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No 23 in Uppingham launches Mediterranean menu in April and May in response to cost-of-living crisis





A fine dining restaurant has launched a Mediterranean-inspired menu in response to the cost-of-living crisis.

No 23 in High Street, Uppingham is launching an initiative to put “accessibly-priced” food featuring local ingredients on the menu, alongside its more premium offers.

During April and May, diners will have the chance to enjoy a half-price pasta dish every Wednesday and Thursday lunchtime, as well as a £5 pasta dish on a Friday lunchtime.

No 23 in Uppingham has a deal on pasta
No 23 in Uppingham has a deal on pasta

“We know people are tightening their belts, so we want to make sure we include some incredibly accessible options on our menu,” said Evie Sillett, general manager at the venue, which has impressed diners since it reopened in November 2022 with a makeover by interior designer Claire Simpson.

Slow-cooked beef shin and nduja rigatoni and the fresh crab fettuccini will sit alongside dishes like pan-seared Fosse Meadow chicken marsala with pancetta, sage and baked potato, and Great Easton lamb cutlets with dauphinoise potatoes and tenderstem.

“As well as being a beautiful, historic town, Uppingham is fast putting itself on the map as a centre of food excellence,” Evie said. “We want No. 23 to be a part of that.

No 23 in Uppingham
No 23 in Uppingham

“Local sourcing is one of our key values because we want to reduce food miles and support local communities,” she added. “Much of the meat we serve comes from our own farm at Great Easton, just down the road in the Welland Valley where we rear traditional breeds of grass-fed cattle, sheep and pigs.”

The team behind No. 23, which occupies a 300-year-old Grade II listed building, is the Three Goats group, which also runs The Nevill Arms in Medbourne, The Sun Inn at Great Easton and The Red Lion at Great Bowden.

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Three Goats executive chef Chris Bolan, who previously worked at a Michelin-starred London restaurant, said: “One of the ways we can offer such affordable food options in our venues is because we rear beef, lamb and pork ourselves.

No 23 in Uppingham
No 23 in Uppingham

“Not only does this mean we have 100% confidence in its traceability, but it allows us to take a ‘nose-to-tail’ approach to using a carcass. We can reduce waste and use cuts of meat that have traditionally been seen as less premium in dishes such as burgers or with pasta, allowing us to keep the prices down.

“Across the whole menu, you’ll find elements from Italy, Spain, Morocco, France. The idea is that the food and the ambience remind you of holidays abroad, but we also very much think we’re offering a taste of Rutland. Our team likes nothing more than cooking with ingredients they’ve bought in Uppingham Market.”



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