Risk, recognition and reward are key factors in today’s restaurant industry, says Daniel Darwood of fine-dining-guide.com.
Given that over half of all new restaurants close within their first year of trading, the dangers of heavy investment in site and
staff are all too clear. Once opened, favourable reviews are essential for survival. Finally, the reward of inclusion in top
restaurant guides and the ultimate accolade of Michelin stars are the prerogatives of only the best in the trade.
Alan Murchison, chef patron of the Michelin starred L’Ortolan in Shinfield, has risked his reputation by opening a second
restaurant, La Becasse in Ludlow. It already has been recognised as one of the best fine dining establishment in the area,
and gained, after only six months, the reward of three rosettes in the 2008 AA guide.
Inevitably, La Becasse risks comparisons with Claude Bosi’s two starred restaurant Hisbiscus, the previous occupant of
the site. This has not fazed head chef Will Holland whose talents were recognized in his three years as head chef of L’
Ortolan His reward, like so many other successful protégés, was to be set up in his own restaurant
But doesn’t Will also risk comparison with his mentor Alan Murchison? Does he not want to be recognized in his own right?
Here it must be stressed that Alan and Will collaborated over dishes at L’Ortolan, so Will has already made his own mark.
Whilst Alan has already achieved one star, Will has the talent to match this, and both have the potential to go further.
Located at the base of the steep Corve Street, La Becasse is set in a 17thC listed building. This, fortunately, has meant that
few risks could be taken with refurbishment. The original handsome oak paneling remains, with subtle wall lighting to give
an intimate feel. However, the back dining room with bare stone walls decorated with contemporary paintings has been
extended towards the kitchen. The bar area with window banquette has now been replaced with more dining space; not
that tables are tightly packed, indeed the spacing in very generous. The brown striped carpet and velvet upholstered
seating are in keeping with the more traditional features of the building.
No risks are taken with the cooking and serving of the food. A young team, with five in the kitchen and five front of house,
combine forces to deliver a near perfect operation. Greg, the restaurant manager, radiates a genuine charm and warmth
which puts diners at their ease, whilst Alberto, the sommelier shows extensive knowledge without being patronizing.
Waiting staff are well versed, helpful but not intrusive.
The menus – du jour, carte and gourmand – change with the seasons and show a degree of local sourcing: mallard,
“Springfield chicken”, Mortimer Forest venison all appear on the winter carte. However, quality is not sacrificed for locality.
The attention to detail, shown at every stage, from the freshly baked breads, amuse bouches to pre puddings and petit
fours, was impressive indeed.
The kitchen has its finger on the culinary pulse, producing dishes in the modern idiom: the menu abounds with foams,
purees, smears, savoury ice creams, and the pairing of fish and meat. At the same time, due respect is shown to the
classics, with first class sauces, terrines, tartares, consommes and veloutes.
Will adopts a very personal style, with dishes embracing clean flavours, dramatic presentation, vibrant colours and
variations in textures and temperatures. Every cooking technique is in evidence to showcase technical and creative ability.
Timings in fish and meat cooking are precise, allowing their natural quality to speak for themselves
Humble ingredients are raised to new heights in a tartare of mackerel, marinated beetroot and cauliflower, horseradish ice
cream, and dill dressing; with all elements working well together. Similarly, a Pig’s head terrine with crispy pig’s ear and
sauce gibriche showed a rustic simplicity in contrast to the more sophisticated dishes
A crab risotto with crab bisque had a rich creaminess and great depth of flavour. This luxurious dish, was laced by a leek
and truffle jelly, and topped generously with truffle shavings.
Creativity is shown in parmesan crusted scallops, with curried parsnips. The sweetness of the shellfish is balanced by the
spice of the parsnips, both being enhanced a lime emulsion. Parmesan added a salty dimension and contrasting texture,
but stopped short of overwhelming the dish,
The Foie gras sandwich with pain d’espices, smoked duck and rhubarb chutney, a joint creation of Will and Alan Murchison,
is an indulgent but well balanced signature dish. The silky richness of the foie gras contrasts with the crispness of the
gingerbread, the fragrance of which marries well with the gently acidic rhubarb.
