This chef/owner is a newcomer to the Stanford scene I gather. His restaurant (housed in a typical Victorian cottage on the high street) immediately breathes a level of sophistication which we did not find in other establishments in this charming and truly unspoiled village. (We ate at one other small restaurant on our weekend visit and though it offered food of a high quality it lacked the clear sense of understanding of flavour which is definitely a hallmark of the fare at 'The Standford Table if the 5 meals which our party ordered are anything to go by). Decor is restrained and carefully considered - not minimalist in the true sense but rather uncluttered and restrained but never-the-less welcoming. No music! Hurray just the chuckling sounds of fellow diners enjoying the food. (So may restaurants to my ear, have a cacophony of loud music and deafening conversation! Marion, the front of house person, is jovial and knowledgable - we heard that she is responsible for the starters and deserts - she has a very sure touch and clearly enjoys playing with flavours with great success.
I had the oven roasted tomato tart with a parmesan biscuit-like pastry - substantial, delicious and ridiculously cheap! The pork loin which was a petite but perfectly filling portion served with plain green beans and a delicious mash. The pork itself was a wonderous thing! The basting sauce an inspired mixture of sweet, sour and chilli. The frangipane tart was excellent but looked a little lonely on the plate to me - perhaps a splodge of cream or ice cream?
Really , a most surprising and (by city standards) reasonably-priced meal. No wine licence yet so we took our own - no corkage of course! Bravo Stanford! Bravo Chefs!