I wrote effusively about the Wild Garlic in Beaminster back in July- below are detailed three other absolute stonkers in the local area. If you haven't been to Hive Beach Cafe it is one of the most idyllic and romantic eateries you will ere encounter- set amidst the soaring cliffs of the Jurassic Coast it is MAGNIFICENT.
Hive Beach Cafe
Hive Beach Cafe has one many awards including Coast magazine's 2009 award for best coastal cafe, pub or restaurant. Enjoy delicious freshly caught fish on their balcony overlooking the beach.
Tel: 01308 897 070
» www.hivebeachcafe.co.uk
Hix Oyster & Fish House
Cobb Road, Lyme Regis, Dorset, DT7 3JP. A special treat also only a few miles from the woodland workshop. The name says it all; chef Mark Hix has recently opened this fantastic fish restaurant that overlooks the cobb in lyme regis.
Tel: 01297 446 910
» www.hixoysterandfishhouse.co.uk
River Cottage Canteen
The River Cottage local produce canteen, Trinity Square, Axminster, Devon, EX13 5AN. As you would expect, Hugh Fernleigh Whitingstall's new canteen is all about great local food. Whether dining or buying, it is well worth a visit.
Tel: 01297 631862
» www.rivercottage.net
The Wild Garlic Restaurant
The Wild Garlic Restaurant in Beaminster is run by 'Masterchef' Mat Follas.
Tel: 01308 861 446
» www.thewildgarlic.co.uk
Monday 22 November 2010
Friday 12 November 2010
Terroirs
http://www.terroirswinebar.com/
What Terroirs says:
Terroirs is a wine bar and restaurant situated in the heart of the London’s West End, a stone’s throw from Trafalgar Square and adjacent to Charing Cross station.
The wine bar seats 45 covers with a further 12 seats at the zinc top bar (which are non bookable). Open from 12pm till 11pm Monday to Saturday serving Charcuterie, Cheese, Bar Snacks, Small Plates and Plat du Jour. A reduced menu is served between 3pm and 5.45pm. The full menu is then available from 5.45pm until 11pm.
The concept derives from the Parisian natural wine bars with their emphasis on superb, rarely-seen wines, informal yet informed service, and excellent, hearty food.
What I say:
Cracking spot in an otherwise touristy area. The excellent wines by the carafe wonderfully presented and successfully emulate the Parisian vibe they are aiming for (indeed at times Terroirs reminded me greatly of L'Ecluse http://www.lecluse-restaurant-paris.com/).
The charcuterie hit the spot perfectly for two- generous portions of cured pork, terrine and a coarser pate served up with cornichons and crusty bread would certainly make for an excellent pre/post theatre repast.
For the main event we opted for two french brasserie mainstays, bavette du boeuf and corn fed chicken with lentils and lardons- both were exemplary. The bavette was served simply seared and sliced, the chicken, a dish which can be as inspid as an evening with Ed Miliband, lent its rich and salty stock to the puy lentils and had a beautifully golden crispy skin.
Such was the generosity of the portions that the dessert escaped appraisal- however if a passing creme brulee tasted as good as it wafted then I would not hesitate to rubber stamp the Terroirs experience.
What Terroirs says:
Terroirs is a wine bar and restaurant situated in the heart of the London’s West End, a stone’s throw from Trafalgar Square and adjacent to Charing Cross station.
The wine bar seats 45 covers with a further 12 seats at the zinc top bar (which are non bookable). Open from 12pm till 11pm Monday to Saturday serving Charcuterie, Cheese, Bar Snacks, Small Plates and Plat du Jour. A reduced menu is served between 3pm and 5.45pm. The full menu is then available from 5.45pm until 11pm.
The concept derives from the Parisian natural wine bars with their emphasis on superb, rarely-seen wines, informal yet informed service, and excellent, hearty food.
What I say:
Cracking spot in an otherwise touristy area. The excellent wines by the carafe wonderfully presented and successfully emulate the Parisian vibe they are aiming for (indeed at times Terroirs reminded me greatly of L'Ecluse http://www.lecluse-restaurant-paris.com/).
The charcuterie hit the spot perfectly for two- generous portions of cured pork, terrine and a coarser pate served up with cornichons and crusty bread would certainly make for an excellent pre/post theatre repast.
For the main event we opted for two french brasserie mainstays, bavette du boeuf and corn fed chicken with lentils and lardons- both were exemplary. The bavette was served simply seared and sliced, the chicken, a dish which can be as inspid as an evening with Ed Miliband, lent its rich and salty stock to the puy lentils and had a beautifully golden crispy skin.
Such was the generosity of the portions that the dessert escaped appraisal- however if a passing creme brulee tasted as good as it wafted then I would not hesitate to rubber stamp the Terroirs experience.
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