Wimsey’s is the first solo venture from talented chef Gwyn Rees-Sheppard who began his career at Leith’s School of Food and Wine. Named after his beloved childhood cat, the restaurant focuses on quality ingredients, expertly cooked and, where possible, sourced from all-British suppliers.
On the menu: pan roasted breast of Suffolk quail with pickled wild mushrooms and truffle & port sauce; roast fillet of south coast John Dory with hazelnut & brown shrimp butter and spiced rum & mincemeat tart with Jersey clotted cream ice cream.
Terms & Conditions
The offer is for 20% off on the food bill Tuesday-Saturday for dinner bookings made through the Harden’s booking grid. It is subject to availability and cannot be redeemed in conjunction with any other offers. The offer is valid until 28 February.