Koffmann & Mr. White's - Bath
There has certainly been a noticeable plunge in the temperature here in Bath as winter fast approaches, and the icy chill in the air is sharpening up my appetite! Now, I have just the place in mind where we can happily hunker down and enjoy a hearty feast, so let’s step in from the cold and find a cosy spot in…
… the newly opened French English brasserie; Koffmann & Mr. White’s, which resides exclusively in the independently owned Abbey Hotel Bath.
Bath’s latest dining establishment is the first joint venture of two great friends and culinary giants; Pierre Koffmann and Marco Pierre White. The pair have formerly held no less than six Michelin-stars between them, and, have been responsible for training the likes of Gordon Ramsay, Marcus Wareing, Jason Atherton, Heston Blumenthal and Tom Aikens.
It goes without saying, there has been much excitement and anticipation ahead of their opening in our city (which took place last month). So, what do they have in store for us all at Koffmann & Mr. White’s?
You will find a casual, all-day dining menu which features British and French classics. Tempted by the ‘Fried Fillet of Scottish Haddock, Chips, Marrow Fat Peas, Sauce Tartare’, or, how about ‘Mr Lamb’s Shepherd’s Pie’? Or perhaps you would prefer a taste of France with the ‘Snail à la Bourguignonne’, or, ‘Classic Fillet Steak au Poivre’? All of the dishes are grounded in seasonal, classic flavours, showcasing a love of quality food sourced from the freshest ingredients and local produce.
And, the setting? Think; sophisticated, romantic Parisian bistro...
Marble topped wooden tables, starched white napkins, immaculately dressed waiters wearing green and white striped aprons, soft lighting and feature walls displaying works of art. The interiors are understated, to my surprise, but, deliberately so, I soon discover. The concept behind the interior decor, which was the brainchild of Rebecca Wakeford at Black and White Hospitality, “reflects the modest vision for the new restaurant and the classic nature of the food on offer”.
Scott and I arrived for Sunday lunch to enjoy a comforting and cosy three course meal. We began with a ‘Terrine de Foie de Volaille, Fig Chutney, Toasted Sourdough’ (£7.95) and a ‘Croustade of Eggs Maxim’s, Mushroom Duxelle, Sauce Hollandaise’ (£5.95). The stand out dish, we both agreed, was the one looking up at me. A tart of extremely thin pastry, all buttery rich and melt-in-the-mouth. The creamy mushrooms concealed within were an earthy delight, the smooth hollandaise and perfectly poached egg were cooked to precision too. A tremendous applause to the skilled hands who lovingly and painstakingly created it.
Scott’s starter was enjoyed down to the last crumb, but, you could argue it was not as impressive on the eye or the tastebuds as my dish. The sourdough (as with all the breads on the menu) are provided freshly baked every day by Bath-based baker; Richard Bertinet. This will delight many diners I am sure, as it’s no secret Bertinet’s breads and pastries are exceptionally tasty! However, the toasted sourdough slices were as thick as doorstops. We shared the view that it would have been better to serve them thinly sliced to refine the dish to a similar degree as mine.
I was thoroughly impressed with my main of ‘Wheeler’s Salmon Fishcake, Hen’s Egg, young Spinach, Tartare Sauce’ (£12.95) and Scott would certainly return for his ‘Poulet Noir, Grand-Mère’ (£14.95).
I devoured an immaculately presented fishcake, and, hallelujah, it was filled with the perfect ratio of fish to mash! There’s nothing more disheartening than tucking into a fish cake where you only find a morcel of fish!
The side of ‘Beef Fat Chips’ (£3.50) had pillowy soft centres and a gorgeously golden hue exterior which gave us one exemplary bite after another! Like us, I can guarantee you’ll become utterly addicted to them.
We finished with a ‘Bitter Chocolate Mousse’ (£6.50) and an ‘Exotic Fruit Pavlova’ (£5.95).
The strength of the dark chocolate (which is 72%) lived up to its ‘bitter’ expectations. It could be enjoyed down to the last spoonful because it was far from being sickly sweet. And, the dainty pavlova had a soft marshmallow-like interior and a crispy, crunchy outer crust which instantly melted in the mouth. There was no scrimping on the mountain of whipped cream and garnish of fresh fruit, much to my delight.
You won’t be surprised to hear me say that we would choose to eat here again without hesitation. The service was cheery and sleek, the atmosphere was relaxed and lively with the low hum of noise from other diners, and the location in Bath doesn’t get much better than this. I have no doubt Koffmann’s & Mr. White’s will be a popular food destination in the city.
For more information regarding Pierre Koffmann and Marco Pierre White’s new brassiere, please head here.
Thank you very much to Rosie Jones at Highlight PR for the invitation to review and to the restaurant for their generous hospitality.