"This busy, buzzy, all-day brasserie with stone walls, exposed ducting and striking copper chandeliers provides the perfect pick-me-up, particularly in the snowy months, while the courtyard is a popular spot come summer. Whatever the weather though, you’ll always experience a warming welcome from the charming team. Seasonal modern dishes keep the focus on the local area, with the chargrill taking centre stage – the ‘Dirty Steak’, a ribeye, is cooked directly on the charcoal itself. Portions are particularly large, so bring a big appetite if you want to make it through to dessert!" - Michelin Inspector
