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What they said...

Giles Coren - The Times ‘It was damn good – a great big hairy French chef turning his hand to Nordbrit diddy-plates’

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Sustainability

We strive to be a sustainable business - it makes us feel good AND makes good business sense. Eating more veg and less meat is a good step towards a more sustainable way of living and if our menus make it easier for people, to eat this way, we are happy to assist.

A little bit of trumpet blowing now: The National Restaurant Awards named us The UK's most Sustainable Restaurant 2013.

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Videos

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  • BRIOCHE TART WITH BLACKBERRY JAM

  • BRIOCHE TART WITH BLACKBERRY JAM

    CELERIAC BAKED IN ASH DOUGH

  • CELERIAC BAKED IN ASH DOUGH

    BAKED FIG & GOATS CHEESE