Summary Another great establishment by Jason Atherton, with a casual and comfortable atmosphere, the restaurant serves simple but refined British food. As a result, Paul Hood and his team won their well deserved michelin star, after opening for only 6 months. Dishes are simple but wonderfully executed, and at great value too. Both of the desserts are definitely on my top 50 favourite desserts of all time, again simple ingredients, but very well thought. |
Cep risotto, crisp Taleggio, Madeira
Rich and creamy cep (a type of mushroom) risotto accompanied by fried taleggio cheese. The dish is simple yet familiar comforting, with the madeira jus giving a subtle kick from the background.
7.5/10
Rich and creamy cep (a type of mushroom) risotto accompanied by fried taleggio cheese. The dish is simple yet familiar comforting, with the madeira jus giving a subtle kick from the background.
7.5/10
This classic game terrine has a twist on the presentation. The sweetness from the pumpkin puree compliments the salty terrine quite well. However we both find the terrine a tad bit too salty.
7/10
Slow cooked ox cheek and grilled feather blade with baby carrots, horse radish mash
I personally think any other restaurant would easily charge £20 for this dish with a portion of such (plus another bowl of mash). The dish overall is delicious, even though the quality of the beef isn’t spot on; not that I was expecting it to be anyway. This dish excellently highlights Atherton’s ethos of “cooking food to suit the people and location”.
7.5/10
I personally think any other restaurant would easily charge £20 for this dish with a portion of such (plus another bowl of mash). The dish overall is delicious, even though the quality of the beef isn’t spot on; not that I was expecting it to be anyway. This dish excellently highlights Atherton’s ethos of “cooking food to suit the people and location”.
7.5/10
Stone bass with broccoli, roasted cauliflower and turnip cream
The fish was cooked very nicely, great texture. However, its not lemon's lucky day as the dish turns out to be too salty again.
6.5/10
The fish was cooked very nicely, great texture. However, its not lemon's lucky day as the dish turns out to be too salty again.
6.5/10
Hot honey sponge, Williams pear, hibiscus, milk & honey ice-cream
The hot honey sponge looks very simple, however as soon as you take a bite, you will experience complex layers of different sweetness. Accompanied by the mildly sweet ice cream and tangy poached pear, this dish absolutely nailed the perfect balance.
10/10
The hot honey sponge looks very simple, however as soon as you take a bite, you will experience complex layers of different sweetness. Accompanied by the mildly sweet ice cream and tangy poached pear, this dish absolutely nailed the perfect balance.
10/10
Milk chocolate and hazelnut parfait, hazelnut praline ice-cream, vanilla
Last but definitely not least, we both agreed this dessert is the star of the meal. The hazelnut praline ice cream cuts the richness of the hazelnut parfait and the bold chocolate exterior. What makes this dish outstanding is the texture; the chocolate exterior is smooth with some crunches from the hazelnuts combined with the crisp of the sugar in the praline and the chocolate base is somewhat sensational. One of the best desserts I’ve had in a long while.
10/10
Last but definitely not least, we both agreed this dessert is the star of the meal. The hazelnut praline ice cream cuts the richness of the hazelnut parfait and the bold chocolate exterior. What makes this dish outstanding is the texture; the chocolate exterior is smooth with some crunches from the hazelnuts combined with the crisp of the sugar in the praline and the chocolate base is somewhat sensational. One of the best desserts I’ve had in a long while.
10/10