Lumière Restaurant Cheltenham

Lumière Restaurant Cheltenham 1 Michelin star British Fine Dining Restaurant in Cheltenham run by Chef Jon Howe and his wife Helen
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Lumiere is a unique dining experience in the heart of the Cotswolds offering the very best in British, seasonal food with distinctive and imaginative twists. Run by chef Jon Howe and his wife Helen, Lumiere is located in beautiful Regency Cheltenham, with critically acclaimed food and attentive yet effortless service. Parallel to The Promenade and close to hotels, offices and the famous Ladies College, Lumiere is ideal for lunch between designer shops, an all-important business meeting, as well as an intimate restaurant for that special evening out. Almost hidden behind a discreet and understated façade you will be led into a relaxing and welcoming restaurant, whilst in the kitchen Jon’s intriguing interpretations of classic dishes and innovative food combinations make him one of the Cotswolds most exciting chefs

Whether visiting for business or pleasure a meal at Lumiere will provide a memorable fine dining experience.

30/09/2026

A new look for our digital gift cards ✨

Looking for a gift for someone special? Give the gift of an experience at Lumière.

Our digital gift cards are available to purchase online via the link in our bio.

So pleased to have retained our 4 AA Rosettes for another year. A huge thank you to our amazing team who work so hard be...
22/09/2026

So pleased to have retained our 4 AA Rosettes for another year.

A huge thank you to our amazing team who work so hard behind the scenes to make each visit what it is, and to all of our guests for continuing to support us 🤍

We’d also like to congratulate the six new restaurants joining the four-rosette group this year: Adam Harding at The Frog, Ikoyi, Inver, Hide & Fox, The Cocochine & Li-Ly 👏🏻

Our latest AA review highlights our inspiring British cuisine, wines of distinction, friendly service and the experience we aim to create at Lumière.

You can read the review from our inspector in the link in bio 🔗

A little glimpse into what Lexie’s been up to during her first month as an apprentice in our kitchen 👩‍🍳Lexie is working...
19/09/2026

A little glimpse into what Lexie’s been up to during her first month as an apprentice in our kitchen 👩‍🍳

Lexie is working towards her Level 2 Commis Chef qualification with HITT Training, alongside our kitchen team here at Lumière.

We love having Lexie with us and can’t wait to see what she gets up to next 🤍

For those looking for an alternative to alcohol, we offer a soft pairing with our tasting menu. One of our current pairi...
16/09/2026

For those looking for an alternative to alcohol, we offer a soft pairing with our tasting menu.

One of our current pairings is the 2019 Zhenghe High Mountain White with Christopher’s Premium Cordials Gooseberry & Lime Cordial. 🍋‍🟩

This is currently poured alongside our duck dish, with the bright, fresh and gently fruity flavours designed to complement the dish without competing with it.

We’re particular about the producers and ingredients we bring into the restaurant, and Christopher’s is a lovely example.

Their cordials celebrate the flavours of the traditional English garden, using pure fruit juice, organic cane sugar and carefully chosen botanicals. Their Gooseberry & Lime is made with British gooseberries, bringing a little of that English garden character into this pairing.

Thoughtful pairings are all part of the experience. We’d love to introduce you to our soft pairings on your next visit. 🤍

Ever wondered what a Michelin-starred restaurant throws away?We’re always looking for ways to make the most of what we h...
11/09/2026

Ever wondered what a Michelin-starred restaurant throws away?

We’re always looking for ways to make the most of what we have in the kitchen. From preserving produce from the garden to composting food waste and finding another use for bones and trimmings, swipe through to see how we keep waste to a minimum 👉🏻

Remember, small decisions repeated every day can make a real difference 🤍

Every part has a purpose.Our Woolley Park Duck is a great example of how we approach using the whole ingredient in our k...
08/09/2026

Every part has a purpose.

Our Woolley Park Duck is a great example of how we approach using the whole ingredient in our kitchen.

Swipe to see the different parts of the duck that are used 👉🏻

The breast is cured, smoked and thinly sliced. The liver becomes a duck liver parfait, coated in white chocolate. The legs are slowly confit in duck fat, while the remaining bones and trim are used to make a rich duck sauce.

That sauce is then used to bind the confit duck for our croquettes.

Nothing is wasted. Each part of the duck is given a purpose, creating different textures, flavours and preparations within the dish.

Heritage carrot with globe artichoke, broad bean & lemon 🥕
06/09/2026

Heritage carrot with globe artichoke, broad bean & lemon 🥕

A little more choice at Lumière…You’ve been sharing your thoughts with us through our polls, and we’ve been listening.So...
03/09/2026

A little more choice at Lumière…

You’ve been sharing your thoughts with us through our polls, and we’ve been listening.

So we’re trying something new — giving you a little more flexibility when choosing how to spend an evening at Lumière.

Thank you to everyone who voted and shared their thoughts. As a small independent restaurant, being able to have these conversations with the people who dine with us means a great deal. 🤍

So, Six or Eight? Which would you choose?

A new canapé arrived on the menu this month…Rainbow trout, paired with pickled green strawberries from the kitchen garde...
29/08/2026

A new canapé arrived on the menu this month…

Rainbow trout, paired with pickled green strawberries from the kitchen garden, jalapeño and gooseberry.

Fresh, seasonal and with a little heat, it’s a small bite with plenty of flavour.

August in the kitchen garden… There’s a lovely shift in the garden at this time of year, as the focus moves from growing...
26/08/2026

August in the kitchen garden…

There’s a lovely shift in the garden at this time of year, as the focus moves from growing to gathering, with plenty now making its way from the garden into the kitchen.

The Jerusalem artichokes are coming along nicely, while the pumpkins continue to grow. Raspberries and blackberries are still being picked, alongside beetroot and carrots, and the sunflowers are looking beautiful. 🌻

You may have seen our recent post that the damsons arrived a little earlier than usual this year! Hand-picked from Helen’s parents’ garden, they’ve already made their way into the kitchen, where they’ll become our seasonal damson soufflé.

We’ve been making the most of this time of year and what the garden has to offer. 🪴

Address

Lumiere, Clarence Parade
Cheltenham
GL503PA

Opening Hours

Tuesday 7pm - 12am
Wednesday 7pm - 12am
Thursday 7pm - 12am
Friday 12pm - 3pm
7pm - 12am
Saturday 12pm - 3pm
7pm - 12am

Telephone

+441242222200

Website

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