Originally Posted by
Sir C
The bread. THE BREAD! Snails with the balrey miso. Asparagus with stuff. Something esle, can't remember. Then a prok chop. My word. A pork chop from a 18 month old beast, aged like beef, cooked over charcoal. Absolutely stunning. Some hazelnut nonsense for dessert. Couple of bottle of Gevrey-Chambertin, for which he raped me firmly in the bottom. (£120 a bottle! Thief.)
Anyway, it was a truly terrific meal and I thoroughly enjoyed speaking to chef/owner James as he presented each dish and explained the full family history of each item on the plate, the autistic wánker.
I made Lancashire hotpot the next day. It was much nicer.