The now well-established restaurant fashion for lots of little dishes instead of the more conventional 3 or 4 courses has its roots in the mezze and tapas traditions of Southern Europe. The key to them being exciting and delicious is that they are not smaller versions of a main course but are designed to be experienced just as  ‘little plates.’ Such a menu is all about sourcing really great primary ingredients and doing as little to them as possible.

Brilliant for dinner parties of between 4 – 12 guests.

£65