The Times said that Thackray takes the foundations of Hungarian cooking – papprika, root vegetables, and smoked sausage – and transforms them into dishes that feel both personal and wholly fresh, drawing on her family history.
“Chilled sorrel soup gets dill oil and kornspitz croutons. Langos, a deep-fried potato flatbread, comes layered with a tangy, spreadable cheese, goat Gouda, and lemony herbs. And a roasted duck leg is bathed in a floral apricot-riesling reduction,” the Times review stated.