A special of deep-fried courgette flowers stuffed with ricotta was exquisite, with a frilly batter providing the perfectly crisp counterfoil to the creamy cheese. Quality diver-caught scallops on samphire sautéed in garlic and butter showed that fine ingredients are key to the success of dishes at this place, not cheffy trickery. The steak and lamb were cooked to perfection demonstrating skill with the meats although the chips could have been crisper. Homegrown runner beans were as sweet and tender as allotment vegetables always are, but the puddings were the highlight.
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