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Lussmann’s – a year on

July 31, 2018

It’s almost exactly a year since Lussmann’s opened their doors to Tring. After an eagerly anticipated renovation of the much-loved HSBC building, the popular group of Hertfordshire sustainable restaurants was launched in July 2017. With its modern décor giving a gentle nod to Art Deco sophistication and it’s faultless cuisine specialising in fish, Lussmann’s immediately established itself as the reliable choice for quality dining.

We were fast through those open doors last year and we don’t need much of an excuse to go back. Having just launched a new Summer menu and with their first year behind them, it seemed like the perfect time to go back and find out how they’re settling in.

We kicked off our meal by diving straight into the new menu with the recommended cocktail –  Strawberry Collins. Yep, you’ve guessed it – it was gin based and a fresh, summery tall drink of deliciousness and the perfect accompaniment to our meal ahead.

Strawberry Collins

As many of the days have been lately, it was a beautiful, warm Summer’s day. The light streamed through those fabulous tall windows and lit up the dining room, revealing it’s pristine, stylish interior.  A year on, it’s looking just as good if not better than I remember. It’s completely spotless and with the sun illuminating the parquet floor, the wood window frames, the marble tables, the pink banquette seats and the carefully curated artworks I’m reminded of the care that was put into both renovating and restoring the beautiful original features but also finding the artworks and decor that perfectly fit the setting.

We both started our meals with Lussmann’s trademark fish dishes.  I started with a plate of the smoked trout with pickled radish and shallots.  Served thinly sliced, like smoked salmon, it was the perfect choice for a Summer’s day, as with its tangy accompaniment of pickled vegetables it was simple, light and fresh.

Chalk stream smoked trout with pickled radish and shallots

Matt chose the roast cod cheeks, which were an equally delicious, but very different choice.  Served sizzling with lime, scallions and chilli the meaty cod carried the fuzzy lime flavour you associate with Asian food.

Roast cod cheeks with garlic, chilli, scallion and lime

For our main courses I stayed with the pescatarian theme and chose a dish from the specials board – Pollock with tomato and sherry compote and chargrilled baby gem.  A choice made entirely for my new-found love of chargrilled baby gem! The cod was meaty, the tomato compote rich and the babygem of course paired perfectly to lend freshness to the dish.  I also chose a side order of samphire (also from the specials board), which was the most delicious, melt in you mouth, buttery accompaniment.

Pollock with tomato and sherry compote and chargrilled baby gem.


Matt chose from the Grill menu and went for that all time crowd-pleaser – the cheeseburger.  Feedback? Oh it was really good! I must teach him some more foodie adjectives! 😉

We finished our meal with coffees and a final swig of the Strawberry Collins and reflected how incredibly luck we are.  In the last couple of years Tring has become a foodie haven, we now have so much choice and quality from our eating establishments, there really is no reason not to dine out frequently!  As for Lussmanns, it very much deserves it’s place in the top ranks. The food is consistently good, the choices are always interesting and the environment is sophisticated, yet unfussy. If you’re looking for good food locally this should absolutely be a go-to.

Well done Andrei and the team for an awesome first year – we can’t wait to see you for many more!


Images by Matthew Bishop Photography