With the departure of the prodigiously talented Chef Emma McCaskill, The Pot is in a transitional period, with the team continuing the fine work until a new Head Chef is appointed.
From the outside, the restaurant could be simply viewed as any well-loved local, but spend a little time reading the snippets on the walls, and the deeply held passion for both food and wine is clearly evident.
The well-thought-out menu is entirely seasonal. Sensibly, the stunning produce is showcased in a simple and uncomplicated manner, delivering a distinctive clarity of flavour on the plate. The shichimi-peppered lamb sausage roll, served with charred cucumber yoghurt on the side, delivers decent pastry with a nice background heat note, while the mortadella bun with cabbage is elevated by the more-ish tonkatsu sauce. The level of execution noticeably lifts a gear with the excellent house-made egg noodles, mixed with a generous portion of blue swimmer crab and garnished with nori.
PSST! The well-priced six-course tasting menu is the best option for newcomers or for larger groups.