Behind the scenes at Sparrow restaurant

A blackboard is propped against the wall, on top of the radiator. Specials have been written and erased and written again – they’ve been at this for a while.

Terry chops parsley and chilli to add flavour and kick to the crab linguine. Fresh, light and flavoursome – it’s a crowd favourite.

The finishing flavours of parsley and lemon zest have been added to the crab linguine. A momentary stop before it’s served into bowls and devoured by waiting customers.

Green with envy, the envy of those not eating this risotto. It’s topped with a dollop of gooey goat’s cheese, hazelnut pesto and a drizzle of olive oil – a dreamy dish.

Yohini deep in concentration as she ever-so carefully slices lotus root. This will then be fried and placed on top of the comforting massaman curry.

Yohini places a bowl of rich, fragrant massaman beef curry on a woven tablecloth. A smaller bowl of rice is served alongside. The blue table runner offers a nice contrast against the otherwise neutral colours.

Light, creamy and wobbly, the pannacotta is carefully turned over into a dainty eggshell-blue bowl.

Warm, luxurious chocolate caramel sauce drips from the whisk back into the pot. It’s soon to be drizzled over a smooth, creamy pannacotta.

A cleared table, a lone napkin and a blue business card. Another day at the office done.