As my companion and I wait to be seated we lock eyes with the chefs. They look about as enthusiastic as you imagine any chef would when two diners saunter in half an hour before the end of service, as we have.
I’ve been making farmhouse rabbit terrine for lunch at the restaurant. I am a big fan of rabbit because it’s lean, has that great just-gamey flavour, and it’s a free-ranging animal that lives on a natural diet.
In January and February 2019, Action on Salt surveyed the salt content of children’s meals which are available at popular places to eat out in the UK. This includes restaurants, fast food and pub chains.
Every time I have walked past Huis, the Belgian bar and kitchen at Elm Grove, it has been packed. People have either been queuing out the door or there hasn't been any room to even open it in the first place.
