If ever there was a time to (re) book a table at No.38 The Park, this is it…
There’s a new talent at the helm of the kitchen, and with him, a fresh spring menu that’s set to turn more than a few heads (and quite possibly become your new favourite excuse for a leisurely brunch… or an indulgent dinner that lingers long into the evening).
Meet Head Chef Matt.
Having cut his teeth in Cardiff before heading to London to work at well-loved restaurants including Chapters and Gaucho, Matt brings serious pedigree. Closer to home, he was part of the team behind The Ivy Cheltenham - so yes, you’re in very safe hands.
But it’s here, at No.38, where things get really interesting.
“I love classical cooking with a modern approach,” Matt says. “It’s about using the whole ingredient, respecting it, and letting the flavours do the talking.”
In other words: expect dishes that are thoughtful, elegant, and quietly confident, the kind that don’t shout, but absolutely deliver.
Launching in just a couple of weeks, the new spring menu is a love letter to the season (and a rather delicious one at that).
Think Wye Valley forced rhubarb, transformed into a beautifully light rhubarb and custard soufflé - nostalgic, yes, but elevated to something altogether more indulgent. Norfolk wild garlic makes its appearance in a pressed chicken terrine and again as a deeply flavourful butter, served with warm Cotswold flour table bread (the kind you’ll absolutely “just have one more slice” of…).
And then there’s English asparagus. Because, quite simply, it wouldn’t be spring without it.
For Matt, this new role is about pushing boundaries and making his mark.
“No.38 has given me the chance to really test myself and explore what I can achieve,” he says - and it shows.
Set inside one of Cheltenham’s most elegant Regency townhouses, No.38 The Park has always been a place for those in the know - understated, stylish, and just a little bit special. And as the days grow longer, its beautiful courtyard comes into its own - all dappled spring sunlight, a glass of something chilled in hand, and nowhere else you’d rather be.
Open to both residents and non-residents alike, No.38 invites you to settle in - whether that’s for a leisurely lunch, or an evening dinner that gently unfolds course by course (and perhaps glass by glass).
And this is only the beginning. Plans are already quietly underway for a series of intimate chef’s table-style experiences - think limited seats, up-close access to the kitchen, and something a little bit special for those lucky enough to secure a spot. Consider this your gentle nudge to keep a close eye on what’s coming next…
So, whether you’re discovering No.38 for the first time or returning for another visit, this new season brings with it every reason to book.
Spring has officially arrived - and it tastes very, very good.
