Rod Liddle reviews
Sunday, April 12, 2009 - I had something that these days appears on every upmarket menu, a terrine of suckling pig — served here with home-made piccalilli. I suppose we can thank St John for this, the current fashion for compressing a pig into eight square inches. This was the best effort of compression I've come across for a long while.…Still, the Vineyard is very good. Not cheap — our meal came to two hundred quid. And that was without coffee.