The Hosts of a Unique Dining Experience

I am Ben's partner in life and in crime, and China is my partner, she is also my wife. We live and breathe this business, always eager to see what new adventures await us. One of the biggest challenges we face is whether our guests will be ready for the experience that awaits them. The service is quite prescriptive, with a strict schedule and expectations. Guests must sit down at a designated time, eat what they are served, and interact with their neighbors. It's not always easy to get people on board with this approach, but we've seen great success in embracing it.

One of the advantages of our prescriptive format is that guests will often end up trying dishes they wouldn't have ordered otherwise. We put a lot of thought into selecting ingredients and menu items, and our research is rooted in scientific and anthropological inquiry. Our goal is to create an aesthetic experience, not just a meal. We believe food can be a powerful medium for teaching people about different cultures and cuisines.

When guests arrive, we take them on a journey through the ingredients available to us. The menu is carefully curated, with only seven courses offered. We want each dish to lead naturally into the next, creating a harmonious overall experience for our guests. This approach allows us to showcase the quality of our food and the skill of our chefs.

Our current menu includes a little tomato consommé as an appetizer, followed by herring served with oatmeal. The combination may seem unusual, but we believe it's a great way to modernize traditional Scottish dishes like oatmeal. We're also featuring high-quality beef from local farmers who raise their animals in beautiful, rolling hills. The beef is cooked simply over an open flame and served with English artichoke hearts and a sauce made with the bones of the meat.

We're proud of our unique approach to food service, and we believe it sets us apart from other restaurants. One key element of our success is our commitment to hosting guest chefs and collaborating with them to exchange knowledge and techniques. James, one of our guest chefs, is incredibly skilled with meat, and his contributions have helped elevate the quality of our dishes.

We're not just about serving great food; we want to create a warm and welcoming atmosphere for our guests. We strive to make each diner feel at home, which is why we often host them over a glass of wine or other beverage after dinner. Our goal is to ensure that each guest leaves feeling satisfied, but also inspired to learn more about the world of food.

Our restaurant is a place where people can come together and discover new things. We want our guests to feel relaxed and open to new experiences, which is why we're careful to create an inviting atmosphere. By sharing stories and knowledge about food, we hope to build a sense of community among our diners and inspire them to explore new cuisines and cooking techniques.

When it comes to sourcing high-quality ingredients, we take a steady relationship approach. We work closely with local farmers who share our commitment to sustainability and quality. The only way to access truly exceptional beef is through these relationships, which require trust and respect from both parties. By working together, we can ensure that the food on our plates is not only delicious but also made with care and attention.

In the end, we're passionate about what we do, and it shows in every aspect of our restaurant. From the food to the atmosphere, we strive to create an unforgettable experience for each and every guest. Whether you're a foodie or just looking for a unique dining experience, we invite you to join us on this culinary journey.

