Pearsons Crab and Winkle House

Pure flattery, well it does work

The impresario (lothario?) “gorgeous” George’s stock is high in this household at present. Four visits to Pearsons in the last month with four diverse goups of guests to delite and not a stroke wrong.
I have a big city chum who makes a tidy sum from consultation on atmosphere, well the set up here leads you to trot out the clichéd nice atmosphere. It is relaxed, but it’s posh enough to feel like a special occasion. The cooking on occasions matches the Sportsman’s Michelin star but that will never be forthcoming with the awkward design of the place and the charming local ambience drifts into the dining room from the pub.
I really didn’t like the waitress, she tried to be cool and effortless but the reality was she was forgetful and slow. However she resorted to pure flattery, well it does work. “have you been in the restaurant business? You shoud do this, that and the other you’d be good at it” I swear I felt my big restarant head swell. As it did work, it rounded off a terrific night, from the short menu – things had sold out. The hare had sold out – the hare that’s blackened and appears to have been so after a period with a medival torturer. The carcass arrives drawn across a wooden block, dripping with and into its own blood – ok it’s a redcurrent sauce but you get the idea, a real spectacle carved at the table. This service style is repeated with the salted sea bream, only much more fuss. Saltmarsh Lamb Pie is probably the star of the show, all the trimmings are worth it, the local cheeses, port, brandy, espresso as is the home made bread.
And Tom the waiters a charmer.