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.

On Thursday 26th November, we’ll be hosting a very special charity dinner, raising money for three charities that have e...
07/10/2026

On Thursday 26th November, we’ll be hosting a very special charity dinner, raising money for three charities that have each played an important part in our friend Matt Davies journey: Hospitality Action Fisher House UK UHB Charity.

Thursday 26th November · 7pm
£200 per person* · 16 places

*including accompanying w**e or soft drink pairing.

Tables are filling quickly, so if you’d like to join us book yours via the link in bio 🍽️

Almost nine years ago, Matt suffered a life-changing accident while working in his kitchen. Since then, he has faced more than 100 operations and three amputations, with each of these charities supporting him in different ways along the way.

So we wanted to do something to give back and recognise the incredible support they’ve given Matt throughout his journey.

For one night only, Jon is bringing some Lumière favourites out of the archives with a few dishes we haven’t served for years, alongside some rather special w**es🍷

All proceeds from the evening’s menu will be donated to these three charities, in recognition of the support they have given Matt throughout his journey.

To book, simply follow the link in bio to our reservations page and select Thursday 26th November.

We’d love for you to join us.

From soil to service.Grown in our garden, our Crown Prince squash makes its way from the soil to the plate, alongside he...
06/10/2026

From soil to service.

Grown in our garden, our Crown Prince squash makes its way from the soil to the plate, alongside hen of the woods, baby turnips & cherry blossom vinegar gel.

The dish is finished at the table with a white soy & mushroom consommé 🍄‍🟫

Seeing as it’s British Food Fortnight, we thought we’d celebrate one of our much-loved canapés: the Stinking Bishop.A St...
03/10/2026

Seeing as it’s British Food Fortnight, we thought we’d celebrate one of our much-loved canapés: the Stinking Bishop.

A Stinking Bishop crémeux made using the famous Gloucestershire cheese from Charles Martell Ltd rind-washed in Stinking Bishop perry, then finished with pear jelly, pear gel and edible flowers from our farm.

A little celebration of some of the wonderful ingredients produced right here in Gloucestershire.

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, w**es 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 🥕

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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