More intricate dishes include a terrine of smoked trout and mackerel wrapped in smoked salmon with diced beetroot and horseradish; the thinnest of octopus carpaccio with caperberries, chilli and lemon Read more.
These packed terrific flavours: a strong venison and prune terrine; marinated mackerel with blackberries; a hare and bacon pie alongside a bowl of spicy cuttlefish, chorizo and fino sherry... Read more.
The food arrives. Howard Hodgkin slices his frankfurters thinly and eats small forkfuls, adding a little mash, and delivers this verdict: “A great new restaurant, very straightforward.”
Hearty Michelin star cooked meal in a gastro pub atmosphere. The chef’s signature dish of pork belly and deep fried pig’s head will leave no room for dessert! For the full FT interview... Read more.
