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OLDSTONE RESTAURANT

Oldstone Restaurant – Nailsworth              A Crackerjack review of Oldstone Restaurant

 

Food and drink: 9 / 10    Service: 9 / 10    Atmosphere: 8 / 10    Value for money: 8 / 10

 

Brunch with a glass of champagne, seated in the sunshine and close to a rippling brook.

 

There could surely be no more luxurious way to start the weekend than with the lazy breakfast-come lunch I enjoyed in the delightful rear courtyard at Oldstone, to be found slap in the middle of Nailsworth.

 

Oldstone offers its brunch menu only on Saturdays from 11.00 am until 3.00 pm. But I’d say its well worth making the very little effort required to plonk yourselves down at a table there and let someone else do all the work. Just think of all the different pots and pans needed to cook and, worse still, to wash up after making a traditional bacon, eggs and all the works for the family at home.

 

Oldstone breakfast (£5.95), served indoors or outside, comes with free-range egg, local bacon, Gloucester sausages, mushroom, tomato and your choice of toast.


I’m always keen though to try something I maybe couldn’t whip up in my own kitchen. So that’s why I opted for the more unusual poached egg Florentine, a toasted muffin with baby leaf spinach and double Gloucester cheese sauce (£4.50) which was light, very tasty, and just touched the spot.

 

There was a similar mushroom muffin (£3.85) too, plus smoked salmon and scrambled egg on wholemeal toast (£7) and French toast with Cotswold bacon (£4.25) among the many brunch menu suggestions.

 

A good old BLT sarnie, actually made with a fresh- baked, filled ciabatta (£4.95), would have satisfied hungrier souls and should your leisurely coffee and read of the newspapers go on into the afternoon you could reorder nibbles like tiger prawns in filo with a sweet chilli dip (£4.25).

 

Buck’s fizz (£4.35) and, yes, that glass of champagne (£7.50) sounded delightful compliments to brunch which, as a driver, I wistfully turned down in favour of coffee.

 

Oldstone has been run for the past six and a half years by husband and wife, Chef Mike and front-of-house Hilary Foster.

I’m reliably told it also has a very good reputation for its lunches and dinners and I’d certainly be lured back again by dishes as tempting sounding as Cornish Pollack fillet and Portobello mushroom stroganoff.

 

Jo Barber