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The Chancery Restaurant Review: A venture of chef Andy Thompson and restaurateur Zak Jones, The Chancery is a small restaurant divided into two dining rooms and made light and airy by floor-to-ceiling windows on two sides. The menu manages successfully to combine the classical with some extravagant modern flourishes. So salt cod and squid fritters come with chilli and lime and sauté of lamb with a fricassée of coco beans and garlic. Desserts continue the emphasis on seasonal ingredients, so winter offers the likes of pear and rhubarb tarte Tatin with ice cream and chestnut and cranberry délice with honeycomb and kirsch praline parfait while the cheese board is topnotch. Service is slick and friendly; the wine list offers a good range. There's a downstairs bar which gets busy early evening. Set 2-course menu £27.50, 3 courses £34.