The Kingham Plough Chipping Norton Oxfordshire
Jay is in the Cotswolds, this is an area of the UK that I imagine is bustling full of TV celebs and retired musicians living on their funny farmsteads, though Jay prefers to describes it as an orgy of "Farrow & Ball", which having used said brand to paint Cooking Towers - I can tell you it's rubbish, great colour range, but you pay twice the price and use twice the paint.
So to the food, whilst the menu translates as rugged, rustic and hearty, the cooking is very good; using solid and good ingredients - Jay does feel that it is somewhat safe.
Dishes that include a bar snack sausage roll, Autumn squash soup with deep fried sage, seared ceps, or terrine of "Old spot" brawn, with celeriac puree, and fillets of John Dory with celeriac fondant and mushrooms.
Whilst Jay feels that up until this point in the meal that the food is safe, the dessert will reverse those thoughts, and cast his mind back to boyish youthful adolescent tales, in that "Posh Girls" are dirtier, well Jay what with an Orgy and dirty posh girls all in one review hmmmm.
The desserts are Sticky toffee brioche (is that really a dirty posh girl), Meringues, with local brambles and wood sorrel ice cream.
The Independent on Sunday
Cambrio de Tercio 163 Old Brompton Road London 7/10
Amol tackles the Cambrio de Tercio, a restaurant from Bull fighting nation of Europe set in the affluent and very English West London. A favourite of tennis ace Rafa Nadel, who when in town is a regular, perhaps it's the Spanish art that draws him.
To the food, and Amol opts for the tasting menu at £37.00, which is described as poor value and let down by two poor courses, yet it still scores 7/10, the other course must have surely been outstanding to score so high?
So to start Manchego cheese grated, then foie gras, a seared Tuna salad on rocket and almond salad with peach garnish, which is describes as "Poorly executed" it seems to get worse, with the next course, which is "Shocking" white asparagus (when was this meal eaten???) that Amol claims tastes like it's been cooked for six weeks, even then it was out of season surely??
At this point the meal turns and the next courses are very much on the up and again, with Sea bream, with firm flesh, and crispy skin, scarlet venison, perfectly cooked and served with sweet potato puree.
A meal in a Spanish restaurant is finished with Sherry!
Read the full interview here.
The Sunday Telegraph
Verveine 98 High Street Milford on Sea 7.5/10
Zoe dining with her mother seems unhappy that she is seated in what feels, like an overspill corridor, the seating arrangement is made all the more difficult, with the specials menu board, that seems to be somewhat oversized and clumsy when it makes an appearance.
To the food we travel then Chefs, as you would expect when "On sea" a strong fish presence, Solent crab with apple and balsamic, tiger prawns with smoked duck, served under a smoking cloche.
An intermediate course Ham hock terrine, that is served with spiced squid.
For mains, Zoe's mother opts for the monkfish, with which she chooses parmesan risotto, truffles wild mushroom puree and artichokes, the only downside to this was the truffle was pickled. Zoe tries the special of scallops, with chorizo and potatoes, a no fills dish, using great ingrediants.
For desserts a very creative dish of strawberries that appear to be poking out the earth.