Limited Edition Essex
458220As an independent restaurant,
we have been able to react quickly
to the credit crunch,8221 said Peter.
This has largely been achieved by
bringing in more affordable prices
for the new a la carte menu
introduced in the first floor
restaurant.But new head chef
Douglas Kiddle has also been
involved in introducing a new
menu at the ground-floor
brasserie,which expands the range
of light grills and salad dishes while
still offering a wide range of the
pasta and handmade pizza dishes
which are so popular.
8220Our menus have to reflect what
customers want,8221 said Peter.And
what customers want is food that
is fresh and seasonal,as well as
affordable.
My starter when I joined Peter
and Douglas for lunch certainly
fitted the bill.The asparagus was
fresh from a local farm 8211 with
bright yellow yolk from the
poached egg above it looked as
irresistible as it tasted.As Douglas
said,8220All our eggs come from free-
range hens reared on a local
farm.8221 And,he said,he uses such a
large quantity of them,that they
come at a good price.
He must get through large
amounts of fish too 8211 my main
course of salmon fishcake was
crammed with a generous portion
of salmon flakes.
Even so,I did justice to the
creamy banoffee pie,topped with
glazed hazelnuts,giving a crunchy
contrast to the creamy filling and
bananas.And I still managed to try
the delicious chocolate brownie.It
was,said Douglas,a favourite with
regulars,along with the other
desserts which are all made in the
restaurant8217s kitchens.
The menus,and the extensive
wine list,cater for all groups,
within the restaurants as well as
both the small and the spacious
function rooms.But,said Peter,the
new menus aim to keep the
standard of all the food high while
bringing the price lower.Catering
for diners who are increasingly
searching for value for money.43
10148Two Waterfront desserts:
above,fresh berries with
creme fraiche;below,a trio of
English fruits.
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