Green Man & French Horn

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what the critics say


Zoe Williams - 3.5/5

Tuesday, January 29, 2013 - He started with beetroot, anchovy, egg and watercress, in which the vegetables ranged from deeply pink to seductively golden, and that well-practised combination, from the salty fish, through the mellow egg, to the peppery watercress, could not have been more richly executed. I had rillons with endive and mustard. One of the lesser-known pork treats from a region that probably has 50 words for 'pig', this is a small chunk of cured pork belly, lovingly cooked and finished with a sweetish glaze, deliciously shreddable, quite mischievous and fatty. The mustard was a perfect foil.


Marina O'Loughlin

Friday, December 14, 2012 - White onion soup, rich and sweet with a base of remarkably good stock, is topped with crisp, oily croutons and seasonal salers cheese. There are slender leeks, braised into silkiness, scattered with egg yolk mimosa and little brown shrimps. A flawless slab of wild turbot comes in a lake of beurre blanc as soothing and lush as a warm spring day in the Loire Valley...Green Man & French Horn doesn't pretend to be a destination restaurant; the food isn't astonishing or groundbreaking, it's just good.

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what the bloggers say

Essex Eating

Essex Eating

Friday, January 18, 2013 - I had no real expectations when I walked in, but I left completely and utterly enamoured. There is no extraneous faff or ostentation to what they’re doing, just honest, simple, beautifully cooked and plated food. Which is exactly the sort of grub that I enjoy eating the most. That the accompanying wine list is huge and very accessible just makes the whole proposition even more attractive.

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