Guest critic Peter Ward:
'The exciting thing about the whole menu for me was onions, duck, brown bread, turbot, roast beef. No foam, no cappuccinos, no hats on the steak, nothing like that. I just thought it was so earthy and I was delighted. Imagine putting cabbage under fish. I think it was absolutely delicious.'
Paolo Tullio said:
'There wasn't one element of this meal, not in any of the dishes, that was wrong. My best was the meal.'
Tom Doorley said:
'The Best and Worst are very difficult to pick because it was all so good. The dauphinoise potatoes were just to die for. It was simply simply divine. The fish was cooked fabulously.'