We have just launch our newest a la carte menu and I know I’m biased, but it’s our best ever. Kevin Lynn has our Executive chef has fully embraced the belle Epoque ethos and driven the food to new levels. I’ve been sampling our food for over 30 years and am so proud of what we are now producing. The Chicken Liver Parfait, Guinea Fowl and Mess would be my choice for my last meal, could I be any more unequivocal than that.
Not only has our a la carte menu progressed, so have all our menus, from Private Dining through to Afternoon Tea and even our breakfast has had a huge overhaul and the feedback from customers has been stunning.
Indeed, our Mr Schofield, you will not meet a more honest, discerning diner, had not dined with us for many years until recently, he was hugely complimentary and those stars are extremely well earnt.