- Offering 26 reviews of St. Michaels Restaurant and B&B in Painswick
...click to download the MAIN MENU »
...click to download the LUNCH MENU »
...click to download the WINE LIST »
We have a regularly changing menu so that we can follow the seasonal produce as it becomes available. Produce that should really be eaten in its prime, ripe, fresh and healthy. Produce from the farms and fields around Gloucester because we are lucky enough to have exceptional growers on our doorstep.
For our meat we use Taylors the Minchenhampton butchers who source our pork and game from the Gatcombe estate, and who use Broomhalls a small slaughterhouse over in Stonehouse and one of Rick Stiens food heroes. We buy cured meats and salamis from Trealy farm and for our poultry we buy free-range birds from Madgets farm both across the Severn in Monmouthshire; our lamb and beef come from local Painswick farms , Ben Hinds at Washwell farm for well hung Angus and Hereford Beef and Harriet Houghton at Dell farm for naturally reared Dorset horn Lamb. Our milk and cream come from Jessies ladies milk; non-homogenised and organic and one of Gloucestershires' star products. Butter comes from a small producer just across the border in Wiltshire called Chad and if we listen very carefully on a calm and starry night we can just hear above the hum of the cars on the M5, the contented clucking of the free range chickens laying our next box of eggs in the valley below us.
The fresh fish that we use will invariably have come from Cornish day boats, weather permitting, and is supplied to us by Johnny at Flying Fish. As fresh as it can be, out of the sea and on to your plate the very next day. Cornwall has a great variety of fish and even some unusual edible sea plants that find their way onto our menus.
We are lucky enough to have a first class farmers market in Stroud where we can pick up our weekly supply of award winning cheeses.These will include a single Gloucester made by Farmer Jonathon Crump. An EU PDO cheese that can only be made in Gloucestershire using a registered herd of Gloucestershire cattle.We also buy some of our fresh fruit and vegetbles here and always, always stop to chat to David and Helen from Days Cottage who supply us with fantastic organic apple and pear juice, the occasional basket of unusual apple varieties and even well bletted Medlars in season (and of course a sip of Perry or cider on occasion.)
Everything in the restaurant is fresh and homemade and our bread is baked here daily. Fresh ingredients are such a big part of our philosophy that we even source berries and greens from the hedgerows. These finds have brought such delights as nettle and herb stuffing, wild garlic soup, dandelion and bacon salad, wild mushrooms and berry preserves to the menu.
Other products are sourced because they are essential to a modern restaurant kitchen but we still try to buy healthy, flavoursome items wherever they come from.
RESTAURANT OPENING TIMES
Wednesday - Sunday
Lunch: 12.00 - 3.00 pm
Dinner: 7.00 - 10.00 pm
Closed Monday and Tuesday.
