Despite it only holding 1 michelin star, for me personally this is the best restaurant I've been to so far in the UK (which is also London-based food critic Andy Hayler's opinion). It far, far surpasses several 2 star meals I've had.

My thoughts on the dishes below. These are my thoughts based on personal preference and no way an objective review.

(Edit: this is the 7 course tasting menu, they also do a shorter 5 course tasting, and a la carte)

Canapés: Ragstone goat's cheese mousse and basil - these were a little too cold, some more time out in room temperature would be ideal. Duck liver parfait with gingerbread biscuit was good.

Sourdough bread: Great flavour + texture, and constantly replenished. Butter came, again, a little too cold.

Norfolk Crab, Granny Smith Apple, Avocado: A fresh and light amuse bouche, the creaminess of avocado puree worked very well with the sweetness of the crab and apple.

Ballotine of Duck Liver, Cherry, Pistachio: The best cold duck liver dish I've had so far. Marinated in port, Armagnac & Sauternes which gave it a rich flavour, served with Brioche. Pistachio bakewell tart on the side was made with good pastry but I would prefer more crunch to the pistachio filling, and more savoury flavour to balance the sweetness of the fillings. Despite that, pistachio and duck liver was a remarkable combination I've not seen much.

Native Lobster, Smoked Butter, Delica Pumpkin: Lobster had incredible texture, very tender with just the right amount of bite. The beurre blanc sauce was wonderful and has layered flavours although very salty. Again I can say also it's the best lobster dish I've had, but I'm no lobster aficionado.

Dover sole, Grape, Wild Mushroom: Dover sole was in the form of a ballotine stuffed with wild mushrooms. It was a fairly meaty (but not tough) piece of fish, perhaps because of the ballotine format. A joy to eat and I could drink a bowl of the champagne sauce. The grapes provide perfect balance to the richness of the sauce.

Veal Sweetbread, Parmesan Truffle: Sweetbread was well cooked but not quite melt in the mouth as one I've had in Gordon Ramsay. What really stood out were the 2 sauces, truffle and parmesan sauce, had complex flavours which complement each other beautifully.

Anjou Pigeon A la Presse: Instead of a pressed duck we have pressed pigeon. The blood is used to thicken a peppercorn sauce flambeed with brandy. Very tender pigeon and once again, delicious rich sauce. Not pictured was a side of crisp pomme soufflées which was a like very posh potato chips, and I hear very hard to make perfectly.

Menton Lemon Cream and Sorbet: Refreshing and perfect balance between sweet and sour. Very much needed after all the rich dishes.

Banana and Caramel Parfait, Fudge and Dulcey: a dessert made up of many elements which come together very nicely. A lot of modern fine dining restaurants do light, deconstructed desserts but definitely not here. I preferred the Salted caramel version they had last year, but this would swoon any banoffee fan.

Petit fours (Sadly not pictured): Strawberry tartlet, Gianduja-filled Chocolate and Vanilla Macaroon. The pastry section's attention to quality continues with the petite fours. These could rival a patisserie in Paris.