The Top UK Restaurants 2008
Maze
Since opening its doors next to the London Marriott in 2006, Maze, another restaurant in the Gordon Ramsay Holdings stable, has bagged itself a Michelin star, three AA rosettes and a veritable slew of awards including Best Breakthrough Restaurant at the S.Pellegrino World's 50 Best Restaurant Awards 2007, organised by Restaurant magazine. Its success owes much to executive chef Jason Atherton, who's come a long way since his first stint as commis chef at the County Hotel in Skegness. Since returning from Dubai in 2005 to focus on Maze, he's managed to spearhead one of the fastestgrowing premium brands in the restaurant world. With Maze now established in New York and Prague, the opening of Maze Grill in the Marriott earlier this year and a cookbook out, it's no wonder that the restaurant and its executive chef continue to fascinate the food world. For one of the most lauded establishments in London right now, Maze is surprisingly down-to-earth, despite the slick and efficient mood of its interior. Walking into it for the first time is a bit like stepping into a geometry project. The décor in the bar area is a mixture of flat, square bar stools, retro back bars and circular cane enclosures, while the restaurant is all about cream leather booths and glass dividers. It may not be to everyone's taste (as some of the consumer reviews have strongly suggested), but there's not really much here to offend. And that's clear from the cross-section of customers who eat here. Maze seems to attract almost everyone. Atherton's influence on this Ramsay restaurant has been fundamental. Following his apprenticeship at El Bulli, his love of textures and intense flavours, but also of tapas-style dining -small serves in big doses - creates the foundations of Maze's menu. If you're going à la carte, the commendation is to take two starters and two mains because, if ever there was an end to the argument about size, Maze should offer the final word. Size does matter here - and small really is beautiful. The food is French with an Asian twist and features some ingenious combinations with imaginative presentation. The Assiette of Sandwiches ‘BLT' and Croque-Monsieur, combining a head-spinning number of flavours in foams and jellies and served in a martini glass, is a highlight. A selection of wine flights of various combinations of varietal and regional are perfect for Maze's dining style, where something light, like a pea velouté, could be served just before squab in date sauce. Staff are knowledgeable, attentive and enthusiastic about the menu. As you'd expect in the UK's top restaurant.
Behind the stove: Executive chef Jason Atherton and head chef James Durrant
On the menu: Slow-roast Quail with Walnut Purée and Pickled Lemons, White Bean and Madeira Sauce; Cornish Canon of Lamb with Confit Shoulder, Spiced Turnip
Fondant, Granny Smith Purée and Haggis Sauce
Not a lot of people know that: According to The Telegraph, Atherton, who grew up in Skegness, ran away to London aged 16 while his parents were on holiday
10-13 Grosvenor Square, London W1K 6JP
020 7107 0000 gordonramsay.com/maze
Le Gavroche
2008 saw changes at Le Gavroche as maître d' Silvano Giraldin retired and a new head chef was announced. Le Gavroche is in good hands, however, as Giraldin remains a director, and chef-patron Michel Roux Jr is as hands-on as ever. New head chef Rachel Humphrey and Manager Emmanuel Landré share more than two decades of loyal service at the 41-year-old Mayfair establishment. Roux has protected the legacy of the restaurant's founders, his father Albert and uncle Michel Roux, by honouring the cuisine's classical French base and updating it for the modern palate. In 1982, Le Gavroche was the first UK restaurant to win three Michelin stars.
Behind the stove: Chef de cuisine Michel Roux Jr and head chef Rachel Humphrey
On the menu: Soufflé Suissesse; Le Caneton Gavroche en Pot-au-Feu; Omelette Rothschild
Not a lot of people know that: During the 90s, Le Gavroche was in the Guinness Book of Records for the most expensive meal
43 Upper Brook Street,
London W1K 7QR
020 7408 0881 le-gavroche.co.uk
Marcus Wareing at The Berkeley
After an unsettling period of rumour and bitter words, Marcus Wareing has turned a new page. His restaurant at The Berkeley hotel (Pétrus, as was) lives on as Marcus Wareing at The Berkeley, while the name Pétrus transfers to a site belonging to Gordon Ramsay Holdings, the company with which Wareing parted company
after 15 years in September. The next year will be business as usual at the 70-cover restaurant. Wareing's brilliant French cuisine, honed in such esteemed kitchens as Le Gavroche and Guy Savoy, combined with service led by Giancarlo Princigalli, should hit its stride immediately.
Behind the stove: Chef/patron Marcus Wareing and head chef Alyn Williams
On the menu: Foie Gras, Bing Cherries, Lapsang Tea, Hazelnuts; Anjou Pigeon, Scottish Girolles, White Asparagus, Cobnuts and Amaretti
Not a lot of people know that: Wareing donated his custard recipe to his local church in Southport to raise funds for a new roof
Pétrus (now Marcus Wareing at The Berkeley),
Wilton Place, Knightsbridge, London SW1X 7RL
020 7235 1200
the-berkeley.co.uk
Pied à Terre
Founder David Moore - in his own words "a waiter who got lucky" - established Pied à Terre in Fitzrovia in 1991, a serious gastronomic address known for its charm and notably good food. The kitchen has seen Richard Neat and Tom Aikens as head chefs, and has been under the leadership of Shane Osborn since 1999, whose French cuisine has earned a pair of Michelin stars.
