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Zoe Williams at the Telegraph is charmed by Aubergine at the Compleat Angler hotel in Marlow, Buckinghamshire.
After a “horrid” amuse-bouche, she finds the rest of the food on offer to be very good indeed and loves the décor, which she describes as “English heritage via the 1930s”.
For this review in full and more, see What’s on the menu? To book a table, see Caterer Eats Out. Visit Guide Girl for the latest gossip from the fine dining world.
Miles Nixon becomes executive chef at Aubergine >>Aubergine head chef William Drabble departs >>Aubergine to open restaurant at the Compleat Angler >>
By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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