Mark Jarvis, chef and owner of Anglo, has a pretty impressive CV having worked at Le Manoir, Texture and Zuma to name but a few. This, his first restaurant, is just off Leather Lane and itâ€™s a corker of a place.
Inside itâ€™s basic and minimal; white walls and concrete floor make for an echoey space. Even though during our lunchtime visit the place was fairly quiet; it didnâ€™t lack atmosphere.
At dinner itâ€™s tasting menu only but lunch is a la carte and as it all sounded good, we ordered the lot. Isle of White tomatoes (Â£8.50) featured pretty strong and fishy seaweed but when eaten with the soft, sweet tomatoes it was a marvellous thing. And my God did it look pretty.
The smoked pork neck (Â£9) had flavour galore and the addition of broad beans added texture. Brill with carrot and sea beet (Â£9) was another looker. The fish was soft and was almost milky it was so fresh.
Girole mushrooms with barley (Â£17) was the creamiest, mushroomiest risotto Iâ€™ve ever had the pleasure of eating. The addition of never ending amounts of Summer truffle was a most welcome one. Iâ€™d go veggie for that dish. Cod with cucumber and oyster (Â£19) was, you guessed it, a stunner. So often these days youâ€™re presented with a dish so achingly gorgeous and when it tastes like crap you feel gutted, but not here, the flavour matched the beauty.
Creedy Carver duck leg with charred leek (Â£20) had a skin both gelatinous and crisp which was most delightful. They kindlyÂ added the accompanying label rouge foie gras (Â£10 extra) which took the richness levels to the max – in a good way.
As a little extra, we were treated to the cheese and onion on malt loaf (Â£8.50) – the cheese had been grilled giving it a wobbly exterior which you really need to try.
For pud Summer berries with whipped burrata and hay (Â£8) was simple and refreshing – perfect if youâ€™re sharing, along with the chocolate mousse concoction (Â£8) which might be a bit overbearing on its own. Half of each and youâ€™ve got yourself the perfect puddings.
As you might have guessed I really enjoyed Anglo. There was something quite exciting about finding a restaurant so well formed at such an early stage – the operation is smooth and slick and feels like itâ€™s been there a couple of years. A Michelin star in their first year? I donâ€™t doubt it.
Would we go back? Yes.