“From the outset, our ethos was placing food first and encapsulating our vision of a perfect night out. We use every part of the ingredient where possible, from making haggis using every part of the animal, whether it be rabbit, pigeon, or venison, to our top-to-tail leek dish which began with tempura root and finished with a risotto of the greens. This minimizes our food waste and ensures we are always being creative with our cooking.”

Lobster thermidor crème brûlée with smoked pepper dulse, bloody Mary sorbet, Parmesan shortbread, and caviar; Scotch beef tartare, with kombu, soy, shaved egg, scurvy grass, and bone marrow crumb; and loin of Perthshire venison with its own haggis, cocoa carrots, and pickled cabbage.

At one end you have a deep-rooted belief in local and sustainable produce and practice (foraging here is not just for show, but an integral part of what they do) with Paul Wedgwood also very active in food education in schools, taking classes of city children out into the local countryside to give them an introduction to wild food and make salad less scary, and at the other end you have a wonderfully chic, fun restaurant in a glitzy part of town. Sheer class.

"Come for the bone marrow popcorn and stay for the parsnip crème brûlée with thyme ice-cream." –Linda Macdonald, The Telegraph