Chapter Two

Sister restaurant of Chapter I in Kent, Chapter II is a modern, compact establishment, decorated in bright colours and pale wood, producing a smart ambience with a nice buzz, which is in no way overbearing. Their chef is extremely competent, and very often it is the case that the fresh seasonal produce that is catching his eye on the day, influences the menu. Portions are substantial, and it is very family orientated and popular; they also make much more than just a token effort to cater for vegetarians.

A typical dinner could consist of Swedish gravad-lax with sweet mustard and dill sauce and homemade crisp bread; roasted diver caught scallop, white bean pureé and ginger cream or sweet cured herrings, potato and horseradish salad with crisp pancetta bacon to begin with, followed by assiette of Cambridge pork, potato and pancetta pie, apple tatin and a sage jus; pan fried calf's liver, celeriac mustard remoulade, sweetbread fritter and a Madeira jus; roasted chicken breast, confit leg, creamed savoy cabbage with sauté cumin potatoes and a lemon thyme jus or herb crusted vegetables with pesto linguini and a red pepper butter sauce (v).

Finishing with tarte tatin with honey ice cream and an apple crisp; warm blueberry madeleine, strawberry ripple ice cream and a florentine biscuit; grand marnier parfait with mandarin compote and orange syrup or Chapter two ice cream and sorbet selection.