Chef Jason Atherton had previously worked for Gordon Ramsay for ten years before opening his first restaurant, Table No.

[5] The interior of the restaurant is split into two separate rooms, with the bar located away from the main dining area which seats sixty diners.

[1] Atherton described the most used piece of equipment at the restaurant as a Thermomix, a blender which also heats the food which is used for purées and making hollandaise sauce.

[4] The desserts include the signature "PBJ", which features peanut butter mousse, cherry jam and rice puffs.

[8] John Walsh, writing for The Independent described a mackerel dish as being inspired by the Danish restaurant Noma and praised the inventiveness of the dessert bar.

"[4] The Daily Telegraph's Zoe Williams thought the interior looked "like a posh All Bar One",[9] and while she praised the starters, she was underwhelmed by the main courses.

[8] She singled out a smoked foie gras starter for praise, saying that it equalled the meat fruit at Dinner by Heston Blumenthal.