Another superb meal here. Their own cure smoked salmon is fantastic. Pork seems to be a favourite of the chef, and my plate of belly, cheek and a "scotch egg" of quail's egg encased in black pudding was delicious. My partner was very happy with her chicken dish too - all beautifully presented. The "rhubarb concoction" which reviewer Richard C found too tart was just right for my palate - rhubarb cooked "al dente" rather than soft plus lovely elderflower jelly on a light, thin custardy base. Service as good and friendly as ever. Can't fault this restaurant (and no, I'm not connected with the place, just a fan and a regular customer).
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