ble dish that came my way. Little
did I know that they just keep
coming. And coming.
To avoid the embarrassment
of having to shout, 'we're gon-
na need a bigger plate' across
the restaurant, here's a rough
guide to the recent vegetable
head-count: runner beans, broad
beans, peas, carrots, sprouts,
cauliflower cheese, new pota-
toes and chips. And if you can
face just one of these, what-
ever you do, don't miss out on
the broad beans in a delicious
mushroom sauce. And ordinarily
I would never knowingly use the
words 'delicious' and 'mushroom'
in the same sentence.
If by this time you're still able
to sit upright in your seat and
haven't slumped under the table
then it's worth perusing the des-
sert menu which contains most
of the English classics, including
sticky toffee pudding, apple and
blackberry crumble and choc-
olate fudge cake. In the inter-
ests of investigative journalism
we managed to sample squidgy
chocolate fondant pudding, va-
nilla brulée and a lemon and
ginger cheesecake, and I can't
remember a morsel being left on
any plate––a result which speaks
for itself after the vigorous earli-
er rounds of the meal. A further
vote from absent friends was
