"José Pizarro’s cheesecake is based closely on the famous La Viña recipe. For differentiation, the restaurant serves it with a strawberry coulis made by cooking macerated British strawberries over a low heat and then sous vide for three hours, bringing together the best of Basque and British influences. The cheesecake is on the dessert menu across all venues and is also available to order whole via The Dispatch." - Emma Louise Pudge