. Located at 52 Wilton Way, this sumptuous British bistro isn't merely a restaurant; it is a 20-year dream realized. Abé brings a formidable Michelin-star pedigree to the table, refining rustic staples into elegant, sensory experiences that challenge the outdated notion that British food lacks sophistication.
begins with a masterclass in texture. The raw scotch egg is a revelation of technique, utilizing pig’s head stewed with aromats and blended with sausage meat. This richness is cut by a vibrant Oxford sauce—a jammy, fruit-forward alternative to traditional brown sauce. Equally compelling are the devils on horseback. By stuffing prunes with a decadent chicken liver parfait before wrapping them in crisp bacon, Abé creates a bite that is intensely savory yet balanced by a delicate sweetness.
Bone marrow and the beauty of snails
Abé’s commitment to bold flavors shines in her preparation of baked bone marrow. This dish serves as a canvas for a classic combination of snails, parsley, and garlic. It is a nod to traditional gastronomy but served with a playful, accessible spirit. The richness of the marrow provides a buttery foundation for the earthiness of the snails, proving that the most intimidating ingredients can be transformed into pure comfort when handled with such precision and flair.
is a whimsical homage to childhood nostalgia, viewed through a professional lens. The marmalade ice cream sandwich features brown bread brushed with stock syrup for a satisfying crunch. The ice cream itself is constructed as a parfait set with gelatin, achieving a unique chewiness that reflects Abé’s high-end training. It is a sophisticated end to a meal that celebrates British heritage while firmly pushing it into a modern, more artistic era.
