Apprentice Night

Four times a year the junior chefs take the kitchen. They write the menu, cost it, order for it, and run the pass. The head chef washes up.

It is the best value night we do and it is also the most uneven, which is the honest description of what it is for. Some dishes are better than anything on the regular menu. Some are not.

Every seat is sold at thirty pounds. Whatever the room takes goes to the people who cooked it.