Come dine with me in Essex!

black and white tudor style pub front Wedding plans stressing you both out? Take five and remember why you’re getting married in the first place by heading for a date night at Danbury restaurant, The Griffin.

editor claire sat at a table in a red top Having recently undergone a renovation to bring seasonal fine dining to the village, the eaterie now boasts a spectacular Champagne and oyster bar, alongside a menu centred around exquisite fish and seafood dishes.

Created by Executive Chef Mik Nelder, the cuisine showcases a host of delicious flavours and textures, with menu highlights including grilled lobster with garlic butter, thermidor and mayonnaise; and whole roasted poussin with a bourguignon sauce.

Editor Claire Muffett-Reece was invited along to sample the menu and find out more...

"Arriving at The Griffin I was immediately impressed with the interior – a fantastic mix of exposed beams with a cool, contemporary bar and stylish dining space. The staff were attentive and knowledgeable of the menu, which comprises of a delicious mix of meat, fish and vegetarian options. My husband and I both opted for the pan-fried scallops to start, served with fennel compote, pickled apple, seaweed and caviar sauce. I then chose the grilled skate with capers, brown shrimp, cucumber and chicken butter sauce, which literally melted in the mouth, while my husband enjoyed a chunky fillet of halibut, complemented by parmesan gnocchi, chanterelle mushrooms and a shellfish sauce. He was then too full for dessert, but I personally couldn't resist, asking my server what she'd recommend. She suggested I try the Paris-Brest, choux pastry filled with praline mousseline and topped with a warm chocolate sauce. Baked to order, it was absolutely worth the wait! We both left with full and contended tummies, knowing we'd return with friends so they, too, coulds ample The Griffin's delicious cuisine."

Visit to book and find out more.

white fish main course with garnish on a white plate
dessert on a black plate
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