James Sheridan is one of those chefs with an uncanny ability to construct a menu where you'll want to eat everything on it – Comeragh Hill lamb with a smoked sheep's cheese ravioli, anchovies and capers, and a tartare of venison with a quail Scotch egg, smoked mayonnaise and Jerusalem artichoke being two prime examples. Partner Soizic Humbert looks after front of house, and also brings the influence of her native France to the dessert...
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