Following a month of Foodie awards and announcements including The Michelin Guide, The Sunday Times Food List and The National Restaurant Awards, Andy Richardson of The Shropshire Star visits La Bécasse to review the food.
“Our fish course comprised a pan fried fillet of Loch Duart salmon, curried lentils, cauliflower, apple and citrus jelly. It was exceptional, my favourite course of the day. The salmon had been so adroitly cooked that each flake fell away beneath the knife. It was translucent, delicately pink and the crispy skin was exquisite.”
To read the full review in the Shropshire Star, please click here.