WTLGI
This is a restaurant that seems to polarise reviewers. I’m going to cut to the chase: my experience of
Where The Light Gets In was in the “meh” category.
Yes, it’s achingly hip. The chairs are plain wood, no cushion, Scandi minimalist. Beards are prominent. In all this I agree with other reviewers. But then other reviewers typically go on to say “…but this is still the most exciting meal I’ve had all year” and that makes it all alright. Whereas I’ve had a small handful of meals recently that I’ve enjoyed more than WTLGI. Mind you, the smoked eel amuse bouche was exceptional. And the dining room and service are both strikingly welcoming!
Don’t get me wrong, the quality of the cooking is absolutely superb. I could call out the wonderfully cloud soft piece of cod, as white as snow and soft as silk. No-one could better that. Or the buttery dollop of celeriac that they’d wisely resisted pureeing. It’s about 200% celeriac. I think they’ve probably just gone a bit far in stripping it all back.
Cod
The flavour profiling here is deeply of-the-earth organic. It’s not meant to fizz & zing, or theatrically wow, or lusciously indulge, or take you on any crazy culinary journey. It’s meant to elicit a quiet grunt of satisfaction. Buttermilk ice cream and blood orange granita. I’ve had buttermilk ice cream before, but never wearing its sour farmyard lacticity so proudly on its sleeve. Hrnn. See? That’s a quiet grunt of satisfaction.
I can see why it divides reviewers. The main course exemplifies it. A slice of lovingly cured pork with a pronounced tang of fennel, soft and chewy and everso honest. Served with accompaniments in three little shared bowls: the aforementioned celeriac, some red cabbage, and grain mustard. Small bowls for four diners, we all had to be super-careful not to take more than our share. Nice mustard but… well, nice mustard. The celeriac was wizard. The red cabbage? Was some red cabbage.
Pork
The wine pairing took up the same theme. Lovely local beer to start. Then two biodynamic white wines of the “cloudy farmyard” variety, neither of which were any good (it’s not often I actually leave half a glass of wine!). The final three wines were great though, including a lovely biodynamic red from the Loire.
My conclusion is going to be a collaboration. Because I know and trust some of the critics who have enjoyed their “best ever X” at WTLGI, and I don’t imagine for a moment they’re mistaken. And even the photos on their blogs look more appetising than the menu we had. So what I think is this: if you’re going to have a frequently changing menu and you’re determined to push boundaries and you’re still in your first year, well, then I guess you’re not going to hit the high notes every night. And we maybe got unlucky. £75 each before drinks is either going to be money well spent or a bit of a waste, depending what you get.
I’m going to end by calling out the excellent service, though! The young team here love what they’re doing, and look after their guests superbly. I hope WTLGI only gets better from here on out.
Welcome
