1. Lunch at Pollen Street Social by Essex Eating

    Set lunches at high end restaurants can sometimes be problematic. How much are people willing to pay for lunch? How many courses should be served? How much time will they spend eating? Great British Chefs guest blogger, Essex Eating, went along to Jason Atherton’s first solo venture,after moving on from Gordon Ramsay’s restaurant empire, to find out. Discover how he concluded the set lunch menu at  Pollen Street Social could be used as a case study in how to perfectly utilise cheaper ingredients and turn them into something amazing.

    Photography & Review by  Essex Eating 

    Jason Atherton’s, Pollen Street Social was one of the big London restaurant launches of last year. Opening to a mixture of mostly rave reviews and a smattering of less positive takes on the small plates menu, I somehow missed visiting it entirely. But last week, proving that stuffing my face is more of a marathon than a sprint I finally made it for a solo lunch.

    Chef Jason Atherton’s first solo venture after moving on from Gordon Ramsay’s restaurant empire, is very slick indeed. Beautifully laid out, light, airy, sleek and modern.

    On Monday lunchtime, my fellow diners were a wealthy looking crowd of sharp suited media types, no doubt spanking those expense accounts, hard. I studied the menu, noting that its layout had evidently changed from the ‘cold, warm and hot’ of earlier reviews to a more standard and less confusing ‘starters, mains, desserts’ format. To be honest, I wanted to order everything from the a la carte, the whole shebang. There wasn’t one dish that didn’t appeal. But feeling perhaps a little less flush than the majority of my Prada suited neighbours, the set lunch menu at £25.50 for 3 courses looked infinitely more enticing.

    Warm bread and butter

    Good warm bread, with butter, and a glass of Manzanilla to ease me into it. Generosity with the bread was mentally noted and approved as I made yet another raid on the proffered tray.

    Sicilian green olives and salt cod brandade

    A small bowl of verdant Sicilian green olives and a delicious smear of salt cod brandade also appeared. 

    Smoked Hake, slow cooked egg, wild garlic and curry puffed rice

    Smoked Hake, slow cooked egg, wild garlic and curry puffed rice. The wild garlic element in the form of a soup ceremoniously poured over the beautiful assemblage of ingredients. The egg, slowly cooked sous vide was at first off putting in it’s apparent rawness but, just then, it broke, a golden pool of yolk starbursting through the bright green liquid wild garlic, and it tasted amazing. Combined with the soft Hake and the salty, curry spiciness of the puffed rice it was beautiful. It wasn’t long before I was scraping the bowl and looking around for a refill from the waiter serving the bread.

    Marrow bone stuffed with ox-tail meat

    My main arrived in two parts, a plate of braised Irish Ox Cheek, smoked mash potato and salt baked onions and a wooden stand with a small piece of marrow bone stuffed with ox-tail meat complete with tiny spoon to scrape it out.

    The concept of this dish surprised and delighted me. It’s such a fantastic idea and a really inventive use of cheaper ingredients. I decided that my first priority was to scrape all of the oxtail out of the bone, to a soundtrack of me, unknowingly at first, making the sort of noises more likely found in a particularly graphic porno film. I’m happy to say that it tasted as obscenely decadent as a bone stuffed with sticky oxtail meat should.

    Braised Irish Ox Cheek with Smoked Mash Potato

    The accompanying dish of Ox Cheek was also superb, meltingly soft and sticky, the addition of smoked mash potato and salt baked onions was inspired. Basically high-class comfort food, all of it was fantastic.

    Lime & Cream cheese palate cleanser

    Plates cleared and a few moments to relax, I was ushered over to sit on a stool at the dessert bar. A seat, which allows you to directly overlook the pastry chefs working just inches away. First up, a Lime & Cream cheese palate cleanser. Gorgeous stuff.

    Whilst eating this, I looked to my right and noticed the kitchen for the first time and did a double take. It’s got to be one the most high-tech looking culinary workplaces I’ve ever seen. Entered through an automatic sliding glass door, the interior is seemingly entirely black with strategic spotlights over every workstation. If the assembled brigade of chefs ever decided to swap their whites and butcher stripe aprons for black bodysuits, it’d be like watching disembodied heads in some kind of bizarre contemporary theatre. I spied Jason Atherton himself working the pass. I have to say, full marks to see the chef who’s reputation the restaurant is built on, actually cooking. 

