We'll be brief. We had a great evening at Smith and De Luma, a joint project by Smith & Smith wine purveyors and De Luma meat producers. The aged beef was outstanding, both the entrecote and the fillet, and not only was the meat tender, but the flavour created by the mould culture they add to the entrecote during the ageing process is simply remarkable. The same can be said for the starters. The goat cheese mousse on a beetroot tartar with some 'burnt' apple was an unexpected explosion of flavours, the artichoke soup was well balanced and firm in texture and the mashed potatoes with cabbage and bacon was original and tasty. Naturally, given its owners, the wine recommendation by our friendly waitress, a Chianti from Tuscany, was a real treat. All of this comes at a price, but you won't regret it.