Out & About Autumn 2019

RESTAURANT REVIEW

The Bull, Stanford Dingley

HILARY SCOTT takes the bull by the horns food-wise at The Bull Inn.

W e pull up at The Bull Inn’s car park with a feeling it might be a good night. After all, owner Richie Sanderson was responsible for re-opening gastro pub The Bladebone Inn in Bucklebury and taking it to a new level. Would the Bull be as good? As stylish and comfortable? The answer is a big fat yes to all. As we arrive, Richie and chef Cal Peace are in the bar discussing a forthcoming wedding – Richie’s company RS Catering do weddings and other events (tepees in the garden anyone?). But they leap into action, as do their close-knit team, to ensure we can sit outside – it’s a scorcher of an evening – to get the best light to take photographs. We get a big round table with a large bull etched on to it – the pub is filled with eclectic bovine accessories – and nice touches like the snug Archie’s Corner (a nod to Richie’s son) and Izzy’s paddock (named after his daughter). The sultry evening made us go for light dishes – but the menu, like the décor, is diverse. Had it been cooler we’d have tried the Braised Short Rib Lasagne, which takes three days to make (£15), or a pie. Instead we started with the Savoury Cheese Scone with Cornish Crab (£8) – three dinky pungent scones with a mason jar of crab mixed with shallot, lemon and creme

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