He’s had a busy year, Michael O’Hare. Following a successful stint on teatime telly, a Michelin star, and all of the publicity that goes with it he’s well and truly in front of The Curtain – luckily, despite all of the self-effacing humility, his food – and the restaurant as a whole – still manages to flourish under the many spotlights honed in on it.
Carte Blanch is the order of the day here, their interpretation of the term is the first thing that greets you – “1. To allow full creative freedom. 2. To showcase what we feel is right for now.” – but that goes without saying – looking around the restaurant you hardly get the impression that anything about the place is a result of creative compromise. Decor is eccentric and erratic; as the lift opens (the restaurant occupies the loft in a posh clothes shop, come on, keep up) a swarm of sculpted hands throwing up the devil horns protrude from the walls, all hailing the restaurant’s name.