The team behind Westerns Laundry and Primeur (no involvement from Dolly here) are responsible for bakery and restaurant Jolene. Bakers Jeremie Cometto-Lingenheim and David Gingell work with farmer Andy Cato to source grain from two UK farms to be milled daily for breads, croissants, buns, madeleines and sausage rolls. There’s a daily changing daytime menu of eggs, toasties, pastas and salads, and come evening, you can expect dishes like grilled cod on the bone with olives and artichokes; T-bone with parmesan and rocket; and bread, apricot and butter pudding. Like Westerns Laundry and Primeur, the wine list feature natural bottles with in-house ferments and juices available for those off the sauce.