Anglo – simple, refined British dining at it’s best

The food adventure at ANGLO was an E X P E R I E N C E!!! My goodness wonderful does not even begin to describe what is created here! The theme here was warm and inviting, the décor (mostly wood) in walnut & colours, gave minimalist vibes and I loved it!

The restaurant calls itself a dining room and are very big on sustainability and reducing waste consumption. So much so, it offers only one menu which can either be a full tasting menu + wine pairing (5 glasses) or a short tasting menu + wine pairing (3 glasses). As expected food is foraged and sourced locally and let me just say this, ANGLO DO FOOD RIGHT!

After the very warm welcome from Marie, who talked us through the menu and suggested cocktails🤭, we requested the the full taster menu, with our full chests and we have no regrets.. like N O N E 😀. Amuse bouche was spelt, kale cheddar and pear that visually reminded me of fried sea weed

but tasted much more. It was  creamy with slight bitter notes from the cheddar and yet crispy sweet due to the kale. The dishes on the menu were listed as ingredients, essentially, the items that make the dish… Ouuu.. what an intro…   The Anglo sourdough bread and yeast butter

accompanied with wine made in Bethnal green from grapes grown in Gloucestershire! One time for the butter knife still.. details! Leek, apple, cauliflower, curd and black garlic were the ingredients for our soup and it was layers of flavour.

Scallops, celeriac, mussel, salsify, English mustard & chickweed came next. The aroma? JEEEZ.. It smelled and tasted like the sea side when you cut the scallops, ugh it was creamy & wholesome. The Italian organic wine made from two grapes with pineapple notes added a layer of sweetness .. just delicious!

Venison, Jerusalem artichoke, broad bean miso, walnut, potato, reindeer moss, seeds. The Venison was cooked to perfection and seated, (quite prettily I must say) a top a pasta like bed made from the artichoke, broad bean, potato and seeds.

It was savoury and the crunch from the walnuts.. listeeennnn… it was yum; paired with red wine from Grenache grapes from a female owned winery ‘Twas the icing on the cake or shall I say the ‘moss on the Venision’ 🥰. The tunworth, prune and old sourdough dish was a pleasant surprise. Like I said, the menu states ingredients only, so, literally had no clue for visuals or nothing. When the course was served, Marie encouraged us to dig deep into the dish to get all the flavours and boy! She was on it!

It was cheesy, crunchy, sweet and perfect with the pudding wine 👌.  One time for the palate cleanser

– squash, spruce, sorrel, grapeseed aka butternut squash sorbet that tasted like mango and passion fruit 😱, like HOW 🧐 paired with blueberry wine which was initially sour / sharp tasting but turned sweet once settled on the palate!  

Still reeling from the  palate cleanser, the team saved the best for the last with dessert. British buckwheat, cranberries, beetroot, pine cone and raw honey which I have dubbed ‘BANG’

it was in your face…a red delight that when you cracked  the top layer, all you wanted to do was dig in and find out what hidden treasures lay beneath

OMG! beetroot, buck wheat ice cream.. it was an attack on your senses and a joy to the taste buds! Petit fours was cheese and chocolate fudge

made with the same cheese as amuse bouche, yep, we came full circle 😋

Oh Anglo, how excellent thou art!  Bravo 👏🏽

Cheers

Ndidi

p.s ladies and gents .. Marie 😉