Reviews...

We chose the menu gourmand with a couple of à la carte extras.  First was the poached English asparagus with Hollandaise, which was just as good as you expect at this time of year.  A starter of roast Scottish langoustine, slow-cooked pork belly and cauliflower purée was not quite so predictable and melted like butter on the tongue.  The foie gras followed which was light as air, with a caramelised outside and a non-flabby inside. The fillet of Guernsey sea bass with fennel, Jerusalem artichoke and fumet of pinot noir and the poche-grillé Anjou pigeon – the food speaks up on its own and the flavours are crisp and clear.  The assiette of lamb was seasoned with rare skill. 
Christopher Middleton