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Entropy Review

Chef Tom Cockerill spent some time with the arch wizard of molecular gastronomy, Heston Blumenthal, before striking out on his own. The audacious scientific moniker is apt, since both Tom and his partner Cassandra trained as physicists before jumping ship and moving into the restaurant business.

Menus are peppered with inventive modern ideas, in-vogue ingredients and up-to-the-minute culinary gestures – cauliflower foam with diver caught scallops, black truffles and buttered leeks, Parmesan air as the final flourish for saffron, asparagus and broad bean risotto, for example.

Roast saddle of Anjou rabbit is accompanied by morels and celery leaf, saffron potato, pearl barley and chasseur sauce, while desserts are memorable creations like tarte Tatin with lavender, Comoros vanilla ice cream, butterscotch and a mini Ambrosia.

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