"The truffle mash did it for me. It was the definition of what you don't get at home. It was buttery, it was flavoursome, it was just so good."
" Papardelle was as good as any dish I've had in Italy, but the hot chocolate fondant was sublime. I'd like to have seen some vegetables with the main course.There was a 'missing-ness' about it".
Antony Worrall Thompson:
"The raspberry and mascarpone brulée was misconceived; the mascarpone, to me, made it quite heavy. But I thought the papardelle was brilliant. It was lovely."