Chef Eats Out, Tom Aikens, 22 March

The answer has been an emphatic yes. Accolade after accolade has come the restaurant's way - a Michelin star in under a year; four AA rosettes; numerous "restaurant of the year" titles from various publications and organisations; and the Newcomer of the Year Catey in 2004.

Now there is a chance for 55 Catererreaders to judge for themselves what makes Aikens's restaurant the talk of London when the chef-proprietor hosts the first of our Chef Eats Out lunches of 2005. On 22 March the lucky few will be able to experience the quintessential elements of Aikens's food - clean, fresh, intense flavours, a painter's visual sensibility - in a mouthwatering menu drawn up especially for the occasion. Even more mouthwatering is the price for this slice of heaven: £45 per person.

Aikens has chosen to cook a seasonally led fivecourse lunch, showing the lightness of touch which the London Evening Standard's formidable restaurant critic Fay Maschler remarked upon when she first visited the restaurant. Being staged in the transitional season of March, the menu both looks back to winter and forward to spring in the produce showcased in its dishes.

Vegetables play a key role. The winter staples of potato and cauliflower are given billings (the former in a soup - potato and chervil cassonade and frogs' legs - the latter infusing a milk accompanying cèpe ravioli) alongside peas (in a mousse served with pea shoots) and courgettes (a garnish with the main lamb dish). Rounding off the lunch, a citrus-informed dessert centred on orange makes sure that the palate is alive and kicking.

The day kicks off at 12.30pm with a drinks reception. Lunch follows at 1.15pm, and Aikens will be popping out of the kitchen for a chat after the meal has finished. If you would like to reserve a place, please send a cheque for £45 per person made payable to T&L Ltd with the completed form opposite.

The Menu

• Potato soup with chervil cassonade and poached frogs' legs
• Pea mousse with pea shoots, fresh peas and Jabugo ham
  2002 Pinot Blanc "Barriques" André Ostertag
• Cèpe ravioli, cauliflower milk, cèpe tart
• Roast baby lamb, olive tarte fine, tomato and courgette cannelloni
  2003 Chinon "Clos de la Cure" Charles
  Joguet
• Orange jelly with orange parfait and pain d'épices
  2001 JuranÁ§on "Symphonie de Novembre"
  Domaine de Cauhapé
  (Thanks to Fields, Morris & Verdin for their help with the wines)