Printed with that day’s weather forecast in the top corner, is a menu: “bites” including a smooth bloater paste, similar in texture to a kipper pâté; oysters; and a pie of the day En savoir plus .
More intricate dishes include a terrine of smoked trout and mackerel wrapped in smoked salmon with diced beetroot and horseradish; the thinnest of octopus carpaccio with caperberries, chilli and lemon En savoir plus .
...a pungent Cornish fish soup and a salad of potato, octopus and chorizo, before sharing an Argentine sirloin and the best dish of the night, a cep, truffle and prosciutto lasagne... En savoir plus .
Three dishes never change: a house salad, a whole lemon sole and a fillet of beef with foie gras. From the other blackboards, snails on toast, a fillet of stone bass, a Barnsley lamb chop... En savoir plus .
Mackerel roe on toast from Scotland; a fritto misto from Venice; grilled lamb cutlets with lemon and salt as eaten in Spain; and quail with pomegranate, rosewater and tahini yoghurt from further east. En savoir plus .
It will appeal instantly to those who have already enjoyed Dishoom in St Martin’s Lane with its humorous twist on the subcontinent’s street food. En savoir plus .
Judged "Good" in the Oct 2011 London burger feature in the FT: “chunky, juicy, nice hint of charcoal and melt-in-the-mouth”; “generous thickness with sheen of yummy beef fat – a satisfying burger”. En savoir plus .
Judged "OKish" in the Oct 2011 London burger feature in the FT: “good barbecue flavour but too tough and gristly for me”; “shame they don’t do them rare”. En savoir plus .
Judged "tolerable" in the Oct 2011 London burger feature in the FT: “the rare is, indeed, fine but the medium is too chewy”; “nicely seasoned meat but the hot relish would destroy Ch Margaux". En savoir plus .
Enjoy the classical French service at this renowned fish restaurant. For the full FT review... En savoir plus .
Our reviewer enjoyed the salad of peas with mint and pecorino, at this buzzing trattoria. For the full FT review... En savoir plus .
For a different Tapas experience head to Jose where the Spanish habit of eating standing up is part of this restaurant’s charm. For the full FT review... En savoir plus .
Try Chef Silvena Rowe’s signature dish; salad with a blueberry molasses dressing. For the full FT review... En savoir plus .
An awe-inspiring grand selection of tea and cakes. Stephen Fry interviewed Lady Gaga for tea with the FT here. For the full interview... En savoir plus .
Spotted: Madonna is a regular here and this is a favoured spot of Tony Blair. For Tony Blair’s FT interview here... En savoir plus .
Great if you’re after an experimental and adventurous evening with a group of friends – but book in advance. For the full FT review... En savoir plus .
Perfect for intimate dinning and some tasty Japanese cuisine, patronised by Jerry Hall no less. For Jerry Hall’s FT interview here... En savoir plus .
Calling wine lovers! You’re sure to be delighted by Medlar’s award winning Sommelier. For the full FT review... En savoir plus .
Traditional Vietnamese food. Salt and pepper eels are a delicacy here. For the full FT review... En savoir plus .
Head there for a healthy dessert, voted number one in best frozen yogurts taste test. To find out how the others were judged in the FT... En savoir plus .
Doesn’t sell alcohol, but the BYO policy makes up for it. For the full FT review... En savoir plus .
If you have a sweet tooth try the cranachan – Scottish raspberries, cream, oats and a touch of whisky - at their very best in August. For the full FT review... En savoir plus .
Hearty Michelin star cooked meal in a gastro pub atmosphere. The chef’s signature dish of pork belly and deep fried pig’s head will leave no room for dessert! For the full FT interview... En savoir plus .
The star of the show, an Irish abalone, opened, sliced, steamed and then cooked briefly in its own juices so that it had all the flavour of the sea but none of the usual rubberiness. En savoir plus .
...salted edamame beans, soft-shelled crab and prawn tempura as well as a selection of rolls and sashimi. The food is excellent; the restaurant is a popular lunch venue for Japanese Londoners... En savoir plus .
Seven different sauces; the pasta is refreshed in boiling water for 20 seconds as it is ordered. To serve, it is combined with the requisite sauce, Parmesan and olive oil. En savoir plus .
A small fillet of plaice with Bengali spices; an Anjou pigeon breast cooked in the tandoori oven; grilled scallops with squid and cauliflower; we both left the table ready for an afternoon’s work. En savoir plus .
These packed terrific flavours: a strong venison and prune terrine; marinated mackerel with blackberries; a hare and bacon pie alongside a bowl of spicy cuttlefish, chorizo and fino sherry... En savoir plus .
The experience left my two guests from New York delighted but puzzled. Why, if British food is as good as this and has such strong historical roots, did it have such an awful reputation for so long?..
The food arrives. Howard Hodgkin slices his frankfurters thinly and eats small forkfuls, adding a little mash, and delivers this verdict: “A great new restaurant, very straightforward.”
The risotto was followed by a slip sole with seaweed butter; a slice of turbot braised in vin jaune; goose with apple, hazelnuts and a juicy Brussels sprout; lamb served two ways En savoir plus .
Sea bass congee, yam croquettes with scallops, pak choy buns, prawn and bean curd cheung fun and, for those who can take the heat, diced tripe with chilli are just a few of the dishes on offer. En savoir plus .
