All tagged Small Plates

Brat

John Dory cooked over fire fails to give it any kind of visual makeover, but cooked initially over hot coals before being finished over gentler heat, its pleasures are intensified across flavour and texture, especially for lovers of crunchy skin… READ MORE

Stu Deeley at Laghi's

The onglet with salsa verde splits the table. I’m OK with it, cooked just right and the accompanying salsa verde gets a real sweet and fatty lift from bone marrow… across the table—a cook-on-fire master—the verdict is “no seasoning; no taste; no caramelisation”… READ MORE

Rabbit

A pile of creamy, sweet white crab meat on top of an English muffin, floating on a cloud-like toffee-buttery hollandaise and topped with the ‘sour fizz’ of pickled lemon and lightly bitter salinity from sea rosemary and sea purslane. It must be their biggest crowd-pleaser.… READ MORE

The Bournbrook Inn

Being a sucker for double fried anything, I’ve gone for the Korean chicken burger. It also promises kimchi and gochujang aioli, although the tick box quantities mean it’s nowhere near the flavour-explosion I’d imagined, but worst of all is the soggy batter. Oven chips and bought in coleslaw are unable to pick up any slack… READ MORE

Ducksoup

The lamb neck fillet has been flash grilled, so it’s gorgeously pink and tender, with its juices running into the bed of creamy lentils with perfect bite. With delicately sweet and grassy, early season asparagus and salinity from olives pushes itself forward as dish of the day… READ MORE

Sessions Arts Club

By now, we’ve racked up £82 on ‘small plates’ and I’m pretty sure that’s amounted to six forkfuls, half a chickpea ‘churro’ and a cracker’s worth of ‘flatbread’ each. It’s mostly delivered on textures and flavour, but feels like we’ve shared a menu of tasting dishes... READ MORE

Riverine Rabbit

Chakalaka is every bit as good as it sounds; beans in a softly spiced and lightly sweet tomato sauce. A swirl of whipped goats cheese offers the perfect earthy tart limelight to meltingly moist lamb combining with crispy shards and a lick of hay smoke… READ MORE