West London

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.

Dysart

Confit leeks with 36-month aged Comté is a proper little number, insistently salty and impossible not to ravage, balanced with risotto and buttery strands of spring-green leek.

Valentina

Plates of food from the Lazio region of Italy are whisked out of the kitchen and laden with freshly made pasta, risotto and gnocchi, creamy bowlfuls rich with gorgonzola and toasted walnuts.

Kerbisher & Malt

The menu at the Ealing branch of Kerbisher offers Haddock, Cod, Plaice, Pollack and Coley, with the choice of having the fillet battered, grilled or ‘matzo mealed’.

Cabana

Try a sharing board to start at Cabana in Westfield, ‘Frango’, consists of chicken 3 ways – Coxinhas of mashed and spiced chicken, marinated wings and fried chicken.

The Meat Co

Under the duress of planning a Halal meal this is an option that is universally crowd-pleasing, and it’s no wonder as there is so little competition in London.