THE UK’S FIRST PASTIS, EVER.

Pastis

GOLD MEDAL WINNER AT THE SAN FRANCISCO WORLD SPIRITS COMPETITION 2014!

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

 

Preparation

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

Marmalade
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….
MARMALADE ON TOAST
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.

“There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”

Artists Blend

And here and two great new additions to our Digestif List.

First The Great King Street blended scotch whisky. For this whisky Great King Street only use very highest quality single grain. The blend is made up of a Lowland Grain Whisky, Northern Highland Single Malt and a Speyside Single Malt matured mostly in a First Fill American Oak Barrel. Creating a rich fruit and malty taste with lovely hints of vanilla.

Next, we have the Japanese Nikka Whisky “Yoichi”, this 10 year old single malt from Nikka’s beautiful Yoichi distillery in Hokkaido, it is made with the same methods as Scotland by using a particular type of still and matured in the finest wood Nikka whisky can find. It is charmingly peaty and bottle at 45% abv for a bit more strength.

Vodka? Made from Milk?

Black Cow Vodka

West Dorset dairy farmer, Jason Barber, invented Black Cow Vodka after learning about the Tuva, a nomadic Siberian tribe, who for many centuries have been distilling Araka vodka made from fermented mares’ milk. Keen to diversify the produce from his 250 strong dairy herd, he set about the challenge of producing a vodka using the milk from his own cows.

Black Cow is the world’s first pure milk vodka, made entirely from the milk of the grass grazed cows at Barber’s farm, Seaborough Manor, which Jason took over from his father in 2000.  It was launched in May 2012 and is made from the same milk that is used to make Barber’s 1833 cheddar, winner of the World Cheese Awards Cheddar Trophy 2012.  The milk is separated into curds and whey. The curds are used to make the cheese; the whey is fermented into a beer using special yeast that converts the milk sugar into alcohol. The milk beer is then distilled, specially blended, triple filtered and finished.  The vodka is then hand bottled.  Every batch makes around 3,000 bottles.

Crisp and fresh in character with a soft finish and creamy texture, this is our new standard for a pre-prandial Vodka and Tonic.

 

Black Cow Vodka

Food Magazine Reader Awards – VOTE NOW!

sticker-finalist

 

The Food Magazine Reader Awards 2014 shortlist have been announced, and we have been named as one of their finalists in their Best Restaurant Category!

In October and November, over 3,000 votes were cast by food readers for their favourite chefs, restaurants, cafes and products in the South West. The nominations have been counted and a shortlist drawn up. In categories where the voting was extremely close, the shortlist has been extended to a maximum of six nominees.

Shortlist voting is now open and will close on February 2, 2014, at midnight. The winners will be announced at an awards ceremony at Yeo Valley HQ on February 24.

food editor Jo Rees said: ‘food readers clearly feel strongly about supporting their favourite local chefs and food businesses, and we’ve been blown away by the number of votes cast in the first round. It’s easy to underestimate how important winning an award like this is to the food businesses involved so we urge South West foodies to push their favourite in the shortlist through to the final three.’

I would like to say a BIG thank you to everyone who has voted to get us on to the Shortlist and we would really appreciate your Votes again to get us through to the final.

VOTE HERE!

Sunday Times Top 100 Restaurants in Britain

Food List

The Food List is compiled for The Sunday Times by UK restaurants guide publisher Harden’s using the reports of genuine diners, who are asked to rate the places they have visited. The List is now in its fourth year, and is based on 80,000 reviews from 9,000 people, including many Sunday Times readers. The Sunday Times’ rankings are based solely on the food the restaurant serves, though the scores for ambience were used in the event of a tie.

We are thrilled to make it into the list again this year, second year in a row, at a fantastic Number 57.

This year the South West is home to eight of Britain’s best 100 restaurants.

1. Gidleigh Park in Devon, run by Michael Caines (Topped the List in Britain too at 1)

2. Restaurant Nathan Outlaw in Rock (4)

3. The Seafood Restaurant in Padstow (49)

4. The Harrow at Little Bedwyn (54)

5. The Bath Priory run by Sam Moody (55)

6. Lumiere  (57)

7. Paul Ainsworth in Padstow (59)

8. Le Champignon Sauvage (64)

This year is the first time 2 Cheltenham restaurants have been included in the list as Le Champignon Sauvage re-enters after last appearing in 2010, to join us.

