Rory OConnell Having purchased Ottolenghis cookbooks in the past, its always best to come back to the source and the vision.
We went the chefs set menu, which was (in our opinion) excellent value for money. Each dish weighed up perfectly (even more so) to what we wanted.
Highlights include the Brussels sprouts, the confit duck mallard and the caramel miso fudge. Only downside is the pairing wines, albeit organic, a little on a sour side - maybe a better pairing?
Other than that, Im desperate to go back - and I hope I do, seasonally!