Brian Maule takes food very seriously. He spends his time in the kitchen, working with his team, overseeing the cooking of every dish as it leaves his kitchen. The result is consistency and attention to detail which are unparalleled.
But don’t think the closest you’ll get to Brian is sampling his food. His hands-on approach continues when kitchen service ends and Brian appears on the floor to meet and chat to his guests. You’ll soon find that although he takes his food very seriously, he doesn’t take himself seriously at all. In fact, your conversation with the chef patron is more likely to be comedy than culinary.
From the moment you enter the restaurant you will be made to feel most welcome and very much a part of the whole fine dining experience.