WHAT PEOPLE SAY
Popped in for a cheeky two courser. Scallops and black pudding to kick off.. I know it sounds old school but it was cook so well with velvet pea purée and lovely herb oil.
Feather blade of beef next. It was pressed and was a very generous portion. Great pomme purée, celeriac duo and cooked to perfection buttered greens. Nice pan jus too.
Would come back in a heat beat.
J Dubs
