In a red-brick manor house turned into a co-working hub with offices and a garden, Lucas Grabowski (who previously ran Gabo and completed a stint at NESO in Paris) cooks up precise and creative seasonal cuisine: ballotine of sole with seaweed and roasted buckwheat; confit egg yolk with peas and herb broth. There is a simpler set menu at lunchtime and a multi-course tasting menu in the evening.