    Pineapple and Kafir Lime granita

    Next, a pre-dessert of, wait for it, Pineapple and Kafir Lime granita, lychee foam, passion fruit sauce and freshly grated kaffir lime zest. Luckily for me, it’s harder to say than to eat and I’d stuffed the lot in no time. Once again, it was absolutely delicious.

    Yorkshire Rhubarb Sorbet, Pistachio Financier and Ginger

    Dessert proper was constructed in front of my eyes, Yorkshire Rhubarb Sorbet, Pistachio Financier and Ginger. A draw droppingly beautiful looking plate of food. Ginger and rhubarb is a classic combination. The rhubarb sorbet was amazing and the moist comparatively unsweetened pistachio financier took the edge off all that sugariness nicely.

    Spiced Pumpkin Jam Financier 

    If all this wasn’t enough, a spiced pumpkin jam financier followed and Jason Atherton, likely spotting me snapping away at my desserts, came out of the kitchen to say hello.

    To be honest, I was surprised and a little star struck. I have a couple of his recipe books and pinch ideas from them regularly, they’re bloody awesome. He came across to me as surprisingly modest and quietly spoken. He was keen to stress that Pollen Street Social is really hitting its stride now after the opening last year, and that he spends almost all of his time cooking there, and as a result, couldn’t be happier, reeling off a list of upcoming seasonal ingredients that he was looking forward to laying his hands on.

    Chocolate covered coffee beans, Hazelnut Chocolate Praline & Macarons

    It was a nice personal touch, and a lovely end to lunch. As were the selection of petit fours, chocolate covered coffee beans, a Hazelnut Chocolate Praline and three different types of Macaron, Japanese Pink Peach, Bitter Chocolate and finally Matcha Green Tea. They were so nice, and the meal such a bargain that I almost didn’t begrudge the outrageous £4.50 I paid for a double espresso.

    I absolutely loved Pollen Street Social. The food is absolutely beautiful, inventive and delicious. The set lunch menu could be used as a case study in how to perfectly utilise cheaper ingredients and turn them into something amazing. The profusion of desserts was an unexpected surprise at that price, and almost left me wondering where they make their money ahem…*£4.50 espresso, I’m looking at you* Nevertheless, at £25.50 the set menu really is a bargain and if you haven’t been yet, I urge you to go try it. Altogether, with a glass of sherry, a glass of wine, ‘that coffee’ and service my bill came to a very reasonable £48.

    Pollen Street Social, 8-10 Pollen Street, Mayfair, London, W1S 1NQ Telephone: 020 7290 7600

    Review of  Pollen Street Social for Great British Chefs by  Essex Eating  

    What’s the most you would be willing to pay for a set lunch menu? Which restaurant have you had the best lunch at? We’re discussing these questions over at Great British Chefs Facebook Page.  

  2. Lunchtime Tasting Menu at Pascal Aussignac’s Club Gascon

    We sent  Great British Chefs guest blogger, Essex Eating, along to Pascal Aussignac’s  award winning Club Gascon in the heart of London’s City to sample the multi coursed Tasting Menu for lunch.   See how our Essex lad worked his way through each course amongst the city slickers. 

    Photography & Review by  Essex Eating 

    Club Gascon is a restaurant I’ve wanted to eat at for quite some time. I worked in the Smithfields area for years, and I often walked past, stopping, intrigued to read the menu displayed outside, and then ambling off back to the office. 

    If I’m honest, I think I found it a little bit intimidating. The restaurant is housed in a very grand building. The classically attired front of house and waiting staff gathered around the booking desk near the door are just a little off putting to ‘window shoppers’ like me, trying to peer past them into the restaurant within. The menu itself was a little frightening to a younger me too, passionately French but also full of interesting, expensive ingredients and somewhat experimental flavour combinations. To my mind this was posh, grown up dining for city slickers spanking those lunchtime expense accounts. I just wasn’t ready.

    Last week, older, grizzled, a veteran of a thousand amuses bouche and with an expanding waistline to prove it, I returned with a confident swagger to Chef Pascal Aussignac’s Michelin starred restaurant. I was there to review lunch for the Great British Chefs’ blog and far from being intimidated; this time around I was excited.

