T. V.
Google
Black Lamb is a place I return to with real pleasure. The cooking consistently reflects a deep respect for biodynamic and responsibly sourced produce, executed with confidence and restraint.
The Sunday roast is a personal highlight and, quite simply, one of the best in the area: exemplary meat, beautifully cooked vegetables, and a sense that every element belongs on the plate. Equally impressive is the fish cooking, which is precise, elegant, and reliably spot-on — a clear sign of a kitchen that understands technique as well as ingredients.
Thoughtful food, calm assurance, and a clear culinary identity. A five-star local institution.