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“My ethos is to use the best suppliers and buy the best possible ingredients. I don’t like to over manipulate food; some dishes need work but if you have great ingredients it generally just needs balancing and cooking correctly and you’ll end up with something fantastic. Then it’s just about using your knowledge and skills to take it that bit further and make it something really special.”
Menus 40 GBP s.n.i. (Sunday lunch), 47.50 GBP s.n.i. (dinner) Carte 65 GBP s.n.i. 70 GBP Tasting
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: Saturday noon. “Brasserie at Mallory”: Sunday evening.