Reviews

...in the case the focus is on fine British ingredients and tempting selections from these fair isles are in evidence all across the menu.

The starters on the menu had all clearly been crafted by a chef with an experienced and delicate touch. To give an example, soft chargrilled scallops were imaginatively accompanied by crispy and appetising deep fried Stornoway black pudding. With every week comes a new special starter and on this occasion it was an excellent 'taste' of pheasant egg: in actual fact there was more than one egg (a real highlight being the rich and runny fried one) and the accompanying Madeira sauce was tangy and lively.

By Arthur Browne (Fluid Eating)