Purslane Cheltenham

Silver Award
1 Reviews
££££
British

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SquareMeal Review of Purslane Cheltenham

Silver Award

Chef Gareth Fulford and manager Stephanie Ronssin opened Purslane in summer 2012 after working together at high-achieving Cotswold gastropub The Kingham Plough. Located by a quiet road just off Cheltenham’s main drag, this intimate and relaxed restaurant has already gained wide acclaim for its cutting-edge cooking techniques and carefully sourced native produce. Attractively priced light lunch dishes of grilled Cornish sardines with heritage beetroot salad or crispy Cotswold hare with winter leaves and pickled quince are supplemented by a more ambitious carte offering the likes of hand-dived Orkney scallops with hay-baked rabbit, grilled leeks and spring truffle followed by desserts such as Cerney goats’ curd and Worcestershire rhubarb cheesecake with stem-ginger ice cream. Friendly, informal service adds to the enjoyment of the precise and highly accomplished food.

Good to know about Purslane Cheltenham

Average Price
££££ - Under £30
Cuisines
British

Location for Purslane Cheltenham

16 Rodney Road, Cheltenham, Cheltenham, GL50 1JJ

01242 321639

Website

Opening Times of Purslane Cheltenham

Tues-Sat 12N-2.30pm 6.30-9.30pm

Reviews of Purslane Cheltenham

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1 Reviews
Food/Drink
Service
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Paul A

Hidden gem
26 June 2015
Something of a hidden gem - perhaps not that hidden, but certainly a gem adding a touch more sparkle to the Cheltenham fine dining scene. What gives Purslane an added attraction is its unpretentiousness, the quite plain room resembling a 70s coffee bar and the service being efficient and attentive without going over the top. We were on the way to doing a bit of shopping in Cheltenham, passed the restaurant and a little bell of recognition rang when saw the name. So what else could we do? We popped in for lunch. Every dish was visually stunning and tastefully contrived to make the best of the ingredients. The tender, authentic, hay-baked rabbit with its slightly crunchy topping was enhanced by a perfectly-judged light smokiness and backed up with fresh peas and decorated with pickled girolles and truffle and a sensational pea mousse. The other starter was just as impressive; generous white crab, courgettes grilled to a degree that conserved the delicate juiciness, elderflower mayo, sea aster decorations and to cap it all an amazing brown crab "bonbon" - the meat coated in a perfectly weighted crunchy breadcrumb mix. Then, two stonkingly good mains - a beautifully fresh piece of megrim on a moreish inventive wheatgerm risotto, artichokes, sea spinach to emphasise the taste of the sole and rounded off with oyster emulsion, and a properly treated wild sea trout fillet artfully contrasted with a horseradish velouté and accompanied by early summer veg, baby gem lettuce, broad beans, and a slightly disappointing pea soufflé. On the basis of our satisfaction with what we'd had, and the fact that I'm a sucker for cherries, we both decided on a dessert, and were rewarded with one of the most attractive puds we can remember - poached cherries, a goat's milk yoghurt mousse served in a tall glass, topped with chocolate sprinkle and with cherries and sorbet at the bottom, along with deep-tasting cherry sorbet and a cinnamon doughnut. Absolutely brilliant! Very good coffee finished off this top-class meal on another high note. Gareth Fulford is definitely (Michelin) star material.
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