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James Sommerin

It’s a sign of James Sommerin’s commanding talent that he has turned a small hotel situated among some of the most serpentine lanes in Britain into a place of gastronomic pilgrimage and Michelin stardom. He has done so with the finest seasonal ingredients, treating them with originality, assurance, and a keen sense of pleasure. Sometimes he sets up some unusual pairings – pork with dates; lobster with ham hock; hare with almond, gingerbread with pear – producing a kind of gastronomic counterpoint. However curious some of the combinations may seem, each dish knows where it’s going and how it’s going to get there. Matthew Fort
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