Eat Out London!Coach & Horses
Like home from home The Coach & Horses pub, in London N16, specialises in creating a warm and welcome setting to relax and unwind. Dedicated to delivering a wide range of Fine Wines, great food and the best of Real Ales.
Coach and Horses pub, London, N16
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The Coach & Horses, Norwich, restaurant review: 'Extremely good ...
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This version was spot-on, with a chunky homemade tomato sauce, garlic mayo and chunks of crispy potatoes.
The only downside was the sauce at the bottom had gone a little watery and made the final potatoes soggy.
A duo of falafel, hummus and tomato sliders with fries looked the part on their wooden slab and, while the falafel was a good texture, and delicately flavoured, the mini burger buns themselves were a little disappointing as the bread was quite hard and slightly stale on the bottom.
These small balls of gooey sweet potato were encased in a light but crunchy breadcrumb coating and the sweet potato was pure, with no flavourings, it was instead strong and sweet naturally, and it was a reminder of just how nice sweet potato is.
The Coach & Horses is a great place to go for a light bite, the pub feel and value of the food makes it ideal for nipping into when you can’t make up your mind about what you want to eat.
The Coach — The Coach
food menu drinks ambience
The Coach is a neighbourhood pub and garden with good European food.
We also offer grower Champagnes from independent vineyards and a selection of cocktails and sharpeners.
Expect signature dishes such as grilled rabbit, mustard sauce and smoked bacon; onglet, frites and aoli; and steak tartare, while on Sundays, it's the turn of his traditional roast.
The premises had once adjoined a Bear Garden that provided such amusements as bear baiting and cockfighting.
Rumours that the landlord kept the bears in his cellar until one day his ladder slipped and he met a grisly end are unconfirmed.
North Wales restaurant review: Coach at The Bull, Beaumaris
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The stylish new Coach restaurant is up and running, adding a fresh dimension to eating out in the popular seaside town of Beaumaris, as my husband Hugh and I found when we taste tested this latest venue to open its doors at the historic Old Bull’s Head Inn, I’m sure many readers may remember the Brasserie at the Bull, which opened back in 1999 and was the first of its kind on Anglesey.
After 17 years the management felt it was time for a new image, so following a mighty make-over, a new menu and the addition of an al-fresco dining area in the courtyard, Coach replaced the Brasserie on May 17 and is steadily gaining approval from locals and visitors.
These days customers are very discerning and generous portions of good food are certainly on Coach’s menu, which is an innovative combination of modern British and Mediterranean dishes made from locally sourced produce.
In the past the Brasserie was a landmark in the town, attracting customers from all over the area and beyond - I feel sure that Coach will enjoy the same success and become an icon of good food and drink for many years to come.
Service: Friendly and attentive but be prepared to wait if busy Parking: No hotel car park but you can park free in road after 7pm and there is a large public car park nearby Children: Special menu and dietary needs catered for Overall: Good choice of food and drink in casual modern surroundings
The Coach, restaurant review: Tom Kerridge is giving something back
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Long gone are the days when Marlow locals could nip into the H&F for a pint and a snack; six-month waits for a table are the norm now.
Whole quail, roasted to a lacquered shine and stuffed with sausage meat; mussels in a creamy stout broth foamed like the head on a pint of Guinness; a dainty, bite-sized burger.
Take the crispy pig's head with piccalilli, which despite the trencherman promise of the description, is almost Japanese in its restraint – a crisp, panko-crumbed croquette holding a swoony dice of pork cheek, garnished by a thin wand of brittle crackling.
Fine, but I can almost hear the voice of Charles Campion from MasterChef – one of the few food shows Kerridge hasn't yet colonised – moaning "Don't call it piccalilli if you're not going to give us PROPER PICCALILLI".
Scotch egg (which is listed on the 'no meat' side of the menu, with the confusing caveat, 'contains meat') is another precision-tooled, panko-crusted morsel, made with smoked haddock and black pudding rather than pork, wrapped around a quail's egg whose vivid yolk flows liquid gold.