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  • ‘For a long lunch, it felt just about perfect’

    ‘For a long lunch, it felt just about perfect’0

    Under the rheumy eyes of this bohemian pantheon, we ordered and consumed the following: fine de claire oysters (I’m still here, so great), the terrine (a little chewy and salty for me), a Barnsley chop (impeccable – sous-vided, we guessed, for an even ruby colour, and supremely tender); some simple buttery greens; roast quail with

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