A Spanish wine bar, deli and bottle shop (Sol’s) followed that same year, offering sandwiches and salads by day and small plates in the evening. The big central table inside the restaurant is run by chef-patron Harry Farrow and serves its own rosé wine, produced in Tuscany. But the venture was not an overnight success. “It was meant to be a deli but the community very quickly came back and said, ‘We want a good place to eat and drink,’” says Chipperfield. “The deli aspect flopped – we had a lot of wastage and had to reinvent ourselves – but we have no problem listening and acting on it. We opened last July and did more business in the first three days of July/August this year than we did in the whole of July and August last year. It’s really nice to see it’s working.”