    For research, I’d been flicking through Pascal’s recipe book, Cuisinier Gascon and a lot of the ingredients and pairings were unusual to say the least. Despite being fiercely proud of Gascony and its classic food heritage, the book also features among other things, a tomato coulis with Fishermans Friends as an ingredient and white asparagus with treacle foam. What with the book along with studying the current restaurant menu, I’d come to the conclusion that the food being served here, in my experience, is unlike anything else in London. And I don’t know about you, but for me, that’s an exciting thought.

    Taking a seat, the restaurant was smaller and more intimate than I imagined, but unusually, when compared to other Michelin ‘temples to fine dining’ touches of real character were evident throughout. The bar, adorned with the most incredible and riotous flower arrangement I’d ever seen, was (I was informed by the waiter) put together by Chef Pascal Aussignac himself. Apparently, he does all the restaurant’s flowers. It’s his second great passion after cooking.

    Video of Pascal Aussignac’s flower arranging & cookery style! - Great British Chefs.

    I also have to mention the very unusual tableware. Handmade in Gascony, it was absolutely beautiful to look at and I had to fight down a very strong ingrained Essex urge to ‘half-inch’ just a little bit. 

    Casting my eye around the restaurant, as you’d expect in the city at lunchtime, my fellow diners were a mostly well-heeled, business suited crowd, but not exclusively so. I didn’t for one second feel out of place or uncomfortable in my flip-flops, verging-on-the-obscenely-tight-cycling-shorts and Hawaiian shirt. 

    Just kidding. 


    There are various menu options at lunchtime. I just had to go for the tasting menu priced at £55, although the ‘Dejeuner Club’ menu (£25 for 3 courses) definitely caught my eye. In actual fact, I might pop back at some point and try that too because it looks like a complete bargain.

    A jug containing a ridiculously tall Parmesan crisp was deposited on my table. I couldn’t help but wonder how many of these get broken as they’re brought from the kitchen. Nevertheless it was delicious.

    Next, a slate containing a curious amuse selection. Due to the combination of the almost impenetrable French accents of the waiters and my rubbish hearing I wasn’t entirely sure what I was eating until later. The Smoked Chestnut veloute was superb, I could have done with a bit more of this. The Peanut ice cream with crispy Pearl Barley was also nice, but I’m not sure the sweetness worked against so many savoury offerings. The Nogoshi Pear dipped in Hazelnut Oil was refreshing, but a bit lost on me. I didn’t really get the Hickory Jelly and Chestnut Powder at all. I thought it just a bit too subtle.

    But then everything changed. The most amazing bread I’ve eaten for ages. Served with smoked butter. The sourdough in particular was bloody amazing, light but with an incredible crust and an almost smoky flavour. It was phenomenal. 

    Almost as equally amazing, the Brioche rolls had a perfect crisp shell like exterior and almost sweet cloud like texture inside. I could have happily sat there all day eating the bread to be honest.

    Sea Urchin veloute, Cauliflower Pulp & Crisps arrived, and bloody hell; it was one beautiful looking plate of food. The waiter, having obviously sized me up straightaway, told me not to eat the decorative grass. The veloute was rather lovely, light, creamy and quite intense. I wasn’t entirely sure about the accompanying crisps. They looked amazing, but as is often the case with fine dining, I wasn’t entirely sure how I should eat them. Dunk them in my veloute? Munch them like giant luxury Quavers covering the table in debris? Combine the different colours to make new flavours? God knows. I took to breaking off pieces carefully and nibbling on them in a dainty fashion. For the record, I believe the flavours to be purple potato, seaweed and scallop. The scallop one tasted best. 

    With no small degree of ceremony, shellfish bisque was poured over my bowl of squid and saffron-piquillos relish at the table. The bisque was soft and aromatic; the squid beautifully tender, as were the folded sheets of swede taken together with the subtle tang of the piquillos relish. It was altogether a lovely dish, delicate and light. I was intrigued by the addition of tapioca, which gave the bisque a really unusual texture. Something I’ll be messing around with when cooking at home…

    Braised Ox Cheek with an Anchovy sauce, pieces of confit Lemon and Avocado Chantilly doesn’t sound like the likeliest combination does it? I started eating, and oh my God, it was amazing. Tender, sticky, intensely savoury, absolutely perfectly cooked. I was lost in the moment, savouring the flavours. What’s that? At this point, somewhat embarrassed I realised that I had been making contented soft whimpering noises to myself whilst eating. Honestly, that doesn’t happen often. This was one of the best dishes I’ve eaten for ages. Loved it.

