Quote Originally Posted by Sir C View Post
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.
Oh so your home made Lancashire hotpot was much nicer than my restaurant recommendation was it? Oh well that's just lovely that is. Good to see my recommendation was appreciated.

Bloody ingrate.