Last night @pweaver1984 of @noblerotbar gave us the first of the season’s white asparagus, with sauce mousseline and flaked toasted almonds. We had bread from @coombesheadfarm, lamb sweetbreads with the spring’s new peas and lardons. Paul kindly sneaked us some of the signature Slip Sole cooked in smoked butter which only had a few plates left- it was soft, simple with a subtle paprika flavour. We had turbot (with an insane white wine sauce), their signature Comté tart which was like a cheese soufflé on the most incredible pastry, you could appreciate the Comte but it wasn’t too much - plus you had a sharp vinaigrette on a green salad to cut through it all. We finished with a creme caramel, it had the sort of texture you always dream of but never quite get. So impressed. Paul began at @sportsmankent and from what I’ve read about the style of food there, Noble Rot seems to be a very beautiful baby of it. It’s rammed from 6pm, and the lighting & wine served alongside the great food makes leaving very difficult- it’s not the sort of place you should leave in a rush. Book a late table with only one or two people to get the best experience. @greenegrazer @laurajp5 @cil1992 it’s right by your office so make sure you go!