Welcome to the hispi revolution folks! It's still chargrilled, it's still with miso butter. But now it's finished with our homemade kimchi mayo that's been fermenting for a while and topped with parmesan, chervil and tarragon panko. Come and get it! @prettylittlebathuk @bathrestaurants @crumbsmag @thebathmagazine #corkagebath #restaurant #freshisbest #chefslife