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Mark Kimber and Harry Smith open their first restaurant, Plot, in Tooting. Using local suppliers, the menu showcases British cuisine in the form of small plates. The kitchen is headed up by Giles Elstob, who’s worked in Michelin starred kitchens in the UK and Spain and he’s created a menu that will change seasonally but at the time of opening features dishes such as chicken and smoked ham hock terrine with cider & honey mustard; roast cod with curried tartare sauce and scraps; charred hispi cabbage with brown butter & hazelnuts; and Seville orange Marmalade bakewell with clotted cream.
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