Behind the stove: Chef-patron Shane Osborn
On the menu: Foie Gras Parfait with Poppy Seed Crisps; Scallop ‘Ceviche' with
Avocado and Crème Fraîche; Chocolate Tart with Stout Ice Cream
Not a lot of people know that: Osborn was the first Aussie chef to win a Michelin star
34 Charlotte Street, London W1T 2NH
020 7636 1178
pied-a-terre.co.uk
Le Champignon Sauvage
A chef and wife restaurant team; it's a pairing that works across France - and in Cheltenham, where David Everitt-Matthias and missus Helen have run Le Champignon Sauvage since 1987. Refurbished in 2006, it has retained its fair-minded appeal - the house wine is still just £12. David has famously never missed a service. His is ‘cuisine de terroir', refined yet with renegade flavours - wild herbs, cod's cheeks, duck's heart, coxcomb.
Behind the stove: David Everitt-Matthias
On the menu: Seared Scallops with Cauliflower Purée, Cumin Velouté and Ras el Hanout Caramel
Not a lot of people know that: David's pierced ear is rumoured to date back to his New Romantic days
24-26 Suffolk Road,
Cheltenham, Glos GL50 2AQ
01242 573449 lechampignonsauvage.co.uk
The Square
Nigel Platts-Martin and Philip Howard's 72-cover restaurant celebrates 10 years on Bruton Street this year. The Square started life in 1991, a happy marriage of ex-banker Platts-Martin's business nous and Howard's French cuisine. Strong suits
are the 1500-label wine list, an ever-evolving menu and spacious dining room. A nurturer of talent, Howard has seen names such as Jun Tanaka and Brett Graham pass through.
Behind the stove: Chef and co-owner Philip Howard with head chef Robert Weston
On the menu: Lasagne of Dorset Crab; Brillat-Savarin Cheesecake
Not a lot of people know that: The Square's Wladimir Njemuchin plates used to belong to Marco Pierre White
6-10 Bruton Street, Mayfair, London W1J 6PU
020 7495 7150 squarerestaurant.org
Le Manoir aux Quat' Saisons
Le Manoir is the English country hotel to which others can only aspire. The 15th century Oxfordshire manor house is imbued with the personality and passions of Besançon-born chef-patron and chairman Raymond ‘RB' Blanc. Stylish and elegant, yet retaining a regard for honest French food and hospitality, Le Manoir aux Quat' Saisons was founded in 1984, with the well-regarded cookery school and two-acre
vegetable garden added in 1991. The menu offering has been refined with a
new discovery menu (‘menu découverte') and a menu of ‘Les Classiques'. The 1000-
label-strong, 60 per cent French wine cellar complements them nicely.
Behind the stove: Executive head chef Gary Jones and chef patissier Benoit Blin
On the menu: Smoked Haddock Soup, Sea Bass Tartare, Oscietra Caviar; Anjou Squab with Celeriac Choucroute
Not a lot of people know that: When Le Manoir launched, a priest was summoned to exorcise the previous owner's ghost
Church Road, Great Milton,
Oxford OX44 7PD
01844 278881 manoir.com
Northcote
What's Lancastrian for ‘terroir'? Ask Nigel Haworth, chef director of Northcote (formerly Northcote Manor), and standard-bearer for Lancashire's top growers and producers.
Offering a gastronomic tour of the county, Haworth's menus were championing provenance long before it became fashionable. Equally integral is co-owner Craig Bancroft, who joined as GM in 1983. Together, Haworth and Bancroft have put the 19th century manor on the gastronomic map.
Behind the stove: Nigel Haworth and Lisa Allen
On the menu: Tartare of British White Beef; Goosnargh Duckling, Sweet and Sour Turnips, Duck Sweetbread Toast; Queen of Pudding Soufflé
Not a lot of people know that: Haworth may run the catering at Blackburn Rovers' Ewood Park, but actually he started out a Burnley fan
Northcote Road, Langho, Blackburn, Lancashire BB6 8BE
01254 240555 northcote.com
Restaurant Gordon Ramsay
Elegant, romantic and tasteful, Gordon Ramsay Holdings' Chelsea flagship is a testimony to Ramsay's love affair with French haute cuisine and his years with Joël Robuchon and Guy Savoy in Paris. Ramsay and his team offer serious French cuisine leavened by the occasional snazzy touch (Truffle Smarties spring to mind). Opened in 1998, the 44-cover destination was given a rumoured £1m refurbishment by David
Collins in 2006. Maître d' Jean-Claude Breton runs the show front of house.
Behind the stove: Executive head chef of Gordon Ramsay Holdings Mark Askew and
30-year-old head chef Clare Smyth
On the menu: Ravioli of Lobster, Langoustine and Salmon; Tarte Tatin for two
Not a lot of people know that: The restaurant gets 700 requests for tables every day
68 Royal Hospital Road, London SW3 4HP
020 7352 4441
gordonramsay.com/royalhospitalroad
The Seafood Restaurant
It's easy to be sniffy about ‘Padstein', the pretty Cornish village-turned-Rick Stein theme park, complete with four restaurants, 40 rooms, deli, patisserie, cookery chool and gift shop. But let's not forget that his business, run with ex-wife Jill, turns over around £11m and the flagship Seafood Restaurant has been going since 1975. The Seafood Restaurant reflects Stein's credo, "nothing is more exhilarating than fresh fish simply cooked". Fish bought directly from local day boats shines in dishes both classic and truly international.
Behind the stove: Stéphane Delourme and David Sharland
On the menu: Tronçon of Turbot with Hollandaise; Singapore Chilli Crab
Not a lot of people know that: Radio 1 DJ Judge Jules is Rick Stein's nephew
Riverside, Padstow, Cornwall PL28 8BY
01841 532700 rickstein.com
Tom Aikens
Famed for his fiery temper, Tom Aikens may have recently been forced to close
his eco-friendly Chelsea fish and chip shop after complaints from the neighbours, but his eponymous restaurant is going from strength to strength. Twelve years after becoming the youngest British chef to be awarded two Michelin stars, the red book this year ear-marked the Pierre Koffman protégé as ‘two stars rising' for his
innovative French cuisine.
