When I arrive at restaurant Fiftytwo there is a tray of freshy picked radishes on the bar that have been lovingly laid out in rows and a sink full of Welsh Onions that have clearly been cherished.
“It is one of the best kitchen gardens I have seen in my career and I felt it would really bring that experience to guests. People have really taken to it. I think people are looking for more of an experience when they go out to eat. I get to speak to every guest and it is lovely to get their feedback and that is possible because we only have 20 covers a night. ” Adam hopes by having no menus not only ticks the green box, it will encourage people to try new things they wouldn’t normally order.
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