"below expectations The Bybrook at the Manor House is one of those destination restaurants that sound like a great idea for a luxurious, country weekend escape. The grand stone building sits in beautiful parkland and has all the wood panelling, fireplaces and elegant furnishings that you could ever desire. The only problem is, it’s restaurant serves a very ordinary menu, which doesn’t deliver the “unusual flavours and stunning presentation” that they would have you expect; a real shame. Getting off to an unassuring start, Chef Richard Davies presents “duck liver” au torchon, perhaps trying to trick diners who might be squeamish about eating foie gras, into doing just that. A bit odd that he isn’t more up-front with his guests. No matter, as the house-made foie gras is well prepared. It’s coated in a power of dark cocoa to add another dimension to the bistro classic, while an apricot purée provides the tangy sweet element to the dish. What is less convincing is addition of the crunchy"
