The Good Food Guide 2016
Cooking Score 6
‘A true find’, enthused a first-time visitor to this vulnerable Tudor Farmhouse, now a well bred and handsome restaurant. The half-timbered building still drips heritage, but modern furnishing and bold wallpaper lend some zest to the antiquated beamed interior.
fernando & Kristy Stovell’s ambitious, sometimes complex, cookery- ‘a far cry from the standard fare available outlets in the Chobham, Woking, Weybridge area’ - deals in seasonal ingredients that are worked up into precisely timed, imaginative dishes packed with accessible flavours. Reporters not only applaud the breadth of the menu, but also highlight their favourites, from carpaccio of roe deer teamed with jalapeño, mushrooms, tahoon (cress) and ponzu dash, to main of sensitively handled halibut poached in olive oil and served with pickled pear, parsnips, salsify and razor clams, and a cote de boeuf (for two) from the wood - fired grill. There has been praise, too, for the home made bread, the ‘exquisite’ pata negra aged ham carved at the table, and for a ‘divine’ rhubarb panacea with hibiscus jelly, yoghurt fool and granola.
A well- thought - out