The pair believe there are no shortcuts to good food, making everything on the menu entirely from scratch. Lucy says that while it may take longer, it’s worth it as they know exactly what goes into the food. There’s a strong influence of Middle Eastern cuisine and brunch moves up a notch with the jalapeño cornbread waffles with bacon, eggs, hazelnut dukkah and chilli oil. At lunch, Lucy’s tasty kedgeree is not to be missed and her fanaticism for fried chicken turns up in a buttermilk fried chicken slider with slaw and spicy fries, and in her rendition of Caesar salad with that same chicken and white anchovies. Take advice from Daniel about wines to accompany your meal as he knows the region intimately.

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