I have read half a dozen reviews saying how good this restaurant is and agree with their comments so will not repeat them. I looked round the kitchen and the owner explained his approach to developing his recipes using the sous vide method (also used by Heston Blumenthal and others- see wiki). Without getting technical he produces food that retains its flavour because of the precise temperatures applied whilst also completely satisfying hygiene standards. Every thing plated has been produced expertly from scratch. I could not afford to eat like this in London! Try it now whilst it is still easy to get booked in.