Food Meet the Westcountry’s Michelin-starred chefs | Eat more sustainable fish Plus Bites, the latest news and events from and ’s vibrant food scene

Crab and sweetpea pannacotta by Simon Hulstone, The Elephant, Torquay

MANOR | Spring 2015 89 Trail of stars Anna Turns meets the Michelin-starred chefs shining bright across the region and finds out how the South West’s food identity is evolving

hilst Michelin might make you grandiose country house and everything in between. imagine foams, jellies and fancy Cornishman Chris Eden realised his boyhood cookery theatrics, stars are not dream when he first received a Michelin star in 2012 necessarily synonymous with at The Driftwood Hotel. “The key to our success is white tablecloth fine-dining sourcing the finest ingredients from our phenomenal Wanymore. A star can simply indicate the best possible suppliers,” says Chris, who reacts to seasonality and food or stonking . The seven adapts the menu accordingly. “Just this morning, my Michelin-starred chefs in the South West offer a mix friend James went diving and bought me hand-dived of show-stopping flavours – from village gastropub to scallops, so I called my veg supplier and found out

Dish by Chris Eden, head chef at The Driftwood Hotel

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they have golden turnips and ice lettuce, and my dish for the day started to be created.” He continues: “We are clever with our food so we get empty plates back and that’s all I could ask for.” For years, Padstow has been a high-profile foodie centre. Chef Paul Ainsworth (right) retains his Michelin star at Number 6 for the third consecutive year. “This Michelin star means the world to me. Something fundamental changed when we got our star – it gave me more confidence and made us a better restaurant,” he explains. “Crucially, Michelin is the only guide that is non-trend led. For me, it’s the ultimate credit and every chef I know aspires to reach that standard.” This year, Paul and his Crucially, Michelin is the only guide that wife Emma open a boutique B&B nearby with six is non-trend led. For me, it is the ultimate luxury rooms. “I want to continue giving exciting credit and every chef I know aspires to challenges to my brilliant team.” Paul has seen the Cornish food scene “go through a revolution” and reach that standard he’s genuinely pleased that his customers take an PAUL AINSWORTH active interest in food provenance. This region has a strong fishing and farming heritage of which Nathan Outlaw is particularly proud. “Westcountry fish and seafood really is the best in the UK, and possibly the world, and we have fantastic meat, vegetables and artisan producers too,” says Nathan. “Cornwall’s food identity has changed dramatically from the and days (not that those things aren’t still wonderful!) to the very high quality foods being produced now.” To Nathan, who has one Michelin star at Outlaw’s Fish Kitchen in Port Isaac and two at Outlaw’s at St Enodoc Hotel in Rock, each star means the very best hospitality, food and drink. “I’m always looking for ways to improve. Retaining a Michelin star is much harder than gaining one,” he comments. This year, he and his wife Rachel are relocating Restaurant Nathan Outlaw to Port Isaac – the first restaurant they have set up totally on their own. One thing’s for sure, it will be a relaxed place to eat: “I can’t stand places where you’re PHOTO: MIKE ENGLISH frightened to breathe or snooty waiters glare at you for asking a question about the menu. I think Michelin- starred eating is much more accessible now. The whole point is for the customer to enjoy the experience!” Nathan Outlaw

