
First Impressions.
I was impressed with the food here, the menu had been carefully selected and it had a good selection of local produce. I started with Jimmy Butlers Pigs Head and my wife with Dave Thomasson Scallops. Both dishes were fantastic and cooked to perfection, especially the smoked eel with the pork, the blend of flavor’s were great. For main course I went for the braise Ox cheek and Raw Rump & my wife played safe with Slow Cooked Veal Chop. Again both dishes were delicious. We finished the evening off with desert I had Taste of No 6 which was a selection of mini deserts from the main deserts & my wife had the cheese board. The mini deserts were excellent and there was a good selection of cheese with treacle bread and green tomato chutney. It was well published that local seasonal ingredients were paramount at the restaurant and that was testament to the great flavours with the dishes. The service was outstanding throughout the night, we were comfortable and never felt rushed between courses. The waiter was friendly and knew his menu and he was also very knowledgeable with the wine and made a first rate choice for our meal
I was very impressed with Paul Ainsworth’s restaurant. The food was outstanding, with a service to match. Great selection of food on the menu with some interesting dishes that suited my broad pallet and this was equally balanced with some tasty alternatives. I shall look forward to my next visit.
Value for Money - 9 /10
My Verdict- 9/10