Dishes and their story

What we cook, and why

Three dishes that say what this kitchen is for. Where they come from, how they are made, and who tends to fall for them.

The finished sea bass in a deep pot of scarlet chilli broth under coriander and sliced peppers

Sichuan House Roasted Seabass

A whole sea bass in a deep red chilli broth, brought to the table in a cast iron pot over a lit burner. It is still bubbling when it reaches you and it gets hotter as you eat.

One dish in the middle of the table for everyone to share.

Chicken wings under a thick, sandy crust of fried salted egg yolk on a pale rectangular plate, scattered with sliced red and green chilli

Sichuan Spicy Chicken Wings with Salted Egg Yolk

Fried chicken wings in a golden, grainy coating made from salted duck egg yolk. Rich and savoury, with the chilli arriving after.

Anyone who orders chicken wings everywhere, and anyone who grew up eating salted egg yolk.

Grilled lamb chops on a long white plate under coriander, red chilli and toasted cumin

Hot & Spicy Roast Lamb Chops

Roast lamb chops in a dry cumin and chilli rub. Warm, smoky and hot, and you eat them with your hands. £19.80 on the gourmet menu.

For a table that wants something to pick up, with a cold drink.