Craft London specialises in cooking techniques so ancient they're new, so you know a development menu here will be packed with experimental textures and flavours. Each Tuesday from 8pm, you'll be able to sample a blind tasting menu of up to six courses, each dish being still in development. The plates will be brought to the table by the chefs who cooked them, who'll give you the low-down on each dish's story. You're then invited to give your feedback, which will then help shape the final menu offering. The best bit? It's only £28.
If Le Bab hasn't already lured you in with its tantalising charcoal-grilled meats and extensive, expertly curated wine list, its new Development Sunday Sessions might just do the trick. Le Bab prides itself on using as much seasonal British produce as possible, which is why its menu is constantly evolving. Now, the chefs – Ed, Manuel and Angus – will be giving diners the opportunity to sample dishes that are in their final stages of development before making it onto the menu. There's two benefits to this: you get to try the dishes at 50% off, and you'll also play a part in shaping the menu for the coming season. Everybody's happy.
Simon Rogan's infamous Yorkshire restaurant L'Enclume started it all with the original Aulis in 2012. The Claridges iteration is a sleek six-seater kitchen counter which you can book as individual seats or the whole space, where you'll be able to get up close and personal with Fera's skilled chefs as they create new and experimental dishes. Experiencing the genius firsthand doesn't come cheap though: it'll set you back £150, and an extra £130 if you fancy the paired wines.
Gregory Marchand's brand of modern French cuisine has made waves when it comes to updating French cooking in London restaurants, and he's continuing to pave the way with his new Carte Blanche menu. It'll see him and his team create a bespoke menu based on the produce bought at the market that morning – with the option of paired wines – and any dishes that go down particularly well will make their way onto the permanent menu.
Hospitality is renowned for being a tough industry, which is why young chefs and bartenders need all the help – and development – they can get. This is something that The Dairy and The Manor's chef-patron Robin Gill knows all too well, which is why he's set up the Home Grown supper clubs, giving young chefs in his kitchen the chance to put together their own menu for the night, with mentoring from the senior members of the tea, and drinks supplied by promising young London bartenders. The events take place once a month at The Manor, and each one ends up being one hell of a party. Reserve your seat now.