Wormwood

One of the best restaurants that I even been! The food was amazing and the service is remarkable! Anabelle was fantastic. We are with my 4 years old son and she was so kind with him and recommend us excellent dishes! The cod was incredible and the risotto was really, really good! Really recommend it!

Truly excellent meal both for the extremely high quality of food and the very friendly team of staff. Food is modern experimental Mediterranean, with a particular North African tinge. Chef used to work at the Ledbury among others and does his training proud. Highly recommended.

Without wanting to ramble on and sound too fluffy, this is one of those special finds, that somehow it’s hard not to gush about.
From the front of house team — lead by Christophe Cavaille, a mean cocktail mixologist and a man passionate about organic & biodynamic wines, hence their impressive cocktail and wine list — to the kitchen, led by Rabah Ourrad, a seriously accomplished chef — it was faultless, from start to finish.
Every box was ticked on our visit, from the personable way they looked after us and the superb wine recommendations; to the stunning dishes that galvanise the senses — every mouthful making a lasting impression. This food has been so carefully thought out and produced with such finesse and passion, that it surely won’t be long before the Michelin man comes knocking.
Dishes are small and designed for sharing, although that’s a tough call once you get started, so be prepared. Divide the portions equally or run the risk of squabbling over how many mouthfuls you each have. There’s a strong urge to lick the plate, something that I was taught you never, ever did if there was any risk of being seen! Licked plate, or not, I can’t imagine plates returning to Rabah’s kitchen with any signs of remains.
They’ve already been reviewed and given the thumbs up by 2 of the most highly regarded food journalists in the country — Fay Maschler and Adrian Gill. I’d put a lot of that down not only to the skill and passion applied here, but by their humble approach and attitudes. This place is not pretentious and ponsey — which when you come from a Michelin star background as both Christophe and Rabah have, could be an easy mistake to make — it’s genuine and enticing for all the right reasons. A humble chef — they are not always easy to find — who spends time talking to his customers and explaining his dishes in such a gentle, engaging way, you find yourself mesmerised; and a manager whose love of wine and spirits is so transparent that you sit back, relax and just leave the choices to them to make for you.
This kind of dining is effortless. Hand yourself over to Chris and Rabah and they’ll take you on a gastronomic journey that you’ll never forget.