Michael Moore

Talented chef Michael Moore has had his day cooking for others and has now opened his own restaurant, unashamedly using his name to attract diners who have sampled and appreciated his cooking in the past. The décor is all clean lines and white linen, allowing the decadence of the fusion menu to shine through in all its glory.

This isn't the place for those who are happiest sticking to classic dishes, but if you want to take your taste buds on a culinary roller coaster ride you'll no doubt be very pleasantly rewarded by thoroughly enjoying Michael's innovative approach to cooking.

Just a bit of background on Michael: his grounding has been in classic cuisine and following his vocational training at the Belstead Brook in Ipswich, he spent four years at the Savoy Hotel London under the watchful eye of Anton Edelman.

He moved on to the Vier Jahreszeiten in Hamburg (then number 1 in Europe, 3 in the world/Institutional Investor) before moving to other Leading Hotels of the world in Switzerland and Canada, followed by three and a half years at the Dorchester under Willi Elsener. Barbados, Intercontinental Berlin, Soneva Fushi Resort Maldives were his next destinations before returning to the UK.

There are not many chefs in the UK, who have this kind of truly global background and speak the languages to go with it. This experience is reflected in the menu, which is best described as Modern Global. Michael is a regular feature on the BBC's Saturday Kitchen, Great Food Live and other TV shows.

His food is best illustrated by the dishes, which could run from tiger prawns with black risotto and asparagus tips; seared sesame tuna salad with cucumber wasabi mayonnaise; aubergine and plantain pyramid with sweet chilli sauce; Parma ham and lamb sweetbreads with pear gratin on port wine jus and that is just for starters!

These could be followed by a superb selection of fresh fish like lobster and langoustine with braised artichoke and asparagus with sweet chilli jus; twin mullets with Peruvian truffle potatoes on a citrus tomato vinaigrette; sautéed brill with parmesan crust and an apple and celery compote, while carnivores would be well satisfied by bison fillet with foie gras and glazed shallots; lamb herb cutlets with soya vegetables timbale; wild boar with fragrant red rice, ratatouille and pine nut vinaigrette.

However, leave room for his wonderful and highly original desserts: chocolate fondue with mixed fruits; white and black pudding; mango and lime tart; brandy snap sorbets or fruit timbale.

For more details, why not visit their attractively designed Website?