Have you been to The Wick at Both Ends on West Street recently? If not, where have you been?
In case you need encouragement – mention ‘Now Then magazine’ when ordering any main course and get a free starter or dessert – tasty.
Following the appointment of Head Chef Nick Booth the menu underwent a radical change last year and now they’ve unveiled yet another positively scrumptious new menu, bright and fresh for spring.
From the heart warming pie and mash with colourful veg and gravy (it is still April folks, it’s not that hot!) to the positively delectable saffron monkfish wrapped in Serrano ham that practically dances on your tongue. Make sure not to miss that squid or the enchilada with fragrant spiced rice either – there’s simply too much yum to name.
It’s so refreshing in the den of iniquity that is the West Street bar trail to find somewhere with a warm, relaxed and welcoming atmosphere, that to also find such a wonderful menu is the buttercream on the sponge. That’s before you get to the individual glass teapots that pour from the base – I ordered more just to play with it again. No really, I just love tea that much. There are other drinks too.
Couple all this with a well stocked bar staffed by lovely peeps and you have a sparkling diamond in the rough. Get involved with some amazing parties on your tongue and don’t forget – mention Now Then magazine for your free starter or dessert with every main course!
Find the Wick online here – Photos by That Glass Moment.
