If you can cook mussels (starter) so that they are done but still succulent, if you can cook porc medaiilons (main) so that they are just not well done but have that little pink inside, then you are a very good chef. Everything was prepared very well. The seared scallops (starter) are usually very tasty in this part of the UK, but also the chocolate fudge with vanilla icecream was great. Everything brought with a smileand with kindness. To finish our dinner we could select a nice whiskey from the vast collection that is available in Poppies. I found a rare Brora 30 years old whiskey. Delicious. Very good price:quality ratio.
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