From the outset, it was our intention to serve the very best food and drink but within a relaxed, informal yet thoroughly professionally orchestrated environment. Over the years we have been lucky enough to collect many prestigious awards and industry gongs, but it has never been our inclination to rest on our laurels.
Restaurants are not about celebrity chefs, managers, owners or design; they are about customers. In kitchen, wine and dining room departments, we therefore only strive to improve. If one’s passion is truly rooted in the business, there is no other option.
Head Chef Matt Christmas and Bruce Poole have worked closely together for over ten years, sharing a very similar approach to both cooking and food in general. The menu is therefore a collaborative effort from the two chefs. We aim to produce top-notch modern food which is based loosely on classical and regional French/ Mediterranean cuisine.
We are not particularly into gadgets and tricks in the kitchen and there are doubtless some who view our food as slightly old fashioned in this regard. We take this as a compliment! We only ever produce dishes which we ourselves love to eat and one can’t really say fairer than that.
Home-made charcuterie, slow cooked braises, offal, warm and cold salads, classical desserts and bread-making could be listed as specialities.
We also take the cheese board very seriously indeed and it forms an integral part of the restaurant’s day-to-day life