The confit du canard with duck salad was an interesting combination; something I would not have thought not of. A wonderfully colourful dish but missing just a spark; something that would have lifted the dish.
First main: Braised Beef Cheek Veal Tongue, Poached Bone Marrow and ‘Steak and Kidney’ was rich and delicious; not for the faint hearted. The flavours were robust and as you would expect from a dish like this, a dish that has Colin's Irish upbringing flowing through it. The tongue had been cured for days and was melt in your mouth soft...the little onion rings was a cool touch. Vegetarians would turn in disgust at this dish but carnivores would carve this up.
Second main: Berkshire Pork Fillet with 'Nose to Tail' Pudding and Pancetta Jus...The highlight of the dish was the black pudding, such intensity of flavours but not overpowering...the pork loins were pink and perfectly cooked and just the right balance of flavours; a top dish.
It is a little out of the way and away from the city but Four in Hand is definitely worth the trip out to the quiet streets of Paddington. You will experience food that's a little left field, honest and unpretentious.
How was your experience at the Four in Hand?