I loved the pea and ham soup which was made cold and only heated just before it reached our table. The scotch egg was crunchy, well seasoned and delightful. I also had the mackerel (very much resembles the saba nigiri ) with a bright beetroot and the veal chop was tender, cooked well to my liking with a jug of sauce on the side and tripled fried chips. Portions were huge but you would hope so with the the price tag.
Douglas interviewed Kevin Love, Head Chef – intensely interesting to meet the man who cooked your food. Kevin is a tall man, well groomed and softly spoken with a passion for law and order in his reign. We also got to see the kitchen.