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| what the papers say: | |
| THE
SCOTSMAN: 'So we reclined on a vast, squashy
sofa, savoured our aperitifs & found the ivory-toned calm of this
revamped Victorian interior all but intoxicating.' THE EVENING TIMES: 'In Scotland, you have a gift from God with your natural ingredients of fish, beef & lamb.' - Albert Roux BUSINESS AM: 'My food is plain, French, rustic fare.' - Brian Maule SUNDAY TIMES: - '...you had to be impressed at how sweet & silky the rhubarb was under its cloud of panacotta & in a strawberry juice.' THE METRO: - '...Brian Maule can expect his Michelin stars to follow him to Le Chardon d'Or.' |
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