Fiona Beckett

"Cotte’s vol au vent is exquisite, served in the traditional manner, the sauce poured over the filled pastry shell at the table, with a small pan of extra filling and a jug of sauce left for topping up. This is a vol au vent a la financière, the banker’s wife bit a reference to the coin-sized dimensions of the solid matter in the filling: lamb sweetbreads, wild mushrooms, poultry wing meat and kidneys, coxcombs, quenelles of poultry, crayfish."

Holly Butler

"Expect the textbook Continental favourites cooked to perfection, with Vol au Vent being their signature main."