We tried the new Spring menu at The Ivy in Cheltenham and this is what we thought

The new menu embraces the flavours of spring and chefs have worked to use ingredients specifically from the new season.

First up, for starters we tried the Garden Pea & Nettle Soup (£6.95) and the Grilled Asparagus with Szechuan mayonnaise, capers, flaked almonds, quail’s egg and watercress (£8.50)

The soup is served at the table and the best soup we have ever had. The asparagus was a bigger starter than expected but delightful- however after trying both, we agreed the soup was the starter winner!

For mains we chose the lamb from the specials menu and as The Ivy were offering a renewed selection of steaks. The lamb was hands down, the best meal ive had in any restaurant in the last year. It was cooked to perfection, the sides perfectly complimented it and I will definitely order it for the entire rest of the season!

For dessert we tried the Black Bee Honey and White Chocolate Cheesecake that was accompanied by mango sorbet, honeycomb and edible flowers. It was almost too pretty to eat, almost.

Chris Barnes, Beekeeper and founder of Black Bee Honey said: “We were delighted when The Ivy chose to use our honey for their spring menu. It's a mixed floral variety sourced from hives in Northamptonshire. This honey was selected for its light, sweet flavour and runny quality, making it ideal for desserts such as this."

Keith Squire, General Manager at The Ivy Montpellier Brasserie, comments: “With reimagined favourites alongside a selection of new dishes, our new menu celebrates the best ingredients the spring season has to offer. A visit to The Ivy is the perfect reawakening of the senses after a long winter.”

To book a table, please visit www.theivycheltenhambrasserie.com

The Ivy Montpellier Brasserie will also be offering a limited-edition dessert this Easter. The Easter Nest is a dark and white chocolate mousse, accompanied by Kataifi pastry, chocolate sponge and lemon balm, nd is only available on Easter.