Opened in July 2015, this is the latest venture from chef Robin Gill & his hotshot team.

The modern take on British cuisine & nose-to-tail philosophy includes dishes such as lamp rump, charred cabbage, sour preserved lemon skin & sweetbread (offal).

Order ten between you to share… & be prepared to stay for a couple of hours as you won’t be able to resist the cocktails & desserts.

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