Recently opened is the Ruby Bay Kitchen – run by chef, Tony Robson-Burrell and his wife, Holly. Your dogged researchers, Neil and I, ate from their small and delicious menu last night.
Highly recommended comes a light, refreshing Thai Green Curry with clean flavours and really singing with fragrant spices. Neil chose the Britain’s Best Burger (for which Tony was awarded that title back in the UK in his Wiltshire gastro-pub). Judging by the silent and focussed attention Neil was giving it – and the fact that I wasn’t even offered a bite – it also hit the spot and came with freshly made coleslaw and garlicky aioli.
I was hoping to try the Massaman Curry but word had already got out that the beef cheeks are slow-cooked for five hours to what must be an intense meatiness and tenderness and, I was too late, he had already sold out. They are making everything fresh – and you can tell – so once it’s run out, that’s the lot! Got room for a little something extra? – Tony and Holly offer a range of fair trade, organic and bespoke chocolate bars from around the world. My advice – get ye to the Ruby Bay Kitchen as soon as you can.