    A pre-dessert White Chocolate cone, with crushed Wasabi Pea coating and a Blood Orange jelly filling was unusual and a good bridge between the savoury and sweet courses.

    The following dessert of Red Macaroon, confit fruits in Armagnac and Rose Champagne Jelly was perfectly decent, and a nice light way to end the meal, but perhaps lacked the inventiveness of some of the previous dishes. I think as it was so ridiculously wintery outside, I really was in the mood for something a bit more stodgy and filling.

    The petit four however, win the award for some of the nicest ones I’ve ever seen. They were beautiful, served on a crisp edible chocolate shell.

    Overall, I really enjoyed lunch at Club Gascon. The service was perhaps a tiny bit more stiff and formal than I’m used to, but that’s to be expected when fine dining in a French restaurant. To be honest, I actually quite enjoy watching real professionals work the room.      

    The food is obviously very French but despite working within this classic framework, it often veers off unexpectedly on a very experimental tangent. I don’t think I’ve seen a menu quite like it. Pascal Aussignac’s food itself is beautifully cooked and extremely interesting. Yes, a few elements didn’t quite work for me. I’m thinking some of the amuses and the crisps accompanying the sea urchin veloute. But on the other hand the Ox Cheek dish in particular stands out as one of the best things I’ve eaten for a long time. At £55 the tasting menu is pretty good value, but as I mentioned earlier, I will definitely be returning to sample the 3 courses for £25 lunch menu which looks to be a complete bargain.

    Club Gascon,  57 West Smithfield, London, EC1A 9DS  Telephone:  020 7796 0600 www.clubgascon.com

    Review of Club Gascon for Great British Chefs by  Essex Eating  

    You can find some of Pascal’s recipes on Great British Chefs website or download many others in our app

    We’re running a fantastic Great British Chefs competition with Zagat where you and three of your friends can win an amazing dining experience worth £450 at Club Gascon including wine and the opportunity to spend some time in Pascal’s kitchen - entries must be made by 12th March 2012, so don’t delay.

  3. Ewe’s Curd & Blood Orange Salad with Marmalade Croutons and Dressing

    Continuing with National Marmalade Week posts, Great British Chefs guest blogger, Essex Eating, shares his beautiful recipe for a winter salad of blood oranges, ewe’s curd and marmalade croutons.

    Photography by  Essex Eating 

    In celebration of National Marmalade Week, here’s a simple, fresh citrusy winter salad recipe featuring the orange preserve. I’ve served it a few times at The Montpelier Basement, the Bristol based supper club I run with my partner, and it’s gone down really well. As well as marmalade, the recipe also features Homewood ewe’s curd, a superb, soft creamy cheese with a hint of sharpness.

    It’s a local South West ingredient that featured on the Pony & Trap tasting menu when I ate there recently. If you’re unable to lay your hands on ewe’s curd, I reckon this recipe would also work well with a fresh young goats cheese such as Dorstone, or failing that, use Feta which you’ll be able to find easily.

    Blood Oranges are available right now in the UK, and give a nice tangy bite to the dish.

    Ewe’s Curd & Blood Orange Salad with Marmalade Croutons and Dressing

    Serves 4

    You’ll Need:-

    2 x Little Gem Lettuce – leaves washed, dried and roughly broken up
    1x Blood Orange – peeled, trimmed of pith and thinly sliced across.
    2x slices of stale white bread -  crusts removed and cut into 1cm cubes for croutons
    150g Homewood Ewe’s Curd (or alternatives as above)
    2-3 tbsp marmalade
    4 tbs olive oil
    1 tbs sherry vinegar
    Salt & pepper
    2 tsp pumpkin seeds – lightly toasted

    To Assemble:-

    Arrange the little gem lettuce in a large serving bowl.

    Scatter the lettuce with blood orange slices, toasted pumpkin seeds and then crumble over the fresh Ewe’s Curd.

    Make the marmalade croutons by melting a large knob of butter in a frying pan, when foaming add the bread cubes. Toss in the melted butter and fry until crisp and golden. Add a heaped tablespoon of marmalade to the pan, and coat the croutons as it melts. Remove from the heat and allow to cool briefly to firm up before sprinkling the croutons over the salad.

