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A Tudor mansion nicknamed Fisher’s Folly once occupied this site just seconds from Liverpool Street Station – although its current incumbent has a more serious purpose. Combining a pub and
restaurant with boutique bedrooms, The Bull dispenses traditional breakfasts, simple lunches and Sunday roasts alongside an assortment of craft beers, wines and cocktails. It also boasts an
intimate first-floor restaurant called The Hide, where chef Kalifa Diakhaby (a Jason Atherton protégé) serves up a more ambitious menu of contemporary Anglo-European dishes. Starters of roast king
scallops with chorizo, peas and spring onions or slow-cooked beetroot, feta and walnut salad could give way to lobster macaroni, spatchcock poussin with lemon, garlic and thyme or pan-fried black
bream with crushed new potatoes, crab and parsley sauce. Grills please the red-blooded brigade, while desserts favour Brit classics such as apple and hazelnut crumble.
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