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When Anton Piotrowski of The Treby Arms, situation. It makes a lot of city chefs jealous.” near , found out he had won his first Simon’s skill is finding suppliers who have the Michelin star last year, he “cried like a baby”. He’s same love for food as he does. “Local sourcing is the first BBC Masterchef contestant to ever reach this important and we pick our own farm produce, level. “No chef wouldn’t want a Michelin star, but I herbs and edible flowers every morning to order as have never been one for just chasing accolades for the we grow them on site.” Simon and his team work sake of it – I cook from the heart and if I followed closely with forager David Harrison who sources other people’s trends I’d lose that passion,” says herbs, mushrooms and wild fruits from the moors, Anton, a chef proud of his Devonshire upbringing. woodlands and shoreline. Whilst the kitchen at Treby is run like any Michelin- With 37 years’ experience, Mark Dodson starred establishment, front-of-house is a family-run knows that consistency is the key to success. “We country pub with stripped tables and paper napkins. offer 11 services every week and it’s essential we “Perception is changing – Michelin isn’t about fine- reach the same standard every single time we open dining, it’s about fantastic food, whatever that may our doors,” says Mark, who has held a Michelin star be. We serve pies, sustainable fish and chips with at the Mason’s Arms in Knowstone on for white wine batter, and duck heart which is really 10 years. “There’s been an explosion of gastropubs popular.” As proprietor Anton has the freedom to across the country – these days it’s difficult for rural innovate, he and his landlady wife Clare are setting to survive on wet sales alone, so we have to be up a gypsy caravan tasting room by the pub. food-led.” Mark enjoys letting the public into his Further along the coast, Simon Hulstone small kitchen for his regular masterclasses: “My aim has held one Michelin star at The Elephant since is to demystify the role of the chef and to break down 2006, the first restaurant in Torquay to receive this great cooking into small, achievable techniques. accolade. “Torquay is on the up and great restaurants Cooking shouldn’t be intimidating, and it’s only a are opening all around us,” says Simon, for whom matter of doing a few extra simple things to transform fantastic homegrown ingredients are the key to good food into excellent food.” success. “Torquay is surrounded by quality produce, With 16 hour days in the kitchen, staying at the the fish from market is world-renowned top is hard work and after 20 years at the prestigious and the farms on the Devon hills are fantastic; add Gidleigh Park on and two Michelin stars, to this our own farm produce and I’m in a win-win Michael Caines MBE is not one to rest on his

Treby’s Gone Carrots, Anton’s Masterchef-winning dessert

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laurels. “It is a massive challenge to get Michelin stars and equally hard to keep them,” Michael tells me. “I focus on trying to achieve a third star – my motivation is to cook to the highest level and Gidleigh Park allows me to do that whilst celebrating what is great about the Westcountry. I want to serve the best and continue to be the best!” This region provides an inspiring larder of produce to work with, and Michael has witnessed a huge growth in homegrown talent and great destination restaurants. In addition to Michael’s new restaurants as far flung as Abu Dhabi and Shropshire, he’s adding a touch of Caines magic to Kentisbury Grange, on Exmoor. He has just bought his own country house hotel, Courtlands in Lympstone, and has plans to renovate the property into luxury accommodation with his passion for food and wine at the heart of it. Meanwhile, he continues to work tirelessly to keep Gidleigh at the top: “In my business, you are only ever as good as your last meal!”

The stars of the West Chris Eden: Portscatho. driftwoodhotel.co.uk Paul Ainsworth: Padstow. number6inpadstow.co.uk Nathan Outlaw: St Enodoc Hotel and Rock and Fish Kitchen, Port Isaac. outlaws.co.uk Anton Piotrowski: Sparkwell. thetrebyarms.co.uk Simon Hulstone: Torquay. elephantrestaurant.co.uk Mark Dodson: Knowstone. masonsarmsdevon.co.uk Michael Caines: Chagford. gidleigh.co.uk PHOTO: DAVID GRIFFEN

ONES TO WATCH Keep an eye on these MANOR favourites – chefs serving special food we think is worthy of a star in the future. Noel Corston, NC@EX34, Woolacombe – simple, honest food, with a seasonal tasting menu. Fiona Were, Mullion Cove Hotel, Lizard Peninsula – FOLLOW THE TRAIL modern with by Sara Nunan features numerous classic South West The South West Michelin Trail international twists. landmarks as well as all the Michelin-starred restaurants in the region, beautifully illustrated exclusively for MANOR Magazine. See larger version overleaf. JP Bidart, Millbrook Inn, Readers can buy a 59.4cm x 42cm limited-edition fine art giglee print of The South near Kingsbridge – serving West Michelin Trail for £79.95 plus postage. Offer ends 30 April 2015. nose-to-tail meat, often from the pub’s farm Go to manormagazine.co.uk/specialoffers to purchase or for more information contact [email protected]

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Stargazey pie from Nathan Outlaw's Fish Kitchen PHOTO: DAVID LOFTUS

