Journal
Why we do it the slow way
Occasional notes from the kitchen and the cellar. Mostly about sourcing, occasionally about why something has come off the menu, and once a year an argument about the right age to kill a cow.
Why the menu is late on Wednesdays
Because it is not written until the vans have been, and the vans do not care what we put on the website.
By Nell Prideaux
Four years is the right age for a cow
Almost all British beef is killed at two. Here is what happens to the flavour if you wait, and what it costs to wait.
By Nell Prideaux
A wine list with nothing on it you have heard of
Tomás on why the list has no Sancerre, no Malbec and no Prosecco, and why nobody has ever actually complained.
By Tomás Feher
We stopped buying asparagus in October
It was on the menu for nine months of the year and it was flown in for six of them. Taking it off was the decision that made everything else follow.
By Nell Prideaux