The Cotswolds is full of country pubs, boasting farmhouse décor ready for well-heeled locals to enjoy their Sunday lunch. With such a readymade mould, you’d have to do something special to stand out, but that’s what interior design and restauranteur Timothy Oulton does so well with The Boot in Barnsley.
The eclectic mix of vintage and antique furniture is rich-toned and expertly chosen, mixing floral armchairs with dark leather banquettes. You won’t find a par-for-the-course gallery wall, instead mounted relics from tortoise shells to horseshoes sit next to old photographs and artworks, set across the space in unique formations. In other words, everything is very well done.
The atmosphere is convivial and when we arrive, a selection of Christmas cards to the staff line the bar nodding towards the friendly vibe, as well as a fellow diner leaning over to tell us that the ‘cheese soufflé is a must!’.
After being seated by the fire (another plus point), it’s time for a glass of English sparkling, sourced from the Cotswolds no less – a nice touch and a lovely, delicate glass of wine. Being the obliging folks we are, the Montgomery Chedder cheese soufflé came next which we can confirm is a hit. Not a choice often seen at pubs, but perfectly light and melt-in-your-mouth. For mains, Head chef John Jewell’s passion for local producers comes through with options like Bathurst Estate Fallow venison with creamed potato gratin and red cabbage, as well as the crispy pork belly with spiced hispi cabbage and swede mash. We opted for the latter and unfortunately on this occasion the pork belly was a little hard with crackling that had lost its juice, however the other meals look delicious and a forkful of the day’s pie was full of moisture and flavour, packed to the pastry rafters.
Desserts have a pleasingly experimental flair such as the sticky toffee pudding trifle which sees cubes of sponge floating in cream and caramel sauce. You might want to eat it quick before the sponge softens too much, but it’s fabulous for a moment of indulgence.