Offering insight into ‘the yin and yang nature of his upbringing’ (with a West Indian mother and Scottish father), an ‘experimental’ menu will showcase Cochran’s Michelin-starred training and ‘multi-faceted’ heritage.

Dishes will include: potato spaghetti, cured egg yolk, truffle, burnt butter cream; jerk-spiced monkfish, iceberg lettuce, watermelon, coriander; organic pork, blood pudding, smoked eel, turnip kimchi, apricot and miso.

As well as the a la carte options, diners can also opt for Cochran’s signature goat sharing board; a five or eight course tasting menu; or snacks which will be served throughout the day.

Snack range from picked white and brown Devon crab tartlet, to smoked kipper and leek toastie, to confit cauliflower with fermented bagna cauda and walnuts.

All ingredients will focus on quality and sourced directly through the chef’s ‘personal relationships with small-scale independent suppliers.’

With 48 covers across two floors as well as an outside terrace, 1251 By James Cochran will serve lunch and dinner from 11am-11pm every day.