Whipped lardo, pickled carrot, flowers, sourdough toast
Braised squid, padron peppers, wine-braised kombu, bonito, pickled potatoes
Lamb breast, romesco, charred aubergine, yogurt, flatbread
Green granita, chevre ganache, brown butter financier
James Ramsden has been running the Secret Larder for some time before I finally made it to one of his supperclubs. Just as well because it was the last one ever. The team are now behind Pidgin.
The food can be best described as modern European but with a sort of home-cooked feel.