96 MANOR | Spring 2015 food From hook to plate

Anna Turns asks questions about buying and eating fish

Local boats land at Sutton Harbour, the country's

second largest fishing port. PHOTO: SUTTON HARBOUR FISHERIES ornwall and Devon are surrounded by the most beautiful coastline and abundant seas, rich with a diversity of super seafood, but when we shop for fish or choose from a seafood menu how Cmuch do provenance and traceability come into our decision-making? I reached a turning point a few years ago when I asked my local chippie where his fish was from. He told me it was “from the freezer” and I ate egg and chips that night! The more we as consumers take an active interest in finding out where fish is sourced from and how it is caught, the more we can encourage a more sustainable supply chain. Brixham, Plymouth and Newlyn are England’s largest fishing ports. Over 13,500 tonnes of fish was landed at Brixham alone in 2013, with a value of £24million. Plymouth was the first city to be awarded the Fish 2 Fork Blue City status for its Every pilchard landed at Sutton Harbour is fully traceable and commitment to sourcing sustainable fish. So it seems the fish market uses an electronic auction. PHOTO: SUTTON HARBOUR FISHERIES fitting that fish landed at many South West ports is often transported to be sold through Plymouth conditions. You wouldn’t expect to buy fresh, British- Fisheries, England’s second largest fresh fish market grown strawberries in November – the same thinking based at Sutton Harbour, which sells more than applies to fish. 74 different fish species are landed at 6,000 tonnes of traceable fish annually through its Plymouth Fisheries, so there’s a vast diversity available, electronic auction system. and no shortage of fish, but 70-80% gets exported Sutton Harbour Master and Plymouth Fisheries because there’s no demand for the more unusual Manager Pete Bromley tells me he’s been trying to find species here. Meanwhile, a similar amount of fish gets solutions to complex fishery issues for over 40 years. imported to meet the year-round demand for cod, “Of course we need a sustainable fishery - no fisherman salmon and haddock. As consumers, we all have the wants to run out of fish to catch. Ideally, a fleet of power to adapt to what’s available in the sea just as we catching vessels lands enough fish to meet demand do with vegetables and land-based meat. without discarding any and allowing fish stocks to “Here in the South West, fish stocks are healthy thrive, whilst fishermen get a good price for fish.” and being fished at sustainable levels in our nutrient- Sustainable fish are preferably dayboat-caught, rich seas, but because of quotas, as soon as boats sourced locally and in season. Dayboat catch is the which catch a mix of fish reach their quota for one best of the best but they can only bring in two to type of fish or ‘choke species’, they have to come in three tonnes at once and are restricted by bad weather to land their entire catch,” says Peter. “This March,

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the Marine Management Organisation (MMO) are starting to take a different approach and from 2016, the quota system should improve with the end to the wasteful practice of discards.” Approximately 85% of the fish chef Nathan Outlaw serves is caught by dayboats. “Unfortunately, it just isn’t possible to be 100% because they can’t get out in really bad weather, so we resort to fish caught by other methods.” He continues: “This isn’t a major issue as long as you know where the fish has come from and how it has been caught. Trawlers can be sustainable, but that’s down to a responsible skipper.” Nathan believes that trying different types of fish is key. Three of Nathan’s favourite unsung heroes are gurnard, cuttlefish and dab. “Gurnard may look strange but they have a good texture, are flavoursome

Red gurnard is a great alternative fish Best places to eat sustainable fish The Seafood Restaurant, Padstow Try the seafood bar at ’s flagship rickstein.com The Herring, Bedruthan Hotel, Newquay An exciting approach to Cornish seafood. bedruthan.com Kota PHOTO: PAUL MCLOUGHLAN , Porthleven Kiwi chef Jude Kereama brings a Maori twist to organic seafood. kotarestaurant.co.uk Porthminster Café, St Ives A Mediterranean and Asian take on seafood. porthminstercafe.co.uk Ask Dan the Fishman Samphire Restaurant, Falmouth Clovelly’s Dan Garnett has evolved from Dave Trewin’s five course ‘Sample Samphire’ tasting fisherman to award-winning fishmonger and is menu celebrates local fish. now casting his net further afield as street chef, samphire-falmouth.co.uk visiting food markets with his seafood cooking Benson’s, Appledore barrow. “Cooking at festivals is like fish theatre Cooking fresh fish landed at the quay opposite. and my simple griddled lobster or hot scallops bensonsonthequay.com are going down a storm,” says Dan, 58. “We have some fantastic world-class seafood, and I’m proud Outlaw’s Fish Kitchen, Port Isaac of the way this region supports its fishermen. Michelin starred seafood. My customers are concerned about where outlaws.co.uk each fish comes from and I’m starting to get an The Seafood Platter, Beer increased demand for a wider diversity of fish.” Showing off local produce, fresh from the sea. His advice is to build up a relationship with a good theseafoodplatter.co.uk local fishmonger: “You need to trust that you’re buying the freshest possible local, seasonal and The Seahorse, Dartmouth sustainable fish which tastes delicious!” Cooking locally caught fish on an open coal fire. seahorserestaurant.co.uk If you have a question about responsible sourcing of fish, tweet @clovellyfishdan and Les Saveurs, use #MANOR. With spear-fishing chef Olivier Guyard-Mulkerrin. clovellyfish.co.uk lessaveurs.co.uk

