PHOTO: A feast for the senses: BBQ monkfish with curry, charred greens, and Walter Rose rib of beef, expertly crafted at SAUCE.
SAUCE celebrates sociable sharing plates and seasonal feasting boards in style.
SAUCE at The Painswick elevates informal dining with creative small plates, feasting boards, and local flavours. Chef Jamie McCallum blends charm and simplicity into a fresh, unforgettable experience.
Nestled in the heart of the ‘Queen of the Cotswolds,’ The Painswick has long been a go-to for design-savvy travellers, laid-back luxury lovers and foodies in the know. Now, the boutique hotel is proud to unveil the next step in its evolution: SAUCE, the brand-new name for its much-loved restaurant, complete with an exciting new menu of sharing plates, feasting boards and elevated small plates.
Still led by long-time Head Chef Jamie McCallum, SAUCE marks a fresh yet familiar era for The Painswick’s dining experience. One that brings flavour, flair and flexibility to the forefront.
SAUCE captures the magic of seasonality, blending local ingredients with creativity, warmth, and an inviting, sociable setting in the Cotswolds.
“We wanted to keep everything people love about dining at The Painswick – the charm, the creativity, the incredible produce, but give it a new buzz,” says McCallum. “SAUCE is all about accessibility and atmosphere. Come for a cocktail and a few dishes with friends or settle in for the night with our seasonal feasting boards. It’s informal fine dining with heart.”
McCallum, originally from Glasgow and now a long-time Cheltenham local, has been a part of The Painswick family for over seven years. His impressive CV includes high-pressure stints cooking for the likes of Raymond Blanc, Gordon Ramsay and Marcus Wareing but it’s his down-to-earth approach and genuine love for great ingredients that defines SAUCE’s identity.
The menu reflects a shift in the way people want to dine – less about formality, more about flavour, sociability and seasonality. Diners can expect dishes like BBQ monkfish with curry sauce, charred greens with romesco, and Walter Rose rib of beef – all made with exceptional local produce and McCallum’s signature, unfussy finesse.
“It’s food that’s been thought about, but not over-thought,” says McCallum. “We want guests to relax, have fun with the menu, and just enjoy really great cooking in a beautiful setting.”
With all eyes on Stroud, the village of Painswick is quietly and confidently having a moment. Long considered an undiscovered gem of the Cotswolds, it’s fast becoming the place to see and be seen. From boutique stays to bold new restaurant openings like SAUCE, the village is carving out a reputation as the stylish insider’s choice.
Whether it’s for a sun-soaked lunch on the terrace or a cosy evening dinner in the elegant dining room, SAUCE promises to become a destination in its own right, for hotel guests and locals alike.
