Daily Mail
Tom Parker Bowles reckoned the playful and broadly European menu at Jackson Boxer’s new restaurant “reads like a well-crafted thriller. It grabs you by the gut and makes the heart pump harder.”
The highlights of his meal included a half chicken that was “all charred skin and buxom flesh, the juices shot through with an elegant acidic swathe”, and a plate of crab-fat rice with brown crab meat that was “a joyous, sun-baked Balearic blast of pure crustacean bosk”.
“Boxer was always a talented chef,” Tom concluded. “He’s now proved himself, once and for all, as a very serious restaurateur.”
Tom Parker Bowles - 2026-09-01
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