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What was a lovely old chapel has been extravagantly converted into a stylish venue on two floors, with an informal downstairs bar serving bistro fare (Caesar salad, fish and chips, chicken Kiev)
and a mezzanine dining area with an open kitchen, curtained booths and views of the bar – plus chandeliers and modern furnishings offsetting the original stained glass and soaring arches. The food
has more of a sense of occasion here, without being overly fussy: expect a trendy take on classics such as red onion tarte Tatin with Pant-Ysgawn goats’ cheese and rocket or confit and roasted
free-range pork belly with bubble and squeak, cider jus and crackling. There are grills too, served up with homemade coleslaw or chips. For dessert, maybe flourless lemon and almond cake with
Jersey crème fraîche and rosewater-infused fruit.
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