The Grove is a hot new restaurant. Jacob Richler, writing for Macleans magazine, named it the best new restaurant of 2012. The Grove was remarkably featured in part of a recent article concerning English cuisine, that was a feature in the New York Times. The English influence was present, but not overbearing, but, don't hold that against chef Ben Heaton. This was simply good cooking.
We began with "snacks":
Lobster butty, an English take on a lobster sandwich. Good, but not something that I would reorder.
Beef cheek with breaded fried bone marrow mounted on celeriac fondant, sided with gentlemen's relish. This was my other favourite dish.