All a Gal Could Hope For

4th February 2016

A review by Marina O’Loughlin of The Guardian. Jan 2016 Not enough attention is paid to bread in restaurants. The new Nordic practice of delivering it as its own course with all due ceremony is fine by me. Bread is both signifier and statement of intent, be it Michelin-chirpsing pancetta-studded brioche or heated-up industrial baguette - read more

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