La Bécasse in the Press
January 2012
The savoury: a course to endorse?
Tony Naylor reviews La Bécasse dishes whilst debating ditching dessert in favour of a savoury course in his latest blog for The Guardian and Observer Food Monthly.
"At La Bécasse in Ludlow, chef Will Holland has started to offer a serious savoury alternative alongside his desserts...Recent dishes have included a (sensational) Little Black Bomber tart, with rocket, autumn truffle and a duxelle of mushrooms."
To read the full article on The Guardian & Observer Food Monthlywebsite, please click here.
November 2011
A food review of La Becasse by The Shropshire Star's Andy Richardson..
"Our fish course comprised a pan fried fillet of Loch Duart salmon, curried lentils, cauliflower, apple and citrus jelly. It was exceptional, my favourite course of the day. The salmon had been so adroitly cooked that each flake fell away beneath the knife. It was translucent, delicately pink and the crispy skin was exquisite. Its accompaniments, the mildly spiced lentils and the sweet, sharp apple made for a plate that will linger long in the memory of my appreciative friend and I."
To read the full review in The Shropshire Star, please click here.
August 2011
Review of Will Holland's signature dish - A Tasting Plate of Sucking Pig. By Richard McComb ofThe Birmingham Post.
"After joyfully eating my way through an eight-course bespoke gourmand menu, I don’t think there’s any fear of diners likening cuisine Holland to ye olde tavern fodder. It’s a stunning menu, reproduced above for your delectation. Highlights – where to start? Like a lot of great cooking, it’s about the details."
To read the full review in The Birmingham Post, please click here.
December 2010
Review of La Becasse in the January 2011 edition of Olive Magazine. Written by food critic Marina O'Loughlin
"Will Holland’s cooking is quite complex but he makes it look easier than it is. There’s no grandstanding on the plate. He’s clearly aware of the latest food trends and what the big names are doing but not slavishly so. If he uses a foam it’s used for textural effect rather than because it’s trendy. There’s a real lightness to his touch which is all about reducing food to the essence of itself. His organic salmon with tomato butter sauce, garlic mash and pea puree (the puree incredibly sweet and fresh like the essence of pea) is fantastic. I like his use of unexpected ingredients too. Particularly sweet notes such as local plums with suckling pig or a carrot and orange puree with his crab salad. This food is as good as anything happening in the big cities."
January 2010
Head Chef Will Holland listed as one of the top ten "Chefs predicted to dominate the restaurant industry in the next ten years."
The Good Food Guide, run by the consumer rights group Which? has ranked La Bécasse Head Chef Will Holland in their list of top ten contenders "most likely to be the most influential over the next ten years." To read the full article featured in the Caterer Magazine, please click here.
August 2009
The Daily Telegraph Reviews La Bécasse as Sensational
"Thanks to its talented 29-year-old chef La Bécasse restaurant combines brilliant French cooking with locally sourced ingredients"
To read the full Telegraph review please click here.
August 2009
"Exemplary cooking, superb value."
"If Holland doesn’t get a second Michelin star, I’ll eat my gooseberries" says the Birmingham Post's Richard McComb."
To read the full Birmingham Post review please click here.
