In our second film, ‘behind the scenes’ at Albion restaurant, we talk to proprietor Peter Prescott three days before opening. This is Friday afternoon and the official opening is Monday morning. Some customers are there so this is both a live performance and a learning and testing exercise. Every detail is under scrutiny from the number of raspberries on the raspberry tarts to lighting and temperature variations in the space. Most things will be solved by the Monday but with others the testing and tasting will go on for months. It is an exciting and dynamic atmosphere and the vision of Albion Clerkenwell being the hub and feeling like it has been there forever is achieved only by attention to detail, vigilance and the teamwork of about 80 people. The proprietor is both eyes and ears and, of course, anglepoise assembly expert.