Upper Slaughter, British, Traditional - Restaurant Guide

In 2005, Ex-Bibendum chef Pete Robinson and wife Louise took over this former Butchers and refurbished it as a highly popular Cotswolds eatery. The name is a bit of a misnomer – there is “a touch of meat” on the “long menu”, including a 1.1kg T-Bone (For 2), but its heart and soul is a brilliant selection of fish and seafood, much of it cooked over charcoal, and presented in an appealingly luxurious everyday fashion (for example Cornish Lobster Mac & Cheese, Surf & Turf Burger, Dover Sole Meunière & Fries). “Very busy which was good to see – my first visit and it won’t be the last”.