So how does this BYO malarkey work then? The downstairs restaurant still encourages the ‘bring your own’ model, however the price differs slightly. Bring your own wine and you’ll be charged a mere £5 corkage per bottle, while spirits will be converted into cocktails for £20 per bottle, there is also an extensive wine and cocktail list to buy your booze in-house should you not fancy walking in with a Tesco bag. Drinks are served alongside a delicious, high-end and uber creative small plates menu including showstoppers Whitstable rock oysters, smoked bone marrow and black radish; Glass of tomato tea, smoked eel, Montgomery chedder and horseradish toastie, and Braised short rib with chocolate malt.
We have tried our hand at virtually the entire menu, and favourites included a delicate and creamy Cured Cornish mackerel with charcoal mayonnaise, the house speciality Treacle cured smoked salmon, with whiskey and apple jelly and smoked cod's roe, and the crispy and tender Gloucester Old Spot pork belly with pickled wild cherries, hazelnuts and yoghurt.
There are some kick-ass desserts to boot; Chocolate malt parfait; English raspberries with feuille de brick, and our favourite Rhubard doughnuts.
This is a new concept for B.Y.O.C, and as far as being a solo act goes, a new challenge for James but it sure smells like a hit.
21 Great Windmill Street, London, W1D 7LB