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The Club. Book a Table. WomersleyFoods eucopresident Nothing like a bottle of Morgon and a puntarelle salad to remind oneself of the benefits of the single market 2 weeks ago. About Quo Vadis Find out more about us. Our Newsletter To join our mailing list to receive news and offers, please complete your details below. Sign me up for all the latest news and events via email. I am happy for my data to be used to tailor my customer experience. X Sign up now Would you like to receive our newsletter with seasonal updates, events and offers? Wines are predominantly natural and biodynamic. Illustrated wine posters, art and curios on whitewashed brick walls also make the two relaxed dining rooms on Columbia Road among London's most handsome and cool.
Stunning, meandering tasting menus — chiefly British — with flashes of flavour from such cuisines as India and Japan are the draw in the dining room. Only one cult snack — pine salt fried chicken — and great cocktails are served in the bar for walk-ins, too. Their focus has always been on ingredients, presented through menus that travel, not just through Italy, but more broadly across southern Europe, North Africa and often leaning toward the Middle East.
A curtained entrance and cool Mediterranean aesthetic make Moro one of a small number of dining rooms in which it is possible to escape the city. Rich, rustic dishes like this, using first-rate beef they butcher their own aged meat and sourdough toast, speak to the heritage of the site — once a Farringdon working man's eating house — in a 21st-century accent.
Bonus: the next-door walk-in wine bar, Quality Wines, is now, low-key, one of the most interesting casual spots to eat and drink in the city.
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Freshly Michelin-starred Brat , which lives above Smoking Goat in Shoreditch, is named after the old English colloquialism for turbot. Grilled seafood including whole turbot sourced from Cornwall is the focus. Lamb from Wales, beef from the English south west, and seasonal fruit and vegetables from all over mostly grilled is given plenty of attention, too.
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Chef Tomos Parry differentiates himself slightly from other grill chefs, aiming to emulate methods used in the north of Spain — using wood fire to cook his range of ingredients slowly. A comparatively classical bin wine list has been organised by the team from Noble Rot, which is another way of saying it is very good. It is London's finest example of Middle Eastern cuisine, sating a populist craving for sumac and co. This handsome, minimalist Shoreditch restaurant is a marriage of its co-owner James Lowe's British heritage St.
Lowe is a gifted chef and one of London's foremost proponents of the quality of British produce. His relaxed brand of fine dining regularly celebrates mutton, game and goat, as well as wood fire-cooked seafood and seasonal English vegetables.
National Restaurant Awards
When a restaurateur opens an eponymous restaurant, especially in the possessive, it can be narcissistic or lazy — or both. Noble Rot in Bloomsbury is young, confident, and romantic: It has it. Most importantly, it never plays second fiddle to one of the most interesting wine lists in town.
While the original St. If food were a religion, then this would be its church. Welsh rarebit, bone marrow and parsley salad, foie gras on toast, mussels with cider, devilled kidneys; half a dozen madeleines; and a whole roast suckling pig are classics: lunch here is one of the purest, most heavenly restaurant experiences in London.
A GLIMPSE INSIDE
It now feels like an age since Bao operated as a streetfood stall on a Hackney market. Bao makes beautiful, pillowy Taiwanese buns and stuffs them with some traditional and some not-so-traditional fillings, often from fine British ingredients. At Fitzrovia, with one of the most sophisticated development kitchens in central London, there are plates like xo sweetcorn with beef butter, aged grilled pork belly over rice, and a fried chicken chop with soy-cured egg yolk.
There are less queues here than at Soho, too. Shuko Oda's little bar in Soho is among London's most acclaimed Japanese restaurants. Over a long, blond wooden counter, chefs calmly and politely pass hot bowls of steaming broth containing the noodles made on site, topped with the likes of tempura prawn. It has now earned two Michelin stars, 14 months into its life. Indeed, it might be the trendiest restaurant in central London. Hordes of immaculately dressed shoppers and students gather for hot pots, whole fish in chilli oil, numbing-spiced chongqing noodles, cumin-studded grilled skewers, and Chinese hamburgers while competing with the staff for the coolest look.
Proper dry-aged, grass-fed steak is always charred, juicy, and lightly funky.
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Ben Chapman is a learner and perfectionist, and curiosity took him to northern Thailand on a research trip in The findings are now in exhibition at Kiln in Soho. In-house butchery of rare-breed British meat means prices are unusually fair; day boat fish means seafood curries are extra fresh.
Thai veg and herbs are grown for him in Cornwall and every single bit of cooking is done not with electricity or gas, but over charcoal. Curries here are often sour and nearly always hot. Larbs, salads, and grilled meats are seasoned exquisitely. From staff outfits designed by Jean-Paul Gaultier and ingredient-led minimalism on the plate made possible by stunning fruits and vegetables supplied by Fern Verrow. Spring is not recognised by the guide, but is just as remarkable.
And in truth, a restaurant for all seasons. But Ikoyi, a fine-dining restaurant is a destination of genuine interest and quality in its own right. The standout central London opening of the past 18 months. Flash-cooking in a wood-fired oven blisters the crust, while the interior remains chewy and yields spectacularly.
It's far out of town, but worth the journey. It borders on the theatrical; this is an experience and is about more than the food. And yet, breakfast is its most formidable offering, with a rich, creamy, savoury omelette Arnold Bennett the highlight. A treasure. Raef Hodgson, of Gergovie Wines — largely low-intervention styles — runs front-of-house without hubris. The area around Victoria station has long been considered a culinary desert. At the vanguard of a relatively recent effort to up its game, Andrew Wong has reimagined modern Chinese cooking, and was awarded a richly deserved Michelin star in Dim sum at lunch are available by the individual piece, the best of which is a vinegar-sharp xiao long bao.
Leave space for the wonderful moo shu pork to share. Ruth Rogers and the late, great Rose Gray have had a profound impact on the restaurant industry in London. It remains the benchmark for Italian food outside of Italy, producing bagna cauda, risotto verde and fritto misto to challenge the most wizened trattorie. Trinidadian culinary culture is as much, if not more, a derivative and evolution of Indian as African cuisine, with curries, dhals, bhajis, and rotis staples in the diet.
Doubles — curried chickpeas inside two fried baras, one of the most delicious and fortifying customs at breakfast — can be found here, a takeaway hole-in-the-wall on the edge of Clapham Common, and a specialist in Trinidadian roti breads. To drink? Mauby Fizz and Solo sodas, or sorrel a sweet-spiced hibiscus flower cordial. The age of these oil drums and the time-honoured expertise of Murphy Lawrence and his team turn out jerked pork belly, chicken, goat, and even lobster, that is penetrated with smoke, and lifted by all spice, Scotch bonnet, and salt.
Tasty Jerk is a heady, intoxicating, and remarkably good value eating experience. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Map View. More Maps. Pocket Flipboard Email.