Quite a few mid-price restaurants now use local fresh ingredients, but a lot of them lack the flair to combine them effectively. My wife and I were bowled over by the tastes of our main courses, they were just lovely. She had belly pork with celeriac dauphinoise, I had Gurnard with spring onion mash, chard, rocket and walnut pesto. Both were the nicest main courses we have had for several years. Bravo! We would cheerfully go back again. A couple of notes: I would have preferred olive oil rather than rapeseed oil with the bread, and I thought the local bottled beer was a bit dull.
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