"We sat in the pretty garden on a hot sunny day, trying (with moderate success) to stay within the shade of our umbrella. Drinks, thank goodness , were served promptly (including a generous jug of water); food (the set lunch for one of us, pizza for the other) took a little longer (there was an event being catered for at the same time). When it came, my companion 's squid starter was piping hot; plump and juicy squid with a crisp, crunchy coating and tasty dipping sauce. His beer battered fish was equally good, and yes, the chips were proper good too. The peas had been tarted up with mint and the tartare sauce lived up to expectations. The only downside was my pizza. I 'd seen the huge wood-fired oven and in my excitement, gone a bit rogue (I 'd never normally choose pizza) seduced by the woody smell and the promise of truffle honey amongst other things. However my heart sank when a piece of chilled dough was sliced off a bigger lump, squeezed through a mangle and yanked into a vague round, scattered over with toppings and shoved into the fire. The result was as expected; an unyielding, dense crust (no time allowed for the yeast to work its magic). The excellent chilli oil I poured on top went some way towards lifting things but if we return I 'll stick to what they do best and leave pizza making to those who know how."
