The most tantalising tasting menus to try in London

A refreshingly different approach: Ben Murphy is turning traditional roast dinner on its head, exploring a range of meats and their cuts on a Sunday-only tasting menu.

First up, for February, Ben is showcasing a five-course Roast Chicken menu with a twist, utilising every part of the bird from eggs to bones. Dishes include egg and soldiers with truffle, thigh consommé, chicken parfait with granola and blood orange, chicken breast with wild garlic and peanut, all culminating in a souffle dessert.

Beef is in the spotlight for March, with 100-day aged tartare with capers and egg yolk puree, rib-eye with beef dripping and pear, as well ass beef consommé.

To coincide with Easter, lamb will the be the cut for April. The menu will include: neck of lamb with baby celeriac and Perigord tut ruffle; lamb belly with artichokes and vanilla; roast rack of lamb with nori and lemon; finishing off with a sheep's milk and honey dessert. Each menus runs for the duration of the month, on Sunday only (of course).

Price: £39.00 per head, wine flight £29.00

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