The food I’m cooking is the food I love to eat

The format I’ve created ensures that great cooking and bold flavours show up in every kind of dish. If you opt for the tasting menu, you’ll get slightly more refined versions — but across the board, the focus is flavour and satisfaction. Presentation will be much simpler that what I’ve served before.

You can snack on wood-fired toasts topped with things like smoked bone marrow and garlic, beef tartare, or confit garlic butter (spread thick enough that you’ll see your teeth marks in it after a bite), topped with lemon zesty anchovies. There’s also warm shrimps in brown butter, crab rarebit, and my mum’s favourite: Fried Tomato Dip.

When it comes to the plates — small, large, and for sharing — expect dishes like kaffir crab soufflé, sticky lamb sweetbreads with wild garlic and smoked yogurt sauce, spatchcock chicken with garlic bread, chilli and mandarin sauce, lobster tail with chicken fat and tarragon butter, rack of lamb with red walnut pesto, and rib-eye steak served with your choice of sexy sauces.

Desserts are going to be fun. I’m bringing out all the favourites—but with a few surprises thrown in for good measure. Sticky toffee doughnuts served with vanilla cream and koji caramel sauce, rhubarb cheesecake–knickerbocker, pistachio and dark chocolate bread and butter pudding with cherry molasses ice cream.

For full details of what we’re doing and how you can be rewarded for supporting our project Visit the Crowdfunder Campaign page