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Dining at The Ormond We are delighted to announce that, in our first year of entering, we have just won a Bronze Award in the Taste of West Awards 2007. " This year’s Taste of the West Awards had a record-breaking number of entries from South West based businesses – more than 1,600 across all categories. Today’s winners therefore represent the region’s very best in produce and those retail and hospitality sectors dedicated to serving the highest quality food and drink."We know that more and more diners are interested in the provenance of their food, how many miles it’s travelled to their plate and how seasonal it is. We take a great deal of care to source products locally, but we try not to sound too worthy about it; buying locally is an ever expanding process for all of us. There are some products, such as chorizo or parmegiano reggiano which we still want to cook with, so we believe in balance.
Our head Chef, David Cameron can be seen most Saturday mornings picking up supplies at either Stroud or Cirencester Farmers’ markets, including lovely fresh Ruddles Farm Cheese, local semi-dried sour cherries and super-fresh vegetables that catch his eye. Our menu changes frequently so there's plenty of choice for all tastes, including home cooked children’s meals. The restaurant is a stylish room but also relaxed and comfortable. Ideal for business lunches during the day, it's lit by candle light in the evening for a more intimate atmosphere, or if you prefer a casual environment, both the restaurant and bar menus are available in the bar or in our courtyard during the summer.
Food Available 12 noon – 2.30pm Monday to Sunday 6.30pm – 9.30pm Monday to Saturday 7pm - 9pm Sunday
Provenance We cook with produce grown or reared as close to this area as possible. Jesse Smith Butcher’s Tetbury, locally reared, slaughtered and hung, this butchers is a foody’s dream shop. They supply most of our meat. 85% of their beef comes from the Duchy Farm who farm organically. This is used in all our beef dishes, including the Ormond burger, steak and ale pie, lasange, tagines and of course the ever-popular rib-eye steak. Great Larkhill Farm in Long Newton supplies the remaining 15% of the beef and all of the Gloucester Old Spot pork used in our sausages, pates, pork belly dishes and seved as a roast on Sundays. The pigs are reared organicially outdoors. Jessie Smith also supply us with mutton, pheasants which are shot at Stowell Park near Northleach, in the heart of the Cotswolds, and rabbits from Hampton Fields just 4 miles away. Madgett’s Farm produces exceptionally high quality farm reared poultry from a stunning location overlooking the Wye Valley and they supply our duck and chicken. The farm has featured on Rick Stein’s Food Heroes on BBC2, Market Kitchen with Matthew Fort and Food for all Seasons with Matt Tebbutt and first came to our attention through Taste of the West.
We buy smoked chicken and duck from Lakin Smokery based at Box in Wiltshire. Marshfield Farm Organic Ice-Cream is our choice for local, organic ice-cream in lots of great flavours just 6 miles away. Bibury Trout Farm, just north of Cirencester, supplies us with trout For fish specials we buy fresh fish and shellfish from Brixham in Devon, mostly choosing to cook fish caught off the waters of Devon and Cornwall, the mussels come from the River Exe. Our bread is mostly homemade using organic flour from the famous Shipton Mill in Long Newton and for speciality bread we buy from Hobbs House Bakery, a local family business based at Chipping Sodbury. Local artisan cheeses are sourced including Charles Martell's Hereford Hop, Single Gloucester and Stinking Bishop, from his farm at Dymock, Gloucestershire and Simon Weaver's Cotswold Blue Brie from Stow-on-the-Wold. We also use North Cerney Ash Goat’s Cheese. Milk and cream are supplied by Cotteswold Dairy in Tewkesbury and we buy our butter from Netherend Farm at Lydney because the lush pastures between the Severn and Wye rivers produces delicious creamy butter which is traditionally churned.
Sherston Eggs supply the free range eggs. We use mustards and strong horseradish from the excellent Tracklement Company based in nearby Sherston where everything is made traditionally and in small batches. Luscombe Organic Drinks have proved extremely popular and their adult flavours are a good substitute to alcohol. They are made without concentrates, additives or preservatives and without big, harsh bubbles. All Luscombe drinks are made in Devon, within the histroic setting of the Domesday Farm. Sharps Brewery in Cornwall supply our real ales and very popular they are too, we are their largest account in Gloucestershire! We also stock the local brewery, Wickwar Brewing Company’s BOB Ale. We’ve just started to buy delicious after dinner liqueurs from local company Cotswold Country Liqueurs, excellent with pudding or cheese in four fantastic flavours, they finish a meal perfectly, but watch out, they are very alcoholic! Another new addition to our drinks offering is Westons’s Organic Cider, made in the village of Much Marcle, Herefordshire since 1873. Their products are traditionally produced and certified by the Soil Association winning many awards along the way
Wine We have enjoyed! putting together our wine list and it offers a good selection of champagnes and wines from all of the key wine-making countries. There is something for every occasion and every palate, plus a few surprises and we regularly add new wines we have discovered on our travels, something our regulars really appreciate.
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