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Rémy Martin Awards

Regional Winners 2009


Two Fat Ladies at the Buttery - Glasgow

The Buttery, one of Glasgow's oldest and most celebrated restaurant sites, now provides a perfect home for the locally celebrated Two Fat Ladies concept (which started off at an address with ‘88’ in it, hence, in bingo-speak, the name). With its unique traditional interior of oak panelling, stained-glass, and mahogany and marble bar, the site has always been known for its relaxed and welcoming atmosphere. The new restaurant offers such great local specialties such as tian of Orkney crab, avocado and Bloody Mary jelly, and Estate of Mey fillet of beef, shallot confit and red wine reduction.
Two Fat Ladies Two Fat Ladies, click to enlarge Two Fat Ladies Two Fat Ladies, click to enlarge
The Highwayman The Highwayman, click to enlarge The Highwayman The Highwayman, click to enlarge


The Highwayman - Kirky Lonsdale

Following a £1.2 million renovation, The Highwayman opened in its present guise in April 2007. Originally an 18th century coaching inn, legend states that it was the midnight haunt of Lancashire’s notorious highwaymen. It now offers a 21st century version of 'the local', serving British classics reflecting the seasons and regional specialties. Craggy stone floors, warm solid wood furniture, crackling log fires in winter and fabulous walled gardens to lounge in for summer alfresco dining ensure the restaurant is always welcoming. The menu inspired by Nigel Haworth, Chef Patron of nearby Northcote, is a tribute to traditional specialties of the area, including wild Cumbrian rabbit pie and heather-reared Bowland lamb Lancashire hotpot.


Barn Asia - Newcastle

Situated in a stylish square, Barn Asia is the newest addition to the locally-celebrated ‘Barn’ chain of restaurants. Offering a fantastic new twist on the China Town experience, the restaurant brings together the French influenced cuisine of Vietnam with dishes from other Far Eastern countries, specialising in tapas-style dishes such as scallops with pork and peanut caramel, tempura of salt and chilli soft shell crab and Korean barbeque beef. Huge prints of artwork from the region and real Vietnamese memorabilia contribute to a truly authentic experience. Owner Mark Lagun even travelled to the region with his chef to research the dishes for a true Asian flavour.
Barn Asia Barn Asia, click to enlarge
Nut Tree Inn Nut Tree Inn, click to enlarge


Nut Tree Inn - Murcott

Situated in a quaint 16th century country inn, the Nut Tree Inn is full of character with low-beamed ceilings and a log-burning stove. Owned by Mike North, one of the youngest ever Michelin-starred chefs, the restaurant serves pub food at its finest. The aim of the kitchen is to be self-sufficient and plans are ambitious. With seven pigs in the garden, a home made smokery and over an acre set aside for a vegetable garden, the dishes on offer reflect the high quality of the fresh ingredients. Highlights include confit belly of Oxfordshire pork with salt and vinegar potatoes, celeriac puree and apple gravy, and oil-poached fillet of halibut with herb risotto.


2 Fore Street - Mousehole, Cornwall

Having trained under Raymond Blanc, owner Joe Wardell has transformed an uninspiring café into a chic and stylish French bistro-style restaurant. Set in the picturesque fishing village of Mousehole on the south coast of Cornwall, 2 Fore Street is passionate about good food. The menu changes regularly to reflect the freshest of local produce and boasts an array of crowd-pleasers, from local steamed mussels and hand-cut chips to half grilled lobster with herb butter, plus daily fish specials landed that day in Newlyn. In addition to a special children’s menu, dietary requirements are also carefully considered: the homemade chocolate and almond cake is wheat and gluten free.
2 Fore Street 2 Fore Street, click to enlarge
Terravina TerraVina, click to enlarge


TerraVina - Woodlands

Set in the beautiful New Forest, TerraVina is a wine and food enthusiast's dream. The brainchild of Gerard Basset MW, one of the UK's leading wine experts, and his wife Nina, TerraVina is a triumphant combination of intimate warmth and first-rate service. Head chef, David Giles, offers unaffected, flavoursome food with a Californian wine county style that makes the best use of local produce. The open kitchen is a feature of the restaurant, along with a wood-burning stove and wine cellar on view to customers. The kitchen dishes up mouth-watering delicacies using locally-sourced and organic produce. A melt-in-the-mouth cep mushroom tart may be followed by roast wild bream or rib-eye beef. To enhance the vinuous experience, TerraVina has two state-of-the-art Enomatic machines (for dispensing wines by the glass).
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