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from Mail Online

Tom Parker Bowles reviews The Pass: I can't stand the heat... so get me out of the kitchen – food this good deserves a proper dining room

The food often dazzles and thrills and delights. The Pass has a serious kitchen. And Head Chef Matt Gillan has talent to spare (pictured: rose veal, baby carrots and raspberries)

from Great British Chefs

Lamb sweetbreads with pea, watermelon, anchovy and saffron crisp

from Great British Chefs

Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

from Great British Chefs

Sea bass with soy sauce meringue, pak choi and cauliflower

from Great British Chefs

Duck breast salad with burnt coconut, pineapple and cashews