The setup: Authentic Sri Lankan dishes are crafted from seasonal British ingredients at this Soho hotspot, where the interiors are inspired by tropical brutalism and the cocktails are just as punchy. A gentle combination of luxurious ingredients and the humble recipes of the region, highlights include the burratina with aubergine caviar and caponatina, as well as the tuna tartare for starters, while must-order mains run the gamut from linguine alle vongole to confit lamb shoulder. For fun as fantastic as the food, there’s nowhere in this postcode that’s better.Įat this: Founder Guillaume Depoix and executive chef Christophe Marleix (formerly of The Dorchester and Annabel’s) have designed a fabulous menu that covers everything from octopus carpaccio à la niçoise to côte de bœuf, with special attention paid to seasonal produce and small-scale British farmers.
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The staff are some of the most friendly and professional we’ve had the pleasure of being served by, while the bar inside runs until late, amping up the music around 11pm for dancing and cocktails, where the whole restaurant, waiters and diners alike, get involved. The terrace was extended earlier this year and is, for London, a thoroughly decent size, not to mention really rather attractive, with chic blue- and gold-accented furnishings, as well as white tablecloths and impeccable glassware.
The setup: Soho’s Golden Square is home to one of the most fabulous French restaurants this side of the channel, promising excellent food, a stellar wine list and good vibes aplenty in a celebration of the Riviera’s dining and drinking culture. Highlights include the cacio e pepe bottoni with broad beans and mint, red mullet in crosta di pane with olives, tomato, samphire and chickpeas and, for the meat eaters, an impossibly tender fillet of Haye Farm beef with confit garlic sauce. The latter encapsulates all that is so brilliant about British hospitality, from seasonal ingredients, largely sourced from the family’s organic farm in East Devon, to the homegrown blooms that decorate the welcoming, chic interior alongside contemporary art and Murano glassware.Įat this: Given what a special place this is, we’d suggest going with the set menu in order to really get to the heart of the simple-but-elegant, plot-to-plate Petersham philosophy, with a whirlwind tour through seven of its best-loved dishes for only £85. Serve chicken fingers immediately with honey mustard sauce on the side.The setup: Secreted in the gloriously tranquil oasis of Floral Court in the heart of Covent Garden you’ll find not one but two fabulous restaurants from Richmond’s legendary Petersham Nurseries, which expanded its stable to include both a small-plates spot, La Goccia, and the Petersham.
Mix the mayo, mustard and honey together until smooth, and serve on the side. Chicken is done when it reaches an internal temperature of 165 F. Bake in the oven for about 20 minutes, carefully flipping them at the 10-minute mark using tongs or a wide spatula (it's important to flip them at the halfway mark to prevent the pecans from burning and to ensure the underside becomes crispy).
Place the chicken on the baking sheets and mist the tops with oil spray.
One at a time, dip the chicken pieces into the egg mixture, letting any excess egg drip off, then place into the pecan-breadcrumb mixture (pat all sides to fully coat with breading). In a second wide, shallow bowl, whisk the eggs and light mayonnaise until well-blended. In a wide, shallow bowl, stir together the pecans, panko, garlic, paprika and salt. Mist a baking sheet with nonstick cooking spray and set aside.
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