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Article: TABLE TALK A Gallic eaterie wishing on a Michelin star; Attention to detail, the use of fresh, local produce of a high calibre and a hot young French chef with flair in the kitchen, what more could you want says Alison Davison?(National)
- Article from:
- The Birmingham Post (England)
- Article date:
- June 21, 2000
- Author:
CopyrightCOPYRIGHT 2000 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As one door closes, say the optimists, another door opens. Those blessed with a positive outlook would feel happily at home in good old Ludlow (wouldn't we all?).
Ken Adams, chef-patron of Oaks, has given up his cruelly fruitless search for a Michelin star (shame on you, M Michelin) and has opened his own gastro pub in the gorgeous Shropshire countryside (more of that at a later date).
Meanwhile, he has handed on his pretty Ludlow eaterie to Claude Bosi, the young French chef who won a Michelin star for the Overton Grange Hotel, just outside the town centre.
With ...