Sometimes refreshment begets refreshment. It followed a long meal at Raymond Blanc’s Le Manoir — where wine waiters are famous for their heavy hand —that the Lamb first came up. “But where do you go for a pint?” I prodded the by-now alarmed waiter, who'd attempted but failed to herd our rabble into the bar.
The Lamb was the answer, and what a good one. The Le Manoir connection makes sense, as the pub's head chef Nat Berney was once among the kitchen brigade, but its merits go beyond that. It's a biscuit box pub, with its thatched roof and 16th century proportions, with its stone walls and flickering fire light.
