"History might look back on The Marksman as the place where the gastropub tide hit the high water mark. Harris and Rotheram were chefs at the peak of brilliant careers, they had CVs that would have assured backing for the most ludicrous exercises in chef ego. They could have demanded seven-seater shrines with 48-item tasting menus, arcane ingredients and secretive alchemical techniques. Instead, they bought a gastropub and did it better than anyone else.''
Tim Hayward - Financial Times