"A large, open kitchen counter takes centre stage at this lively restaurant in an enviable corner site in St James's. The bold and original cooking is guided by the chefs' nose-to-tail ethos, so don't be surprised to find commonly discarded produce like cod or pig's head on the menu. Their homegrown mushrooms from the basement contribute to a good selection of vegetarian and vegan dishes, such as their signature mushroom parfait." - Michelin Inspector
