Filters House, Dodburn, By Hawick, Roxburghshire, Scotland TD9 0PG
Tel/Fax:01450-850262 or 01478-613104
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had brought a spoon for me.
I am pleased to report it was one of the tastiest, creamiest, perfect cheesecakes to pass Jon's strict quality control.
Jon was pleased with his koftas, although he did say that they could perhaps have done with a touch more seasoning. My salmon Prada Wallet Black
The bill came to which was minus the two wines and soft drink to compensate for the delayed bream. We felt this was a perfectly reasonable price and even mid main meal, we were planning our return. It can't come soon enough!
"It should be about eight minutes," she added.
So far, so good. We sipped our drinks, took our time, and revelled in the anticipation of the main event. Which brings me to another point. Unlike most other so called gastro pubs, at the Old Bull's Head, it's not a case of bums on seats and squeezing in as many sittings as is humanly possible. Once you're here, the table is yours for as long as you want it.
But more than 10 minutes passed, then another two, and so on. Observant to a fault, Lucia was back, vowing to go and push them harder still in the kitchen. You couldn't help feeling for her, especially when she offered us some free drinks without even being prompted.
When my bream did finally arrive, every last tender, sweet and flavoursome mouthful was more than worth the wait. It has to be the tastiest fish I have ever had the privilege of eating. Jon was slightly underwhelmed by his chicken, but put this down to not making the right choice, rather than the dish itself the sauce was tangy with a bite, and the chicken was tender and moist.
After 20 minutes of ums, ers and numerous changes of mind, Jon went for lamb koftas with chilli jam, tomato, cucumber and onion salad, and tzatziki to start ( and spit chicken with spicy cacciatore sauce and frites ( With a little assistance, I chose vodka cured salmon with beetroot and horseradish crme fraiche ( followed by whole gilt head bream, stuffed with mixed herbs and lemon, with mange tout ( We were ravenous, so the fluffy, home made hunks of bread which unexpectedly arrived with balsamic vinegar and olive oil were extremely welcome and a nice touch.
was heavenly and generous in size. And the sweet creaminess of the beetroot, horseradish and crme fraiche proved its ideal companion.
I'd managed to whittle it down to three possibles after poring over the starters, starters to share, salads, pasta and risottos, stove and rotisserie and home made pizza section. And not to mention the chef's specials, which included an additional risotto dish, two Miu Miu Teardrop 53mm Aviator Sunglasses fish mains and two starters.
made me realise that sometimes it's the way a mishap is handled that makes the difference between an average place and somewhere you wish you could dine day in
I hasten to add, is positively the latter. With bells on. In fact, add some knobs, whistles and tickertape, too. This place just oozes warmth and understated class, whether you're lucky enough to call this place your local, or, like me, you've foregone the pleasures of an alcoholic Friday evening to drive from the other side of the county.
It would be logical to assume that the most glowing restaurant reviews relay an experience that unfolds without a single hitch. But my debut visit to the Bull's Head, in Woodhouse Eaves, made me realise that sometimes it's the way a mishap is handled that makes the difference between an average place and somewhere you wish you could dine day in, day out.
The Bull's Head, Prada Handbag Pink
"Chef was not happy with the way your bream had been cooked, so he's had to start all over again with a fresh one," she reported. Now, if there's only one thing you want to hear when your food is late, it's that.
A muted spectrum of neutrals make the ideal backdrop for the cow hide bar stools and the charcoal drawings of bulls dotted throughout this sprawling yet personal space.
Having said that, we started to become conscious of the prolonged, non appearance of our mains. It was at least half an hour since we'd enjoyed our starters. Lucia noticed our despondent looks and popped over to reassure us. Then she made a beeline for the kitchen.
At Lucia's insistence, Jon had to let me have one mouthful of his dessert, not least because she Prada Nylon Tote With Strap
On to the menu. When faced with an average selection, I struggle, but tonight, I had to throw myself on the mercy of our bright, breezy and accommodating waitress, Lucia.
I passed on desert, but the temptation of vanilla pod cheesecake with blackcurrant compote ( proved too much for Jon to bear.
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