Chef Interview: Roberta Hall, Little Chartroom, Edinburgh (March 2020)

Few restaurants in Edinburgh have received immediate critical and popular
acclaim than The Little Chartroom on Albert Place, Leith Walk. Opened in the
summer of 2018, it has garnered adulatory reviews by notable critics in the Edinburgh
and national press, as well being awarded Best Newcomer 2019 in the Edinburgh
Restaurant Awards. Placed in The Estrella Damm National Restaurant Awards Top
100 list, and winning an Eating & Drinking Award from The List Magazine, it also has entries in the Michelin
Guides of 2019 and 2020, and the Good Food Guide, 2020.  Joint owner and head chef Roberta Hall won the
Young British Foodie chef award 2018 and Breakthrough Chef of the Year at the
Food and Travel Awards. Her
national profile will be further boosted this spring, as she represents Scotland
in the BBC’s Great British Menu.

Welcoming, friendly, relaxed, honest and
unpretentious, Roberta’s demeanour and personality mirror the engaging
qualities of her intimate 18 cover restaurant. Fortunately, she found the time
after a busy lunch service on Thursday 12^th March to give an
interview to Daniel Darwood of Fine Dining Guide.

[Shaun McCarron alongside co-owbner and chef Roberta Hall, The LIttle Chartroom restaurant]

Roberta’s father owned three butcher’s shops which expanded
into a meat factory specialising in curing bacon and producing sausages and
haggis, so an interest in food began at an early age. A love of baking in
particular developed into a more serious interest in the profession during a
week’s
work experience, which she loved, at the Tower Restaurant in the National
Museum of Scotland. This was followed by a part time job there, which became
full time after she left school. Subsequently, two years at Glasgow cookery
college provided a grounding in the basics but proved less appealing than
practical experience gained in part time jobs in the evenings and her days off.

After working in the kitchens of Edinburgh’s Balmoral
hotel, and eighteen months in Dubai at the world-famous Burj Al Arab, Roberta
returned to her native Edinburgh in 2008 to work at Tom Kitchin’s Leith
restaurant, where she stayed for three and a half years. It was here that she
absorbed the chef patron’s totally fresh and passionate approach to food. She
found his use of all parts of the animal, and his respect for, and showcasing
of, the finest Scottish meat, game, fish and vegetables, truly inspirational.
Equally driven with an infectious enthusiasm as a mentor was Dominic Jack, with
whom she eventually left to set up The Kitchin’s sister restaurant, Castle
Terrace. Her three years as sous chef, then three as head chef, helped to
establish its reputation as a destination restaurant in central Edinburgh.

Nine and a half years under two of Edinburgh’s leading
chefs have inevitably left their imprint on Roberta’s cuisine. Their
uncompromising love of top quality, seasonal ingredients and their devotion to
their craft are unquestioned. Whilst Castle Terrace’s more refined attention to
detail involving more cooking processes contrasted with the less complicated,
but equally accomplished methods of The Kitchin, both approaches, together with
Roberta’s distinctive style, have been integrated into the food of the Little
Chartroom.

Using regional and seasonal ingredients wherever
possible, Roberta combines French techniques and her own creativity when elevating
classical combinations to a higher level. The limitations of her small kitchen,
with fixed top burner and pull-down oven, and the absence of a water bath and
other specialised equipment, have not prevented her from producing dishes which
surprise and delight. Moreover, the acquisition of a small Konro BBQ grill will
enable her to experiment with the flavours of the southern USA, a more recent
interest.

As her menu changes roughly every three weeks to
embrace what is best in the market, there is no signature dish. However, much
thought goes in ensuring balance on the a la carte menu, always offering meat,
fish and vegetarian options on the starters and mains, with cheese as an
alternative to two desserts. Menu descriptions list the main ingredients but
give little idea of the creativity, multiple processes and meticulous attention
to detail involved.

This was particularly true of a starter of “Potato soup, Arbroath Smokie, quail’s egg and cod’s roe and blini,” an original and playful take on Cullen Skink. Pink fir potatoes were baked, passed through a sieve and blended with an infusion of the fish, to maximise the soup’s smoky flavour. Flakes of the smoked haddock were topped with deep fried Pink Fir crisps, together with sweet and sour pickled red onions. Garnished with a soft-boiled quail’s egg, dusted with a powder of dehydrated potato skins and specked with parsley oil, the dish was accompanied by a potato blini topped with cod’s roe and caviar. Finally, as the dish was bought to the table, it received a spray of vinegar, to give that classic fish and chip shop aroma. Harmony and balance were achieved through a combination of smoky and creamy flavours, soft and crisp textures, and warm and cold temperatures. The use of the whole potato in various forms was equally impressive.

