‘A goats cheese shot of loveliness’ is how I would describe the beetroot crisp with goats cheese, quince and chick weed ‘mouthful’ at Rabbit, the seven-week old sister restaurant to The Shed in Notting Hill. The restaurants are run by three brothers who are all about bringing the food from farm to table. In their words, they “farm, forage and produce seasonal British food.” Whilst there were a few crossovers with the menu from The Shed (both do tiny ‘mouthfuls’ to amuse one’s bouche) the focus here is more on wild foods, such as rabbit, or partridge.

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