Following the success of supper club Chicken In The Woods, founder Chris Slaughter (formerly of Smokehouse) has decided to go permanent with his cooking. He's opening up his first restaurant in Crouch End, but the rule book has been tossed out of the window. Through The Woods will only be open Thursday - Saturday, serving 18 diners in a single sitting at 8pm. Working through a tasting menu, guests will be fed organic, locally sourced, vegetable-based dishes, with one high welfare meat option. As well as working with producers, Slaughter has turned his garden into allotment to create plates such as garden tart and cheese custard, tomatoes and dill pollen, and beets baked in a clay pot.