The place is a real culinary treasure. Within the pleasing confines of four beautifully decorated rooms is offered an imaginative and wholly satisfying menu that embraces some of the more intellectually conceived aspects of Modern British cuisine. Real respect for ingredients and their integration takes ample precedence over any desire for flashy presentation or self-expression, but then, as the chef worked for Philip Howard at The Square, with two Michelin stars, for some two and a half years, the quality and originality should not surprise anyone, and the restaurant is the result of a collaboration between Philip Howard and Rebecca Mascarenhas, owner of Sonny's in Barnes.

Expect to find amongst the starters foie gras mousse with raisin purée and cheese straws, or potted rabbit and pork with bay leaf jelly and sourdough toast. Main courses might run to fillet of Cornish mullet with a ragoût of leeks, oysters and mussels, and hand-rolled pappardelle with a rich game sauce, and to finish it could be a crème fraîche tart with lemon curd ice cream. Kitchen W8 may well turn out to be the sort of place that, once found, tends to remain on the 'for self only' list.