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This fine restaurant sits in the majestic 1880s grandeur (plus a few later 1920s Art Deco tweaks) of the impressive hotel. But, don’t let such plushness deter you from experiencing the excellent cuisine served at Boyd’s: the atmosphere is relaxed with engaging staff that know their way around the compact menu and well-matched wine list. The strength of said menu lies both in its simplicity and the chef’s palpable refusal to use anything other than the freshest, most top-notch ingredients. My missus’ tomato and mozzarella salad, packed with luscious and tasty green tomatoes, was a delicious lesson in culinary basics; their fish & chips is made with Haddock and has a crispy light batter served with deep fried capers, chips and house made tartare sauce and was superb. If your budget is tight, there’s a pre-theatre/menu du jour at £16 for two courses and £19 for three. Spruce up and come and check it out. / Eamon Downes
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