Part of the D & D group of restaurants (formerly Conran's empire), Launceston Place has been given a new impetus thanks to the appointment of Tristan Welch as head chef. Previously running the kitchen at the two Michelin starred Petrus, Welch has created a seasonally changing menu based on traditional British cuisine. Amusing sounding dishes include drunken quail - the bird becoming inebriated after being poached in brandy - served in flamboyant style, flambéed at the table. As you'd expect from a restaurant under the ex-Conran umbrella, only quality ingredients are used. Less obvious is the way in which ingredients are combined. Ever thought of thyme sorbet in white wine for dessert? Here you'll be tempted to try it. Experimental mains include interesting sounding dishes like nettle soup and beef cobbler with Lincolnshire Poacher cheddar. Can't decide what to have? Opt for the six course Tasting menu and you'll get to sample a bit of everything.
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Part of the D & D group of restaurants (formerly Conran's empire), Launceston Place has been given a new impetus thanks to the appointment of Tristan Welch as head chef. Previously running the kitchen at the two Michelin starred Petrus, Welch has created a seasonally changing menu based on traditional British cuisine. Amusing sounding dishes include drunken quail - the bird becoming inebriated after being poached in brandy - served in flamboyant style, flambéed at the table. As you'd expect from a restaurant under the ex-Conran umbrella, only quality ingredients are used. Less obvious is the way in which ingredients are combined. Ever thought of thyme sorbet in white wine for dessert? Here you'll be tempted to try it. Experimental mains include interesting sounding dishes like nettle soup and beef cobbler with Lincolnshire Poacher cheddar. Can't decide what to have? Opt for the six course Tasting menu and you'll get to sample a bit of everything.
