Reviews...
Food
Ambience
Service
The organic salmon, served with crushed potatoes, salsify and asparagus is hardly elaborate in terms of technique but is beautifully done-the fish like polished coral at its heart and the skin crisp and brittle. The poached Anjou pigeon, first poached in pigeon stock and then grilled, arrived tenderly pink, its offaly gaminess nicely complimented by a little copper saucepan and petit pois.
Thomas Sutcliffe