Amongst the main courses, roasted monkfish wrapped in parma ham was perfectly timed to retain its succulence and
taste. It was partnered with an unctuous oxtail crepe and red wine sauce, helping to make this a star dish, both delicate and
robust.
Poaching a breast of mallard rare produced soft, delicious flesh of melting texture. Root vegetable cassoulet and wild duck
and tarragon consommé completed a dish which was both earthy and refined.
A beautifully presented stuffed saddle of rabbit, braised celery, prune puree, capers and lemon confit was a mixture of
delicate and strong flavours, with brilliant colours and contrasting textures. As with many other main courses, this was a
complex multi-layered dish, brilliantly conceived and skillfully executed.
Desserts show considerable artistry and skill in the pastry section. Dark chocolate fondant, passion fruit curd and bitter
chocolate sorbet was opulent and decadent. In contrast, a seemingly modest Pain perdu, with caramelized apples and
blackberries was lifted to blissful heights by a warm foamed vanilla crème anglaise. Rhubarb in a charlotte worked well
with ginger ice cream and rose champagne jelly.
Some might argue that dishes in each course contain too many components, distracting from the main element. However,
the combinations are generally harmonious and, most importantly, taste is not sacrificed for texture or presentation..
The euphoric effect on the diners must bring great satisfaction to the kitchen and front of house. Eating here is a highly
pleasurable experience. Prices are fair, given the labour intensive, luxurious and cutting edge nature of many of the dishes.
A three course lunch at £24 is a steal, whilst the carte and gourmand options are priced appropriately for restaurants at this
level.
Overall, the risk has paid off and the achievement of Will Holland and his team is fully recognized by appreciative
customers. Although La Becasse opened too late to be included in the Good Food Guide or receive a star from the Michelin
Guide of 2008, it can confidently expect to be rewarded next year; this will attract foodies from further afield and confirm its
place as a serious destination restaurant.
Given that over half of all new restaurants close within their first year of trading, the dangers of heavy investment in site and
staff are all too clear. Once opened, favourable reviews are essential for survival. Finally, the reward of inclusion in top
restaurant guides and the ultimate accolade of Michelin stars are the prerogatives of only the best in the trade.
Alan Murchison, chef patron of the Michelin starred L’Ortolan in Shinfield, has risked his reputation by opening a second
restaurant, La Becasse in Ludlow. It already has been recognised as one of the best fine dining establishment in the area,
and gained, after only six months, the reward of three rosettes in the 2008 AA guide.
Inevitably, La Becasse risks comparisons with Claude Bosi’s two starred restaurant Hisbiscus, the previous occupant of
the site. This has not fazed head chef Will Holland whose talents were recognized in his three years as head chef of L’
Ortolan His reward, like so many other successful protégés, was to be set up in his own restaurant
But doesn’t Will also risk comparison with his mentor Alan Murchison? Does he not want to be recognized in his own right?
Here it must be stressed that Alan and Will collaborated over dishes at L’Ortolan, so Will has already made his own mark.
Whilst Alan has already achieved one star, Will has the talent to match this, and both have the potential to go further.
Located at the base of the steep Corve Street, La Becasse is set in a 17thC listed building. This, fortunately, has meant that
few risks could be taken with refurbishment. The original handsome oak paneling remains, with subtle wall lighting to give
an intimate feel. However, the back dining room with bare stone walls decorated with contemporary paintings has been
extended towards the kitchen. The bar area with window banquette has now been replaced with more dining space; not
that tables are tightly packed, indeed the spacing in very generous. The brown striped carpet and velvet upholstered
seating are in keeping with the more traditional features of the building.
No risks are taken with the cooking and serving of the food. A young team, with five in the kitchen and five front of house,
combine forces to deliver a near perfect operation. Greg, the restaurant manager, radiates a genuine charm and warmth
which puts diners at their ease, whilst Alberto, the sommelier shows extensive knowledge without being patronizing.
Waiting staff are well versed, helpful but not intrusive.
