Willy Mossops

Harrison Williams (14 May 2007)

Daunted by the trip from Thirsk we were bowled over by this basement eatery. Toby, the owner, was not only charm personified but presided over an obviously very serious kitchen. Not wanting to bore you but, bread, amuse bouche of crayfish velouté, a beautiful saffron vegetable pasta starter. Main of cod in the lightest of batter with wasabi. The service was charming, efficient, yet not in your face. The wine, we had Cloudy Bay Sauvignon Blanc at a shade under £30. What could go wrong? Well.....nothing. An eclectic cheese menu and a crème brûlée with more vanilla than I could wish for. Illy coffee and exquisite petits fours. So, two of us had a meal, top flight cooking, serious wine at not greedy prices, in an intimate setting, go try.