"we liked bybrook. it had a nice feeling and it fits well into the hotel that is a century old house. so there is much dark wood; many stained glass windows. there are also generously dimensioned tables, with a lot of space between. and there are comfortable chairs – an important aspect when they will spend some time sitting on them. the employees of the servier staff as well as a team and all the delays we have experienced were almost safe on problems in the kitchen. the current personal problems of the restaurant are known and the consequences must be accepted. to end september, a “a la carte” menu is offered in addition to a tasting menu. after that there is only the tasting menu. I understand why a restaurant could do this – it reduces costs and makes living easier for the kitchen team – but it is not necessarily progressing. Perhaps they have already begun to change to the new model – we ordered from the war basket, but the most important price sub-sizes were not generous, even for his Michelin star status. the card offers three options at each cursor and shoots out with a few kanapes. a smoked cod teat was filled with taste and for the other one a mousse bead was covered with a beetroot glaze and served on a spoon. we chose both the same starter – effektiw lobster “three possibilities”. it was recommended that a lobster bisque be drunk from its small cup, but also suggested that it could be used as a sauce for the other elements. there is a single bite of lobster in a tempoura battery with a dab of mayo to it in. and the “main event” – a poched lobster tail with thin cut fennel and a tiny gurke. each element was Spot-on and they all worked well together. in the current mode brot was served as curs in his own right. a mini leaf and butter was good. for a main course was the line caught braut, um, brunette. and for seasonal eating. a mussel mousseline was filled into a courgette flower, and a scattering of fertilizers and drilling just added to the summeriness. the other main course was definitiw the tasting of menu conditions. the kind they might have wondered if they would need a visit in the local chippy on the way to home. that was ryeland lamb from near herefordshire. there is a tiny boned velvet, a cube-long cooked shoulder a cube of kartoffel and a teaspoon size dab each of the cauliflower pure and black garlic pure. it cost everything really well, but they really needed more. for dessert went one of us with a classic paris brest – two layers of baked made a sandwich of coffee cream, with a hazelnut palette and, separately served, a milcheis. cheese on the other side of the table – six local. the likes of bath blue and montgomery cheddar, served with very unlocal membrillo and caramelized feigen. very thin nuts and seeds cracker were a beautiful crisp. the petit four we had with coffee were excellent. a single bit of lemon sponge cake and a chocolate “cigarr” covers a passion fruit puree. good contrast and, unlike many places, actually good to work with the coffee and show the ability of the baked cook."
