Bay Tree Bistro
Keith Boyle always goes the extra mile. Some chefs use lard to roast their spuds: Keith uses smoked ham fat. He will bake a petit pain scented with white truffle. His beef wellington will have a pipette of bone marrow jus which you inject into the centre of the dish. His blue cheese gougere will also feature white pudding. And yet, the story of the last year in the Bay Tree Bistro is that the chef has begun to find a welcome restraint in his cooking, so even the 5-course tasting menus are now more circumscribed and, as a result, more interesting. Good local sourcing means the flavours are bright and fresh and whilst the room isn’t the greatest, Carmel Boyle and her team manage everything with charm. Great value for money.
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