We’ve gone global! It’s all thanks to the Globe & Mail newspaper in Canada which despatched a reporter to take a look at Russell’s and liked what she saw. The reporter describes us as “having a modern, local market-based menu using local ingredients where possible, such as Evesham asparagus, Gloucestershire apples or mallard and venison in game season.
“Russell’s balances refined menus with a relaxed atmosphere. Think smoked breast of wood pigeon with cherries, chocolate and foie gras, followed by pan-fried turbot with lobster ravioli and shellfish bisque.”
Our boss Andrew is also quoted in the article, saying: “We’re trying to capture the French ethos of eating out more, not just on special occasions,”