Easygoing British classics with an eccentric twist. It’s why you’ll come back for another pass from the bon-bon trolley, or dollop of burnt Cream.
For plates piled high with Norfolk fruits de mer, or in winter, suckling pig with wild mushrooms, and rose veal with minted broad beans. Every dish combines European culinary heritage, with Tristan Welch’s British wit.
Alas! no restaurant in London
Can make us feel that thrill again...
...Is it the sauce which puts the brand of Cam on Each maddening dish? The egg? The yellow glaze?”
A A Milne’s ode to his favourite pudding, Cambridge burnt cream enjoyed during his student days at Trinity College