We have loved Gilbey’s in Old Amersham since we moved to the area and visited for a Sunday roast. At the time of booking, I gave my card details as a deposit which was new to me, however it is clear why they are so popular and claim to do the ‘best Sunday roast in Amersham’.

To dine off the a la carte menu and experience the flair and passion of head chef Adam Whitlock and hostess Laura was a real treat. 

My husband in unusual fashion opted for the exotic starter - Kataifi-coated prawn & crispy squid  with pickled fennel, bacon crumb and lemon wasabi mayonnaise (£12.95).

The prawn was absolutely incredible, a flaky pastry surrounded a huge, juicy offering and I was lucky enough that he shared it with me. I wasn’t getting any of the squid though, it was exceptionally flavoured and for those who shy away from this dividing seafood, please try Gilbey’s version. You won’t regret it. 

For main I ordered the Pavé of Cornish Cod served with chorizo, roasted cherry tomatoes, shaved fennel, avocado  and arroz verde (£19.95). Arroz Verde is a vibrant green rice with flavours that hugely complement fish and the woody notes of avocado and fennel which really sing from this dish.

You can get sharpness in the lime, parsley and pepper in the avocado puree as well as the cherry tomatoes and spicy, crunchy slice of chorizo. The cod is silky and sumptuous with a moreish crispy skin.

Nicholas had a tough decision on his hands for his main selection: he opted for his favourite meat with the Roast Rump of Cornish Lamb & Harissa Sausage served with peas, smoked aubergine, balsamic mustard seeds and hay-butter fondant (£25.95).

The smokiness in this dish is layered in every element that has been carefully included to the joy of the diner. This is as chef Adam phrased – ‘Fine dining with your trainers on’. 

To finish I took a brief trip to France with the Dark Chocolate Mille Feuille – a tower of Earl grey poached pear, sable biscuit and caramelised white chocolate (£7.95).

For me this embodied the chef’s brilliance. I suffer with Birch Pollen food allergy which means certain raw fruit and vegetables are off the cards for me, so to taste the beautiful almost fizz-like flavours in the poached pear was a rare delight. Nicholas chose the warming, enveloping flavours of the Sticky Toffee & Date Pudding with vanilla ice cream, honeycomb and butterscotch sauce (£7.95).

Reticent to share this classic British champion of puddings as he was enjoying it so much, my husband did offer me a taste of the fabulously fun and crunchy honeycomb.

Once again, another meal in Gilbey’s is another fantastic experience.

With a renovation coming in late December, Wine down Wednesdays and set menus for every occasion, what are you waiting for?