Chet Sharma’s exciting new project has been years in the making, and it shows. Marrying the best of traditional Indian produce and technique with a more contemporary outlook, elegant and original dishes like ‘crab custard with saffron and kewra’, ‘milk-fed veal with mooli and tej patta’ and ‘peach, clove and ulmaria shrikhand’ illustrate a thoughtful approach that owes as much to an upbringing immersed in the ingredients and flavours of the Indian subcontinent as it does to the techniques that Chet refined as a development chef for some of Europe’s most celebrated restaurants, among them Mugaritz (**) and L’Enclume (**). Taking inspiration from the affectionate inauthenticity of the likes of Pujol, Central and Attica, Chet says his new opening will provide the “missing link” in Indian cuisine. With a CV that includes The Ledbury (**), Moor Hall (**) and Le Manoir aux Quat'Saisons (**), not to mention a doctorate in Condensed Matter Physics from Oxford, who are we to disagree? Join us for an exclusive preview.