Yesterday we put the clocks back an hour – so today’s blog incorporates time as a theme. We are having lunch at No.131 in Cheltenham. It is a seemingly huge place on several floors and we are shown downstairs to somewhere that resembles a cross between a basement and an old conservatory.
The moment has arrived to order beer and I pick the Best Bitter from Brooklyn Brewery. Even though we are not against the clock, we decide to skip starters and get straight into seconds. Rock is having the fillet of hake with puy lentils, lardo and sherry vinaigrette and it takes me only a minute to decide to have the braised ox cheek with horseradish mash and caramelised carrots.
The cooking of the fish has been timed to perfection, crispy skin and flaky flesh and it works really well with the lentils. The ox cheek is very tender, has a great flavour and is complemented well by the mash. The caramelised carrots are not as exciting as they sound. I decide to up the tempo with a second pint of best bitter.
Rock cannot face watching me eat dessert alone and so we order two spoons for the treacle tart with clotted cream. It delivers…big time!
I have to hand it to them, I really cannot think of any reason to delay coming back here soon. Now, where’s the calendar?