“Sellers is a young star on the fine-dining scene; Squire was once head chef at the fantastic Trinity, in southwest London. Yes, please. I was there like a shot, with the dog and my boyfriend,” she writes in the Sunday Times.
“There were immediate clues that this is no longer a booze-centric ‘wet pub’. There are real-ale pumps, but no bustling informality. Through a glass wall, I spied a large, expensive professional kitchen. The wines by the glass are suited to food and much better than the yawningly predictable bottles in most pubs. Instead of ubiquitous Argentinian malbec, the Lickfold has cahors, made from the same grape, but grown in wet French limestone. The resulting inky-dark and dry wine is perfect for rich food, and we were going to need it here. Continue reading