Roussillon

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what the critics say

The Independent

John Walsh - 11/15

Saturday, May 28, 2011 - My date's lobster salad with mango, avocado and chorizo may sound like simple food combining but it's not. The ingredients all embraced each other in an orange-hued, subtly-spiced group hug. My pan-seared scallops offered the usual challenge of finding some gutsy accompaniment to their plump and juicy innocence: Gill's solution was a fabulously tasty rectangle of ham hock that had been boiled for hours, shredded, pressed overnight with capers, gherkins, parsley and tarragon, rolled in breadcrumbs and lightly fried. All this labour paid off - it ran rings of savoury gorgeousness around the scallops.

This Is London

Fay Maschler - 2/5

Thursday, October 07, 2010 - The new head chef recruited to Roussillon, a tender sprig of only 23, is malleable enough, it would seem, happily to emulate what went before...An unheralded course of a scallop with apple puree and slender batons of raw apple. It is nice in a squeaky-clean, appley sort of way and we are glad to have had it because both of our chosen first courses disappoint. Cock crab with celery and cucumber salad, lime puree and cucumber jelly is small and very cold. It seems like something more suited to a facepack.

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