Review by Richard Budd on 20th April, 2006

Add your review
Generally speaking, the food was OK. My starter of poached egg, collar bacon and black pudding was excellent and there were no complaints from the rest of the table either, two of whom had chicken liver parfait with home made grape chutney, the last having had crayfish risottto. Moving on to the mains, we had one venison (OK, but a little bland - probably frozen) one lemon sole (no complaints), one belly pork which was reportedly fantastic apart from the crackling which was too hard to eat a sea bass (half a sea bass really, which I thought was a bit stingy) and two dover soles. The dover soles were rubbery and tough, caused by not keeping the fish long enough - dover soles need to be kept for a few days after being caught to get the texture right. All the deserts were fine. The big disappointment of the evening was, having been asked how the food was, and having brought up the subject of the dover sole, I was then treated to a lesson from the chef (via the waiter)on how dover sole is actually a firm fish and that there was nothing wrong with it. Well excuse me, but having tried the fish, as I assume he didn't, I think I know best. If he didn't want to know, he shouldn't have asked!

Date visited: 19/4/06