Behind the stove: Tom Aikens
On the menu: Poached Lobster Tail and Rabbit Fillet Roasted in Vanilla Butter with Rabbit Cannelloni
Not a lot of people know that: Tom Aikens once worked as a private chef to Lord Lloyd-Webber
43 Elystan Street, London SW3 3NT
020 7584 2003 tomaikens.co.uk
The Fat Duck
A stalwart of our World's 50 Best listing, and the restaurant experience every food geek aspires to, The Fat Duck opened in 1995 and completed the Michelin hat trick in 2004. Heston Blumenthal's exploration of the science of food informs the famous dishes that have amazed and amused customers in equal measure; his BBC series showed the viewing public the lengths to which the team goes to arrive at Fat Duck perfection.
Behind the stove: Heston Blumenthal OBE and Ashley Palmer-Watts
On the menu: Roast Scallop, Scallop Tartare, Caviar and White Chocolate Veloute; Sole Veronique, Champagne Fluid Gel, Triple-Cooked Chips
Not a lot of people know that: Heston has a weakness for supermarket prawn cocktail
High Street, Bray, Berkshire SL6 2AQ
01628 580333 fatduck.co.uk
Restaurant Nathan Outlaw
Nathan Outlaw has been tipped as one of the young guns of British cooking destined to shoot down the current crop of celebrity chefs. He opened his eponymous restaurant in 2007 at the Marina Villa Hotel in Cornwall, which has spectacular views across the Fowey Estuary, after making his name at the Black Pig and St Ervan Manor. Simple but stylish cooking, which makes the most of Cornish produce including
unfashionable ingredients like ling and ox tongue, has earned the young chef rave reviews and a Michelin star.
Behind the stove: Nathan Outlaw
On the menu: Wreckfish (Stone Bass) with Saffron, Mussels and Fennel
Not a lot of people know that: Outlaw gets inspiration for hisdishes while walking his dog
The Marina Villa Hotel, Esplanade, Fowey, Cornwall PL23 1HY
01726 833315 themarinahotel.co.uk
The Waterside Inn
Opened in 1972, Michel and son Alain Roux's outpost of haute cuisine in the leafy English village of Bray won its third Michelin star back in 1985 and has held on to it ever since. Such longevity and consistency has rightly cemented the restaurant's role as an inspiration to the British fine dining scene. Perched on the banks of the Thames, the elegant dining room serves up unashamedly French cuisine.
Behind the stove: Chef/patron Alain Roux and Belgian head chef Fabrice Uhryn
On the menu: Roasted Venison in a Pastry Crust, Wild Mushrooms, Hermitage Wine Sauce
Not a lot of people know that: Guests can hire the restaurant's own boat for canapés on the Thames
Ferry Road, Bray, Berkshire SL6 2AT
01628 620691 waterside-inn.co.uk
Restaurant Andrew Fairlie
France meets Scotland at Andrew Fairlie's two-Michelin-starred restaurant at
Gleneagles in Perthshire, which opened in 2001. Winner of the inaugural Roux
Scholarship in 1984, Fairlie worked under renowned chef Michel Guérard at Les Prés
d'Eugénie in Gascony, whose influence is clear to see in Fairlie's classical French
cuisine made with the best of Scottish produce. In 2005 Fairlie cooked for the Queen
and world leaders as Britain played host to the G8 Summit.
Behind the stove: Chef/proprietor Andrew Fairlie and head chef Stephen McLaughlin
On the Menu: Confit of Foie Gras and Tamworth Pork Belly with Toasted Brioche
Not a lot of people know that: Fairlie's lamb is supplied by his brother Jim
Gleneagles Hotel, Auchterarder, Perthshire PH3 1NF
01764 694267 andrewfairlie.com
The Kitchin
Scotland's youngest Michelin-starred chef/ proprietor, Tom Kitchin and wife Michaela opened up shop on the Leith waterfront two years ago. Food is based on Scottish produce, with liberal application of classical technique and an insistence on seasonality. The chef, once memorably described as a less weathered version of Mick
Hucknall, recently took his philosophy to the widerrld via the medium of the BBC's Great British Menu.
Behind the stove: Tom Kitchin
On the Menu: Sautéed Organic Snails with Roasted Bone Marrow and a Garlic and Parsley Risotto; Hibiscus-scented Pannacotta with Macerated Perthshire Strawberries and Mini Floating Islands
Not a lot of people know that: Fizzy drinks aren't allowed in the restaurant; Tom is not a fan
78 Commercial Quay, Leith, Edinburgh EH6 6LX
01315 551755 thekitchin.com
The Star Inn at Harome
Born and bred in and around Whitby, North Yorkshire, Andrew Pern's Northern roots are stamped all over the menu at this Michelin-starred gastropub. A 14th century stone building, the pub was originally a hostelry for Cistercian monks. Pern took over in 1996 and has since added a butchers, a deli and accommodation in the village. Cornwall may have Padstein, but Yorkshire, it seems, has Pernshire.
Behind the stove: Andrew Pern
On the menu: Pan-roasted Loin of Leckenby's Lamb with Creamed Lowna Goat's
Cheese, Sand Hutton Asparagus, Lavender Vinaigrette
Not a lot of people know that: Andrew Pern went to catering college with celebrity chef James Martin
Harome, Nr Helmsley, North Yorks YO62 5JE
01439 770397 thestaratharome.co.uk
Arbutus
Arbutus works to a simple theory: serve imaginative dishes at competitive prices in a smart Soho bistro, then watch the place fill up. The fact that the restaurant has put this theory into practice, with spectacular success since opening in 2006, is testimony to owners Anthony Demetre and Will Smith's drive. Demetre's expertise with cheaper cuts is key, with inventive creations, such as Lamb's Tripe Parcels and Trotters, helping Arbutus to win a Michelin star.
