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This cosy restaurant is in a 16th-century building overlooking the Coggeshall clock tower, & is where Mark Baumann serves an up-to-date brasserie menu. Braised ham hock terrine, buttered
crumpet & gentleman’s relish, or skate & leek pastry pithivier, mild curried creamed parsnips could be served ahead of seared rib eye of beef, garlic rubbed mushroom & green pepper
butter or sautéed calf’s liver, salardaise potatoes & Barolo onion gravy. Alsacienne pear & almond tart with cinnamon crème fraiche & warm waffle with white chocolate mousse & black
cherry compote, both make a great finish. Ceilings are low but a wall of windows combines with white linen table cloths & cheery staff to provide a breezy ambience.
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