nce a quarter we close the room for a single sitting. The supplier brings the bottles; Ines builds the menu around them. This one's Tillingham — Ben Walgate has been making the most interesting reds in England for a decade, and we've spent the last month cooking through his cellar. Five courses, five wines, one room, twenty covers. Doors at seven, kitchen out at ten, last pours when we feel like it.
— The kitchen, Thu 26 Jun