    To make the dressing, pour the olive oil into the same frying pan, with the Sherry Vinegar, and a heaped tablespoon of the marmalade. Cook over a fairly high heat until the marmalade has melted and then drizzle the warm dressing over the finished salad. Season with salt and pepper and serve

    Recipe shared with Great British Chefs by  Essex Eating  

    What are some of your favourite winter salads? How have you jazzed up croutons to make them extra tasty?  We’re discussing this over on Great British Chefs Facebook Page

  4. Tasting Menu at The Pony & Trap – Chew Magna – Bristol

    We sent new Great British Chefs guest blogger, Essex Eating, along to Josh Eggleton’s Award winning pub, The Pony & Trap, in the countryside 10 miles south of Bristol to try the “Tasting Menu”.  Discover how he and his “Pescetarian” partner got on.

    Photography by  Essex Eating 

    Eating out quite often, as I do, it’s a rare and rather wonderful thing to eat somewhere and be completely taken by surprise by the whole experience. In this case, to be honest, I was less surprised and more absolutely blown away. Last weekend, a meal at The Pony & Trap in Chew Magna, just outside Bristol, massively exceeded any expectation I had and has left me gagging to go back and eat there again.

    I first heard of The Pony & Trap pub when it was awarded a Michelin star just over a year ago (Michelin may have it’s faults, but they definitely play a role in bringing some new quality restaurants to the public’s attention). I’ve been wanting to give it a try ever since, but it’s countryside location, around 10 miles south of the city always seemed a bit of a pain in the arse to get to, especially when, like me, you don’t have a car. I was pleasantly surprised to find however, after phoning around taxi firms for a quote, that the cab fare each way from central Bristol was a not entirely ruinous £20 making a visit entirely doable.

    Queue headlights briefly illuminating a tree lined, pitch-black country lane, the slow crunch and pop of tires on gravel and the warm friendly glow emanating from within the pub, spilling out of the windows into the car park. The brief murmur of voices and then the sudden quiet, cold, still night air as twin red brake lights silently disappear into the darkness of the lane. ‘E’ and I had arrived.

    The Pony & Trap despite its Michelin Star is still a proper old country pub; it’s retained the rustic, low ceilinged, timber framed look and it’s all the more impressive for it. It actually feels like you can walk in, and drink a beer at the small bar and wouldn’t feel uncomfortable doing so, despite the fact the vast majority of the pub is undoubtedly laid out for dining.

    We’d come to review the pub for the Great British Chefs blog and had decided to try the six course tasting menu. Reading through, it looked superb, full of interesting local ingredients and feeling distinctly British in theme. We ordered a drink, sat down and settled in. It’s not long before an amuse arrived, Cornish Crab, Roast Garlic and Saffron Mayonnaise. A fantastic mouthful of fresh tasting, subtly flavoured white crabmeat, beautifully simple but with a delicious taste which set the tone for the rest of the evening.

    Another amuse arrived in a small verrine glass containing a hot Crab Bisque with olive oil. It was beautiful. Silky smooth and incredibly rich. ‘E’ and I glanced at each other and silently rolled our eyes in a well-rehearsed look that all at once said ‘this is bloody good’ and ‘we’re in for a treat’.

    A canapé followed; Pickled Beetroot & Ewe’s curd. Topped with a thin slice of shallot, I counted only three ingredients, so very simple yet absolutely phenomenal as I ate the lot and let the flavours play across my tongue. The curd coating the mouth and then the pickled beetroot and shallot cutting through the creaminess with a tangy sweetness. I recognised the Ewe’s curd as locally made by Tim & Angela Homewood.

    Some bread followed, olive foccacia with a choice of homemade butters, anchovy or regular salted. The anchovy butter in particular was lovely, quite subtle and very savoury.

    At this point, our first courses arrived. A somewhat unusual take on a Full English Breakfast for me, consisting of soft poached hen’s yolk, hodge-podge (homemade black pudding) fried potato, roasted mushroom jelly, slow roast tomato, tomato compote, pancetta and truffle cream. Got that? Bloody hell, absolute genius. I loved it, the classic English breakfast taken to the extreme with all of the composite flavours intensified. I liked the sheer fun and playfulness of it, using something very British, very familiar and taking a different slant on it. Really impressive and even more so because it tasted amazing.

    ‘E’ being the pesky pescetarian had an alternative first course of a Blue Cheese Panacotta with Smoked Pear Puree, Celery, Walnuts and Black Fig. Presumably this was equally impressive as she began quietly chanting the mantra ‘Oh my God, I don’t even like blue cheese and figs normally’ repeatedly. Lost in my own pseudo breakfast revelry, it took me a little while to realise she’d repeated the same sentence about 5 times and needed a slight nudge to break her out of the broken record loop. She loved it.

