SquareMeal Review of
For grown-up class with a hefty dollop of style and heritage, this original from Mark Hix still cuts it. Eclectic modern Brit art, white tablecloths, low lighting and high ceilings create a "perfect combination of cool and down-to-earth" that ensures a packed house throughout the week. Meanwhile, the patriotic menu keeps it seasonal and regional: try Glenarm Estate ox tongue with pickled shallots and chickweed or garlic-laced Somerset morels on toast, before ample Launceston lamb cutlets surrounded by cockles, rosemary-dressed John Dory or grilled Moyallon pork chop with hedgerow garlic 'green sauce'. Also stay for the decadent Peruvian chocolate mousse, sea buckthorn posset or perhaps a subterranean snifter in Mark's Bar. We noted some flak in 2015, but recent reports suggest it's back on form: "well done the whole team", exclaim one group of happy diners.