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Sunday
Times Review
Sunday Times Aug. 6th "...within these ivy-blanketed
walls is a contemporary restaurant worthy of the chicest city
hotel....the Fillet of Angus beef glazed with Stilton, wild
mushroom and port sauce, alone is worth the trip, while the
Confit of Duck is handsomely paired with garlic and blackpudding
mash and port jus."
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