The new version of Upstairs at the 10 Bells opened it’s doors recently to the public and after a fantastic dinner by the Young Turks at the 10 Bells earlier in the year, we were very keen to try out the new Upstairs at the 10 Bells.
Earlier in the year we visited the 10 Bells pub, where the Young Turks had taken temporary residence. The project received great critical acclaim from food critics and food bloggers.
Since then the Young Turks have gone their separate ways but decided to continue the 10 Bells project in a different format. Young Turk Isaac Mchale decided to head up the kitchen on a day to day basis and expanded the selection of dishes on offer.
When we visited Upstairs at the 10 Bells we tried the:
- Buttermilk Chicken & Pine Salt (9/10)
- Pigs Head, Pickled Kohlrabi & Lemon (7.5/10)
- Oat Cracker & Smoked Cod’s Roe Tarama (8.5/10)
- Treacle Glazed Lamb Sweetbreads, Cauliflower & Anchovy (9/10)
- Crab and Cucumber salad, Melba toast (7/10)
- Plaice, Turnips & Black Trumpets (8.5/10)
- Roast Grouse, Celeriac, Blackcurrants & White Onion (8/10)
- Featherblade Beef, Horseradish, Swede & Onion Rings (9/10)
- Walnut Torte, Yellow Plums & Zabaione (9.5/10)
- Raspberry Yoghurt Ripple & Hazelnut Crumble (9.5/10)
- Special of the day Parfait dessert (9.5/10)
We really enjoyed our lunch at Upstairs at the 10 Bells and particularly the desserts were fantastic. The service is very good and the decoration is very unique and interesting.
I wouldn’t be surprised if Upstairs at the 10 Bells will be awarded a Bib Gourmand rating in the near future and if they achieve a more consistent level across all dishes, even a Michelin star is within the realm of possibilities.
Overall rating for Upstairs at the 10 Bells: 8.5/10