The latest Restaurant Eats Out tour took in Pitt Cue, with its farm-to-table eating philosophy of top quality, Cornish-sourced smoked and grilled meat. Guests tucked into the signature dish of cured and smoked jowl of pig cheek, and general manager Crispin Sugden explained how important technology was in the smooth running of the restaurant.
Next up was Andina London, showcasing the diversity of Peruvian ingredients, including the classic ceviche for which the group has become known, plus classic and 'delicious' drink pisco sour.
Madame D’s ‒ from the team behind Gunpowder ‒ was next on the list. Taking inspiration from the Himalayan region’s ‘hotbed of culture’, the menu included dishes influenced by India, China, and Nepal, with co-founder Harneet Baweja explaining how tech can help keep track of stock much more easily.
Street food extravaganza Dinerama was the next stop, with its varied and regularly-changing selection of traders throughout, including BBQ joint Lagom.