All new restaurants have a theme these days. It’s the law. “Inspired by their travels round the Levant”; “evoking the atmosphere of a South American churrascaria”; “after four years cooking on the moon, chef X is back in London, using the techniques he learned in Space to get the most from our Capital’s terroir”. You know, that kind of bollocks.
Imagine just opening a restaurant and cooking food that you think is quite nice, pretty well? I know, I know, it’ll never work. What, after all, would they write in the press release? How would social media react? Why would anyone go there if they can’t be transported out of London for two hours?
Well, … Continue Reading