Another inventive yet seemingly simple dish was a main
course of “Monkfish, braised squid and saffron butter sauce.”  Harmony was achieved by matching the hearty,
meaty pan-fried fish with strongly flavoured accompaniments. Squid, which had
been braised in fish stock for four hours, was then finely sliced and flavoured
with its ink. Turnip tops and asparagus, pan fried in butter to retain their al
dente texture, balanced the softness of the monkfish and squid. The velvety
smoothness of the verjus based saffron beurre blanc added a rich, earthy
flavour and a distinctly vibrant colour.

Roberta claims not to be as strong on desserts as on
savoury courses, with new creations being trialled before appearing on the menu.
Nevertheless, her meringue dessert showed considerable imagination, skill and
sophistication. A base of hazelnut dacquoise was topped with layers of praline
paste, chocolate and feuilletine flakes, meringue and coffee
parfait. Not too sweet, the gentle bitterness of the coffee and chocolate
balanced the sweetness of the meringue and praline. There was also contrast in
the crisp, nutty and soft textures and the different temperatures.

Consistency across the menu and over time is achieved by her
multifaceted team. With just three options on the three course a la carte menu,
which is changed roughly every three weeks, the kitchen has ample time to
perfect the dishes. Together with three chefs, only two of whom are on duty at
any one service, Roberta and husband and co-owner Shaun McCarron who is front
on house, do everything from meet and greet, taking orders, making drinks to
cooking and serving food and washing up. Team work is also involved in helping
to judge a new dish before it goes on the menu. More importantly, staff are not
overworked to maintain a healthy work life balance, which feeds through to a
more polished performance in the restaurant. Shifts range from two and a half
to four days maximum and they are closed Mondays and Tuesdays.

A set, no choice
three course lunch for £19 is only one indicator of the restaurant’s value for
money. Although prices are higher on the a la carte menu, what must also be
considered is the impeccable quality of the produce, the skill involved in
cooking and the modest mark up on the wines. Engaging, knowledgeable service,
with the personal touch in relaxed surroundings, also encourages repeat custom,
an acid test for success. Indeed, one guest recently dined for the 50^th
time.

As for the future,
Roberta will strive to improve even further having already secured her place in
the highly competitive restaurant scene. She is looking forward to guest chef
appearances during the year; hopefully the current coronavirus crisis will not
affect these and her business too drastically. Roberta has achieved much and
has much more to give, so it would be sad if factors beyond her control prevent
her from achieving her full potential.

Fine Dining Guide
wishes Roberta continued success and will follow her career with interest.

from Fine Dining Guide

Restaurant Review: Umi, Edinburgh (March 2020)

Umi at 18-24
Deanhaugh St, is the third Japanese restaurant of owners Kenny and Jimmy Zhang.
Following the success with Bentoya in Fountainbridge (2014) and Kenji Sushi in
nearby St Stephen’s Street (2016), they opened Umi in this historic and vibrant
Stockbridge district of Edinburgh.

Located in a basement, like other restaurants in central Stockbridge, the interior arrangement and décor of Umi are a cross between  a Ryōtei – a type of luxurious traditional Japanese restaurant  – and a typical Izakaya, an informal gastropub. Shoji sliding doors offer privacy to the seating areas around low horigotatsu tables. Elsewhere, a variety of seating, from comfortable individual wicker style seats fixed on wooden bases to simple stools, is available. The thatched effect ceiling contrasts nicely with the bare wooden floor. Ceiling lights are brighter than the more decorative red paper lanterns. Bamboo screens helped separate some closely arranged tables. The walls of exposed brick and bare concrete are decorated with street art and murals. Overall, this is a worthy attempt to replicate an authentic Japanese ambience.

The menu at Umi, which means ocean, specialises in fish
and ramen, although there is more  variety
than this, including Korean style hot stone bowl rice dishes. The colourful,
pictorial menu gives clear details of the specialities on offer. Generously
portioned, beautifully presented dishes are freshly and precisely cooked.  Prices are fair given the excellent quality of
expensive ingredients and the skill in preparation. Up to five chefs man the
kitchen covering cold starters, sushi and ramen. Service is friendly, prompt
and knowledgeable, without being intrusive.

