Tired of 'modern English'? Had enough of ham hock terrine, chunky chips and ubiquitous burgers. Then this is the place to come. Yes you can get fish and chips and pheasant terrine but you also get homemade pasta, crayfish salad and a proper tiramisu. Top tip is to go for anything with an Italian bent as I gather the chef is from Sardinia. My ossobuco fell off the bone into a rich, deep but properly seasoned gravy. My companion's homemade rigatoni with Gorgonzola and chestnuts was 'delicious': both hearty and light enough to finish. Been here several times and every time there is a slight twist on the dishes that makes us come back.
And to top it all the service is relaxed but attentive so you feel properly welcomed. As for beer, the Adnams bitter is kept as it should be.
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