That part we know a thing or two about. Grass-fed beef, dry-aged for 35 days, cooked simply over screaming-hot coals with nothing but a scattering of Maldon salt. All the sauces (get the bone marrow gravy for the table). Triple-cooked chips we keep a whole training manual for. And a sticky toffee pudding worth saving room for, whatever he says about being full.

No set menu he didn’t ask for. No forced fanfare. Just food worth slowing down for, and a team who’ll look after him without ever hovering. Come as you are, order too much, take your time.

And if he fancies something in his hand to make a moment of it, there’s the Kentucky River: our summer take on an Old Fashioned, built with Maker’s Mark bourbon, peach, white cacao and a twist of lemon. A tenner, in our UK restaurants until the 21st.

Eagle-eyed types might have clocked our St Pancras Martini Bar as the backdrop to the new Maker’s Mark campaign, fronted by Lucien Laviscount. We can’t promise you’ll bump into him at the bar. We can promise the drink’s worth ordering. Look out for it on our blackboards.