Many of the patrons of this 35-cover restaurant are young who prefer a
healthy diet for which Japanese food is renowned. Umi is also popular with
families, especially at weekends.

Fine Dining Guide visited on a midweek evening in March. House manager Saki gave helpful advice in choosing a balanced range of dishes.

Aubergine Goma (£4.50) scored and fried for speed of service (instead of being baked in the oven), and glazed in an umami rich miso paste enhanced with a mirin and sugar glaze. Amazingly, the result was soft, non-greasy and meltingly sweet and savoury flesh.

The tempura dish featured five king prawns (£8.90) in
an ethereally light, transparent and crisp batter accompanied by a soya based
dipping sauce.  Other options include
sweetcorn, the best seller.

Kara-age fried chicken (£4.90), comprised seven pieces of boneless
thigh deep fried in a potato starch batter. Whilst the use of thigh (instead of
the ubiquitous breast in western restaurants) guaranteed succulence, the batter
needed to be crisper to do the dish full justice. There were no problems with
the seven spiced mayonnaise dip/

A selection of nigiri sushi – Salmon, Tuna, Yellow
tail, Tora and Sea Bass (various prices) – was generous
in its toppings of spankingly fresh fish. 
The light, fluffy and slightly sticky rice was perfectly cooked.

Of the sashimi dishes Tuna tartare is the most popular. However,
following the recommendation of co-owner Kenny, who popped in for a chat, I was
served Hamachi Carpaccio (£8.50). Delicate slices of firm, white king
fish (yellow tail) were dressed in a light ponzu dressing infused with tangy yuzu
which cut through the slightly oily fish. Grape puree added sweetness and black
garlic cloves a contrasting tartness. Edible yuzu flowers and shredded mouli
gave contrasting flavour and textures in this perfectly balanced, beautifully
presented dish.

No visit to Umi would be complete without sampling a ramen dish. The
secret to the Crazy Tonkotsu ramen (£10.90) was the deeply
flavoured 24-hour pork bone broth. Added to this was tare (a soya based secret
recipe), and chilli oil paste to add heat. Sliced chashu, braised belly pork,
had a meltingly soft texture and a gentle sweetness to balance the salt of the
broth. Home made pulled noodles, of al dente texture, reflecting the correct
amount of protein in the flour, gave substance, soft boiled egg gave richness,
and grilled jalapeno and chilli strands finished the dish with a lively
freshness.

Overall, there was much to admire in quality, quantity and variety of
food offered at Umi. The well-heeled residents of this prosperous district are discerning
diners, voting with their feet if
restaurants are sub-standard.  Happily,
Umi has a healthy amount of repeat custom, which augurs well for its continued
success. Fine Dining Guide will revisit and follow its progress with interest.

from Fine Dining Guide

Restaurant Review: The Avenue, Lainston House (March 2020)

Phil Yeoman’s return to Lainston House, now as Executive
Chef, allows full scope for his creative talents. He runs a calm kitchen of
five chefs, an approach which aids retention which in turn promotes consistency
in cooking. Ideas for new dishes are bounced around his team and adapted before
appearing on the menu.  They may appear
first in The Avenue, the Chef’s Table opposite the passe, where six diners can
comfortably watch Phil and his team dress dishes on the six course tasting
menu. This theatre of food showcases the depth and breadth of his rejuvenated
passion for cooking.

[Executive Chef Phil Yeomans at The Chef’s Table]

Phil’s cuisine, based on the classics but employing modern
techniques, is unashamedly complex. Dishes are multi-component, showing a
skilled approach with a clear understanding of technique and flavour. Invention
is tempered with a keen culinary intelligence. Combinations of ingredients may
occasionally surprise, but all satisfy in terms of taste, texture and
temperature. Often using seasonal and local ingredients, including those from
the hotel’s Kitchen garden, dishes might also include more exotic produce
reflecting his travels as a chef. Cooking is accurately timed, seasoning is judicious,
and saucing accomplished but restrained. Presentation is clean and precise,
devoid of elaborate flourishes, each element serving a purpose on the plate.

Fine Dining Guide visited The Avenue on a mid-week evening
in March, finding much to admire in the chef’s tasting menu – there is a
vegetarian alternative –  and flight of
wines.

