Your host Anthony Sarpong runs what turns out to be an appealing restaurant-cum-cookery school. Heading up a highly dedicated team, this Ghanaian-born chef delivers West African cuisine scattered with international influences – well-thought-out creations incorporating interesting combinations of flavours and select produce. He is a dab hand at balancing sweet, fruity and spicy ingredients, a case in point being his plantain gnocchi in a foamed palm soup with notes of ginger and lemongrass, finished with paprika-infused tapioca crisps. There are two set menus, each with five or seven courses: "The Expedition" and the vegetarian "Green Journey". The dishes are in touch with the zeitgeist, as is the smart decor, which includes an open kitchen, and informal atmosphere – the chefs occasionally serve dishes themselves.