Behind the stove: Anthony Demetre
On the menu: Mackerel and Squid Hamburger, Sea Purslane and Razor Clams
Not a lot of people know that: Anthony Demetre used to work at Bistrot Bruno, a French restaurant formerly located on Frith Street - where Arbutus stands today
63-64 Frith Street, London W1D 3JW
020 7734 4545 arbutusrestaurant.co.uk
Midsummer House
Set in an elegant Victorian villa beside the River Cam, this two-Michelin starred
restaurant is the stage for Daniel Clifford's inventive cooking. Underpinned by classical French techniques, Clifford allows flavours to shine, while unexpected texture contrasts and combinations hit the spot. But don't expect to see foie gras on the menu. The restaurant took it off earlier this year after a series of protests from the Animal Liberation Front.
Behind the stove: Daniel Clifford
On the menu: Slow-roast Fillet of Beef, Shallot Marmalade, Celeriac Purée and Essence of Port
Not a lot of people know that: The restaurant is situated on a common featured in the Domesday Book
Midsummer Common, Cambridge CB4 1HA
01223 369299 midsummerhouse.co.uk
Simpsons
Currently the only Michelin-starred restaurant in Birmingham, Simpsons occupies a Grade II listed building in the suburb of Edgbaston. Chef/patron Andreas Antona opened Simpsons in 2004 and runs a disciplined ship, producing refined Modern
European dishes for grateful diners, such as Kylie Minogue. The business also includes a popular cookery school and four bedrooms, although Kenilworth restaurant Simply Simpsons is now defunct.
Behind the stove: Chef/patron Andreas Antona, Luke Tipping and Adam Bennet
On the menu: Fried Confit of Rabbit, Green Salad, Pancetta, Sweet and Sour Cherry Tomatoes, Piquant Sauce; Apple and Blackberry Crumble Soufflé
Not a lot of people know that: Simpsons slippers, bathrobes and stationery can be
purchased from the inhouse boutique
20 Highfield Road, Edgbaston, Birmingham B15 3DU
01214 543434 simpsonsrestaurant.co.uk
Scott's
Acquired by Caprice Holdings in 2005, this long-established Mayfair seafood and oyster bar has been restored to its former ostentatious glory thanks to a £3m refurbishment. Oak panels, leather banquettes and chandeliers provide diners with a suitably glamorous setting to slurp down oysters and crack into Devonshire crab. The restaurant opened in Piccadilly in 1851, and moved to Mayfair in 1968, to a site that also acts as a gallery for young British artists.
Behind the stove: Executive chef Kevin Gratton (formerly Le Caprice)
On the menu: Pan-fried Slip Soles, Cockles, Shrimps and Chervil Butter
Not a lot of people know that: Scott's was Ian Fleming's favourite restaurant. It was here that the creator of James Bond tried his first dry Martini - shaken not stirred
20 Mount Street, London W1K 2HE 020 7495 7309 scotts-restaurant.com
Hibiscus
Having attracted customers to Ludlow, Shropshire for seven years, Claude and Claire Bosi relocated their restaurant to Mayfair in 2007. The critical reception was warm, and Lyon-born Bosi's imaginative take on dishes like Suckling Pig in Two Services - the second one a sausage roll - have become part of the capital's culinary furniture. Front of house, in a dining room dominated by natural tones, Claire's team is distinctly capable and polished.
Behind the stove: Claude Bosi
On the menu: Warm Jellied Eel, Salad of Pickled Granny Smith, Foie Gras and Smoked Eel, Apple Sorrel; Tarte au Chocolat with Indonesian Basil Ice Cream
Not a lot of people know that: 100 Fine Cream Tarts of sweet cep mushrooms,
macadamia nut sorbet and blood peach gel are sold weekly
29 Maddox Street, London W1S 2PA
020 7629 2999 hibiscusrestaurant.co.uk
Restaurant Martin Wishart
Overlooking the Port of Leith, Martin Wishart's eponymous restaurant opened in 1999 and quickly brought Edinburgh its first Michelin star. Wishart previously worked for the Roux brothers, Marco Pierre White and Marc Meneau. His cooking blends traditional
and modern French cuisine, and Scottish produce comes to the fore as does the
painstaking attention to detail.
Behind the stove: Martin Wishart
On the menu: Sautéed Baby Squid with Vivaldi New Potatoes, Truffle, Malt and Pumpernickel Sand and Asparagus
Not a lot of people know that: Martin Wishart was described by Gordon Ramsay as "Scotland's next big thing".
54 The Shore, Edinburgh EH6 6RA
01315 533557 martin-wishart.co.uk
Le Café Anglais
On the top floor of the Whiteleys behemoth in Bayswater, in what was a branch of McDonald's, Le Café Anglais rocks the big-menu brasserie concept with conviction. This is something-for-everyone, with style though; the white and green dining room, with its long lines and open kitchen, is elegant and buzzy. Rowley Leigh made his name with Kensington Place; Le Café Anglais is keeping it in lights.
