sō–lō

Having worked at various well-regarded restaurants around the country, Tim Allen brought plenty of experience to his first solo venture in this brightly decorated and warmly run converted pub. His contemporary, seasonally pertinent dishes draw their considerable flavour from top-notch ingredients – some are local and others are imported from France, such as the exceptional Landes guinea fowl. The textures of each dish are carefully considered too, with elements like aerated dashi and quaver-like crispy potatoes adding interest. The lunch menu represents good value.