Our guest didn’t mince her words.“This is the best food I've eaten in my entire life”, she said. Lots of people have said the same about the cooking in OX, where Stephen Toman and Alain Kerloc’h have raised Northern Irish cooking to new heights. You get the impression that the team feel they can do anything, and when they put a plate of hay-baked celeriac with black garlic and sorrel on the table, and pair it with a glass of Pouilly-Fuissé, you realise that, yes, they can do anything. There are antecedents for what the team at OX are doing – L'Arpege, The Ledbury, Noma – but it's the fact that these antecedents have been learned by Mr Toman, and then formed into the distinctive identity of OX, that makes eating here so exciting.
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