Introduction

Over the last three decades, we have explored many national cuisines whilst casting aside what lies on our doorstep. Historically, French dining standards have been considered the benchmark from which everyone had to be judged and it was the received opinion in certain influential quarters that in this context, British cooking did not match up.

We source ingredients and dishes that are not just relevant to the scope and mission of the project but that are also in tune with how we see food today.