In the leafy garden courtyard of the Kimpton Hotel on Charlotte Square, Stuart Ralston takes diners on a gastronomic adventure. The original premise set aside the traditional menu for a list of seasonal ingredients with no hint about their transcendental journey from field to tasting menu fork. The eight-course menu celebrates each season’s "harvest", which in spring means slender spears of young asparagus, wild garlic, langoustines, lovage and lamb.