Behind the stove: Chef/proprietor Rowley Leigh, head chef Colin Westal
On the menu: Parmesan Custard and Anchovy Toast; Tagine of Lamb and Merguez
Sausage with Cous Cous and Harissa
Not a lot of people know that: After a shift at the restaurant, Leigh enjoys
spaghetti and a glass of wine
8 Porchester Gardens, London W2 4DB
020 7221 1415 www.lecafeanglais.co.uk
Bentley's
Now in its 92nd year, Bentley's first opened its doors in 1916 in the same beautiful Victorian building it occupies today. A relaxed oyster bar combined with a more formal grill restaurant, Bentley's is now part of Richard Corrigan's growing empire although the Irish chef is no stranger to this Mayfair establishment as he was head chef here 15 years ago.
Behind the stove: Brendan Fyldes
On the menu: Royal Fish Pie with Lobster, Scallop, Haddock and Tiger Prawns
Not a lot of people know that: On a busy day, the oyster shuckers at Bentley's
can be expected to open more than a thousand oysters
11-15 Swallow Street, London W1B 4DG
020 7734 4756 bentleys.org
Panoramic Restaurant
In a city where fine dining restaurants have been thin on the ground, the opening of
Panoramic in February 2008 promises to lift Liverpool's dining scene to new heights. It's one of Britain's tallest restaurants, situated on the 34th floor of the city's new West Tower, combining a retro-chic décor with stunning 360- degree views of the city. The restaurant is headed by chef/director Chris Marshall, formerly of Filini at Liverpool's Radisson Hotel, which specialises in Modern European cuisine.
Behind the stove: Chef/director ChrisMarshall and head chef Marc Lara who hails
from France
Not a lot of people know that: Chris Marshall is afraid of heights, which makes life tricky working in a restaurant 330ft above sea level
On the menu: Scallops, with Cauliflower Purée, Golden Raisins and Ras el Hanout
34th Floor, West Tower, Brook Street,
Liverpool L3 9PJ
01512 365534 panoramicliverpool.com
The White Room, Seaham Hall
A classy hotel and spa by a windy stretch of North Sea coast, Seaham Hall has seen a change of kitchen regime with the arrival of Newcastle-born Kenny Atkinson. The dining room remains tranquil, and the new chef, who was at Tean Restaurant at Scilly's St Martin's on the Isle hotel, is working on British menus to retain the Michelin-starred White Room's excellent reputation.
Behind the stove: Kenny Atkinson
On the menu: Pan-roasted Organic Shetland Salmon, Fennel, Orange, Brown Shrimps
Not a lot of people know that: Kenny's favourite television programme is Living TV
spook-fest Most Haunted
Lord Byron's Walk, Seaham, County Durham SR7 7AG 01915 161400 seaham-hall.co.uk
L'Atelier de Joël Robuchon
Legendary French chef Joël Robuchon should ‘retire' more often. A sojourn from the professional kitchen in 1996 allowed him time to cook up L'Atelier, his innovative French tapas concept. The original opened its doors in Tokyo in 2003 and London followed in 2006. Take your stool at the elegant counter where black-uniformed chefs create a long menu of exquisitely presented small tasting dishes including the signature Purée de Pommes de Terre.
Behind the stove: Olivier Limousin
On the menu: Fresh Mackerel on Thin Tart with Parmesan Shavings and Olives
Not a lot of people know that: Joël Robuchon presents a daily cooking show on French television
13-15 West Street, London WC2H 9NE
020 7010 8600 joel-robuchon.com
Sketch Lecture Room and Library
Opened in December 2002, London's Sketch is owned by French chef Pierre Gagnaire and Algerian-born restaurateur Mourad Mazouz. Gagnaire has adapted the menu from his eponymous three- Michelin-starred Paris restaurant for Sketch, where the opulent and extravagant décor is matched by the theatricality of the Gagnaire
dining experience.
Behind the stove: Pierre Gagnaire and Pascal Sanchez
On the menu: Pan-fried Fillet of Simmenthal Beef with Truffled Bread-crumbs, Beef Jus Ravioli, Thin Slices of Wagyu Beef, Black Pancake with Bone Marrow and Seasonal Mushrooms
Not a lot of people know that: Sketch was formerly the headquarters for Christian Dior
9 Conduit Street, London W1S 2XG
020 7659 4500 sketch.uk.com
The George Hotel
A refurbishment following the departure of award-winning chef Kevin Mangeolles signalled a change of direction for this up-market seaside hotel. Fine dining is now out, and instead it's a sophisticated brasserie and outdoor terrace with a view of the water - and plenty of local seafood, such as Line-caught Isle of Wight Sea Bass.
Behind the stove: Jose Graziosi
On the menu: Hand-picked Fresh Spider Crab and Samphire Spaghettini with Chilli
Not a lot of people know that: George Hotel owner John Illsley is
the former bass player of Dire Straits
Quay Streey, Yarmouth, Isle of Wight PO41 0PE
01983 760331 thegeorge.co.uk
The Hand and Flowers
An unassuming, whitewashed pub, The Hand & Flowers is still a place to enjoy a pint with fish and chips, but it's the imaginative, confident Modern British cooking that wins
the gongs.
Behind the stove: Tom Kerridge
On the menu: Braised Leg of Rabbit with English Baby Carrots, Toasted Caraway
Seeds, Parmesan Risotto and Herb Sauce
126 West Street, Marlow, Bucks SL7 2BP
01628 482277 thehandandflowers.co.uk
Oak Room, Danesfield House
In an affluent area, well served by decent restaurants, Adam Simmonds has taken a
modern approach in a very English country house hotel. The 65-acre estate and rolling Chiltern Hills add destination appeal.
