The Times
Chitra Ramaswamy was brought to the edge of tears by a “peerless” meal from chef James Ferguson, who trained under Angela Hartnett, and front of house Alethea Palmer, who worked together at London’s Rochelle Canteen.
The “thrilling, produce-led gastropub” – a wonky-walled 17th-century inn with modern Scandi furniture – serves as a showcase for produce from East Neuk’s Balcaskie Estate, a pioneer of organic, regenerative and wild farming in Scotland.
When she tasted her warm madeleines with custard, Chitra reported, “I’m close to tears. Which is what happens when a meal is this amazing. It moves you, delivers you to your past, and gives you succour for what lies ahead. What a start to the year.”
Chitra Ramaswamy - 2025-01-26
Drinks
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