Head chef Alex Greene was working with Michael Deane when he was just 17 years old, before he set off cheffing in London and New Zealand, so his career has come neatly full circle as he has taken up the kitchen reins in Eipic, Deane’s flagship city centre destination, succeeding Danni Barry. Mr Greene’s cooking revels in the use of modish components – roast bone sauce; lardo; yuzu; savoury ice creams; puffed grains; pickled ramsons – but the fact that he is a serious forager gives a real rootedness to his cooking, despite it’s ultra-polished and immaculately plated appearance. His vegetarian menus are especially good – salt-baked celeriac with black garlic; roast cauliflower with almond butter – and the Friday lunch menu gives the diner the chance to enjoy this elevated cooking at very reasonable prices.
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