Adam Erace goes on and on about the decor and fauna at Tweed. The food he finds best when it is at its simplest.
Another starter involved kielbasa, crafted in Newtown from pork raised on the same farm. It’s a sausage best served simply, and Cunningham obliged; the link was grilled, sliced and kissed with hot mustard. Or consider salmon, an Irish specimen, cured in-house three ways (plain, pepper and dill), lightly smoked and draped across a wooden paddle. The version trimmed with cracked black and white peppercorns was the best, though each rendition was as luxuriously textured as a vicuna suit.