"WEBVTTKind: captionsLanguage: enhe is my partner in life and in crime so China's my partner she is also my wife get stressful in here I guess he's you know what happens during service stays in service like a way of life Ben and I are always here we live and breathe it we weren't sure whether ademir was gonna be ready it's quite prescriptive right it's like you're gonna come in you're gonna sit down at that time you're gonna eat what you give them you're gonna sit next to people you don't know you're gonna do what you're told basically we weren't sure whether people were gonna be ready for that badly people have embraced it the other advantage of having this kind of prescriptive format is that you will sometimes end up eating things that you would never have ordered but the we know are really really good a lot of the stuff we do begins with kind of some scientific or anthropological research and we follow that certain line of inquiry the final result is an aesthetic object as in a plate of food or a story to go along with it it's a beautiful medium to teach people about food we bang the gong and then you know at 8:00 p.m. we explain the menu and then we start you know flashing the plates it's really focused on giving people an experience little journey through the ingredients that are available to us you know a harmonious overall experience so the dishes have to lead one to the next it's not a huge menu it's the seven courses just should leave you feeling happy and satiated but not kind of like enrolled yet the door this week we started off with a little tomato consomme we moved on from there to some herring so herring an oatmeal is a super traditional Scottish dish so we wanted to kind of play around with that maybe modernize it slightly from there we moved on to this highland beef this really amazing producer who keeps his cows right up on the hills it's a beautiful place these cows are basically like wild cows that just taste amazing the beef is just very simply cooked on the fire and then served with some english artichoke hearts just a nice sauce made with the bones of the beef it's really about finding good stuff cooking it well in a traditional or modern technique and presenting it as it is there's sort of people serving really great food here but I think our particular approach is quite unique and that's compounded by various other things we - like for example the number of gasps chefs we host this is really a big element in our kind of creative process we wanted to invite guest chefs to firstly collaborate with them get to exchange knowledge exchange techniques so James is incredibly skilled I think what's really interesting is that he's really good with meat so everyone comes with something and it's a bit like in a family everyone has so here we've got the rib of a cow in the cut of meat itself has been dry aged for around six weeks it's really easy to buy beef it's actually really hard to buy really good beef really the only way to access something like this is through knowing the producer through having a really steady working relationship you have to think that this piece of beef is from a 12 year old cow that means a farmer has looked after the animal for 12 years and in order to access that amount of hard work they have to know that you're gonna treat that with the due respect once it comes into the kitchen and they have to know that you're also gonna communicate that to the guests that the guests are really going to understand what they're eating sometimes we get guests that stay much longer and we just chat and often end up having you know a glass with them at the end of the evening and I think people when they come here they see this place and it just feels really homely in a way where you can have really good food I think people maybe feel more relaxed and when you feel more relaxed maybe you're more open to learn stuff and in exchange we want to make sure that you come out having really enjoyed your dinner along the way having been exposed to some things that you would have otherwise never come in contact with we just want to give you a good timehe is my partner in life and in crime so China's my partner she is also my wife get stressful in here I guess he's you know what happens during service stays in service like a way of life Ben and I are always here we live and breathe it we weren't sure whether ademir was gonna be ready it's quite prescriptive right it's like you're gonna come in you're gonna sit down at that time you're gonna eat what you give them you're gonna sit next to people you don't know you're gonna do what you're told basically we weren't sure whether people were gonna be ready for that badly people have embraced it the other advantage of having this kind of prescriptive format is that you will sometimes end up eating things that you would never have ordered but the we know are really really good a lot of the stuff we do begins with kind of some scientific or anthropological research and we follow that certain line of inquiry the final result is an aesthetic object as in a plate of food or a story to go along with it it's a beautiful medium to teach people about food we bang the gong and then you know at 8:00 p.m. we explain the menu and then we start you know flashing the plates it's really focused on giving people an experience little journey through the ingredients that are available to us you know a harmonious overall experience so the dishes have to lead one to the next it's not a huge menu it's the seven courses just should leave you feeling happy and satiated but not kind of like enrolled yet the door this week we started off with a little tomato consomme we moved on from there to some herring so herring an oatmeal is a super traditional Scottish dish so we wanted to kind of play around with that maybe modernize it slightly from there we moved on to this highland beef this really amazing producer who keeps his cows right up on the hills it's a beautiful place these cows are basically like wild cows that just taste amazing the beef is just very simply cooked on the fire and then served with some english artichoke hearts just a nice sauce made with the bones of the beef it's really about finding good stuff cooking it well in a traditional or modern technique and presenting it as it is there's sort of people serving really great food here but I think our particular approach is quite unique and that's compounded by various other things we - like for example the number of gasps chefs we host this is really a big element in our kind of creative process we wanted to invite guest chefs to firstly collaborate with them get to exchange knowledge exchange techniques so James is incredibly skilled I think what's really interesting is that he's really good with meat so everyone comes with something and it's a bit like in a family everyone has so here we've got the rib of a cow in the cut of meat itself has been dry aged for around six weeks it's really easy to buy beef it's actually really hard to buy really good beef really the only way to access something like this is through knowing the producer through having a really steady working relationship you have to think that this piece of beef is from a 12 year old cow that means a farmer has looked after the animal for 12 years and in order to access that amount of hard work they have to know that you're gonna treat that with the due respect once it comes into the kitchen and they have to know that you're also gonna communicate that to the guests that the guests are really going to understand what they're eating sometimes we get guests that stay much longer and we just chat and often end up having you know a glass with them at the end of the evening and I think people when they come here they see this place and it just feels really homely in a way where you can have really good food I think people maybe feel more relaxed and when you feel more relaxed maybe you're more open to learn stuff and in exchange we want to make sure that you come out having really enjoyed your dinner along the way having been exposed to some things that you would have otherwise never come in contact with we just want to give you a good time\n"