Nordic-inspired fine dining inside a shipping container. Jöro opened the doors of its permanent shipping-container location in early 2017. However, it’s already secured a accolades and fawning reviews galore, including a clutch of AA Rosettes and Michelin Bib Gourmand. Headed by chef Luke French, the concise, Nordic-inspired menu continues the up-cycling ethos of the building structure by delivering often unassuming ingredients with vision and ingenuity. Expect many ‘ways’ on a flavour: heritage carrots, for example, could be served both charred and pickled, with ‘burnt cream’, created by adding the red-hot Birch embers used to barbecue the carrots into a buttery whip. Potatoes, meanwhile, could be roasted in yeast, hidden in a whirl of mash and dressed with a 15-month aged Lincolnshire Poacher cheddar sauce, topped with gnarls of crisp skin. The kitchen is inventive too: “Brassica XO”, for example, is a punchy sauce made with shiitake rather than the usual shellfish, served with grilled cabbage and goats milk parmesan, while mackerel, could be is served in its own skin, and a broth made from the barbecued bones of the fish. Dessert could be tiny blocks of Koji fudge served on top of aerated white chocolate while wines offer sensory stimulation in the form of Akemi White Rioja, or Austrian ‘Beck Ink’, a light, fruity, biodynamic blend of Zweigelt and St Laurent.