Mat Follas's first restaurant following his impressive run on Master Chef. Simple modern farmhouse decor a reassuringly short menu which in July featured venison, brill, local crab and ceviche as well as the dorset escargots. All expertly executed in a fashion that many London restaurants could learn a lot from. Follas takes care to walk the floor and meet his customers- apparently he has lost count of the times he has been asked how the "smoked" mash is made. A dedicated forager he garnishes his dishes with edible flowers and is booked up for the forseeable future on his guided foraging tours of the local area.
I wish Mr Follas the very best of the luck- he deserves every success.