A trio of canapes served with pre dinner drinks delighted in
their creativity and meticulous attention to detail. These included freshly
cooked crisp coated arancini exuding the heady aroma of truffle; dainty lemon
emulsion tarts; and delicate chicken crackers with chicken crumble which simply
melted in the mouth.

A selection of well baked breads comprised seeded roll, herby
rosemary focaccia and, best of all, an accomplished brioche with paprika and
cheddar.

An amuse bouche featured an ethereally light foam of Lyburn
cheese from Winchester layered onto sweet onion puree seasoned with Worcestershire
sauce. These deep, rich flavours and soft textures were balanced by crunchy croutons,
fresh apple cubes and a drizzle of spicy lovage oil.

Another local ingredient was expertly employed in the first
course.  Chalk Stream Rainbow trout,
farmed in Romsey on river Test, cured in Bombay Sapphire gin and spices had a
firm texture and vibrant flavour. Dressed in yuzu to cut through the oily fish,
it worked well with candied and pickled beetroot with beetroot jam, which
provided an earthy freshness. Finally, a brilliantly innovative yuzu, white
chocolate and horseradish ice cream, at once giving elements of sweet, sour and
spicy tastes, elevated the dish to higher plane. The zesty Chablis with orchard
flavours did full justice to this composite fish dish.

[Wine: Chablis, Domaine Colette Gros, Burgundy, France 2018]

A complex autumnal vegetarian course saw the distinctive
earthiness of tender salt baked celeriac and celeriac puree paired with the creamy
nuttiness of gruyere cheese. These were complemented, but not overwhelmed, by
crispy onion crumb for a little acidity, pickled blackberries for sourness, and
Marsala jelly for richness. Shitake mushrooms (from Fundamentally Fungus), black truffle oil
and micro rocket gave contrasting elements in taste and texture. As a final
flourish which imitated the shaving of truffle, caramelised white chocolate
which had been cooked at 90 degrees for 12 hours, was grated over the top at the
table. This was not just a playful theatrical effect as the chocolate gave a
gentle sweetness, reminiscent of Caramac, the dish needed. Overall, this was a tour
de force of vegetarian cookery which balanced a variety of flavours and
textures in satisfying mouthfuls. The matching white wine, with its hint of oak
and citrus notes, proved a well-chosen partner.

[Wine: Vidal, Reserve Chardonnay, Hawkes Bay, New Zealand 2017]

Perched on a base of sweet cauliflower puree, an accurately
timed fillet of halibut had glistening white flakes of meaty fish. These mild
flavours were given a lift by an intensely rich crab bisque, a crisp crab and
tapioca crisp and a light crab foam. Fresh apple and calamansi jam added a
zingy freshness, making this another perfectly balanced dish. The accompanying
fresh white Burgundy, with notes of white peach with a hint of chalk matched
this course well.

[Wine: Bourgogne Aligoté, Domaine Roux Père & Fils, France 2018]

The beautifully presented meat course starred pork belly
which had been cured for 3 days in wild garlic salt cure, smoked in house, then
slow cooked for 24 hours. Inevitably, the result was beautifully succulent,
fully flavoured, melt in the mouth porcine treat. A bon bon of pork shoulder
added a barbequed smokiness. Turnip puree and pickled baby turnips, and compressed
fresh apple compote were suitable accompaniments, while a baby potato croquette
with wild garlic, apple blossom, and a light sauce served separately completed
the dish. My only reservation, as a greedy carnivore, was that I would have
liked a bigger portion of pork, but this understandably would have imbalanced
the whole tasting menu! Nevertheless, such a refined and elevated classical
dish needed a classical, rich red wine, in this case served Coravin style

[Wine: Chorey-Les-Beaune, Domaine Tollot-Beaut, Burgundy 2017.]

The first hot and cold dessert proved to be an excellent
palate cleanser. Passion fruit souffle was well risen, fluffily textured with
an appealingly sweet tartness. The accompanying coconut Malibu sorbet was
smooth and intensely flavoured. The lingering citrus finish of the sweet wine
worked well with this course.

[Wine: Royal Tokaji Late Harvest, Furmint, Harslevelu, Hungary 2016]

The skills of the pastry section were also shown in the
second layered dessert. The gentle bitterness of dark chocolate and lemon
ganache was balanced by a honey cremeux of velvet like texture. A ginger
biscuit base gave texture and a quenelle of honey ice cream gave added richness
with a contrasting temperature. This accomplished, boldly flavoured dessert
deserved the glass of rich Maury which partnered it.

