An Amuse Bouche of Wild Garlic and Jersey Royal Truffle Cream Soup woke up our spring palates and was followed by a refreshing starter of Salmon Mi-Cuit Tomato Presse Radish Broad Beans Pink Rhubarb and Basil Oil in which every taste stood out accompanied by an aromatic glass of Halfpenny Green from Penny Black in Staffordshire; a blend of Madeline Angevine and Huxelrebe grapes.

As the sun shone highlighting the sweeping views of Cheltenham Spa and the Malvern Hills Chump of New Season Lamb was served alongside a lively Old Vine Zinfandel with brambly black fruit.

Chef John joined us during dessert to explain the BB connection to Gateau Tropezienne! He admitted his love of France and that to deliver Spring flavours the usual food mile budget at The Nook had been exceeded by incorporating the spears of green and white asparagus for example as the season in France is ahead of UK. He noted chump of lamb can be a challenging cut and requires some skilled butchery to ensure the sinew is avoided and a tender portion greets the plate.

Chaine Cotswolds recommends the Nook should you find yourself in Cheltenham on a sunny day.