top secret location and has been visited by the likes of BBC Countryfile and Country Life Magazine, all of whom have been blindfolded and/or signed confidentiality agreements in order to protect the land and quality of the truffles.
The truffle season in the UK will start again around late August and so typically restaurant menus omit truffles in the summer months… but good news has arrived! While waiting for the UK Truffle season to start again, the Wiltshire team have travelled down under and have set up an exclusive partnership with a farm in Manjimup in Western Australia and so the taste of the finest winter truffles is available all year round. They have been hailed by the likes of Heston Blumenthal as being better than French truffles in taste and consistency and are said to be one of the biggest gastronomic sensations of recent years!

This perfect partnership between the two sides of the world, means that the wonderful intoxicating flavours and aromas of winter truffles can be paired with the fresh, vibrant European summer ingredients, allowing chefs to create consistently divine dishes – a treat not to be missed!
For more information visit: www.wiltshiretruffles.com

And the Winner is…..




Last night saw the return of the Cotswold Life Food and Drink Awards and it was an evening not to be missed.
The awards are designed to champion and highlight the region’s food & drink industry which includes local producers and suppliers, small farming businesses, chefs, restaurants, pubs and hoteliers and people who care about the countryside and future of our local environment.
Lumiere was up for the Restaurant of the year against two other Cheltenham restaurants; Prithvi a fine Indian dining establishment and Purslane a more sea food led restaurant. Both restaurants are fantastic in themselves and we felt so privileged to be alongside them as finalists.


But the big news is…. We Won!
We wouldn’t be in this position if we didn’t have all of our wonderful suppliers who share such quality food with us and of course you our customers who continue to support us year on year. So Thank You!
We hope that you all continue to share our drive and passion for our food and the industry as a whole, especially here within the Cotswolds.


New Editions to the Restaurant

Lumiere Table 2015

We thought it was about time that the walls of the Lumiere had a splash more colour and after many deliberations we have chosen two pieces of art from the artist Peter. J. Rodgers
Peter, who lives and paints in his studio in Jesmond, Newcastle, trained as a commercial artist in the 1960’s at Sunderland Art College and had a successful career in advertising and design for over 40 years. His painting heavily features the north of England and he often takes inspiration from childhood memories of Newcastle Quayside with his father.
Peter’s distinctive style brings to life cities ranging from New York to Newcastle with a population of rain-swept, umbrella toting figures hurrying along slick pavements which reflect the lights of the city back out of the canvas. His powerful and evocative paintings present a world filled with reflections and shadows.
Rodgers tends to use watercolours as opposed to any other medium he says:

“Watercolour is my favourite medium, although perhaps unusually I prefer to use strong, bold colours. I find it a more exciting and less predictable medium than others. It lends itself to the subjects I paint with its fluidity and transparent qualities making it ideal for rainy streets and dark reflections. Atmosphere is hugely important to me and watercolours allow me to create the mood I’m looking for”


The pieces that we have chosen are both of Cheltenham landmarks; The Town Hall “Town Hall Reception” and The Pittville Pump Room “Evening by the Lake”. The full Cheltenham collection was personally unveiled by Peter at the Cheltenham Whitewall Gallery in 2013. The collection consists of 16 pieces, 3 of which were put into print. Our two pieces compliment the purple undertones of the restaurant beautifully so please do come and enjoy them alongside your dinner.
For more information please visit: www.whitewallgalleries.com

Nyetimber; Fabulous English Fizz


So we’ve been looking (and tasting!) for a fabulous English sparkling wine for a while now, there are some wonderful ones to choose from- and lots that rival some of the best French Champagnes too! But I think we have a winner… Nyetimber! Nyetimber’s single aim is to make premium sparkling wine that could rival Champagne, and it really does. Based in West Sussex and Hampshire, Nyetimber is now the largest vineyard in the UK, with 438 acres under vine and the only one to produce premium sparkling wine from estate-grown fruit.

Across eight separate sites, Nyetimber are the first wine producers to exclusively grow the classic Champagne mix of chardonnay, pinot noir and pinot meunier grapes. Each vineyard are deliberately selected to be south-facing and much like in Champagne, their location provides the perfect green sand and chalky soil the grapes flourish in. Prior to harvest, the grapes are tasted to ensure best flavour development before picking. Every single grape is picked by hand ensuring only top rated grapes are selected. Founded in 1988, they are already regarded as one of the best English wine producers.

They have a great range of sparklers but we have chosen our two favourites to add to our list. They are also available by the glass to if you just want a little tipple…

Demi – Sec

This superb sparkling wine is the first of its kind: a truly English interpretation of the classic off-dry Champagne style. Treading the fine line between sweetness and freshness, this wine is at once crisp, citric, elegant, refreshing and satisfyingly rich, with lemon, mineral and honey aromas perfectly complementing the palate. A great aperitif, especially if you are partial to a sweeter Prosecco, and also wonderful with light, fruity dessert and even light cheese.


Blanc de Blancs 2007

A lovely bright straw yellow colour with hints of green and a fine bead with delicate mousse. On the nose powerful aromas of lemon and baked apple, jasmine, butter and vanilla with hints of caramel and marzipan. There is a clean fresh green apple on the palate quickly followed by classic Chardonnay characters of baked lemon and minerals. The mousse is soft and gives a lovely delicacy to the wine. The long finish is buttery and toasty – a sophisticated and elegant wine.


I could go on, but the best thing is to come and try it for yourselves!


An Introduction to Deutz Champagne


Last Friday I had the pleasure of meeting Etienne Defosse from Deutz for a little pre lunch Champagne tasting, I would quite like all Friday mornings to start like this from now on. We have listed some of the Deutz Champagnes for a while now but I do always love an excuse to revisit some of our favourites and also so sample the rest of the exquisite range.