Behind the stove: Adam Simmonds
On the menu: Confit Fillet of Cod, Avocado Purée, Black Olive Salted Caramel
Henley Road, Marlow-on-Thames,
Bucks SL7 2EY 01628 891010
danesfieldhouse.co.uk
Gordon Ramsay at Claridge's
Thierry Despont's curvy Art Deco design bestows much luxury on Gordon Ramsay at Claridge's, which opened in 2001 as a significant departure from what went before. Baby-faced Mark Sargeant can be seen toiling from the popular chef's table.
Behind the stove: Mark Sargeant
On the menu: Pot-roasted Wood Pigeon with White Onion and Wild Garlic Velouté; Assiette of Apricots
Brook Street, London W1K 4HR
020 7499 0099
gordonramsay.com/claridges
Gidleigh Park
Michael Caines' double-Michelin-starred restaurant in Devon reopened at Christmas
2006 after a major refurbishment of the Gidleigh Park Hotel, which included a newly
expanded dining room and kitchens. After 14 years at the helm, Caines continues to
impress with Modern European cuisine made from excellent West Country produce.
Behind the stove: Executive chef Michael Caines and head chef Ian Webber
On the menu: Roast Loin of Dartmoor Lamb, Boulanger Potatoes, Confit
Shoulder, Fennel Purée and Tapenade Jus
Chagford, Devon TQ13 8HH
01647 432367 gidleigh.com
Mallory Court
A quintessential Lutyens-style English country house hotel with landscaped grounds, immaculate lawns and accomplished Modern British cooking underpinned by
solid, classical French techniques. Simon Haigh and his team use only local ingredients, often organic, and flavours are clear and presentation is immaculate.
Behind the stove: Simon Haigh
On the menu: Medallions of Monkfish, Sweetbread and Wild Mushroom Cannelloni
Harbury Lane, Royal Leamington Spa, Warks
CV33 9QB 01926 453905 mallory.co.uk
Porthminster Café
An idyllic setting and dazzling white 1930s building have kept tourists and locals coming to this beach-side restaurant for 18 years. The sunny food, which mixes
flavours from Asia and the Med with fresh local seafood, has contemporary appeal.
Behind the stove: Isaac Anderson
On the menu: Sticky Pork Salad; Poached Wild Sea Bass with Tomato Consommé, Razor Clams and Puy Lentils
Porthminster Beach, St Ives, Cornwall TR26 2EB
01736 795352 porthminstercafe.co.uk
Fraiche
You could find yourself chewing on an edible pebble, served with cep cream squeezed from a toothpaste tube, at this smart Merseyside 20-seater. Chef Marc Wilkinson's frequent research trips to cutting-edge Spanish restaurants fuel his three relentlessly creative tasting menus, which he cooks single-handedly.
Behind the stove: Marc Wilkinson
On the menu: Wild Halibut, Wild Rice, Aubergine Yoghurt
11 Rose Mount, Oxton, Wirral
CH43 5SG 01516 522914
restaurantfraiche.com
Anthony's
Molecular gastronomy comes to Yorkshire. A family-owned restaurant, Anthony's opened for business in March 2004 and has rapidly achieved national recognition and critical acclaim. Executive head chef Anthony Flinn honed his skills at El Bulli in Catalonia but his cooking is individual, exciting and inspired.
Behind the stove: Anthony Flinn
On the menu: Sous-vide Veal, Earl Grey Mousse, Pear Purée
19 Boar Lane, Leeds LS1 6EA
01132 455922
anthonysrestaurant.co.uk
Chez Bruce
For 13 years, this buzzy neighbourhood joint has been one of London's most consistent and popular. A notably good-value wine list accompanies the refined, rustic
food, which draws influences from across Europe.
Behind the stove: Chef/proprietor Bruce Poole and head chef James Lawrence
On the menu: Roast Fillet of Cod with Olive Oil Mash and Ratatouille
2 Bellevue Road, Wandsworth Common SW17 7EG
020 8672 0114 chezbruce.co.uk
Restaurant Sat Bains
Highly creative cooking that focuses on unusual combinations of ingredients and textures has propelled former Roux Scholarship winner Sat Bains into the limelight. His Michelin-starred restaurant (with rooms) on the outskirts of Nottingham has
garnered rave reviews, while Bains was also a star of the 2007 Great British Menu programme.
Behind the stove: Sat Bains
On the menu: Yorkshire Grouse with Citrus Crumbs, Watercress and Blackberries
Lenton Lane, Nottingham NG7 2SA
01159 866566 www.restaurantsatbains.com
Zuma
The accolades showered on this stunningly designed and continuously popular restaurant prove that healthy food cooked on a traditional Japanese robata grill, expertly-made cocktails and a tremendous selection of sake, makes a winning combination.
Behind the stove: Ross Shonan
On the menu: Moromi Miso Marinated Baby Chicken, Oven-roasted on Cedar Wood
5 Raphael Street, Knightsbridge,
London SW7 1DL 020 7584 1010
zumarestaurant.com
L'Enclume
There's now accommodation and a diffusion restaurant, Rogan & Company,
but for Simon Rogan and Penny Tapsell the focus is still on their Michelinstarred
baby. Using cutting-edge technique and an offbeat way with words, L'Enclume highlights the herbs, roots and flowers of the Lake District and beyond.
Behind the stove: Simon Rogan
On the menu: Egg Drop Hot and Sour Soup; Stiffy Tacky Pudding
Cavendish Street, Cartmel, Nr Grange
over Sands, Cumbria LA11 6PZ
01539 536362 lenclume.co.uk
Villandry
Gourmet shop, bar, restaurant and traiteur, Villandry has grown exponentially since opening in Marylebone in the early 1990s. Posh takeaways are popular, but the 100-cover restaurant's emphasis on excellent, seasonal ingredients means there are plenty of takers for a French-inflected dinner menu.
