a Michelin star in 2019, the first in the city to do so for more than 40 years. Its usual menu champions the finest ingredients available sourced or foraged as locally as possible.Dishes on its most recent sample menu include celeriac mold on toast, Scottish langoustine with cured egg yolks and spruce, and salt aged duck hung over burning grape vines.But Simon says his favourite food is the humble burger, and that he eats one a week.He's worked with his most senior chefs to create what he promises is the 'best burger we've ever had'.The sandwiches are made with Lake District Belted Galloway patties, made using shin, brisket and rump cap cuts.The beef is then topped with American-style cheese, made with St Andrews cheddar and beer from local.
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