Jesse Dunford-Wood’s menu at the Mall Tavern in Notting Hill is so quirkily British, it’s hard not to hear Vivian Stanshall’s voice in your head as you read it.
One of Jesse’s big loves is game. You can even book for hands-on classes around the long chef’s table. For us, he is preparing pigeon with sweetcorn fritters, and creamed, sweet and popped corn. ‘Game with something sweet is a classic autumn dish,’ says Jesse. ‘That often means berries or fruit. These sweetcorn fritters are a Rowley Leigh idea from Kensington Place.’