Cuisine:

• British

Magdalen Description:
Dark wood paneling, aubergine-coloured walls, mirrors and extravagant flower arrangements greet you at this restaurant that champions British cuisine. Starters range from quail and snails or English asparagus in season with poached egg and bacon to foie gras with prunes and Armagnac. No startling surprises in the ingredient mix, but first-rate cooking lifts this a notch above the rest. For mains, the likes of baked turbot with cucumber and a lobster butter sauce is beautifully cooked, the turbot the right texture; confit rabbit with radishes, turnips, spring onions and aïoli is meltingly good as is the Hereford beef. Desserts might include an interesting baked sheep's milk yoghurt with cherries and almonds or go for good English cheeses. The wine list is more French than new-world; the service professional.


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