Critically acclaimed restaurateur Didier Philipot joined Edmunds as head chef in April. He’s since launched a new menu of classic French cuisine, using only carefully selected seasonal ingredients. The à la carte menu is full of French flair: starters include langoustines, duck liver and scallops while mains include turbot, wild sea bass and pigeon. Or, you can opt for Didier’s Special Surprise Tasting Menu (£69), where your dinner will be decided by the chef.
