Things here move at a gentle pace.Up the road and around a corner, a jarring contrast sits just out of view.
It is, in industry terms, a destination restaurant: one where diners have been known to fly in business class from Singapore, hire a car and drive straight out to the restaurant, before flying back the following day."That was probably more common than people would imagine," says Hunter. "I thought, it'd be great if we could get on the menu there — not only a feelgood thing for us to know we're doing the right thing, but also plenty of good chefs go to Brae and would see it on the menu and go, 'Who is this?'."Lauren Meade and her young family
"The boys came out and asked, 'What cuts do you struggle to move?'. Jowls was one of the ones that we weren't moving at the time, and they just said straight away, 'Yep, we'll take the whole lot'.
SeaGull Bisque?
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