Review on Howard's House
Welcome to everyone's idea of the perfect cosy English idyll. Built as a dower house in 1623, this rustic little gem has every chocolate-box trapping you could wish for, from a tiny stream to heavenly gardens with undulating topiary.
It's been gliding along steadily in its present form since 1990 and has benefited from oodles of sympathetic nurturing and TLC. Beyond the flag-floored hallway, it is warmly decorated in pastel shades with lots of country comforts all around.
Most of the interest centres on the primrose dining room, where chef Andy Britton's quietly confident cooking earns lots of applause. He buys wisely and uses top-class ingredients for a short seasonal repertoire that could open with Cornish scallop risotto and deep-fried basil or maple-glazed pork belly with a confit of Puy lentils and shallot jus.
Main courses on his fixed-price dinner menus might range from fillet of wild sea bass with saffron broth and a pancetta beignet to roast poussin with fondant potato, creamed leeks and red wine sauce, while desserts show some inventive touches - as in passion fruit soufflé with passion fruit consommé or banoffi tartlet with toffee sauce and banana sorbet.
Howard's House is also featured in: Good Food Guide
Rate this RestaurantCuisine
Modern British
Chef
Andy Britton
Restaurant Opening Times
Lunch: 12.00 - 2.00pm
Dinner: 7.00 - 9.00pm
Accepted credit cards
Visa, Master Card
-