The foodie Radford family's latest venture, Timberyard—housed in a sprawling 19th-century costume and props warehouse—was one of the most exciting restaurant launches of recent years. Tucked behind a giant red doorway, the space opens out into the Warehouse, an industrial-scale dining area with metal columns, rough-hewn floor, and tartan rugs flung over chairs. There's a butchery, smokehouse, private dining in the Shed, and open-air seating in the south-facing Yard. The imaginative menu features dishes such as raw venison, burnt oak oil, shallot, mustard, and buckwheat alongside smoked beef loin, shallot, burnt ramson, cauliflower, kohlrabi and mustard. Andrew and Lisa Radford's son Ben heads up the kitchen, while his brother Jo performs bartender alchemy, conjuring seasonal cordials and infusions along with herbal tonic for the gin and homemade cola, and ginger beer from herbs grown in the kitchen garden.