The Trouble House, Restaurants Tetbury, Gloucestershire - England where to go, what to see and where to stay in Wales


London Road Tetbury Gloucestershire England
The Trouble House has something of a chequered past and is considered to be rather aptly named when delving into its former troubles. It is claimed that two of its nineteenth century landlords were driven to suicide, not to forget it was also the site of agricultural riots and civil war conflicts. And even now, locals’ whispers include tales of a ghostly blue lady who floats through the bar after closing time. The welcome, therefore, is probably somewhat warmer than expected as visitors are looked after by husband and wife team Martin and Neringa Caws. Its cosy and very English allure is all the more enhanced by a good meal cooked by ex-Mirabelle head chef Martin and some equally decent beer and wine choices. Highly reputed the Trouble House, a Wadworth’s pub, has become an increasingly popular destination for local foodies and further-reaching visitors alike. It is cosy, warm and wholly unpretentious. Recently refurbished, it still boasts many of its original features – ancient beams, fireplaces and a charmingly crooked ceiling. Food: At The Trouble House, we are fortunate enough to be surrounded by some of the UK’s best and most sought after producers. As a result, we actively source as much as possible from our local suppliers and, lucky for us, they’re all so good! We bake our own bread twice a day made with organic flour from Shipton Mill in Tetbury. We also use this fine flour to make our own brioche. We wash, peel and chop Cotswold-grown potatoes to make our homemade chips, which we fry in rapeseed oil from Hamish Campbell's farm in Stow on the Wold. We also use his oil for general cooking purposes. Rapeseed oil has a lower saturated fat level than olive and sunflower oil, which is good news for our customers, and the waste oil is collected and turned into bio-diesel to power their delivery vans so the environment benefits too. All of our fish comes from Flying Fish Seafoods and New Wave Seafoods, based in Devon and Cornwall. We receive the fish the same day it’s bought from the markets and only use fish caught from small day boats, often by line and hook. We choose Scottish Langoustines and Shetland Isles organic salmon when available and only use Cornish lobsters during the season when they are caught in pots. We always use hand dived scallops. For our meat we go to Chesterton Farm in Cirencester and The Country Butcher in Huntley, who are both accredited rare breed's butchers. We get our delicious Middle White sausages from Richard Vaughn at Huntsham Farm in the Wye Valley, Herefordshire. We make all our own ice creams using milk and cream supplied by Cotteswold Dairy in Tewkesbury and our eggs are Sherston Free Range Eggs from Home Farm, also in Tetbury. Our British cheese is supplied by Fromage To Age based in Chipping Campden – as with everything else, we really like to use cheese that is mostly local. All our vegetables are supplied by Mise En Place in Cirencester who use local growers wherever possible, as well as the best markets throughout London and Paris. The fresh truffles we use are supplied by renowned brothers Arturo and Sergio Ianuzi who are based in London and Bologna respectively.
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