Last night I dropped in to Hereford Road, West London. Chef Tom Pemberton is a former head chef at St John, king of the capital's "nose to tail eating".
No surprises then that the fried calf's brain with tartare sauce (£6) was the stand-out dish of the night.
The lobes were a wee bit smaller than the human lobes floating here, crispy on the outside, creamy and sweet on the inside. And the flavour was delicate, neither of beef nor offal.
If you've never tried calf's brain before and this picture doesn't make you ill, get down to Hereford Road for a horizon broadening culinary pit stop.