     |
 |
  |
|
Great food, believes Terry Laybourne, comes down to just two things: freshness and flavour. It’s the same whether we’re talking about a fancy cut of meat or a humble potato. Food which hasn’t travelled far, obviously, is the freshest. And produce grown or harvested ‘naturally’ i.e. in tune with normal seasons, has the most flavour. So, our menus here at Bistro 21 are inspired by what’s in season and, as far as possible, we buy from producers close to home.
That doesn’t mean it’s regional cuisine. Our chefs are open-minded and curious and use lots of styles of cooking. But we like to keep a link with the area - use locally bred lamb, local cheeses, locally caught fish. Location, after all, is the thing that makes the cooking of different kitchens, different countries, distinctive, exciting and a delicious discovery. Ideally, you should be able to be taken, blindfold, anywhere in the world, glance at a menu, and the ingredients inform you where you are. |
|
 |
|
         |
|
       |
|