The words informal and fine dining aren’t usually two phrases that go together, but GL50 in Cheltenham is on a mission to break the mould with its distinct offering: namely impeccable dishes made from the best locally-sourced ingredients, and served in a relaxed atmosphere. GL50 is the brainchild of chef Jonas Lodge, who started his cooking career under renowned French chef Raymond Blanc and has since gone on to work with the likes of Paul Heathcote, Sergio Arola and Heston Blumenthal.
This venture in Cheltenham is a culmination of his experience and a chance for Jonas to develop his own style, offering a relaxed approach to fine dining without compromising on exceptional produce and service. The restaurant also practices a minimal waste approach to cooking, using the whole animal, vegetable and fruit wherever possible.
There are multiple menus to choose from but it’s main offering is it’s a la carte menu. To start, expect to sample innovative dishes such as cod pastrami with broccoli and fermented root vegetables, squash with pine nuts, pumpkin seeds and pickled walnuts, and slow-cooked pork belly with shitakes, smoked mussels and pork broth. Mains feature venison loin with beetroot, kale, rosehip, juniper and chocolate, hake with kohlrabi, potato, apple and parsley, and smoked swede with slow roast onion, burnt carrots and a hazelnut, honey and apple cider vinegar dressing. To finish, expect to sample delights such as buttermilk with raspberry, sorrel and fennel meringue, and dark chocolate with beetroot and blackcurrant.
A set lunch menu is available on Fridays and Saturdays, while a Sunday set lunch menu is available on the last Sunday of every month. A tasting menu is also available on request.
A carefully-selected list of global wine, sparkling and sherries have been chosen to complement the food, while a collection of signature cocktails are on offer as an aperitif or digestif.