SquareMeal Review of
Occupying the site of the old Sun Inn, Parsons aims to bring a touch of West End culinary chic to the suburban fringes of Essex, with a restaurant and bar at ground level and two private rooms
above. Chef/proprietor Adebole Adeshina (Ade to his friends) trained with Gordon Ramsay and made his name at The Lock in Tottenham Vale, so there’s no shortage of creative know-how in the kitchen.
Fillet of wild sea bass with marjoram gnocchi, cockles and langoustine sauce or roast corn-fed chicken breast with chicory tart, lentils and pickled mushrooms show the pan-European tilt of the
menu, while desserts keep it familiar with the likes of Eton mess or banoffi tart. Lunch brings simpler dishes (think liver and bacon with parsley mash), and there are traditional roasts on Sunday.