    How does Grilled Bone Marrow, Brown Shrimp Butter with Capers, Garlic & Lime and Celeriac Puree (with toast to smear it all on) sound to you? To me it sounded like absolute frigging heaven. I’m pleased to say I wasn’t disappointed. In a genius new take on surf n’turf I gorged myself on the sticky marrow coated prawns muckily smeared all over the accompanying toast and had to restrain a strong urge to tongue the bone. Absolutely filthy, in a good way.

    Meanwhile, studiously ignoring my bone tonguing antics across the table, pescetarian ‘E’ ate more or less the same dish minus bone, on toast and was equally impressed.

    A small piece of Roasted Hake, atop a bed of chicken stock cream sauce, diced ham, chestnut mushrooms, girolles and tarragon followed. The fish and meaty sauce worked surprisingly well together, a good interesting dish but to be honest, the previous two courses were a hard act to follow and amazingly for me I was starting to get a bit full up.

    ‘E’ had the same roasted Hake atop a Clam, Saffron and Potato Broth and ploughed through it, declaring it delicious and that she was also starting to get slightly full now.

    The waiter had recommended a particular wine to go with this dish, and I make note of it here because it was absolutely spot on, and something I could happily drink all day long ‘Grüner Veltliner, Soellner Fumburg 2008’.

    Rabbit made an appearance next, stuffed with poached venison and wrapped with Parma ham. Served with carrot puree, char-grilled purple sprouting broccoli, rabbit liver, heart and a red wine sauce. Bit of a classic this one, very good, nicely cooked. Nice to see the liver and heart on the plate, they have a fantastic flavour. I really was stuffed silly by this point.

    Pan Fried Fillet of Cornish Bass with a Haddock Fish Finger and the same carrot puree and char grilled purple sprouting broccoli for ‘E’. She was also nearing ‘full’ on the tank, but still managed to put it all away and once again declare it superb.

    Over the brow and racing downhill to dessert, a lovely little light and refreshing bowl of apple sorbet with some granola for texture followed. I liked the cheap plastic seaside style ice cream spoons.

    Dessert proper, a Peanut Butter Mousse and Dark Chocolate layered Chocolate Cake with Gingerbread, Gingerbread Ice-Cream and a Sesame Tuille. Very rich, maybe a little too rich as an end to such an epic meal. I particularly liked the gingerbread ice-cream which had an amazing viscous texture.

    Finally, coffee served with some chocolate flapjacks and rather delicious beetroot pastilles petit four.

    So, a bloody incredible tasting menu with some amazing and inventive cooking, by the extremely talented Michelin starred chef, Josh Eggleton. We met him briefly afterwards and he struck me as very genuine and down to earth. A very nice guy who seems mildly surprised that he’s received a Michelin Star. Based on what we ate, he undoubtedly deserves it. This was up there as one of the best meals I’ve eaten all year, and is without a doubt the best meal I’ve eaten anywhere in Bristol. I can’t recommend it enough. Massively impressed. If I had any criticism of the tasting menu at all, and this is hardly a criticism, it’d be too much food! ‘E’ and myself are gluttons of some renown and we struggled near the end. Maybe ditch the bread next time?

    A quick mention of the service, obviously in this case they knew I was coming, so it was bound to be attentive. But, nevertheless our rather tall waiter was very impressive. He knew both the wine list and all the dishes on the menu inside out, including the ingredients, suppliers and how they were prepared and struck the perfect pitch between friendly and professional. It’s surprisingly hard to get right and he was bloody good. Bravo.

    So bearing all that in mind, how much do you think you’d pay for a tasting menu like that, excluding service and booze? What if I told you it was £45 each. That’s right, £45! I think anyone would agree that this is an absolutely ridiculous bargain of the highest order. I also had a quick look through the a la carte menu and the prices are equally bargainous.

    All I can say is go, and go quick before they come to their senses and put the prices up.

    The Pony & Trap, Chew Magna, Bristol BS40 8TQ Telephone: 01275 332627 www.theponyandtrap.co.uk

    Review of The Pony & Trap for Great British Chefs by  Essex Eating  

    What’s your favourite countryside pub for food?   What’s the one dish you’d always go back for?  We’re discussing this over on Great British Chefs Facebook Page