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:

A little bit more about me…

Jon Howe at Lumiere Restaurant in Cheltenham

As I’m new to all this blogging I thought I’d answer a couple of quick questions so you know a little bit more about me and how I came to be here at Lumière.

Where did you train?

City of Bath College – NVQ Level 1 & 2

Close Hotel in Tetbury (3AA Rosette) NVQ Level 3 Modern Apprentiship

I have also worked under some of the greatest chef in the country


Why did you want to become a chef?

It’s the only job I’ve ever wanted to do & now becoming my own boss gives me the freedom to cook exactly what I want to.


What was the first dish you ever cooked (and how old were you)?

The first proper meal that I cooked was in Home Economics at School –  Saffron Chicken! Unfortunately it was a disaster but it made me want to keep working at it in order to perfect it.


Favourite childhood food?

Sausages- proper butchers sausages!  I would never eat a roast dinner so my mum always made them for my Sunday lunch.


Which chefs have inspired you?

Stuart McCloud (My first Head Chef) for really inspiring me to work so hard.

John Campbell, former Lords of the Manor now The Vineyard at Stockcross, for his organisation of his Kitchen.

And now, Heston Blumenthal as he makes you realise that anything is possible & the only limit is your imagination.


What’s advice would you give a chef just starting out?

To work really hard- it’s not about the money, and to get as much real kitchen experience as possible.


What’s your cooking philosophy?

Always to use the finest, freshest ingredients available- you can’t cook great food using inferior produce to start with.


What’s your favourite dish to cook?

At the moment – my new Gressingham Duck starter. The duck is home cured, home smoked then glazed – It takes a lot of processes to get it on to the plate (which is also homemade!) but it’s worth it & the duck is delicious


What would be your last meal?

Bangers & Mash with onion gravy.


What’s your favourite herb or spice?

Star Anise, its so versatile. You can use it in more or less everything to add an extra depth of flavour.


Which ingredients do you always keep in your larder?

Maldon Salt, in my opinion it’s the best salt you can get. It not only enhances flavours but adds to them


If you could have just one gadget in your kitchen, what would it be (and why)?

My Thermomix, it chops, it grinds, it makes dough, it heats, it steams, it even cleans itself afterwards! The only thing it doesn’t do is make the coffee!


What’s your favourite cookery book?

The Big Fat Duck Cookbook by Heston Blumenthal