One of those places where
you can lose track of time ... tarte tatin is a tricky beast, but Juliet’s is caramelised to the point of deepest mahogany, while the fruit somehow still retains its structure, and the thin, crisp pastry cuts in perfect slices. Served with chantilly, it was breathtaking.
Chadwick is best known locally as the man who saved the Woolpack Inn, the Slad Valley pub immortalised by Laurie Lee in Cider with Rosie, and more recently for opening Juliet, a Stroud restaurant just up the road (in countryside terms) last year.
Imagine dropping a French bistro into the Cotswolds and you’ve got something a lot like Juliet. Combining a buzzy vibe with an enthusiastic and affable team, plus delightful dishes from beyond France’s borders, it’s easy to see why the place is so popular.
... a timeless, friendly, and unpretentious modern bistro serving classically inspired dishes in an unexpected location. The menu, service, and atmosphere embody everything one dreams of in a classic bistro.
Five stars – a marvel of non- poncey, classic dining. If this new Gloucestershire opening isn’t my favourite restaurant of 2025, I’m in for a year to remember.
Indeed so seductive are so many of the dishes that we don’t make it onto the more substantial rabbit ragu or John Dory with sauce vierge. No matter. We’ll be back.
I felt like running through the streets of Stroud, haranguing the locals. “Put down your pasties and foregather at once in front of Juliet. Bring your pitchforks, light your torches. Raise your voices and howl for The Chefs and their vitello tonnato.”
When Liberty Nimmo and I met in Stroud for our dinner date, I anticipated a good restaurant — a pleasant evening, a decent meal. What I hadn’t bargained for was a great one. Juliet’s isn’t just a restaurant; it’s a revelation, a masterclass in thoughtful dining and community spirit.
I’d also recommend that the chef (and foodies everywhere) check out Chadwick’s other joint, Juliet, in Stroud. There I had a magical lunch of imaginative Mediterranean assemblies and wood-grilled squid.