The trend for straightforward cooking and unfussy surroundings continues apace in Charlotte Street, one of London’s most varied dining landscapes. The name, Barnyard, hints at the farm-to-table theme, and the menu goes further, classifying the proteins in categories like ’cow’, ’chicken’ and ’pig’. The man behind it - Michelin-starred chef Ollie Dabbous - conceived of an uncomplicated space to gobble Britain’s agricultural traditions, like roast beef and suckling pig, executed by exec chef Joseph Woodland. Dabbous’ partner, mixologist Oskar Kinberg, has devised an equally down to earth drinks menu, with bases of homemade gin and Wyld Wood cider. The decor, similarly, matches the piped-in music: corrugated-tin walls and reclaimed wood surfaces form the backdrop to folk, country and blues.