A collaboration between lifelong epicurean enthusiasts and friends, What The Dickens?produces uncommonly classical culinary craft from three besuited and uncommon gentlemen.

With the recent return of the Chatsworth Road market on their doorstep, Michael Quinn, Adam Bernstein and Dominic Rose, friends since their school days, decided to put into public practice their love for both food and finery with their stall, What The Dickens?.

Initially establishing themselves with a repertoire of iconic British dishes, from devilled kidneys to kedgeree, What The Dickens? seeks to resurrect, revive and revitalise time-honoured recipes, from these shores and beyond, allied with their own instinctive flourishes, discriminating threads and continuing passion for vintage victuals.

In keeping with the approach to historic recipes What the Dickens also aim to prepare as much of their own food as possible. Bacon is salted and hung on the premises while the back garden holds bees and a densely packed crop of fruit and vegetables. The laying hens sadly met their maker in the autumn one night after a fox entered the coop. 2012 will see the completion of the What the Dickens? smokehouse which will be used for bacon as well as fish and home made cheese. Look out for news from the What the Dickens? pantry.