Thomas Carr 1873

This was our third visit here, having first visited in 2020 - a very special experience. The food, and its quality & presentation, is AMAZING. The atmosphere & the staff are fantastic. We know that 2022 has been very difficult, so we wish you, your family & staff the very best. We hope that we have the chance to experience your skills again - sometime & somewhere 🥰🥰

High quality, inventive cooking that is simply delicious We had an enjoyable meal at 1873, taking full advantage of the six course tasting menu. The Michelin star is well earned with chef creating and serving well cooked, inventive food that delights on all fronts. Dishes were thoughtful and original while maintaining a local, seasonal feel. The ambiance does let the venue down a bit. The space was chilly enough to warrant a scarf and there's nothing intimate about the ambiance. We opted for the wine pairing (on the six-course menu) which, truthfully, was a bit rough on the senses. Champagne served too cold (along with the white wine) and dessert wines that jarred with the flavors. The service was also a bit canned, making interactions seem rehearsed. Our table was made from some kind of laminate (to wipe clean) and we were given paper napkins. Silverware was delivered to us with each course but not set properly, just being left on the side of the table. Overall, the food was worth the visit but, for the price, front of house needs a bit more work to make everything seem more fluid and polished.

We ate the six course tasting menu with paired wines. To put this restaurant in context I would say it's good but just a little away from great. The meal started with bread and butter which although nice was lacking in body and any real complexity. As the dishes went on the skill of the chef became clear. The food is well thought out with Chris's Dish being my favourite (emulating an English Breakfast), even there though I have little gripes. The egg is clearly sous vide and the texture of the joke just failed to remind you of the greasy spoon fried egg. Along with that was the appearance of a salami cup to hold the ketchup (which was very nice). Salami has no place in a English breakfast, maybe make the cup from streaky bacon, then my mind in convinced it's breakfast. Similar appearances happened in other dishes, popcorn on me venison, just didn't work. Overall a very pleasant experience but not exceptional, which is a shame because the chef is obviously very good. One last note is that the restaurant was very cold on the night we ate there. It probably isn't normally but I was freezing through the whole meal

We went for the vegetarian tasting menu. Superb food beautifully presented and delicious. Wine choice good too. Waitresses very good and a pleasant atmosphere. Would love to have all the different types of crockery! Great artwork on the walls and love the paint colours. Such a treat for a vegetarian to have exciting and different food. Any spare stuffed peppers can be sent my way.

There’s so many superlatives that I could use for this superb 6 taster meal on the 28.09.21. Each course ( plus extras) was a flavour bomb, from the mushroom ‘Muse Bouche’ to the last spoonful of chocolate ganache. Excellent: food by Thomas Carr and his team, service was gentile and I would highly recommend but book soon! We have 😋😋🤩🤩

From the moment we arrived at Thomas Carr 1873 it felt like a very special occasion. Greeted warmly into a simply but beautifully decorated set of rooms where it is immediately apparent the level of service you are about to experience with just 6 tables neatly spread. We were sat with a view of the kitchen which gave us a peak into the magic of what was to come. 6 courses beautifully designed with every mouthful a delight on the palette. My other half is unfortunately not that fond of the more oily fish and shellfish. The kitchen were incredibly accommodating to this swapping out some of the more challenging ingredients while encouraging her to try some of the less so, which she did and loved (most of). The wine list was paired back and very good value. I was driving so we opted for wine by the glass. To start the white which was deliciously crisp, then my old half had a glass of the red which was full bodied and fruity. In terms of the food, the stand out savoury dish for me was the Bass with crab, though a very close second was the mackerel made to sing with an deliciously tangy fennel and tomato salsa. My other half was blown away by the beef with, for her, pickled mushrooms and a mushroom ketchup, almost as good as mine with oyster. For desert the hot chocolate pudding was to die for, but even this was blown out of water by the final dish, a mash up between jelly and ice cream and cheesecake. All in all amazing service, and even more amazing food. If you can get in would highly recommend!