5 North Street
Gus and Kate run Restaurant 5 North Street with pride. An integral part of Winchcombe’s tight-knit community, they provide memorable dining in an uncluttered 26-cover dining room.
Gus’s dedication to gastronomy was evident from day one. A man with a redoubtable work ethic, he completed his training under Michel Roux Snr at the three-star Waterside Inn, at Bray-on-Thames. Monsieur Roux was so impressed by his youthful protégé that he once flew him out to the Kremlin, where he’d been asked to cook for then-President Boris Yeltsin.
He met his wife, Kate, while working at The Waterside, though they’d actually been friends during their college years, before their careers took them along different roads.
He opened Restaurant 5 North Street early in 2003, moving in on January 14 and opening eight days later.
Within three weeks, he’d been visited by one of the UK’s best-respected food critics, Matthew Fort, from The Guardian. who gave him starry ratings and the reputation of Restaurant 5 North Street took off.
Today, it remains the acme of excellence.
Menus change frequently at Restaurant 5 North Street. Much depends on what is available and what is in season. Only the finest ingredients are selected and Gus creates menus that feature the finest combinations cooked in classical style. His modern British cuisine excites regulars and those from further afield, who are enthralled by precise and innovative cookery.
We are changing concept slightly by offering individually priced dishes. The portions will be a little smaller to allow the customer to choose 3,4,5,6 or 7 courses depending on appetite.
Gus decided to write his own book, Flavour, after working as a chef for more than 20 years.
As he says on the pages of that title: “I’m an old-school cook; I roast my own scallops in a pan with butter, rather than cooking them in a water bath. We never do anything just to be fashionable or clever. For me, the most important thing is flavour – it’s what I believe good food is all about.”
That philosophy is apparent on every lovingly-designed page. Flavour deconstructs Gus’s recipes to make them easy-to-follow for home cooks.
He also shares his own ideas about food and provenance, taking us out into the field for a game shoot, to the high seas to meet his Cornish fish supplier and to the local farmers who provide him with impeccably marbled meat.
A smorgasbord of recipes, including soups, starters, mains, desserts and a selection of home-cooked classics make for great eating.
And while Flavour is a beautiful book to sit at a coffee table with, it also serves a more important purpose – it gives readers the chance to share and enjoy the recipes that have made Gus one of the nation’s most important chefs.
Pop by and collect a copy today!
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