John Doe

Still just as excited about John Doe as when it still opened. It’s now well established and buzzing in the evenings.
It’s lovely coming at lunchtime when it’s less busy. Nothing nicer than sitting at the bar overlooking the kitchen with its amazing wood fired oven (you feel the heat from several metres away), watch culinary magic in action and enjoy a relaxed chat with the chef between courses.
Knowing the origin of the lamb and rabbit on the menu really made the choice easy — not obvious in either case as both my friend and I used to be vegetarian and only make exceptions for the best quality meat. The lamb cutlets were served with charred cauliflower and a wild garlic salsa verde, the rabbit legs with chiccoree and figs. All you could hear from this side of the bar for a while was ah, oh and mmmh.
We spotted the meringues cooling on the bar when we walked in and just couldn’t resist — again, neither of us are natural pudding people. Served with chantilly cream and rhubarb this was a true indulgence.
I can’t remember exactly what I ordered when I came for dinner — what I do remember is that it was fish and that it was delicious.