British

Tom’s Kitchen

The concrete seems unblemished, like someone took a look at the bodies and decided they would be better at the bottom of the river – Tom’s Kitchen is all blond wood and no hot blood.

Smokehouse, Chiswick

The spuds start off well – boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.

64 Degrees

The original restaurant opened up in Brighton a few years ago to great reviews, and has been regularly referenced as one to watch for an elusive Michelin star.

Holborn Dining Room

Holborn Dining Room provides the perfect foil for head chef Calum Franklin and owner Des McDonald, executive of the Caprice Group, to showcase British favourites.

Rabbit

Interweaving strips of garnet-hued venison and rainbow beetroot – this is tangy, gamey and glorious food, a real treat to look at that also happens to taste sublime.