‘Nothing’ is a perfect anagram of the word ‘tinghon’.
Which, coincidentally, also means nothing.
And Lorne is a perfect anagram of loner – which coincidentally is the exact opposite of what the restaurant’s two co-founders are. Being as there are two of them and all. They are: sommelier Katie Exton and chef Peter Hall, who’ve both worked (and met) at The Square, as well as places like The River Café, Brawn, and San Francisco’s triple-Michelin Benu. So they don’t have the worst CVs.
This shared venture is a light, cleanly rustic space with unvarnished wood, and lush pot plants filling in every free surface (the venue is actually named after the famously verdant Australian seaside town). The idea is that the kitchen & wine cellar both hold equal status, and compliment each other, meaning you can expect:
The menu is modern British, with small dishes like quail with butternut squash and mountain yam, or cuttlefish with violet potatoes preceding larger numbers like beef short rib with pears & cavolo nero, or a sea bream with monks beard and a dashi broth. Then of course, there’s dessert, which includes a rather interesting Yorkshire curd tart with builders tea ice cream. And this is all alongside,
Which will come in the form of a regularly changing, reasonably priced, global list – with the aim of making the whole ‘choosing which wine to get’ thing slightly less intimidating. And then, of course, there are cocktails & local beers to boot. So, in short…
…you’ll want for tinghon.
NOTE: Lorne is open for lunch (Tues-Sun) and dinner (Mon-Sat). You can book a table by heading to their website right HERE.
Lorne | 76 Wilton Road, SW1V 1DE
Like places that take obsessive care of both the wine AND the food? Then check out Noble Rot. You won’t be disappointed.