When we arrived at the DoubleTree by Hilton Cheltenham-Cotswolds hotel to review their restaurant, Herberts, we were met by a polite, friendly young waiter who welcomed us in and showed us to our table. Right from the get go, the service was brilliant and set the tone for a wonderful experience. Every member of staff was warm, attentive and genuinely welcoming. Nothing was too much trouble, and that level of care continued through to the end of the evening.

Herberts is set within the hotel’s Georgian manor house, just to the side of the lounge bar. It strikes a lovely balance between formal and relaxed, with wood-panelled walls softened by plenty of greenery, and the tables dressed elegantly, but spaced generously, creating an atmosphere that feels peaceful and intimate in the same breath. Soft, upbeat background music added to the ambience without intruding on conversation.

As we browsed the menu, we were pleased to see that it offered more than just the usual suspects. Alongside popular options like chicken supreme and haddock and chips were some less common dishes like Devonshire crab cake and leek, asparagus and Emmenthal tart.

Jack started with the cornflake-crushed Scotch egg served with bacon and mustard jam, watercress and pickled shallots. When he cut into the egg, the yolk was vibrant and cooked to perfection. The sweet bacon jam complemented the rich flavours of the egg, while the crunchy shallots added tang and sharpness – an imaginative and well-executed starter.

I ordered the wild forest mushrooms on grilled sourdough toast. The mushrooms were full of flavour and had a delightful herby undertone, and the colourful garnish helped to brighten what can be a beige main ingredient. The dill oil lifted the aesthetics of the plate while the mushrooms served the flavour.

Both starters were beautifully presented, setting the bar high for what was to come.

For my main, I opted for charred hispi cabbage with miso, almond cream, pickled raisins, dill oil and toasted hazelnuts. It was one of those dishes that makes you pause when it arrives – my first reaction was ‘Wow!’ – as it looked fantastic and was by no means a ‘token’ vegetarian option. The cabbage was lightly charred, giving it a crispy outside while remaining soft and silky inside. The combination of plump, juicy raisins, crunchy hazelnuts and creamy almond sauce created layers of texture and flavour, with the dill oil once again providing a fragrant lift. Light yet truly satisfying, it was a standout dish for me.

Jack ordered the maple-glazed duck breast served with crispy duck fat potatoes, cauliflower purée and green peppercorn sauce. The duck was tender and blushing pink in the middle, the potatoes were golden and crispy on the outside and fluffy on the inside, and the peppercorn sauce had just enough warmth to enhance the dish without being overpowering. The cauliflower purée added a touch of sweetness, which was built upon by the side of honey-glazed carrots Jack ordered to accompany his meal.

The portion sizes were generous without being too big, leaving us comfortably ready for dessert.

As always, I was very tempted by the triple chocolate brownie, but the passionfruit tart with Alphonso mango sorbet won me over. It was refreshing, fruity and a lovely way to end a meal packed with flavour.

Jack had the vanilla French toast with grilled peaches and maple cream. The toast was thick and spongey, the peaches sweet and lightly caramelised, and the maple cream subtle but indulgent.

The restaurant delivered on all fronts: outstanding service, creative food and an elegant yet welcoming setting. Whether you’re staying at the hotel or just fancy going somewhere a little bit different for dinner, DoubleTree by Hilton Cheltenham-Cotswolds is well worth a visit.