Cotswold Life luncheon at Lumiere

PUBLISHED: 10:26 23 December 2010 | UPDATED: 18:05 20 February 2013

Andrew Clift of Feva with Helen Aubrey of Lumiere and Archant Life group publishing director Suzanne Heaven.

Clients and invited guests joined Cotswold Life for a superb luncheon hosted by LumiÃ¨re in Cheltenham. LumiÃ¨re recently won the Cotswold Life Restaurant of the Year award.

Restaurant owners Helen Aubrey and Jon Howe.

Clients and invited guests joined Cotswold Life for a superb luncheon hosted by Lumire in Cheltenham. Lumire recently won the Cotswold Life Restaurant of the Year award.
After enjoying a drinks reception, were treated to a delicious five-course meal. Suzanne Heaven Group Publishing Director of Archant Life and Cotswold Life sales manager Karen Cross thanked Lumire for their hospitality and expressed gratitude to all advertisers for their continued support despite.

Photography by Antony Thompson. Words by Ceri Mcqueen

Cotswold Life luncheon at Lumiere

Chef Jon Howe puts the finishing touches to the Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Andrew Clift of Feva and Cotswold Life advertising manager Karen Cross.

Archant Life group publishing director Suzanne Heaven talks to the guests.

Dr Holley Martlew of The Ballroom and Cotswold Life advertising account director Mary Holtham.

Jan and Andrew Clift of Feva and Rachel Vicary of Cheltenham College.

Melissa Jones and Denis Frucot of Hotel Du Vin.

Anna Mitchell of Gloucester Rugby, Richard Levings of Rickerbys and Gloucester Rugbyâ€™s Clare Reader.

Richard Levinge of Rickerbys and Suzanne Heaven, Archant Life group publishing director.

Sandra Davies of Sandra Dee with Dave Spragg of S Rouse & Co.

James Partridge of Montpellier Chapter, Karen Cross, Cotswold Life advertising manager and Annabel Rayer of Silverball PR.

Jane Rowe and Caroline Lait of Boutique 3.

Gerry and Liese Holden of Rendcombe College and Simon Pratt of R and R Catering Hire Ltd.

Bill Beckley and Dustin Wise of Hush Interiors.

Starter - Choggia beetroot served with ruby beetroot, goatsâ€™ curd and sweetcorn.

Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Main course - Badminton Park venison served with braised red cabbage, spiced butternut squash, artichokes and watercress.

Blackberry sphere with pastis and yoghurt foam.

Dessert - Vahrona dark chocolate fondant, white coffee ice cream, chocolate powder and parsnip milk.

Andrew Clift of Feva with Helen Aubrey of Lumiere and Archant Life group publishing director Suzanne Heaven.

Restaurant owners Helen Aubrey and Jon Howe.

Clare Reader of Gloucester Rugby.

Chef Jon Howe puts the finishing touches to the Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Melissa Jones of Hotel Du Vin.

Andrew Clift of Feva and Cotswold Life advertising manager Karen Cross.

Liese Holden of Rendcombe College.

James Partridge of Montpellier Chapter.

Archant Life group publishing director Suzanne Heaven talks to the guests.

Rachel Vicary of Cheltenham College.

Dr Holley Martlew of The Ballroom and Cotswold Life advertising account director Mary Holtham.

Jan and Andrew Clift of Feva and Rachel Vicary of Cheltenham College.

Melissa Jones and Denis Frucot of Hotel Du Vin.

Anna Mitchell of Gloucester Rugby, Richard Levings of Rickerbys and Gloucester Rugbyâ€™s Clare Reader.

Richard Levinge of Rickerbys and Suzanne Heaven, Archant Life group publishing director.

Sandra Davies of Sandra Dee with Dave Spragg of S Rouse & Co.

James Partridge of Montpellier Chapter, Karen Cross, Cotswold Life advertising manager and Annabel Rayer of Silverball PR.

Jane Rowe and Caroline Lait of Boutique 3.

Gerry and Liese Holden of Rendcombe College and Simon Pratt of R and R Catering Hire Ltd.

Bill Beckley and Dustin Wise of Hush Interiors.

Starter - Choggia beetroot served with ruby beetroot, goatsâ€™ curd and sweetcorn.

Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Main course - Badminton Park venison served with braised red cabbage, spiced butternut squash, artichokes and watercress.

Blackberry sphere with pastis and yoghurt foam.

Dessert - Vahrona dark chocolate fondant, white coffee ice cream, chocolate powder and parsnip milk.

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Cotswold Life luncheon at Lumiere

Clients and invited guests joined Cotswold Life for a superb luncheon hosted by LumiÃ¨re in Cheltenham. LumiÃ¨re recently won the Cotswold Life Restaurant of the Year award.

Cotswold Life luncheon at Lumiere

Andrew Clift of Feva with Helen Aubrey of Lumiere and Archant Life group publishing director Suzanne Heaven.

Restaurant owners Helen Aubrey and Jon Howe.

Clare Reader of Gloucester Rugby.

Chef Jon Howe puts the finishing touches to the Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Melissa Jones of Hotel Du Vin.

Andrew Clift of Feva and Cotswold Life advertising manager Karen Cross.

Liese Holden of Rendcombe College.

James Partridge of Montpellier Chapter.

Archant Life group publishing director Suzanne Heaven talks to the guests.

Rachel Vicary of Cheltenham College.

Dr Holley Martlew of The Ballroom and Cotswold Life advertising account director Mary Holtham.

Jan and Andrew Clift of Feva and Rachel Vicary of Cheltenham College.

Melissa Jones and Denis Frucot of Hotel Du Vin.

Anna Mitchell of Gloucester Rugby, Richard Levings of Rickerbys and Gloucester Rugbyâ€™s Clare Reader.

Richard Levinge of Rickerbys and Suzanne Heaven, Archant Life group publishing director.

Sandra Davies of Sandra Dee with Dave Spragg of S Rouse & Co.

James Partridge of Montpellier Chapter, Karen Cross, Cotswold Life advertising manager and Annabel Rayer of Silverball PR.

Jane Rowe and Caroline Lait of Boutique 3.

Gerry and Liese Holden of Rendcombe College and Simon Pratt of R and R Catering Hire Ltd.

Bill Beckley and Dustin Wise of Hush Interiors.

Starter - Choggia beetroot served with ruby beetroot, goatsâ€™ curd and sweetcorn.

Looe Bay scallops served with crispy pork belly, cumin caramel and orange, carrot and anise purÃ©e.

Main course - Badminton Park venison served with braised red cabbage, spiced butternut squash, artichokes and watercress.

Blackberry sphere with pastis and yoghurt foam.

Dessert - Vahrona dark chocolate fondant, white coffee ice cream, chocolate powder and parsnip milk.

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