A collaboration between truffle grower Gavin Booth and chef David Coomer, this Chopping Street deli and test kitchen treats the Southern Forests larder as raw material for charcuterie, terrines and ferments. House-made miso, chicken liver pate and duck-and-pistachio terrines sit alongside grassfed beef and lamb and, in season, the region's black truffles, hunted on nearby ground and sold fresh. Coomer's cooking background lends the counter a restaurant-grade precision unusual for a country deli, and the kitchen doubles as a place to trial new preserves and cured lines. Open daily from morning, it works as a provisioning stop for cooks and a showcase for what the district's growers and its truffiere produce beyond the cellar door.