The menus – du jour, carte and gourmand – change with the seasons and show a degree of local sourcing: mallard,
“Springfield chicken”, Mortimer Forest venison all appear on the winter carte. However, quality is not sacrificed for locality.
The attention to detail, shown at every stage, from the freshly baked breads, amuse bouches to pre puddings and petit
fours, was impressive indeed.
The kitchen has its finger on the culinary pulse, producing dishes in the modern idiom: the menu abounds with foams,
purees, smears, savoury ice creams, and the pairing of fish and meat. At the same time, due respect is shown to the
classics, with first class sauces, terrines, tartares, consommes and veloutes.
Will adopts a very personal style, with dishes embracing clean flavours, dramatic presentation, vibrant colours and
variations in textures and temperatures. Every cooking technique is in evidence to showcase technical and creative ability.
Timings in fish and meat cooking are precise, allowing their natural quality to speak for themselves
Humble ingredients are raised to new heights in a tartare of mackerel, marinated beetroot and cauliflower, horseradish ice
cream, and dill dressing; with all elements working well together. Similarly, a Pig’s head terrine with crispy pig’s ear and
sauce gibriche showed a rustic simplicity in contrast to the more sophisticated dishes
A crab risotto with crab bisque had a rich creaminess and great depth of flavour. This luxurious dish, was laced by a leek
and truffle jelly, and topped generously with truffle shavings.
Creativity is shown in parmesan crusted scallops, with curried parsnips. The sweetness of the shellfish is balanced by the
spice of the parsnips, both being enhanced a lime emulsion. Parmesan added a salty dimension and contrasting texture,
but stopped short of overwhelming the dish,
The Foie gras sandwich with pain d’espices, smoked duck and rhubarb chutney, a joint creation of Will and Alan Murchison,
is an indulgent but well balanced signature dish. The silky richness of the foie gras contrasts with the crispness of the
gingerbread, the fragrance of which marries well with the gently acidic rhubarb.
Amongst the main courses, roasted monkfish wrapped in parma ham was perfectly timed to retain its succulence and
taste. It was partnered with an unctuous oxtail crepe and red wine sauce, helping to make this a star dish, both delicate and
robust.
Poaching a breast of mallard rare produced soft, delicious flesh of melting texture. Root vegetable cassoulet and wild duck
and tarragon consommé completed a dish which was both earthy and refined.
A beautifully presented stuffed saddle of rabbit, braised celery, prune puree, capers and lemon confit was a mixture of
delicate and strong flavours, with brilliant colours and contrasting textures. As with many other main courses, this was a
complex multi-layered dish, brilliantly conceived and skillfully executed.
Desserts show considerable artistry and skill in the pastry section. Dark chocolate fondant, passion fruit curd and bitter
chocolate sorbet was opulent and decadent. In contrast, a seemingly modest Pain perdu, with caramelized apples and
blackberries was lifted to blissful heights by a warm foamed vanilla crème anglaise. Rhubarb in a charlotte worked well
with ginger ice cream and rose champagne jelly.
Some might argue that dishes in each course contain too many components, distracting from the main element. However,
the combinations are generally harmonious and, most importantly, taste is not sacrificed for texture or presentation..
The euphoric effect on the diners must bring great satisfaction to the kitchen and front of house. Eating here is a highly
pleasurable experience. Prices are fair, given the labour intensive, luxurious and cutting edge nature of many of the dishes.
A three course lunch at £24 is a steal, whilst the carte and gourmand options are priced appropriately for restaurants at this
level.
Overall, the risk has paid off and the achievement of Will Holland and his team is fully recognized by appreciative
customers. Although La Becasse opened too late to be included in the Good Food Guide or receive a star from the Michelin
Guide of 2008, it can confidently expect to be rewarded next year; this will attract foodies from further afield and confirm its
place as a serious destination restaurant.
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CRAB: Crab risotto, leek & truffle jelly, crab bisque
MONKFISH: Parma ham wrapped monkfish tail, oxtail crêpe, carrot puree & red wine sauce
La Becasse Restaurant Review (2008)
| Restaurant Review: La Becasse (Will Holland), March 2008, by Daniel Darwood |