Where the Light Gets In Reviews Summary

Service and Staff

Pros:

• "The staff are the real stars of the restaurant. They were attentive, knowledgeable, and nothing was too much trouble for them."
• "Staff were lovely and down to earth, explaining each course with enough detail without being pretentious."
• "Staff - Friendly, welcoming, knowledge and down to earth and help to create a lovely atmosphere without ever being fussy or overbearing."
• "All the staff are passionate and incredibly knowledgeable about the food that you are served, everything is delicious."
• "The staff are so friendly and knowledgeable and the whole experience is superb."
• "Staff are genuinely passionate about the food and happy to answer questions."
• "Friendly and knowledgable staff made our evening a delight."
• "The staff could not have been friendlier or given better service."

Cons:

• "The sommelier was also quite condescending and whilst knowledgeable gave the impression of not having actually tasted much wine."
• "The chefs were very laid back (as they didnt seem to need to do much) and rushed their explanations of the food and origin."
• "Service was fine, but nobody even once asked whether the food was OK or if we had enjoyed any of the courses."
• "The arrogance and lack of empathy from WTLGI was breathtaking."
• "Some of the courses (raw radish with a sauce that was ok) I did feel were quite pretentious as was the service."

Food and Menu

Pros:

• "The highlight of our experience was undoubtedly the 11 courses we were served. Each dish was more impressive than the last."
• "I was blown away by the food, every course of the 12 or so we had was outstanding, wine was also excellent paired to the menu."
• "The food was outstanding, we were sat at the chefs table and saw everything being prepared in front of us."
• "The food is delicious, inventive and inspiring, with many humble vegetables elevated in ways you wouldn't normally be able to imagine."
• "The dishes were absolutely delicious with a wide variation of intense flavours extracted mainly from locally sourced fungi and vegetables."
• "The food, and service combine to show the best of that seasons produce. In this instance being February, it works through seafood, and preserves to highlight what is best of the British winter season."
• "Amazing ambience, fantastic wines, great service and food you still talk about days after."
• "Wow! And Wow! Loved every minute of this experience! Sam and all the staff provided amazing food with wine to complement."

Cons:

• "This restaurant underwhelms and is very pretentious. The 9 course tasting menu plus an amuse-bouche of duck broth is overpriced at £110."
• "However my greatest disappointment with an otherwise nice evening was that every dish was not more than a mouthful and the ingredients where in large parts so basic that they don't justify the price for that tasting menu."
• "The food was hit and miss, by far the best thing was the lobster crumpet which was exceptional. The mangalitza pork belly was very chewy and not cooked long enough."
• "The rest included an array of course based on a combination of beetroot, potato, turnip, cabbage, and wild garlic. But perhaps the saddest indictment was that the bread was the best course."
• "Where the Light Gets In is achingly pretentious, serving meals tasting of a salty bog served on a pretty plate with lengthy descriptions of their provenance."
• "Overpriced, no drinks menu, food average to poor, no where near Michelin star quality, food lacks taste, creativity and flair."
• "Awful, I felt ripped off, disappointed and frustrated that I’d been there so long while they ponced about trying to make fresh air look interesting."