Food was immense. Matt the chef with his boys Hubert, and Cheech made an excellent starter of grilled scallops in black truffle and brown butter vinaigrette. Followed by Kobe beef which is rare in this country so to find it on a pub menu was simply delightful. This was all rinsed down with a bowl of the famous Eton mess. Probably best known dessert in the world behind jelly and ice cream. So who could blame me for going for seconds. And graciously dished out again complementary cos I was wearing a "extremely tight" top. Matt scooped in the mess like he'd done it before.
A thoroughly fantastic filling meal hopefully to be enjoyed by me and others again soon.
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