The Monro

Sunday, January 06, 2008 - I was nothing short of stunned to receive not only gorgeous, fluffy, golden home made chips and a bucketload of creamy peppercorn sauce but a perfectly medium-rare steak of clearly very respectable provenance. Shot through with just enough succulent fat and seasoned correctly, it was precisely how steak and chips should be...And then finally, nestled cutely in the bottom of a bowl in a lake of frothy custard, came bread and butter pudding, lovely and rich and with a very good balance of flavours and textures.