B’s Spiced Pigeon with Ale and Artichokes was equally delicious, the roasted vegetables tender and meat moist, cooked to a perfect pink. Our dining companions raved about the Powdered Duck with Smoked Fennel, and thought the Sirloin of Black Angus (supplied by Jack O’Shea) with Red Wine Jus a very solid offering. Sides of Potato Purée, Carrots and Pointy Cabbage were standard, but everyone was quite taken by the chunky Triple-Cooked Chips and the umami-rich Mushroom Ketchup that accompanied the steak.
As competent as the mains were, it was the desserts that really stole the show. A crusty Baked Lemon Suet Pudding oozed a lusty citrusy caramel sauce, the sweetness of which was nicely tempered by the small pool of Jersey Cream.
The elegant lacquered Chocolate Bar was dense and sinful as pudding should be, with a tangy Passion Fruit Jam and zippy Ginger Ice Cream to counterbalance the richness.
Brown Bread Ice Cream with Salted Butter Caramel and Malted Yeast Syrup was admittedly less conventional but the salty edge was intriguing and the dish really grew on me. The thick salted caramel was particularly addictive.