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Good restaurants dot the region, thanks to a steady flow of fine chefs seeking to cater to wealthy locals and waves of demanding visitors. The country's food revolution is in full evidence here. Restaurants have never had a problem with a fresh food supply: excellent regional produce, salmon from the rivers Severn and Wye, local lamb and pork, venison from the Forest of Dean, and pheasant, partridge, quail, and grouse in season. Also look for Gloucestershire Old Spot pork, bacon (try a delicious Old Spot bacon sandwich), and sausage on area menus.
The enticing prix-fixe lunch menu and a wide-ranging à la carte dinner menu featuring French and European fare attract diners to this award-winning restaurant, which is renowned for its signature dishes like onglet (hanger) steak with tarragon and sea bass with clams and samphire. It's also a great place to stop for afternoon tea or coffee after a walk by nearby Pulteney Weir.
