Review:
Mark 5 in the Good Food Guide, les Routiers' Regional Restaurant of the Year, 2002. Prime local produce is taken very seriously. Traceable meats, local game, free-range poultry, local organic herbs and vegetables. Every dish has that little, extra, component that brings it alive. Cooking is top quality. Posh baguettes, plus dishes like roast shoulder of lamb with black olives and basil jus, or roast grouse with potato fondant, blackberries and balsamic jus, or John Dory (fish) with streaky bacon and Lyonnaise potatoes, or goat's cheese bruschetta with pesto, aiôli, tomatoes and wild rocket. Starters like homemade chicken liver parfait with red onion marmalade and toasted brioche, or marinated sardines with basil, Balsamic vinegar and parmesan crisps, or ballotine of game with spiced pears, celeriac, lemon and mustard. Desserts include a selection of cheeses and things like sticky toffee pudding with vanilla icecream, or creamed rice pudding with oranges, praline and pistachio nuts, or smooth white chocolate mousse with spiced oranges. Real ales, good wines. Excellent service. Annie Ethel