Aulis

I wanted to visit this place as I admire the concept of sourcing locally, in this case, their own farm. As well as using every much or as much of the produce as possible and reducing waste. The staff are lovely, attentive, and make you feel at home. The food was amazing, a great balance of flavour and texture for each dish. And I'd like to thank the chefs for accommodating my intolerance to lactose. It was really appreciated and I could tell that even though some of the dishes were altered, a lot of thought still went into it and were all delicious! I had a lactose free yogurt dish and I couldn't really tell the difference. The dish was creamy and refreshing. And a pumpkin sorbet which was a great dish before transitioning from savory to sweet. Every dish was so well curated, and to see the teamwork happening in front of me was captivating. The most interesting dish I thought was the Pumpkin and Sea buckthorn snack. There were sharp bursts of tanginess and sour flavours but the bursts were quickly subdued by the sweetness of the pumpkin. It wasn't something I had experienced before. Would definitely recommend to anyone who wants to experience seeing part of the cooking process as well as tasting innovative dishes.

It would be hard to fault this place. Usually with 15 courses, a few of them are just 'nice' and sometimes, on a big feast up in particular, things like the sweets, they tend to be too heavy, too "sweet"... too much, certainly after 12 other courses. Every single course here though was faultless and the sweets, perfectly matched. It was a pleasure from #1 to #15 Easily one of the best meals in London at the minute. And 12 people round a table can seem 'socially challenging' if you really aren't interested in idle chit chat (i.e. other people). Again, perfectly spaced, yes you can pass conversation with the person next to you, but you definitely don't need to.

A wonderful meld of exceptional dishes, with inspired and surprising combinations, and a terrific dining experience and service. The way the dishes and ingredients’ provenance were described was enthusiastic snd accessible - not lecturing, as can be the case in some places. All staff were warm and welcoming. A terrific experience. Very difficult to choose, say, a top 3 dishes, but if pushed: 1. Dandelion root custard, poached conference pears in verbena, frozen sheep yoghurt and buckwheat - a revelation for someone like me who once wondered aloud “who ever chooses poached pear?”… 2. Large (!) white pork and Devonshire eel doughnut, cured pork fat and Aulis’ blend of caviar 3. Dorset blue lobster with fermented black garlic cloves, roasted shrimp sauce infused with rosehips

Exceptional food and service. Lovely informal atmosphere around a small chef’s table. Fellow diners chat to you as if you had been friends for ever. What’s not to like? We absolutely love it.