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and versatile. Simply pan-fry the fillets, and use heads and bones to make fish soup.” He says cuttlefish are best slow cooked and “can take big flavours like red wine sauces and curries.” Dabs are sweet-tasting - perfect for introducing kids to fish. “A lot of our best fish is exported abroad and despite being an island race, we are not really a fish-eating nation,” says Nathan. “Once people are shown what they need to look for when shopping for it, how to prepare it and how to best to cook it

they can see how easy it is and they are more likely ROCKFISH PHOTO: to do it for themselves. Like everything, it just takes a bit of practice.” When seafood chef Mitch Tonks visits Brixham fish market, he arrives at 6.30am. “I like the hustle and bustle, right at the start of the supply chain – it Best fish and chippies feels unique. I’m looking at some of the best fish in Harbour Lights, Falmouth the world often days before the finest chefs even get harbourlights.co.uk it,” says Mitch who then enjoys strong coffee and Harbourside, Plymouth freshly caught fish cooked in olive oil for breakfast! barbicanfishandchips.co.uk He believes this region’s awareness of sustainability has changed massively in the last ten years. “Fish is Fat Belly Fred’s, Barnstaple our USP here so I think we are more connected to fatbellyfreds.co.uk what’s going on, but it can be a minefield, so the Rockfish, Brixham credibility of the retailer comes into play. Find a therockfish.co.uk skilled, trusted, independent fishmonger!” Hanbury’s, Torquay It’s time to reconnect with our seafood, so start a hanburys.net conversation with your chippie or your fishmonger. Ask plenty of questions before you buy. Order a Kingfisher, Plymouth different type of fish - there’s so much more in the kingfisherfishandchips.co.uk sea than just the ‘big five’ - cod, haddock, salmon, Lifeboat House, Coverack Bay tuna, prawns. Learn how to prepare and cook fresh lifeboathouse.com (sometimes live) shellfish and lesser-known fish The Ferryboat Inn, Helford species and find out what’s in season right now. thewrightbrothers.co.uk Catch, Looe. Follow @TheCatchLooe on Twitter. In season now... Adam’s Fish and Chips, St. Martins, Scilly Isles adamsfishandchips.co.uk ...dab, clams and whelks, oysters, scallops, lobster, whiting, herring, megrim sole, pollock, Peckish Fish and Chips, Camelford red gurnard, red mullet, monkfish. peckishfishandchips.co.uk

Ask your fishmonger Which fish are in season? Check out the Marine Conservation Society’s Good Fish Guide. Where was it caught and how? Inshore fishery by local dayboat is preferable. Is it breeding season for the fish you are buying? Always avoid berried crustaceans and roe- carrying fish. Is this fish above its minimum size limit? The bigger the better.

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Bar staff go to beer school Staff at ’s new craft ale smokehouse on the tastebuds needed for understanding the flavours in quayside, The Samuel Jones, have been brushing up their beer. I get people to try various food items which beer knowledge with beer sommelier Sophie Atherton. taste like the flavours of hops or malt to help them “It’s easy enough to pull a pint or pour a bottle recognise flavours they’ll come across in beer. It also of beer, but being able to describe how a beer tastes helps give them a wider vocabulary with which to and advise customers on brews that will suit them talk about it.” and the food they have ordered takes practice and The brand new pub-restaurant, created by St skill,” explains Sophie, whose expert tuition included Austell Brewery, has a choice of 18 craft ales, the blindfolding staff for tastings. “It’s a great way of most extensive range of craft and New World beers developing the sort of sense of smell and trained in the Westcountry. Oyster aficionado Farmhouse cookery school Philleigh Way introduces a new masterclass in collaboration with Cornish-born oyster expert Katy Davidson, who runs Mangez Moi and The Oyster Academy. Discover just how diverse the simple oyster can be, learn the art of oyster shucking and get hands- on in the kitchen with this versatile ingredient. Cornwall is home to some of the UK’s most famous oyster beds, from the historic native oyster beds in Falmouth to the award-winning rock oysters from the Camel Estuary. 4 April, £125. Philleigh Way Cookery School, Truro. philleighway.co.uk Kitchen must-haves Delicious Devon homeware products are now available as part of the new Coast and County ranges, with Cream of Cornwall launching soon. To buy the Delicious Devon teatowel, apron and oven gauntlet, visit shopsatdartington.co.uk