Situated in Aÿ in the Champagne region of France, Deutz are now represented by Jean Lallier, sixth generation descendant of founder William Deutz. Deutz are one of the oldest members of Champagne’s prestigious Grandes Marques houses. Since being founded in 1838, they have been producing champagne full of elegance, finesse and complexity.

Only the top rated grapes are selected from the 275 acres of vineyards in the finest curs of Champagne and then slowly and carefully aged in the chalk-walled cellars far beneath the historic village of Aÿ. Today, this house merges tradition and technology to create elegant Champagne in the timeless Deutz style, handed down through five generations.

Deutz Brut Classic (Pictured Left)

The nose of the Brut Classic holds fruit characteristics including peach, apricot and lemon zest, whilst the palate is full of biscuit and honey which, when combined with the exceptionally fine mousse, gives the wine great balance and poise. This is a great reminder as to how good good Champagne is, we are listing this by the glass as well as by the bottle so there’s no excuse not to try it.

Deutz Blanc de Blanc 2007 (In the Centre)

Bright yet pale in colour, the nose is mineral in character with notes of wet stones followed by white flowers, honey and almonds. The palate is smoothly textured but with crisp acidity leading to an elegant and long-lasting finish. This is a fabulous food wine, especially with the lighter, fresher flavours of Spring.

Deutz Rose (Pictured Right)

The colour is deep and beguiling, with the nose equally impressive, its fruit character dominated by cherry, blackberry and the forest-floor. The palate is amazingly poised and elegant, all of its latent red fruit personality perfectly balanced by a lively and refreshing fizz. We love this, as did everybody who joined us for Valentine’s Day!

Spring has Sprung

Lumiere Restaurant, Cheltenham

Seasonality very much seems to be a buzzword in the hospitality industry at the moment, but what does it actually mean? How many times do we need to see asparagus on a Christmas menu months after they are out of season? Well the British season at least!

Our menus are solely driven by the seasons; what I can buy, when I can buy it and as such our menu never stands still.  They are always evolving, a change of fish variety here and a new vegetable garnish there. Building a relationship with the farmer down the road who grows the most amazing vegetables, or the fisherman who goes out daily never knowing what, if anything, he will return home with is the key to finding these hidden gems.

I speak to our suppliers daily; finding the best produce every single day and discovering what is about to come in or go out of season. There is always something new and exciting to be had or a memory to be jogged, after all with the abundance of ingredients available to us there is always something new to learn.

March & April have to be some of the most exciting months where fresh produce is concerned, spring really does spring everything into life. From a chef’s point of view, gone are the heavy root vegetables, sticky sauces, braised meats and in comes a lightness and freshness- a rebirth of all the ingredients we love. So it is more a case of where do we start? Jersey Royals, fantastic British shellfish, beautiful mackerel, sardines, sea trout and not forgetting April’s wonderfully sweet, new season lamb…. The list could go on.


When the produce is so good creating a meal is simple. A starter of sparklingly fresh grilled mackerel with warm crushed Jersey Royals and peppery roquette leaves.

New season lamb, pink and succulent– there’s nothing like the smell of it roasting with rosemary and garlic served with purple sprouting.

Or beautifully, pan fried sea trout simple served with samphire tossed in butter and black pepper with a wonderful citrus bite of sorrel butter sauce.

All finished off with a warm, unctuous rice pudding with poached rhubarb. Delicious!

All available right now, in season so why look anywhere else? We don’t want asparagus from Peru, broad beans from the freezer and Spanish berries, what we want is fresh, seasonal & British.




We have added this little gem to our aperitif list; Tarquin’s Handcrafted Cornish Pastis. This is a contempary take on the french classic pastis. It is distilled by hand and using a special flame-fired copper pot still called “Tamara”. Fewer than 300 bottes are made in one time, inspired by the wild Atlantic ocean and blended with local spring water. It has notes of aniseed and citrus and a complex flavour from the carefully sourced range of botanicals. They use foraged gorse flowers from nearby clifftops and fresh orange zest to create a unique aroma.

Parsnip Milk Recipe

Lumiere Restaurant in CheltenhamWe have never had so may requests for a recipe as we have for this one. It’s really easy and perfect for a cold Winters evening after a bit of Carolling or Christmas Shopping!!

So here it is… Parsnip Milk!

You will need:

1 litre Whole Milk

300ml Cream

1kg Peeled and Chopped Parsnips

1 Cinnamon Stick

100g Honey

30g Sugar

Pinch of Salt



Place all of the ingredients together in a large pan.

Bring the milk to the boil.

Leave to cool then place in the fridge to infuse for 24hrs.

Strain out the Parsnip and Cinnamon


To Serve

Gently reheat and froth with a milk frother.

Pour into your favourite Mug.

And Enjoy!


Once you have tried it Upload your Pictures to our Facebook Page or Tweet them to us @lumierechelt !!


Marmalade On Toast

At the restaurant we have a love of all things Chase, so when they brought out the Chase Marmalade Vodka we were first in the queue for a bottle. It lives up to all the hype, award winning Chase Vodka marinated with finest Seville orange marmalade, it has a naturally rich bittersweet flavour but the question was how do we serve it to our customers? So we put our heads (and tastebuds) together and came up with this….
1 shot Chase Marmalade Vodka
1/2 shot Gingerbread Liqueur
2 Shots Blood Orange Juice
Dash of Lemon Juice
Garnish the Martini glass rim with Gingerbread Crumbs.
Shake all the ingredients with lots of Ice and strain into a Martini Glass.
Served with flamed Orange peel.