Since last year’s Guide, Michael Riemenschneiderhas taken over from Ben Tunnicliffe and his creative and confident cooking has made quite a splash locally. Sourcing and timing of materials are both admirable and combinations are well-considered, be they pigeon with foie gras and spinach and an ‘intense’ ragout made from the leg meat, the more adventurous langoustine ‘cooked in a meaty veal stock’ with pearl barley, broad beans and asaparagus (the standout dish at inspection) or halibut with jellies of pickle and cucumber. That same sense of balance runs through desserts: a lemony charlotte, sorbet and ‘unusual but very good’ pumpernickel pudding. Good Food Guide 2009 awarding 6/10 indicating: Exemplary cooking skills, innovative ideas, impeccable ingredients and an element of excitement.”
“Top quality ingredients are sourced from local producers with an emphasis on flavour and no unnecessary embellishment, in dishes like a starter of pan-fried skate with grilled fennel, roasted tomato and chive butter source, or a main course of equally excellent fish – fillet of brill – with asparagus risotto and a punchy salsa verde” AA Restaurant Guide 2008, awarding two rosettes indicating: The Abbey as "among the best local restaurants, offering higher standards and better consistency. Greater precision is apparent in the cooking, and there is obvious attention to the quality and selection of ingredients."
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