Within the ample site of architect Sir Norman Foster’s old offices at 170 Great Portland Street it will be six times bigger, with a huge kitchen in the basement for the restaurant (60 covers) and takeaway foods. The food market will emphasise vegetables and fruit, but will also sell home-baked bread; there will be a Jewish deli counter, a large charcuterie and cheese section, wines, oils, pastas, rices, the lot.They can’t promise that the service will be as slow, or the restaurant chairs as uncomfortable They can’t even promise the prices will be as high. “It’ll sell a pounds 6 camembert, the best, but alongside it a reasonably priced one.” There will be foods at pounds 50, yes, but apples at 5p. Flour may cost pounds 5 for l.5kg of American organic, but fresh yeast will be free. Heinz Tomato Ketchup will be found beside rare balsamic vinegars.It’s the Villandry claim that British food retailing has always been in a bad way. And it’s their belief that the tide is turning and we are ready to pay more for good food Conran will be watching Marks & Spencer will be watching We’ll all be watching. We hope they are right.VILLANDRY’S ROASTED TOMATO AND GOAT’S CHEESE TARTServes 8For the pastry:6oz plain flour3oz cold unsweetened butter1 cup cold water1 egg yolkpinch of saltFor the filling:8-10 ripe red tomatoes1 pint single cream3 medium eggs2 egg yolkssalt, pepper and sugar to taste2 crottin de chavignol or well-flavoured goat’s cheeseFirst, cut the tomatoes in half, take out the seeds and core.

Place the tomatoes skin side up on a tray and bake in a slow oven for about one and a half hours, until all the liquid has gone. Take the skins off and season with salt, pepper and sugar to taste Put aside to cool.Put flour and salt in a bowl. Add butter and, with your hands, mix until mixture resembles rough breadcrumbs. Add the water slowly with the egg yolk as you might not need all the water: until the pastry just comes together Wrap in clingfilm and refrigerate for about 30 minutes. On a floured surface roll out the dough to a 35cm (14in) circle about 18in thick. Place the dough carefully into a buttered 30cm (12in) tart tin and put some dried beans in to bake it blind.Put the tin into a pre-heated oven 350F/180C/Gas 4 and bake for about 20 mins or until pastry is golden and cook-ed underneath. Mix the cream with the eggs and yolks and a little seasoning.Place the tomatoes in the tart.

Pour over the cream and slice the goat’s cheese thinly over the top. Bake for about 20 minutes, or until the cream has set.POACHED CHICKEN BREAST IN HERB AND GINGER SAUCEServes 44 chicken breasts without skinsapprox 500ml/1 pint homemade chicken stockvegetables of your choice (eg carrots, broccoli, leeks, celery) cut into bite-size piecesFor the sauce:2cm/1in fresh ginger1 clove garlicpinch of salt and pinch of chilli flakes4 spring onions, finely choppedteaspoonful chives, finely choppedapprox 150ml/14 pint arachide/groundnut oilSimmer gently the chicken breasts and vegetables in the stock for about seven to 10 minutes until just done Take off the heat. Peel and grate the ginger finely and add to the rest of the ingredients except the oil Pound or process until you get a paste. Heat the oil until quite hot but not boiling, and pour it slowly over the paste mixture, adding just enough until a smooth, but not too oily, sauce is achieved. Cool.Place the chicken in a soup bowl with the vegetables as desired and pour a little stock over. Serve with the sauce on the side separately in a little bowl.ROASTED FIGS WITH ALMONDSServes 48 ripe black figs100g/4oz unsalted butter50g/2oz caster sugar100g/4oz roasted and ground almondsCut the heads off the figs, about 3cm (1/4in) in diameter Scoop out about one teaspoonful of the pulp and put aside Keep the heads Beat the butter and the sugar until light Fold in the ground almonds and mashed fig pulp Stuff figs and place the heads on top.