Indigo in Flatts now has a new chef former executive chef at Greg’s Steakhouse, Colin LloydA variety of small plates are among what’s on offer. Like tapas, the idea is to choose several and share.“That is the premise of the concept,” said Mr Lloyd.“Each plate is designed for two to share; we suggest that for two persons you would choose around four items. The food will then be brought to the table as it’s prepared, and in no particular order.”Mr Lloyd has a degree in culinary arts and restaurant management from Nottingham’s Clarendon College of Arts.When asked about the change in the focus of cuisines at Indigo come about, he said: “The idea was to use this wonderful resource and come up with something fresh and exciting and I think we’ve managed to do that in a big way.”