Food Review by Lucinda O’Sullivan

Wednesday 06 September 2017

“If dishes like these, are what they ‘whip up’ at lunchtime, at such great prices, I want to go back for dinner and see what they do with the starters of pan seared scallops with sweet potato layers, crispy chicken skin cream and thyme jus; or the spiced tiger prawns with cumin coated croutons; or maybe their ‘duck on toast’ dish of smoked duck fillet slices on warm brioche toast, with flavours of raspberry and sesame, local cottage greens and parmesan crisps!”

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