The Horse & Groom
As you step through the door of this beautiful 300-year-old coaching house, you’ll find low beams, real fi res and intimate tables. The walls are lined with antique pictures that cast you back to the time of highwaymen and lend the interior a feeling of olde-worlde charm. The atmosphere is warm and friendly, the staff attentive and the extensive food choice varied, inventive and exciting – we couldn’t wait to tuck in.
Both starters were immaculately presented, showing impressive attention to detail. We had venison and black pudding quail Scotch egg with celeriac roulade, and extremely light Gruyère and sweet pepper choux buns. Each dish demonstrated a balance of subtle flavours that set the precedent for our main courses, which did not disappoint. My honey and soy salmon with coriander king prawns, served with warm salad featuring melon and pickled ginger, was like a party on a plate. The deep-fried beer-battered haddock served with chunky chips and mushy peas was a perfectly hearty dish. Although a traditional meal, it was prepared with the same care and understanding as the more adventurous dishes on the menu – no matter what you order at The Horse & Groom, the look, fl avours and textures have wow-factor. The sticky toffee pudding, with its coating of toffee sauce, was as light and fluffy as the brownie’s top was crisp. Underneath that satisfyingly crisp top was a soft, gooey centre. There was no better way to bring our meal to an end.