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Set in a grand Georgian building off the beaten track on North Hill, & lit with chandeliers, The Bull is much admired by Highgate villagers. Its new chef, trained under Richard Corrigan &
Gordon Ramsay, has taken the pub’s cooking into new territory. He’s an enthusiastic advocate of foraging, & has created an exciting menu full of ‘wild foods from the land & sea’. Rare
breeds & little-known herbs appear in dishes such as deeply savoury bone marrow with oxalis & quail’s egg; or Longhorn skirt steak, marinated in brine for 24 hours, then served with wild
watercress & peppery dittander. For pudding, a meltingly delicious chocolate tart sees the surprising yet successful inclusion of black olives. A congenial mixed crowd appreciates the informal
yet attentive service. Staff are happy to guide diners through the varied wine list, or there’s Budvar, Duvel Green & a guest ale on draught.
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