Daily Mail
Tom Parker Bowles dropped into “the local restaurant of your dreams” – too far, alas, from his west London home, a place where “every dish is so different, but all are united by the quality of the ingredients and the art of their cooking”.
An elegant poached trout with cumin roasted cauliflower, tahini-spiked yogurt, capers and a sprinkling of almonds was followed by tender monkfish cheeks in a rich, tomato-heavy chickpea and chorizo stew, then by an "inspired combination" of black beans with fish sauce, chilli, crisp onion and slow-cooked leek.
“A menu that mixes French, Italian, Spanish, Middle Eastern and Thai would usually have me running for the door. Not so much fusion as confusion. But it’s testament to the skill of chef and co-owner Richard Knighting (alongside head chef Samuel Lewis) that dishes not only work, but sometimes dazzle.” The wine list is a “gem”, too.
Tom Parker Bowles - 2026-07-05
Drinks
Extras
