It takes more than skill alone to create dish after dish that let individual ingredients shine while simultaneously creating a blend of flavours that are totally complex. Staff were second-to-none – General Manager Jack Settle has infused the team with his own quiet enthusiasm and sincere attention to detail, without any semblance of pomp or pretension.īrett Graham’s menu, however, is the reason we’re here. Inside, the fresh new design places soothing tones of creams and browns and a textured lime wash paint to create a soft, intimate environment, with tables arranged around a floral centrepiece suspended from the ceiling.
away down one of Notting Hill’s residential side streets, this pared-back spot doesn’t shout about its two- Michelin star status – which they earned back in record time after a two-year hiatus during Covid. This restaurant might just be one of London’s very best.