Behind the stove: Executive chef David Rood and head chef Raj Nathan
On the menu: French Onion Soup; Steak Tartare
170 Great Portland Street, London W1W 5QB
020 7631 3131 villandry.com
St John
Fergus Henderson and Trevor Gulliver opened St John in October 1994 in a former
smoke-house close to Smithfield Market. The nose-to-tail style of cooking has been
adopted by many chefs around the country, but this is still the epicentre of meat and offal cookery.
Behind the stove: Chris Gillard
On the menu: Roast Middlewhite, Marrow, Parsley Sauce
26 St John Street, London EC1M 4AY
020 7251 0848 stjohnrestaurant.com
Launceston Place
New owner D&D London has checked out the chintzy interior and given this
Kensington stalwart a new lease of life. A handsome refurbishment is coupled
with some theatrical table-side service including Flambéed Quail and Salmon
served in a smoke-filled dome.
Behind the stove: Tristan Welch
On the menu: Roast Duck Foie Gras, Rhubarb Compote, Elderflower Milk Soup Velouté; Assiette of Apricots
1a Launceston Place, London W8 5RL
020 7937 6912 danddlondon.com
River Café
Reopening this month after a fire in April, the River Café is celebrating its 20th anniversary. Owners Rose Gray and Ruth Rogers wrote the book when it comes to using only use the best ingredients in cooking.
Behind the stove: Rose Gray and Ruth Rogers
On the menu: Chargrilled Fillet of Wild Sea Bass with Salsa Verde, Artichokes ‘Alla Romana', Italian Spinach
Thames Wharf, Rainville Road,
London W6 9HA
020 7386 4200 rivercafe.co.uk
Galvin at Windows
Perched on the 28th floor of the Park Lane Hilton with wonderful views, Chris Galvin's
second restaurant opened in 2006 after a £2m refurbishment. Like Galvin Bistrot de Luxe, the menu is predominantly French, but with a more refined approach and prices to match.
Behind the stove: Chef/patron Chris Galvin and head chef André Garrett
On the menu: Ballotine of Cured Foie Gras, Pain d'Épices, Pear and Lemon
22 Park Lane, London W1K 1BE
020 7208 4021 galvinatwindows.com
Bath Priory
A traditional country house hotel is an incongruous setting for Chris Horridge's cutting-edge cooking, which focuses on the nutritional make-up of ingredients. Milk,
cream and sugar are hardly used in the kitchen, but expect to see flowers, essences and even bark smoke on the menu.
Behind the stove: Chris Horridge
On the menu: Neston Park Beef Fillet, Watercress Purée, Orange Zest Daub and Beef Vanilla Reduction
Weston Road, Bath BA1 2XT
01225 331922 thebathpriory.co.uk
Rules
Opened in 1798, Rules claims to be London's oldest restaurant. Around 500 punters a day enjoy traditionally prepared game from Rules' own Teeside estate in the grand dining room decorated with antlers, photographs of royalty and a portrait of a Falklands-era Lady Thatcher.
Behind the stove: Richard Sawyer
On the menu: Traditionally Roast Young Grouse with Irish Bacon, Game Chips and
Cumberland Sauce
35 Maiden Lane, Covent Garden, London
WC2E 7LB 020 7836 5314 rules.co.uk
Benares
A ‘spice artist' is the term one critic uses to describe Atul Kochhar, whose vibrant and
subtle spice blends are used to create contemporary Indian dishes at this Michelin starred Mayfair restaurant. Previously at Tamarind, Kochhar opened Benares in 2003
and has gone on to become a familiar face on television cookery shows.
Behind the stove: Chef/patron Atul Kochhar
On the menu: English Corn-fed Chicken Supreme with Star Anise and Khorma Sauce
12a Berkeley Square House, Berkeley
Square, London W1J 6BS
020 7629 8886 benaresrestaurant.com
Artisan`
Yorkshire Richard Johns works alone in the kitchen to produce Modern British food in an updated Georgian town house
artisanrestaurant.com
Quo Vadis
London Elegant Soho-based venue with an extensive menu from Barrafina owners Sam and Eddie Hart
quovadissoho.co.uk
The Three Chimmney's
Isle of Skye Sea views and Scottish ingredients combine in head chef Michael Smith's restaurant
threechimneys.co.uk
Yauatcha
London Nightclub décor and a menu that offers luxury ingredients given the Chinese treatment
yauatcha.com
Plas Bodegroes
One of only two Michelin-starred restaurants in Gwynedd, Wales, success is down to modern interpretations of traditional dishes
bodegroes.co.uk
Skylon
London D&D's Skylon offers a panorama of London's skyline with floor-to-ceiling windows overlooking the River Thames
danddlondon.com
The Sportsman
This simple pub in Kent cures all its meat and offers a chalkboard in tandem with a tasting menu
thesportsmanseasalter.co.uk
The Walnut Tree
No more Kitchen Nightmares for this long-established Monmouthshire restaurant now Shaun Hill's in charge
thewalnuttreeinn.com
The Palmerston
London Head chef Jamie Younger has made this East Dulwich venue into one of the best gastropubs in the capital
thepalmerston.net
Café 21
Tyne and Wear Terry Laybourne's smart quayside restaurant serves modern bistro food in laid-back and stylish surroundings
cafetwentyone.co.uk
One-o-One
London Knightsbridge-based fish specialist Pascal Proyart gets creative with top-notch seafood
onemansfish.com
Crazy Bear
London. Capital incarnation of a three-strong chain offers high-quality, mid-price Thai in opulent surroundings
crazybeargroup.co.uk
No.6
Cornwall. Paul Ainsworth showcases top-drawer local ingredients through a mixture of classic and innovative techniques
number6inpadstow.co.uk
Roka
