Marquess Tavern review by ECR
I really want to like it .... Lovely pub,good beer, really nice staff and really like the principles behind the food here. 1st time: starter of smoked whitebait - fridge cold fish and althougth served with homemade horseradish, a lazy dish, the companions scallops were proclaimed great. We then had the beef, the gravy was the best I have had in a restaurant, winey,rich and deep. For somewhere that prides itself on its roasts, the roast potatos were below standard, smooth on the outside and slimy in the middle - bad choice of potato variety
Second time, dragged my rather reluctant parter. Had the pike starter as an experiment, not something that I would not repeat, although I blame this on the nature of the fish rather than the pub. For the main course lamb: whilst I like my beef practially moo-ing, lamb should be cooked to at least medium rare. It does not work when cooked rare, it becomes incredibly tough and flavourless. Mash however was fantastic. Only other gripe is that runner beans are not seasonal in February. I will give it another try because I still really would like to see it work.
Saturday, March 01, 2008
Overall rating 
Food 6 | Service 8 | Atmosphere 8 | Value for money 7
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