I’m starting to find Lee a very attractive eating location. It has wide pavements and the ability to move from transport to eatery without having to wait at pedestrian railings while others in various modes of grumpiness pass by glowering. I’ve been meaning to review The Lord Northbrook for just about forever.
I was a little taken aback to notice it was part of the Fuller’s pub chain, rather than an independent.` So it was with trepidation that we entered the one way system into a cosy room, well lit with extraordinarily large windows for pre-20th Century building, only to find an impressive menu, sensitive to the diversity of modern eating styles and hence with traditional dishes and dishes that were more inventive.
The white fish and new potatoes that I did order were warming and delicious and remarkably healthy, simple and traditionally cooked sole in lemon and butter with capers and tartare sauce. Now, did anyone else take a very long time to realise that tartare sauce is actually a really good thing and not just a food that grown ups invented to ruin a good fish and chips?
Even better, I did not suffer bone-meltdown. In the past it has occurred to me that lemon sole should come with a technical ability warning. Well, this night… I passed the test, scraping the fish from the bones like a pro. Sadly socially distanced tables meant there was no one around to applause my expertise. That was a bit of a downer. The side dish of bean and kale was perfectly cooked and dressed, too, arriving with streamers of kale which made me wonder which kitchen utensil had been repurposed in this ‘make kale interesting’ venture.
The tap water comes in Gordon’s Gin bottles. I leave you to decide whether this is actually water or gin. It certainly looks the same and I’ve sampled ‘gins’ that tasted the same.
And then to dessert, which I shared. But to be honest, I regretted sharing. It was tiny. And readers, don’t get me wrong, when dessert is good, tiny is good, a little sparkle to end a great meal. Was it good….? Oh yes. The raspberry sorbet was sharp and the lemon tart was not too sweet on on a fudgy base. They went well together. Or you could eat them like I did, pretending I had two desserts, separately. Way to live.
By the end of the meal, we’d finished a whole gin bottle between us. Just like that.
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‘Breathtaking’ Awais Khan
‘Engaging and Uplifting’ – Daily Mail