The all but ubiquitous Tom Kitchin’s first attempt at a gastro-pub isn’t afraid to embrace Scottish heritage, real or imagined. The decor is of the tartan and thistle variety though there’s more authenticity to the menu which was inspired by menus from the late 19th century which were found in the National Library of Scotland. So you can expect dishes to be just on the right side of unctuous and hearty. Bygone thrills, cooked with contemporary precision, are superbly executed with highlights including tripe and ox tongue with croutons, onions and rocket leaves and a main of guinea fowl breast with haricot beans and basil butter. 

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