Wine: Lafage, Maury Grenat, Vin Doux Naturelle, France
2017

Homemade orange, caramel and Baileys chocolates, worthy of a
master chocolatier. completed a memorable meal, one showing harmony and balance
within each course and across the whole menu. The chef himself was at hand to
explain the composition of the dishes and the techniques employed. In addition,
sommelier Alberto, who has served Lainston in various roles for 19 years,
showed an extensive knowledge and expertise which enhanced our enjoyment of the
wines.

Clearly, the Chef’s Table at The Avenue is the highlight of
the food and drink offering at Lainston House – a true gastronomic experience.
Phil Yeoman’s reputation as master chef is well established, and his current
tenure shows him at the height of his powers. Fine Dining Guide wishes him
continued success and will follow his career with interest.

from Fine Dining Guide

Chef Interview: Phil Yeomans, Lainston House (March 2020)

Phil Yeomans’ career has taken a strong and positive path, having started
as a young commis chef at the Dorchester Grill, he then worked his way through
luxury properties in the USA and Bermuda before finding his kitchen home coming
at Lainston House in Winchester.  Now
into his second spell at the property and this time as Executive Chef, Phil
delivers culinary treats to expectant guests of the Exclusive Group property –
a hotel Group itself led by a man (Danny Pecorelli) who is renowned for his
passion for food.  Here, Phil finds time
to chat to Simon Carter of fine dining guide about his kitchen journeys and
philosophies.  The interview took place
at The Avenue Restaurant, Chef’s Table at Lainston House in early March 2020.

Give a brief overview of your career to date

Phil’s training was at college in Basingstoke before taking the plunge
as an 18-year-old commis chef at The Dorchester Grill. After a successful year
he moved to the original Soho House in Greek Street, both kitchens were
exceptionally busy and provided extraordinary experience for the young chef.  The Fifth Floor at Harvey Nicholls offered
the next role in the days when it served great food and was packed with around
150 covers lunch and dinner every day. 
After three action packed years in London and the turn of the
millennium, it was time for Phil to have a change of scenery.

North Carolina and a Relais & Chateaux AAA Five Diamond property
called Fearrington House Inn, Pittsboro gave Phil an excellent challenge as
well as broadened his horizons.  The
cuisine varied between influences of modern British, southern state American
and Mexican.  After two years, via an
interested guest and a sequence of events, Phil found himself in Bermuda at
Coral Beach club, a famous members club with cottages, which at the time was
next door to the Mandarin Oriental on Elbow Beach.  After a relatively short period Phil was
promoted to Head Chef, which was a real learning curve as the majority of
produce – non seafood – was imported, “If you got your chip order wrong,
there was trouble” jokes Phil as potatoes were expensive to import.

It was time to settle down and Phil moved back to the UK where his love
affair with Exclusive Group of hotels started. 
Lainston house would be his home for the next eight years, working his
way up to Head Chef and being part of the great ‘food culture’ at the Group –
at the time there were Michelin Stars around the properties with Michael
Wignall, Simon Davies and Matt Gillan (Pennyhill Park, Manor House and South
Lodge respectively) leading the various brigades in the Group.  Phil was ideally looking for the Executive
Chef role and the opportunity arose to fulfil that ambition at Marwell House
where he spent the next five years. However, he had always hankered for the
same role at Lainston House and in mid 2019, when the chance came, he managed
to secure the top position at the property.

Who have been the chef inspirations in your career.

Two decades ago, as a young chef in London, Phil was most inspired by
Gordon Ramsay Royal Hospital Road and Phil Howard’s The Square on Bruton
Street.  Flavour packed food, elevated by
iconic chefs with very strong classical foundations.  Phil respects Royal Hospital Road as it has
continued to evolve and modernise to the present day, while remaining true to
its classical roots.  Andrew MacKenzie at
Lainston House was a mentor during his development and Phil credits the way he runs
a kitchen down to Andrew’s approach – calm, efficient, structured, prepared and
no drama!  He also taught Phil more than
about cooking; how to manage people, manage costs, to manage and consider other
strategic issues like the environment and so on.

How would you describe the desired cuisine at Lainston House

Flavour first with a strong classical base.  There are some modern touches or talking
points that are subtle but not to challenge the diner.  Working with local producers to support the
community as well as utilising the hotel’s kitchen garden.  The identity of the restaurant is in the
identity of the clientele.  Knowing your
audience is half the battle in a country house hotel.  Phil feels perfectly capable of producing more
esoteric dishes, however the house has a classical with a modern twist
identity, an identity which Phil is delighted to deliver to the discerning and
happy guests.

