There is no mystery as to why Saul McConnell and chef Pearson Morris have won such acclaim since they opened Noble back in September 2016: Noble food is simply gorgeous. Ingredients are impeccably sourced, and cooked with precision and exactitude. There is no fuss about what Pearson and McConnell do: the room is minimalist; table settings are starkly unadorned; and the food is pared back, all the better to focus on essential tastes and textures: truffle and Parmesan risotto; beef sirloin with confit onions; rump of lamb with cavolo nero. They take care of the essentials – the roast potatoes alone would persuade you to head to Holywood – and the staff in their Enrich & Endure aprons are as funky as the soundtrack. Pearson and McConnell are experts at their work, and the only hard bit is getting one of those tables.
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