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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.
In this popular, casual Argyle Street eatery with white-painted stone walls, wood tables, and metal chairs, it's all about the steak. The mouthwatering meats all come from Aberdeen Angus and Hereford Cross cows on local area farms. Those who aren't fans of red meat will find other menu options, including homemade pastas and diverse cheese boards.
