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The team at Turner’s must work really hard behind the scenes, since it has received constant praise from day one & was awarded a Michelin star in 2009 (two years after opening). But there’s
still a feeling of casual refinement about this quirky place, & the food is anything but pretentious or fussy. Richard Turner’s dishes are inspired & show real finesse, whether a starter of
Anjou pigeon given intensity with salted mango, roasted duck liver & pigeon jus or a main course of roast sirloin of veal served alongside sweetbreads, osso bucco cannelloni, wild mushrooms,
celeriac & truffle jus. Bitter chocolate tart teamed with popcorn, pannacotta & salted caramel ice cream is an equally adept dessert.
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