This is the second in my series of seasonal suppers hosted by the London Cooking Project.
If you missed the first one then you missed an evening of gorgeous food, great wine and a lovely atmosphere.
February's meal will be no different. The menu will be as seasonal as the last, picking delicious highlights from the best produce the season has to offer.
As ever I'll be focussing on ingredients grown and reared in London and the South East, with mutton from amersham, and most other produce from the home counties. Rhubarb will be from Yorkshire.
Tickets: £40pp - available from Grub Club here