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MANOR | Spring 2015 (The Whole rivercottage.net Porthleven Food Festival Food Porthleven Local food and global plentyplus flavours live of Porthleven Free. Harbour, music. 10am-11pm. near Helston. porthlevenfoodfestival.com DON’T MISS...DON’T MARCH 13-15 Budleigh Salterton Food Festival Salterton. Budleigh Hall, Public £2 pass. adult day budleighfoodanddrink.org.uk MARCH 27-29 Oyster Gathering and Cornish Festival Produce the endCelebrate the of oyster season. native OysterIncludes the Race. Fal pier, Prince Wales of 10am-10pm. Falmouth. faloyster.co.uk APRIL 24-26 FestivalExeter South of Food West and Drink Showcasing the best food and from the drink biggest Devon’s at region independent food festival. Exeter Castle and Northernhay Gardens. 10am-6pm. Adult entry from £7.50. exeterfoodanddrinkfestival.co.uk 25 APRIL Meat and more than two veg Enjoy an evening with Gill Meller, focusing on his new book, Pigs & Pork: River Cottage Handbook Number 14 Hog, 23 April, £75). Meanwhile, at the River Cottage Chefs’ extends School, RC its nose-to-tail ethos to preparing vegetables March, (Accredited 18 £180). Day, Veg River Cottage HQ, . serpentine cliffs. chocolarder.com from Cornish hedgerows to experiment with flavour. The honeycomb milk bar uses traditionally made honeycomb; with honey gathered from bees feasting on the Lizard peninsula’s wild heather, gorse and Similarly,clover. the Wild Gorse Flower bar uses handpicked gorse growing mineral on Kynance’s rich Bean to bar Wild gorse flower to Cornish honeycomb, this is innovative artisan chocolate with a difference. One of only seven producers of authentic, bean-to-bar chocolate in the UK, Chocolarder grind beans using machinery invented on site, and forage ingredients food

Recipe with fizz The team at Heron Valley in South Devon have been busy planting 1,500 apple trees. “Our 2015 apple project includes establishing a heritage orchard for people to visit and take grafts from some of the oldest and rarest Devon varieties of apples to ensure their survival,” explains Heron Valley’s Tasha Green. “These trees will all be underplanted with wildflower meadows to encourage pollinators and wildlife.” Tasha is working closely with South Devon AONB, Devon Wildlife Trust and Orchard Link. “The plan is to be the first fully sustainable, environmentally focused commercial orchard and drinks business in Devon.” Game on heronvalley.co.uk Rob Murray (above), the new head chef at the Moorland Garden Hotel near Yelverton, is dishing up a new menu for 2015, continuing to source seasonal local produce, whilst adding more personal touches The Pink Panther and introducing more game. Tasha’s recipe for The Pink Panther Rob heads up a team of six, makes a one-litre jug and serves four including senior sous chef – it’s great for a big family lunch as Davin Browning, recent it’s easy to make in large quantities. winner in the Cornwall’s Next Head Chef competition. INGREDIENTS moorlandgardenhotel.co.uk • 200ml Campari • 400ml Sparkling Elderflower Fizz • 100ml Fiery Ginger Beer • 300ml Prosecco • Orange slices Masterclass METHOD Put the Campari into the jug with plenty of ice and orange slices, top with Mark up first with your elderflower, then the ginger beer and finally with the Learn how to combine three prosecco. Give a quick stir then serve in individual glasses over ice and iconic springtime ingredients, with a generous orange slice. lamb, mint and asparagus, in the kitchen with Michelin- starred chef Mark Dodson. 8 April. 10.15am. £58. The Masons Arms, Knowstone. masonsarmsdevon.co.uk Nutritious Take a gander training at With a tempting six-course Trill taster menu for £50, The Greedy Goose is set in Prysten Classically trained Chris Onions brings his twist on nutritious, seasonal House, the oldest building dishes to Trill Farm in . You can get a taste of Trill’s current in Plymouth. Head chef Ben seasonal foods, in the garden, from the hedgerows, woods and meadows Palmer’s new venture was at this Spring’s Living Nutrition course with in-house nutritionist awarded two AA rosettes just Daphne Lambert. five weeks after opening. 20-22 March, £275, includes accommodation. thegreedygoose.co.uk Summer Living Nutrition, 26-28 June, £275, includes accommodation. trillfarm.co.uk

