Julian and Juliet established Jules Restaurant in 1985 and have been welcoming customers for over thirty years and counting. In that time we have learned how important it is to provide a warm welcome to our loyal customers and visitors alike by producing consistently good food using wherever possible only the finest locally sourced and organic ingredients and serving it in our individual style. How would we describe our style of food? Fine country cooking would probably best sum it up; a fusion of classic flavours and modern ideas, always served in generous amounts.
Jules specialises in the painstaking preparation, long slow cooking & accurate flavouring which characterise his signature dishes and he keeps the kitchen supplied with a constant flow of soups, pates and terrines, slow roast pot dishes and pies, chutneys and preserves. He is sometimes known to entertain our guests. Tom works mainly in the “fast lane,” juggling the orders & working with great skill at the stove tops in the evenings and at lunchtime. He is a keen innovator and devotes much time and energy to developing new dishes for the menu. Juliet is the front of house and doubles as pastry chef and as you will discover when you visit us, puddings are important!