Head Chef Andy Martin's skill of delicious, simple cooking with a commitment to using fresh, seasonal and local produce under the training of previous Head Humphrey Fletcher has become the epitome of a well-balanced, appealing daily changing menu suitable to cater to all appetites. Combined with this, Sam Pearman's domain acumen, which he displayed as part of the team that opened The Kingham Plough, lauded as one of the best restaurant openings of United Kingdom in 2007, have come together to create this classic tavern.
 
They have combined the charm of a classic British pub with the personality of a small French bistro and offer refined, contemporary food, warm hospitality and efficient service in an informal environment. It is not surprising that they have been mentioned in Good Food Guide 2012 as one of the top two restaurants in Cheltenham in recognition of their high standards of food.
 
The daily changing menu could feature beetroot soup with horseradish cream, or butternut squash and sage risotto followed by hake fillet with spinach, horseradish potatoes and poached egg. For dessert, cropwell Bishop Stilton with chutney and oatcakes could well be on offer. Well-chosen, good value regional French wines are the focus there.