Led by husband and wife team, chef Jon Howe and general manager Helen, Lumiere has a focus on the best British produce sourced from a network of farmers, fishermen, producers as well as its own family-run farm.
Launched in January 2009, the restaurant didn’t get recognition from Michelin until 2023, when it was awarded a star, but has for the past 15 years been a shining light in Cheltenham’s dining scene thanks to its dedication to sourcing and cooking high-end ingredients with sensitivity and imagination.
The couple’s road to Lumiere has been slightly unconventional. While Jon has trained under chefs including Stuart McLeod at Castle House Hotel and La Rive and also John Campbell at Lords of the Manor, Helen came to the restaurant industry having trained as a biomedical scientist and worked for the NHS for 10 years. Together they make a formidable pair front and back of house, with Jon’s classic training and attention to detail mirroring Helen’s impeccable front of house service.
As for the food itself, Lumiere serves set menus of four, six and eight courses (as well as sourdough bread and canapes) that change regularly based on the seasons and on what’s available. Jon’s British cooking sees ingredients such as Wye Valley asparagus, Cornish day boat fish, and Vale of Evesham strawberries used simply but to great effect, in beautufully classically plated dishes.
Launched in January 2009, the restaurant didn’t get recognition from Michelin until 2023, when it was awarded a star, but has for the past 15 years been a shining light in Cheltenham’s dining scene thanks to its dedication to sourcing and cooking high-end ingredients with sensitivity and imagination.
The couple’s road to Lumiere has been slightly unconventional. While Jon has trained under chefs including Stuart McLeod at Castle House Hotel and La Rive and also John Campbell at Lords of the Manor, Helen came to the restaurant industry having trained as a biomedical scientist and worked for the NHS for 10 years. Together they make a formidable pair front and back of house, with Jon’s classic training and attention to detail mirroring Helen’s impeccable front of house service.
As for the food itself, Lumiere serves set menus of four, six and eight courses (as well as sourdough bread and canapes) that change regularly based on the seasons and on what’s available. Jon’s British cooking sees ingredients such as Wye Valley asparagus, Cornish day boat fish, and Vale of Evesham strawberries used simply but to great effect, in beautufully classically plated dishes.
