Forbury's Restaurant & Wine Bar

Xavier Le-Bellego previously worked with Raymond Blanc & John Burton-Race, a pedigree that has won him many devotees who believe Forbury’s is unchallenged in the area. The kitchen team brings high-end experience to bear on proceedings in a menu of traditional French dishes with a hint of modernity. Sea bream with saffron potatoes, red pepper & wild garlic is one of several strong seafood items, though earthy meat dishes such as slow-cooked pig's trotter with caramelised calf's sweetbread, morels & pomme mousseline are equally well rendered. A full-scale glass fascia spanning the entire breadth of the restaurant gives it a welcoming sense of airy brightness.