Lobster and Steak at Quite Simply French

What’s trending for 2017 - 09/01/17

Using the finest, seasonal ingredients our innovative menus change daily. We cook everything in same batches fresh to order so you can come back again and again and continue to be surprised and amazed by the mouthwatering choice on offer.

For 20 years we have supported local suppliers and  and we’re passionate about quality, value, fresh and seasonal ingredients. We’ve spent years building up the perfect mix of suppliers and have great personal relationships with every single one of them – always buying locally whenever we can.

From our creative and innovative kitchen staff to our welcoming and attentive front of house team, Rob has brought together the perfect mix of people to ensure everything is simply fabulous – and comes with a little extra ooh la la as standard.

Every year there seem to be weird and wonderful things happening in the restaurant industry. Rest assured we won’t be changing the way we do things.
Apparently, 2017 will be the year of ingesting the unexpected.
Food entrepreneurs will be making insect bars, seaweed noodles and bone-broth pouches, and experimenting with pulses, fermented products.
Plankton and charcoal will grace our menus.
Over recent years we have seen people have been proactively taking a greater interest in the journey of their plate from field to plate. It’s no longer enough to simply have a few items on your menu that are locally sourced.Whether its home-grown herbs, locally sourced meat or craft beer, people want to see the made in Britain stamp of approval.