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devon darling

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  • Crème brûlée

    Crème brûlée

    Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert

  • Garlic and rosemary escallops of veal with cauliflower mash

    Garlic and rosemary escallops of veal with cauliflower mash

    These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin

  • Raised game pie

    Raised game pie

    Galton Blackiston's scrumptious pie is served cold, with palate-pleasing piccallili or pickled onions, to complement the rich flavours

COMMENTS MADE

  • On Appetite:

    Posted on 17th of July 2006

    Oh my goodness is this place lovely. There’s a certain refinement to the dishes which sets this joint apart from the rest: You’d be hard pressed to find a lunch option in the city with a higher satisfaction-to-price ratio than Appetite. Those who know the place pledge their devotion — it’s definitely in the 'best-kept-secret' category.