Chef Rob Owen, Monty's Brasserie, Cheltenham
PUBLISHED: 22:59 28 January 2010 | UPDATED: 15:01 20 February 2013
Barry White, tempura langoustine and a bottle of Belle epoque is the recipie for Rob
Name: Rob Owen
Restaurant: Monty's Brasserie
Address: 41 St George's Road, Cheltenham, GL50 3DZ
Tel: 01242 22 76 78
Tell us about your menu.
Our menu can be described as modern British with an emphasis on seafood. Monty's has a very loyal following; we know what our customers want and what they expect from us and we write the menu with our regular customers in mind.
Which dish on the menu would you recommend to a customer?
Although we are well known for our seafood, the fillet of Gloucestershire beef has been a firm favourite for many years. It is from Martin Gilder's farm in Gretton and our customers rave about it.
What initiated your interest in cooking?
Whilst studying Sports Science at university I had a part time job in a kitchen and my passion for food was ignited.
Do you believe food can be romantic?
I don't think the food itself is "romantic", it is more about the environment and more importantly the person you're with (Barry White playing in the background also helps!)
What has been your most romantic meal out?
The first night of my honeymoon, at a beach restaurant eating "interesting" local cuisine - it was Bulgaria. So although the food wasn't sexy, the company more than made up for it!
Which chef has been your greatest inspiration?
In the early years I was very much inspired by Raymond Blanc. Most recently Heston Blumenthal's innovative and scientific approach has changed the way I look at food.
Why should people visit you?
Because in my opinion Monty's is the best all round restaurant in the area.
We serve exciting yet unpretentious food, using the best quality ingredients at an accessible price. The service is professional yet friendly and the atmosphere buzzy and vibrant. We also have Cheltenham's best cocktail bar downstairs where you can relax before and after dinner.
What's your favourite dinner to cook for a romantic night in?
Our favourite dish to cook at home, as a special treat, is tempura Scottish langoustines, served with a chilli and soy dip.
What champagne would you recommend from your menu?
Although it is expensive I highly regard Perrier-Jouet Belle Epoque. My wife and I shared a bottle recently and loved its finesse and elegance, and the Art Nouveau design of the bottle is totally unique.