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!

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.
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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.

Our Wedding!

Helen and I have always said that we brought the restaurant instead of getting married and I think that most of our friends and family had given up on the idea of there ever being a wedding, which is really what lead us to the idea of making it even more of a surprise and keeping the whole thing a secret!

Neither of us wanted a typical wedding, we wanted a day that would celebrate us as a couple and also a day which would celebrate our friendships and families.  From the moment we saw Temple Guiting Manor, we knew it was the venue which we had dreamed of; the beautiful presentation, perfect size and somewhere which we could do the catering ourselves. 

In order to get our guests to our wedding and appropriately dressed, we invited our closest friends and family to a fictitious outside catering event for the restaurant for which we required some willing volunteers, to our surprise everybody was very enthusiastic and willing to play along. We did let our parents in on the secret in the fear of never being forgiven otherwise and there are just somethings which are so special, like choosing a wedding dress (apparently!) which you can’t do without your mum or in Helen’s case both mums!  My mum even took a flower arranging class so that she could make Helen’s bouquet herself.

On the morning of the Wedding, there was no early hairdressers appointments, trip to the pub with the groomsmen or even trying to avoid seeing the bride – we woke up together as we always have done. There was, however, a military operation in moving and setting up all of our props, food, drinks and catering equipment from the restaurant in Cheltenham over to The Manor House, with the help of my parents, Lauren from Lady Amy Wedding Designs and our small team of Staff it ran like clockwork.

All of our guest began to arrive and were shown to their rooms to get ready, with a little afternoon tea box and a request to be dressed and ready for 4.50pm. At just before 5pm our staff ushered our guests over to the beautiful The Peacock Barn Garden without any explanation as to what would happen next. I mingled with the guests, and tried to avoid any awkward questions, as music gently played in the background and as Helen made my way down the path on the arm of her father. Bruno Mars song ‘Marry You’ began to play and she made her entrance into the garden, to screams and tears from our guests as the penny dropped as to what was really happening. We said our vows under the eves of the Peacock Barn with our friends and family gathered around in the garden.

After the ceremony, the party moved to the Terrace garden to be greeted with a Champagne and canape reception. A salamanzar of Pol Roger and a tower of Champagne coupes was a sight to behold, the guests glasses where then kept topped up using Vintage Teapots. Instead of a guest book we had a photograph taken on our engagement shoot, the all of our guests wrote a little message on the mount, which we now have framed and on the wall in our lounge.

As the sun lowered, the music stopped on the Terrace and more music began in The Long Garden, all of the guests were led through to be met with a elaborate garden buffet full of surprises. There was mini stone baked pizza being made to order, BBQ’d skewers, Helen’s mirrored glass dressing table which housed our salad bar, a kitchen table full of my favourite nibbles and instead of a bar we created ‘The Lab’ as a homage to Helen’s former life as a Biomedical Scientist where our guests could create their own cocktails. We disappeared with Adam to have our photographs taken by the lake, the light was fantastic and Adam was just wonderful, neither Jon or I are very photogenic but he made us feel so comfortable in front of the camera and it was lovely to just catch a couple of minutes together. As we walked back into The Long Garden the local church bell ringers began to practice much to our delight.

Just as our guests began to think that they had had all of their surprises for the day, the sun set and it was time to really get the party started. The lights came up and music began at The Barn. As our guests made their way down a candle lit path upto the Barn they discovered Charlie with his liquid nitrogen Ice Cream parlour, a Cheese board picnic, chocolate fountain, glow in the dark cocktails and the fabulous DUKE. Our guests were transformed into children with the wonder of the liquid nitrogen ice cream and then practically stunned into silence when DUKE demonstrated how amazing their beatbox skills really are, to see them perform up close really was an experience not to forget. 

And for those of you who have been asking to see the pictures from our wedding… here they are! They were taken the most wonderful photographer Adam Drake.