“I’m intoxicated by the food. Some great restaurants are anticipated with sweaty expectation. But every now and then a place like Parsons comes seemingly out of nowhere and delivers plates of food you just can’t forget.

By the way, did I mention the chips?”

Jay Rayner - The Guardian

“I chose gurnard, which too often gets fiddled with by chefs, masking its rich, buttery flavour or compromising its meaty texture. Two hefty fillets were as close to perfect as I’ll ever admit”

— Financial times - Tim Hayward

“I view nearly all the dishes as irresistible”

— Standard - Fay Maschler

“The Inverawe smoked salmon served with Guinness bread, might be impossible to better in town ”

— London Eater - Adam Coghlan

“Probably the best seafood restaurant I’ve had the pleasure of visiting for a very long time, somewhere that approaches the business of serving fish and shellfish alongside an intelligent wine list ”

— Cheese and biscuits - Chris Pople