salt marsh lamb with green sauce, roasted lemon sole with fermented peppercorns, and a warm Baron Bigod tart with asparagus - each accompanied by sides such as smoked Jersey Royals and Flourish garden salad.
Desserts celebrate summer’s bounty with options like treacle tart with boozy cherries, peach and almond crumble with meadowsweet custard, and a selection of British cheeses. From the pastry kitchen, extras such as freshly baked madeleines, brown sugar canelé, and Pump Street chocolate round out the meal.
Sundays will bring a classic British roast to the forefront - choose from sirloin of ex-dairy cow or Old Winchester pie, served with all the trimmings, followed by a rich sticky toffee pudding with salted miso caramel.
Just a few doors down from Restaurant 22, Margaret’s retains the same warmth but in a more casual, inviting bistro setting. Designed by Alex and the team, the space features natural materials, clay-plastered walls, oak floors, marble-topped tables, and plush banquet seating in tones of blush, burgundy, and soft white. The open kitchen keeps the connection between guest and chef central to the experience.
Written by Abi Kinsella