102 MANOR | Spring 2015 The Table Prowler

Friday Night Tapas Browns is a stylish hotel and bistro on Victoria Road show and there was no need for fancy presentation, owned and run by James Brown, the restaurateur who just excellent food and wine. co-founded Dartmouth Food Festival 12 years ago. Friday James Brown experiments a lot with smoking at night tapas is a Browns staple, so we ate our starters whilst Browns, so I was keen to try the brined, cold-smoked sitting on stools at the bar. These are turbo-charged beef fillet steak. This really was the finest steak I had tapas - we enjoyed homemade Scotch eggs, rich Morcilla ever tasted, with a delightful aroma, an oaky depth to sausage rolls and crab balls using fresh crab from the well- it, and every bite revealed a complexity of flavours I respected Moby Nicks in Plymouth. To accompany these had never experienced before from a meat dish. The diverse flavours, we tried a selection of ‘food-led’ artisan supporting act was a chicory gratin, simple yet full of beers from the Wild Beer Company. earthy depth to complement the steak. For the remainder of the meal we moved to a To finish, we savoured a rich, creamy lemon restaurant table, where we feasted (I don’t use that word posset – I definitely don’t need to eat for three days lightly) on a seafood platter of turbot, line-caught seabass, before I come here next time! squid and scallops from the morning’s market at Brixham, sourced from Mark Lobb. Served with a fennel and Food 9 | Service 8 | Location 8 | Ambience 8 orange salad, the local produce really was the star of the brownshoteldartmouth.co.uk

No time for tea Going out for tea seemed a good thing to do on a tiered cake stand teetering on a table little bigger (and cold day in late February, so when The South Sands far lower) than a stool. hotel in Salcombe advertised a special tea for half the The tea is flavoursome enough, but it’s breakfast normal price, it sounded warming and appealing so tea bags – no choice of leaf teas. Sandwiches are I booked tea for two. The tea included sandwiches, disappointing (would you serve grated cheddar cheese cream and jam and petit fours. We arrive in and mango chutney sandwiches for a £39 afternoon reception where there wasn’t a soul. We stand for a tea). Scones are fresh and crumbly; jam jammy; cream while awaiting the warm welcome promised on an clotted. But where was cake? Surely tea is about cake? ‘A’ board outside, stepping aside to allow a couple of We are surrounded with cows spilling over with hotel staff lugging a table pass by without an “excuse cream and butter, overrun with free-range chickens me” or “can I help you?” laying eggs and bakers popping sponges in and out of We wander into an empty dining room, then ovens, yet no cake! Just scrabble piece size squares of to the bar, where the barman looks a little askance jelly, shards of honeycomb, piped yellow nipples and when I say we have booked for tea. We are seated in splashes of raspberry jus! the lounge bar while he disappears to find someone In London and no doubt elsewhere, tea is a meal who presumably knows about tea. Minutes later he of choice. Friends meet to nibble cake together, sup reappears enquiring if we have been looked after White Silver Tip tea from the mountains of Fujian yet. No we haven’t. He disappears again. There is a in far eastern China. It’s about the splendour of the stressed looking waitress in the distance. She seems to situation, the anticipation of waiting for the leaves to be avoiding us. brew, the delicacy of the china, and the attention to Eventually she appears with cups, saucers and a detail. It could be we picked a bad day, I do hope this teapot that she places upon the low barrel table we was the case. What better location to serve up a tea sit at. I ask to move to one of at least 25 empty tables that is so much more than merely an inconvenience that overlook the beach. “No,” she replies bluntly, between lunch and dinner? “we have to lay those for dinner.” So there we are with cups, saucers, sugar bowl, Food 5 | Service 2 | Location 10 | Ambience 4 plates, two spindly glasses of Prosecco and a three- southsands.com

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