Harden's survey result
“A beautiful selection of wines complement the cuisine” at Sue & Roger’s “converted pub in the middle of nowhere” (he is a well-known wine expert), but the “glorious” cooking is far from incidental and the whole set-up has a “lovely, very welcoming and friendly atmosphere”. Why Michelin decided to take their star away in October 2018 is anyone’s guess, but is not borne out to any extent by the “brilliant” rep it receives in our diners’ survey. Top Tip: “the food and wine pairing events, which showcase Roger’s skills with some standout pairings”.
“Sue and Roger Jones deliver amazing food” at their famous converted inn, set in the middle of nowhere, and “Roger’s creative pairings with the wine make for simply marvellous meals” (his cellar is famously well-stocked). Perhaps, though, “where it really has the edge is the pure enthusiasm of its staff: instead of feeling like an elitist gourmet restaurant, it feels like you are chatting with friends over an outstanding meal”.
“Sue & Roger Jones have created a stunning restaurant with some of the very best food in the country”, at this converted inn, located “in the middle of nowhere but well worth seeking out”. Roger is well-known for his knowledge of wine, which evidences itself in a “fabulous” and “unexpectedly wide range of excellent and well-priced wines”. All this plus “spot-on service”.
The kitchen sources from the whole of the U.K. buying Day Boat fish from Cornwall and Devon, Diver Caught Scallops from Orkney, Live Lobsters from Little Haven, Live Crabs from Torbay, Wild Salmon from Scotland and Wales. Beef from pure bred Welsh Black as well as Shorthorn and Hereford. Lamb are from the West Wales coastline, Pork from Oxfordshire and Game from Yorkshire, Scotland and Wiltshire.
|Wine per bottle||£21.00|
The Harrow at Little Bedwyn Restaurant Diner Reviews
"My absolute favourite restaurant - each and every time! I adore this find off the beaten track. Exceptional cooking, inventive dishes, lovely and informative staff. This is the stuff restaurant dreams are made of. My favourite dish was the scallop and the perfectly cooked lobster. Having eaten at some of the world's best seafood restaurants around, nothing is better than The Harrow's to be perfectly frank. To then finish it off with some spectacularly rare dessert wine along their 'Eggs & Soldiers' and fabulous cheese dish. I am in heaven every time. If you haven't been here, you absolutely must go if you are a foodie. It honestly can't be beaten!"
"A wonderful evening at the Harrow. After a warm welcome, there is a lovely ambience in which to enjoy the divine food. Fresh warm home made focaccia which is just so moreish, followed by a salmon taster that whet the appetite. Each fish course was beautifully cooked and so fresh. The beurre blanc with the scallop was delicately delicious. The beef carpaccio so tender. A favourite of mine was the lobster, also a very generous portion. I could not fault anything. I am not sure how we managed to fit in the cheese as well as the desserts but all wonderful. I wish I could make shortbread as light and delectable. All of the foods accompanied by wines from the great choice; you need to visit several times to make inroads on the list! Thank you Roger & Sue."
"I recently took my wife to the Harrow for her birthday and opted for the gourmet tasting menu with matching wines; what a special experience! From start to finish the service was impeccable. The food simply delicious with a myriad of complex flavours beautifully balanced in every luxurious dish - scallops, foie gras, lobster, crab, beef, truffle you name it! And if the food wasn’t enough, the wine pairings were simply outstanding; interesting, geographically varied, high quality wines all perfectly matched! We signed up for a birthday dinner and left with a special experience we will not forget. Needless to say we will be back very soon!"
"We had the 8 course Gourmet menu and were the first to arrive at noon. I was rather surprised to find that the focaccia bread was rather cold and this was also a feature of other dishes. They either had a very cold storeroom, or stored food in the fridge right until they served it. The smoked salmon in the first course was fridge cold, the scallop in the next course was lukewarm at best and cold in sections where the cooking hadn't overcome the fridge. The beef in the carpaccio of beef was thicker than expected for a carpaccio (and cold), however the accompanying foie gras was at room temperature (although not very tender. I didn't like the accompanying mango chutney, which meant that my dish was under-seasoned. The lobster was nicely cooked, but served with a Thai broth with a main flavour of chilli which was too strong for us (we didn't appreciate the accompanying slices of ginger either). Turbot with a Cep cream followed - this was the stand-out dish. It was cooked well and the ream was delicious. A quail and guineafowl ravioli followed, with quail consommé. The ravioli was well flavoured, but we had to ask for a spoon for the consommé. With some trepidation given the coldness of previous courses, we asked for the additional cheese course. However, they were presented at just the right temperature and beautifully ripe. A "Boiled Egg and Soldier" was a mango and passion fruit yolk with Italian meringue and vanilla salt, served with a shortbread biscuit - delicious. The final course was a blackberry soufflé, served with a shot glass with blackberries, coulis and a blackberry ice. This latter was so cold that I ate my soufflé and then put the ice into the soufflé dish to warm it (which was a shame because I wanted to eat the soufflé last). Altogether, it was slightly disappointing. I would have expected more stand-out dishes on the menu. Apart from the lobster, no-one asked if the food was OK."
"Excellent food but no atmospere"
Little Bedwyn, Marlborough, SN8 3JP
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