Farm-to-table in Notting Hill

From three brothers (a chef, a farmer, and a restauranteur) who felt that they might actually do well to combine powers in a rustically appointed farm-to-tabler, Shed puts out a menu divided up between slow cooking (cuttlefish w/ almond & sea rosemary, air-dried ham tagliatelle...) and fast, counting beef steak w/ butterfly sorrel, and sticky spatchcock quail covered in elder pesto, which thankfully isn't Rod Stewart, but is in fact a spinach-like herb.