SquareMeal Review of
The Fox & Grapes
Still delivering ‘good food and a buzzy atmosphere’, The Fox and Grapes was originally the brainchild of two-Michelin-starred Hibiscus hero Claude Bosi, who continues to consult on the pub’s menu. Head chef Andrew Jones takes a minimalist approach, with Denmark’s world-beating restaurant Noma cited as a key inspiration. Jones’ ethos translates into high quality, unfussy staples such as beer-battered haddock with triple-cooked chips, Yorkshire grouse with grilled celeriac, muscat grapes and damson syrup, or tortellini stuffed with hay-baked pumpkin, onion, wild mushroom and ricotta. Despite these gastro trappings, the Fox and Grapes is still a proper boozer with barstools, real ales and Sunday roasts with all the trimmings – plus barn-like acoustics, bare tables and a rollicking, noisy crowd. Behind the bar, expect a choice of craft beers alongside the usual suspects on tap, as well as a seasonal cocktail menu and a varied wine list, organised by area with Berry Brothers & Rudd on consulting duties.