Of course, a restaurant is nothing without its cuisine, and with new head chef – Matthew Foxon – now running things in the kitchen, diners can look forward to an exquisite array of mouth-watering delights.
Matthew only uses the finest and freshest ingredients and when he is not creating alchemy in the kitchen, he is scouring the land for new suppliers. He believes in forming close relationships with the farms he sources from and looks for purveyors who concentrate on a single area of expertise; something that, he insists, is an indication of true passion. With fish caught and delivered every day from Looe in Cornwall, and lamb and pork sourced and delivered fresh from Cumbria, it is evident that he will leave no stone unturned in his pursuit of excellence.
But it’s what he actually does with the ingredients that will delight the Criterion's guests. The tantalising new menu, which can be termed as 'Modern European/ Contemporary English', is clearly one of the main reasons why visitors both recommend and return to the restaurant.
With signature dishes including pork (Gloucester Old Spot) cooked three ways – cured loin, slow-roasted belly, and panfried black pudding – it's clear to see why.
With Matthew at the helm, we're sure you'll find that one visit to the Criterion Restaurant is never enough.