Over the last 10 years I have eaten in Chef Rick Stein's restaurant regularly. In the early years, he was one of the rare Chefs in Europe who did not overcook seafood. His produce has always been super fresh, service attentive and friendly, decoration pleasant but not over the top. His deserts are all well made too. Deservedly very popular and so always need to book well in advance.
Excellent turbot steak nearly 2 inches thick
Lobster and foie gras
Warm shellfish platter, my favourite, a good sampling of many types of local seafood
Giant and firm Langoustines from Scotland
Grilled Lemon Sole
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