Red Carnation Hotels

PRESS ROOM

Tatler 2007 Restaurant Guide Entry

12/07/2007

Two slices of delicious walnut bread and a slab of cold, unsalted butter and we're ready to call it a night, but dinner is just beginning. This unashamedly old- fashioned space is below stairs, intimate, candlelit and complete with bookcases behind glass. The carpet is out of the ark and the yellowing memorabilia of British sporting events an acquired taste. Foie gras with fried onions, apple crisps and Muscat-soaked grapes to start, perhaps, with beef Wellington to follow. Fabulously unreconstructed

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