When we first reviewed the downstairs brasserie exactly two years ago, the head chef was the exceptionally talented Garry Hollihead who earned the establishment a coveted Michelin Star. The downstairs dining area used to be called The Brasserie. Upstairs is the smaller, rather intimate Picasso Room, and there are two other rooms available for private parties. The ground floor is both comfortable and striking with dramatic lighting and colourful modern pictures. The chef is Billy Reid and his a.l.c.
Desserts cost a fiver each.
All of which sounds like extremely good value to me. Upstairs, the Dining Room is more intimate and very sophisticated - there is a superb collection of works by Picasso, from autographed prints to fine ceramics. I was glad we arived early enough to be able to walk round the room and enjoy them. I started with a veal trotter stuffed with black pudding. The trotter was tender and gelatinous and the black pudding was spicy.