Editor of The Sunday Times Food List, Karen Robinson, said: “The Food List is essential reading for food lovers. It’s a fantastic achievement for chefs to make it into our top 100, because our scores are based on the reviews of thousands of diners, mostly spending their own money. This makes the Food List an unbiased and definitive guide to the finest restaurants in the country.”

 

Big Eat Chef’s Dinner

V

At the end of October our team headed up to the star college for the big eat charity fundraising evening, raising money for the college itself. Along with chefs David Kelman from Ellenbrough Park, Matt Black and Rob Rees from the Star Bistro.

StarBistro is a joint venture between The Wiggly Worm and National Star Foundation enabling young people with disabilities to gain real life work experience in a restaurant environment, they use great local and seasonal ingredients and serve their meals from a specially designed kitchen to their customers in a purpose built restaurant.

natstar_logo

Dom & I were in charge of sending out the canapés and starters and Helen and Hannah were helping running front of house. It was a very successful evening raising far more than expected especially with the auction at the end which Lumiere donated a tasting and matched wines prize. All in all the evening raised over £5,000 for the charity.

I would like to thank Flying Fish Seafoods & Creed Food Supplies for donating some of the ingredients and Martyn Dymott and his art group of their kind donation towards the other ingredients!

TripAdvisor’s Top 10 Fine Dining Restaurants in the UK – We’re Number 4!!

Travellers.Choice.2013

Lumiere was listed yesterday in the Top Ten Fine Dining Restaurants in the UK by TripAdvisor at Number 4

The world’s largest travel site, announced the winners of its 2013 Travellers’ Choice™ Restaurants awards. The awards honour travellers’ favourite fine dining establishments worldwide, based on the millions of valuable reviews and opinions on TripAdvisor.

This year’s awards spell great news for famed chef Raymond Blanc, whose celebrated restaurant Le Manoir Aux Quat’Saisons in Great Milton has been named the UK’s favourite fine dining experience, and is the only UK restaurant to be named among the top ten favourites in the world and top five favourites in Europe. Second in the UK is Devon’s Gidleigh Park in Chagford which also comes ninth in Europe. Gordon Ramsay’s Petrus in London takes the UK’s third spot and Lumiere in Cheltenham fourth.

“This year’s list of Travellers’ Choice Restaurants award winners proves just how diverse fine dining experiences have become across the UK. Whether you’re as far north as Auchterarder or as far south as Jersey, you’ll be able to find a Travellers’ Choice winner close by,” commented TripAdvisor spokesperson, James Kay.

Travellers’ Choice Favourite Fine Dining Restaurants UK:

  1. Le Manoir Aux Quat’Saisons, Great Milton, Oxfordshire, England
  2. Gidleigh Park, Chagford, Devon, England
  3. Petrus, London, England
  4. Lumiere, Cheltenham, Gloucestershire, England
  5. Andrew Fairlie @ Gleneagles, Auchterarder, Scotland
  6. Ocean Restaurant, St. Brelade, Jersey, Great Britain
  7. The Ledbury, London, England
  8. Castle Terrace, Edinburgh, Scotland
  9. Maison Bleue Restaurant, Bury St. Edmunds, Suffolk, England
  10. Le Gavroche, London, England

As you can imagine the phone has been ringing off the hook, with both bookings and journalists wanting quotes!!

It’s a little bit surreal to be honest with you; It’s such a great honour to receive this kind of recognition, Chefs like Raymond Blanc, Micheal Caines and Michel Roux Junior are people I have looked up to throughout my whole career so to be named alongside them is amazing but I think what’s most important to us about this award is that they are based on our customers reviews. Of course it’s nice to get recognition from inspectors and reviewers, but if the customers are giving positive feedback then to us that is the most important thing.

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South West Chef of the Year – Young Professional Semi Finals…. Update

Many congratulations to Nathan Cornwell from Lucknam Park, Bath, who was awarded the prestigious title of South West Chef of the Year. Unfortunately Dom didn’t make it through to the finals but he did himself proud and produced a fantastic dish amongst very tough competition.

For the final, the chefs were asked to prepare a main course and dessert for two using the ingredients of a mystery box presented to them just 30 minutes before the competition!  Nathan produced two dishes of roast loin of venison, squash purée, Savoy greens, red wine shallots, blackberries and girolles, followed by milk chocolate panna cotta, poached pears, chocolate powder and caramelised walnuts saw him take the title in an extremely close Young Professional class in which the standard of cooking from all finalists was exceptional