London. From the people who brought you Zuma, Roka serves up superb Japanese robatayaki cuisine from a central grill
rokarestaurant.com
The Bell at Skenfrith
Monmouthshire. This restaurant with rooms provides unfussy, seasonal menus with meat sourced from the Brecon Beacons
skenfrith.co.uk
Ripley's
Cornwall. A cottage restaurant that reinvented itself a few years ago with less complicated food
01841 520179
The Oyster Shack
Devon. Simply decked out and shellfish-centric, it specialises in Pacific oysters cultivated in the River Avon
oystershack.co.uk
New Angel
Devon After a dramatic few years this modern French restaurant is back on an even keel with John Burton-Race at the helm
thenewangel.co.uk
Hakkasan
London. Alan Yau's 200-seater basement restaurant still wows Tottenham Court Road with decadent modern Chinese food
020 7927 7000
Rhodes W1
London. Fine dining with Gary Rhodes as top-notch British ingredients are given the French treatment
rhodesw1.com
Fifteen
London. Jamie's training restaurant is still going strong after six years, serving his hearty and rustic take on Italian food
fifteen.net
Sharrow Bay
Cumbria. Colin Akrigg uses the finest local ingredients to produce great food amidst 12 acres of gardens and woodland
sharrowbay.co.uk
The Ledbury
London. Brett Graham delivers consistent Modern European at The Square's little sister in trendy Notting Hill
theledbury.com
Smiths of Smithfield
London. John Torode's five-floor juggernaut offers top-rated breakfasts with more formal dining on the upper floors
smithsofsmithfield. co.uk
La Petite Maison
London. French Mediterranean cuisine blends with the influences of Northern Italy: think Salade Niçoise and Pissaladière
pmlondon.co.uk
Braidwoods
Ayrshire. Keith and Nicola Braidwood cook up local seafood and meats for their strictly seasonal menu
braidwoods.co.uk
Number 1 at the Balmoral
Edinburgh. Jeff Bland's restaurant utilises quality Scottish produce in Rocco Forte's classy hotel on Princes Street
thebalmoralhotel.com
Michael Moore
London. Globe-trotting chef Michael Moore settles down in Bloomsbury to map out his creative take on modern global food
michaelmoorerestaurant.com
Combe House
Devon This country hotel has a well-stocked kitchen garden and cures its own meat to make bacon, pancetta and chorizo
thishotel.com
Theo Randall
London. River Café's former head chef produces understated Italian food at the Intercontinental Hotel
theorandall.com
Zafferano
London. Andy Needham took the reins from Giorgio Locatelli to produce luxurious Italian food in Knightsbridge
zafferanorestaurant.com
Nunsmere Hall Hotel
Cheshire. Grand Victorian mansion bounded on three sides by a lake and serving largely organic food from the local area
nunsmere.co.uk
Simply Poussin
Hampshire. Self-taught chef Alex Aitken opened Simply Poussin 24 years ago and now has a mini-empire of businesses in the area
lepoussin.co.uk
The Capital
London. A black chandelier and Eric Chavot's two-star French cooking characterise this well-established Knightsbridge haunt
capitalhotel.co.uk
The Royal Crescent
Somerset. Joint head chefs Mark Brega and Gordon Jones oversee the cooking at this Grade I listed location in Bath
royalcrescent.co.uk
Wiltons
London. Old-fashioned English dishes in a traditional setting, with an emphasis on shellfish and game
wiltons.co.uk
The Vineyard at Stockcross
Berkshire. John Campbell's scientifically aware and neatly balanced menu offers cutting-edge food in a hotel setting
the-vineyard.co.uk
James Street South
Belfast. Niall McKenna, a former student of both MPW and Nico Ladenis, cooks classic French food in Belfast
jamesstreetsouth.co.uk
Jesmonds of Highworth
Wiltshire. William Guthrie's hotel-based restaurant sources nearby ingredients to create Modern European food
jesmondsofhighworth.com
The Masons Arms
Devon. Mark Dodson left the Waterside Inn to buy this 13th century cob and thatch inn with wife Sarah
masonsarmsdevon.co.uk
The White Horse
Hertfordshire Jean-Christophe Novelli's first endeavour in the gastropub market, and more are on the way
atouchofnovelli.com
Lainston House
Hertfordshire. Jean-Christophe Novelli's first endeavour in the gastropub market, and more are on the way
lainstonhouse.com
ramsons
Lancashire. Seasonal English ingredients get the Italian treatment in this well-established Bury restaurant
ramsons-restaurant.com
Locanda Locatelli
London. Seriously stylish Italian in Westminster, knocks out traditional dishes with modern presentation and flair
locandalocatelli.com
Purnell's
Birmingham. Glynn Purnell, the first Brummie to win a Michelin star, perfects metropolitan fine dining at his new premises
purnellsrestaurant.com
Deanes
Belfast. A mantra of simple food cooked well is the key to Michael Deane's growing empire of Belfast restaurants
michaeldeane.co.uk
Rasoi Vineet Bhatia
London. Eclectic Indian food inspired by Bombay: complex and modern ethnic food for the Chelsea set
rasoirestaurant.co.uk
The Castle Hotel
Somerset. Suppliers assist head chef Richard Guest in sourcing nearly everything from the South West
the-castle-hotel.com
The Brooke Room at the Elms
Worcestershire. Elegant lawns, and an emphasis on catering for children in the form of a separate family dining area
theelmshotel.co.uk
The Hungry Monk
East Sussex. Opened over 40 years ago, the restaurant is credited with the creation in 1972 of the Banoffi Pie
hungrymonk.co.uk
