Chef Julian was trained at The Savoy and Raymond Blanc's The Queen's Head in Weybridge. Don't miss out, he has created a unique and exquisite menu for his return to Pennoyers: Starter: Sea bass ceviche, caviar, coconut cream, yuzu and agave nectar, Shisho, red rice puff, charred  grapefruit. Amuse bouche 2nd Course: Teriyaki cured salmon, […]