The food arrives. Howard Hodgkin slices his frankfurters thinly and eats small forkfuls, adding a little mash, and delivers this verdict: “A great new restaurant, very straightforward.”
Mackerel roe on toast from Scotland; a fritto misto from Venice; grilled lamb cutlets with lemon and salt as eaten in Spain; and quail with pomegranate, rosewater and tahini yoghurt from further east. Read more.
