It’s 9am on a weekday morning and although I’ve just finished my porridge, the chef Richard Wilkins is making my mouth water. “My signature dish is soft Scottish langoustines wrapped in very thin, crispy pastry, served with Japanese sushi rice and a langoustine bisque.”
His other specialities include turbot in a spinach and champagne sauce, buttery wagyu steak with English peas, and raspberry millefeuille. Sadly, I won’t be able to sample any of them and neither will anyone else. At the end of April, Wilkins took the painful decision to close his west London Michelin-listed Restaurant 104 after seven years.
