Duck egg tart, red wine sauce, nips, lardons and sautéed duck hearts.

Provençal black fig tartlet with seirass ricotta, hazlenuts, ice salad, chioggia beets and truffle salad. Lovely starter!

Grouse roasted on the crown, legs into the sauce, offal pate, damsons, bread sauce, cress, potato galette. With triple cooked chips and béarnaise on the side.

Solid classic prep of entire Yorkshire bird served on the plate, and an epic rendition at that. Imho, this remains one of London’s highlights of game season year on year, and this year, it was aptly paired with a rather sublime bottle of 06 Soldera , thank you Kian