South Place Hotel:
Executive Chef, Tony Fleming
South Place Hotel:
Beetroot poached salmon, pickled beetroots, walnuts, horseradish cream
South Place Hotel:
Spiced mussel soup, cauliflower, chickpeas, mussel tempura
South Place Hotel:
Seared Orkney Island scallops, roast ceps, celeriac, sage and hazelnut dressing
South Place Hotel:
Angler restaurant
South Place Hotel:
Wild mushroom risotto, confit lemon
South Place Hotel:
Cornish Cod, braised beef cheeks, salsify, red wine sauce
South Place Hotel:
Roast fillet of John Dory, poached langoustines, mushroom, autumn truffle, pumpkin
South Place Hotel:
Angler restaurant
South Place Hotel:
Les Landes magret, seared foie gras, butternut squash, braised red chicory, honey-roast plums
South Place Hotel:
Steamed fillet of Turbot, lobster and prawn dumplings, coriander, soy & mushroom broth
South Place Hotel:
Angler restaurant
South Place Hotel:
Cornish cod fillet, aubergine & cumin puree, tomato relish and sauteed prawns
South Place Hotel:
Angler Terrace Winter 2015
South Place Hotel:
Chef Tony Fleming plating up the wild garlic risotto
South Place Hotel:
Emma Peel Light Box by Jeremy Lord in Angler Bar.
South Place Hotel:
Chef's View - Angler
South Place Hotel:
Mango and passionfruit cheesecake
South Place Hotel:
Pear and licorice trifle, lemon custard, vanilla foam
South Place Hotel:
Milk chocolate & earl grey tea set cream, spiced bread, muscovado ice cream
South Place Hotel:
Tunworth cheesecake, creme de mure, fresh blackberries, sorbet
South Place Hotel:
Breton cake, vanilla custard, apple & tarragon sorbet
South Place Hotel:
Salad of artichoke, autumn leaves, prunes, bergamot
South Place Hotel:
Chef's view