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The converted showroom on Abbeydale Road formerly occupied by Bryan and Sarah Moran’s cracking neighbourhood restaurant has now morphed into Peppercorn – a new venture from Charlie Curran, who used
to cook at The Samuel Fox Country Inn in Bradwell. Inside, it’s simply laid out with bare wooden floors, polished wood tables,
flowers and floral motifs covering one wall, while the food promises highly worked contemporary flavours overlaid with influences from home and aboard. To start, a ballottine of smoked eel is
presented with horseradish yoghurt and cucumber granita, while mains might run from plaice fillets with potato mousseline, samphire and potted shrimp ravioli to English rose veal with pommes
dauphinoise, sautéed shiitake mushrooms and rich beef broth. To finish, Eton mess, elderflower mousse and custard tart with nutmeg ice cream strike a traditional note.
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