Chef Emma Jeffrey (ex-Mammoth, Gilson, Hammer & Tong) turns out poached eggs with a herby, labneh-like whipped yoghurt, chilli butter, peri-peri sauce and fried curry leaves, all served on two thick slices of Turkish bread to soak up the sauce. The roast chicken roll, which comes with gravy and stuffing, is a bestsellers that’s very unlikely to leave the menu