What are your favourite dishes on the menu?

The celeriac dish perhaps pushes the boundaries for me and for
guests.  The feedback is amazing for this
dish and so much time and effort has gone into perfecting this vegetarian feast
of tastes.  A main course that has just
come onto the menu is the pork dish, which is classical, elegant and straight
forward – apple, turnip and pork.  Even
though it is a simpler dish, the same focus has gone into making it just right
and the flavour impact is truly exceptional. 
For dessert, the souffle and sorbet work so well and when constructed
well there’s nothing better, a classic, enough said!

Tell us about the Chefs Academy at Exclusive Group of Hotels?

The Chefs Academy is an amazing project set up around six years ago by
Andrew MacKenzie (who has worked with Exclusive Collection for around thirty
years).  Well supported by Danny
Pecorelli, the opportunity to invest in people has gone hand in hand with the
opportunity to solve the Group’s situation with regards to the general industry
recruitment challenge.

Every year, each of the kitchens in the Exclusive Collection will get
two new year one and two year two trainees. 
In their first year, the trainee chefs are rotated around the kitchen
for a year before moving to a sister property to do the same.  At the end of two years they graduate and are
invited to apply for a full-time position within the Exclusive Hotel Group – a
kind of unofficial year three.

Alongside the practical kitchen work experience, the trainees will be
completing modules of training.  Every
other week, for two days, they will be with Andrew (MacKenzie) learning about
different aspects of the chef profession. 
One such module may involve Portland Shellfish, where they would go down
to Portland, go out on the boats, to see how to pick a crab and so on.  The next day they will return to the in-house
cookery school, where they will learn how to cook, plate and present crab
dishes. 

Likewise, there will be game module, a cheese module and so on, where
the trainees learn in the classroom or out with a supplier or working on the
job to give first class, all round, training and education.  Over the two years they will learn everything
from tempering chocolate to breaking down fish, the kind of apprenticeship that
was had thirty years ago but doesn’t exist elsewhere today.

The Group is proud of the level and strength of quality of learning
provided, so Andrew MacKenzie is able to scout the colleges and get the pick of
the graduating bunch. There is still a highly competitive recruitment process
involving interviews and cook-offs.

Due to the success of the chef academy, Exclusive Group has started a
front of house academy to replicate this success.

Tell us more about the passion driving employee wellbeing from the top?

The food culture and welfare of the chefs filters through from a passion
from the top.  There’s 800 plus employees
in the group and we have a “family” feel and a staff brand called Exclusive
People.  Significant pride is taken in
looking after people, a small but relevant example is in the staff rooms which
are furnished and managed to a standard as if they were front of house.  The wellbeing and morale of staff reflects in
productivity. From a chef perspective, there’s a fixed hours contract and it is
ensured over a period that this balances out to give a proper work/life
balance.  There’s also continuous
investment in people and their work environment, for example we have new
kitchen equipment here at Lainston House as part of a constant awareness that
reinvestment is the answer to staying ahead in modern economic times.

How many front of house and how many are in the kitchen brigade?

Kitchen team is eighteen , front of house eleven in the restaurant and
six in the bar.

What are the menu structures and how often do you change them?

Seasonal, four times a year, although in summer the menus may change to
maximise freshness with the vegetables coming through.  There a seven-course tasting menu with a
vegetarian and vegan option.  The Carte
is a five starter, five main and five dessert choice menu.  The focus is now on dinner, lunch time is now
more geared towards afternoon tea, which is supported by a bar menu.

What are your plans for the future?

Right from the top the drive is to see ahead and deliver on identified
objectives.  Something that is now
mainstream but started at Lainston House ten or so years ago was Exclusively
Green.  For example, in the kitchen Lainston
House have stepped up to be gas efficient. 
Phil hopes to be putting the property firmly on the culinary map, in the
context of achieving the changing requirements that reflect a successful,
modern, relevant and thriving business.

Phil Yeomans is enjoying his Executive Chef role at Lainston House, at
the pinnacle of his career.  Guests of
The Avenue, based on fine dining guide’s experience, leave satisfied in stomach
and impressed by quality in equal measures. 
Long may this continue!

from Fine Dining Guide