The likes of Heston Blumenthal and Ferran Adrià have a lot to answer for when it comes to contemporary cooking. Since their modernist techniques have come to fame, many a chef has had a go at playing around with a unusual techniques and flavour combinations. Liquorice with lemon sole; sea trout with raspberries, and raw mackerel with red cabbage granite were just some of the innovations on the menu at Mayfields. But are the resulting dishes nice to eat?
Got you thinking? See what our reviewer thought of Mayfields.