The evolution from a temporary, albeit one-Michelin-starred pop-up to a fully blown fine-dining restaurant was always on the cards for Adam Stokes and his wife Natasha. And although the move was an expensive one, it didn't deter them from making a big investment in the kitchen and restaurant design. Lisa Jenkins finds out more
The restaurant opened on 26 January with a dedicated 300kVa of power which, says chef-owner Adam Stokes, "is enough to run three Icelands."
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