It’s easy not to be tempted in to the Endurance based on the building and old school pub décor but to walk past would mean missing a great culinary treat.
The Endurance is forward thinking in hosting pop up restaurants within their pub and promoting up and coming chefs. We were lucky to dine when chef David Boycott from the Food Creative was cooking and enjoyed
beetroot roasted and pickled, puree, beet leaves, goats’ cheese
braised pork cheek, spiced pumpkin, cauliflower, moscatel sauce
king oyster mushroom, braised shallot, charred onion jus, migas, pomme puree
lamb neck, goats’ milk panna cotta, basil oil, pearl barley.
Dishes can be ordered small or large so if you’re not ravenous you can still enjoy tasters with a drink.
The flavours, quality and presentation were excellent and way beyond our expectations even for a higher priced restaurant, let alone a pub!
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