The Jekyll & Hyde: Not *just* gin

Though they remain most excellent at that

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It's been a while since we ate in the Jekyll and Hyde's gin parlour. The art of drinking we've completed regularly and with Biden-like distinction but in terms of dining, the team had slipped off our foo-dar. Enter left, chef Tom Harrison, who took over the kitchen in September. Enter right, a finance friendly fixed price menu, running throughout what categorically is the longest month of the year. Talking of which, the burnt leeks in onion broth are a sweet, flavour-filled bowl of goodness which is pretty much the culinary equivalent of flicking winter the Vs. Whether to go hake or lamb for mains is a decision which won't yield the wrong result. Both dishes were the sort we'd expect from a full-time restaurant, not a place primarily working gin miracles. Hallelujah.

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