The Silver Birch

I arrived at Silver Birch with high expectations, drawn in by the restaurant’s reputation for creativity and its clear ambition to achieve excellence. The passion of the kitchen was unmistakable, yet, regrettably, several serious missteps compromised the overall experience. The beef tartare, typically a dish that exemplifies precision and finesse, was hampered by an unpleasant and unexpected textural issue—pieces of unchewable cartilage. This was a disruptive element that should never have left the kitchen. Similarly, the Devon Crab, otherwise delicately prepared, concealed a sharp shell fragment, rendering the dish not only uncomfortable but also dangerous to eat. Perhaps most disappointing was the kitchen’s inflexibility. A much-heralded carrot course, traditionally accompanied by a gluten-containing cheese sauce, was served bare when no alternative could be offered—despite prior notification of dietary restrictions. What arrived at the table felt more like an afterthought than the carefully composed dish I had anticipated, leaving the presentation and flavor lacking the sophistication one would expect from a restaurant of this caliber. At over £200 per person, these misjudgments became all the more pronounced. There is undoubtedly potential at Silver Birch, but if it aspires to truly compete at the top level, these inconsistencies need addressing. The foundation is there, but refinement is essential.

We were absolutely delighted when we arrived at the restaurant and the chef had produced a tasting menu just for our friend who was a vegan and gluten intolerant. This was well beyond what was expected. Both tasting menus were superb and we now know that the silver birch caters for all dietary requirements. First class service all round.