Sapperton Restaurant Guide

2021 Review: A “charming, lovely and well-run village pub” that “has had its ups and downs, but seems to be on an ‘up’ at the moment”; and serving an “interesting but not over-ambitious menu”.

Founded in 2013, this farmshop meets café and drive-thru on the site of a former petrol station is a multi-tasking sort of place that makes a “great option for breakfast” or “excellent rare-breed burgers” – even if, for the fancier fare, “one pays accordingly”. Alongside the bar/dining tent, there’s plenty of outdoor seating in the meadows and a fire pit for cooler days – plus a whole gamut of events ranging from breathwork classes to folk nights and puppy meet-ups.

2023 Review: “Excellent food” and a “lively atmosphere” can be found at this brasserie set in the Corn Hall covered market in the centre of town, that has developed over 15 years from a deli and was formerly known as Made by Bob… although the founder is James Parkinson.

2022 Review: “Something really new for Cirencester”, this “calming” but always “busy” spot (est. 2019) is run by Ting Ting Mokume, who draws on her Singaporean heritage with steamed buns, buddha bowls and tiap-tiap (small eats) that go down “a real treat”. There’s also a newer sister restaurant at the Five Valleys indoor market in Stroud. As of November 2021, the restaurant is ‘temporarily closed’, but we’ve maintained its listing.

“This welcome new restaurant in a former Cornish pasty shop” from local chefs Sam Edwards & Jak Doggett (who previously ran the Firehouse at Upton) offers “well sourced, original dishes” – “and there’s a strong sense that the chefs actually enjoy cooking”. “This is not conventional ‘fine dining’, but it’s very good food, nicely served, at a very reasonable price”. Top Menu Tips – “curry crab fried rice and a fine pork chop with crushed celeriac, prosciutto, and cavolo nero were excellent”.

2022 Review: “A great pleasure that this fine old inn was rescued from dereliction pre-pandemic by the Lucky Onion team”, a design-led Cotswolds operation. “Food has improved considerably and is well-sourced and often original”, with a “good ambience” and “charming stuff” ensuring that the establishment “works well all round”.