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London restaurants included:

London restaurants

Aiden Byrne at The Dorchester
The Dorchester,
Park Lane,
W1K 1QA
Tel. 020 7317 6336

Head Chef: Aiden Byrne

  • Beetroot gazpacho with avocado sorbet and vodka jelly
  • Line caught sea bass with shrimp chorizo and saffron pickled vegetables
  • Confit chicken with white onion and parmesan soup

    Arbutus
    63-64 Frith Street,
    W1D 3JW
    Tel. 020 7734 4545

    Head Chef: Anthony Demetre

    Aubaine
    260-262 Brompton Road,
    London,
    SW3 2AS
    Tel. 020 7052 0100
  • Viennoiserie: a selection to choose from including, pain au chocolat, croissant, brioche
  • L'Exotic: Light vanilla cream, fruit salad topped with a vanilla crumble
  • Salade Aubaine: mixed leaf salad with citrus fruits and king prawns, apple and balsamic dressing

    Benares
    12 Berkeley Square,
    W1J BS
    Tel. 020 7629 8886

    Head Chef: Atul Kochhar

  • Chilled Pea Soup
  • Squid Salad with Passion Fruit Dressing
  • Chicken Tikka

    Boxwood Café
    The Berkeley,
    Knightsbridge,
    SW1X 7RL
    Tel. 020 7235 1010

    Head Chef: Stuart Gillies

    Bumpkin
    209 Westbourne Park Road,
    W11 1EA
    Tel. 020 7243 9818

    Head Chef: Steven Rangiwhia

  • Bumpkin Mini Pie - Creamy chicken and leek pie with woodland mushrooms
  • Spit Roast Lamb Rubbed with lavender and garlic
  • Cornish Crab Cocktail Crab meat on crisps leaves, spring onion, carrot, white radish and a brandy cocktail sauce

    Café Spice
    16 Prescot Street,
    E1 8AZ
    Tel. 020 7488 9242

    Head Chef: Cyrus Todiwala

  • Dahi Batata Saev Mumra Poori: Crispy puffed poories filled with crushed potato seasoned with a trio of chutneys and served sprinkled with roasted puffed rice and chickpea vermicelli
  • Murgh Kheema Baida Roll: Crisp fried spring roll made with masala omelette filled with curried chicken mince, rolled in pastry and fried
  • Xacutti de Cabrito: Andrew Sharps Renaissance Herdwick mutton cooked in the worlds greatest, most complicated and intricate curry made using twenty two ingredients and served with pulao

    Canteen
    2 Crispin Place,
    E1 6DW
    Tel. 0845 686 1122

    Head Chef: Cass Titcombe

  • Spit roasted pork with mash and gravy
  • Half pint of prawns with mayonnaise
  • Raspberry ripple ice cream with shortbread

    China Tang
    The Dorchester,
    Park Lane,
    W1A 2HJ
    Tel. 020 7629 9988

    Head Chef: Ringo Chow

  • Peking Duck wrapped in pancakes
  • Sui Mai - steamed pork and shrimp dumplings
  • Stir Fried Beef Fillet in Black Pepper

    Cinnamon Club
    Old Westminster Library,
    Great Smith Street,
    SW1P 3BU
    Tel. 020 7222 2555

    Head Chef: Vivek Singh

  • Stir fry of shrimps with black pepper and curry leaf
  • Bengali style minced mutton cutlets
  • Spiced saffron panna cotta

    Club Gascon
    57 West Smithfield,
    EC1A 9DS
    Tel. 020 7796 0600

    Head Chef: Pascal Aussignac

  • Ginger duck foie gras
  • Seared scallop, black quinoa and olive emulsion
  • Grilled quail, juicy ratatouille and crunchy rosemary

    Cocoon
    65 Regent Street,
    W1B 4EA
    Tel. 020 7494 7600

  • Wagyu Beef: Slices of Wagyu beef on hot rocks with Champagne teriyaki
  • Chilli Tiger Prawns: Tiger prawns with chilli bean sauce and Thai basil
  • Crispy Duck Rolls With hoi sin sauce

    Fortnum & Mason
    181 Piccadilly,
    W1A 1ER
    Tel. 0845 602 5694

  • Seared scallops with lentil and coriander sauce
  • Twice baked goat's cheese soufflé
  • Burnt Honey and Buttermilk Pudding with Fresh Strawberries

    Kai
    65 South Molton Street,
    W1K 2QU
    Tel. 020 7493 8988

  • 'Wasabi Prawns': Tiger prawns with a spicy wasabi mayonnaise alongside little cubes of mango & Thai basil seed
  • Braised Brisket Beef & Bun: (Say it very slowly.... just like the way we cook it..) Scottish Beccluech beef & white turnip stew spiced with bay leaf, star anise, cinnamon and yellow bean served with steamed 'Mantao' buns
  • Champagne Slush with a Bramley apple & floral chrysanthemum tea jelly

    L'Atelier du Robuchon
    13-15 West Street,
    WC2H 9NE
    Tel. 020 7010 8600

    Head Chef: Joel Rubuchon

  • Langoustine en papillote croustillante au basilic, Crispy langoustine fritter with basil pistou
  • Baby Burger au foie gras et aux poivrons verjutés - Beef and foie gras burger with lightly caramelised bell peppers
  • Chocolate sensation au chocolat Araguani, sorbet au cacao amer et biscuit Oreo - Creamy Araguani chocolate, bitter chocolate sorbet and Oreo cookie crumbs

    L'Autre Pied
    5-7 Blandford Street,
    W1U 3DB
    Tel. 020 7486 9696

    Head Chef: Marcus Eaves

  • Asparagus with toasted pine nuts and preserved lemons
  • Gravadlax of salmon with curried cauliflower
  • Summer fruit crumble

    Launceston Place
    1A Launceston Place,
    W8 5RL
    Tel. 020 7937 6912

    Head Chef: Tristan Welsh

  • Mozzarella terrine, smoked aubergine, tomato jelly
  • Roast middle white pork risotto, cracking, apple sauce
  • Coffee parfait, milk, brown sugar

    Le Café Anglais
    8 Porchester Gardens,
    W2 4DB
    Tel. 020 7221 1415

    Head Chef: Rowley Leigh

    Le Cercle
    1 Wilbraham Place,
    SW1X 9AE
    Tel. 020 7901 9999

    Head Chef: Thierry Beyris

  • Best of organic salmon with lemon pulp
  • Grilled squid rolls with crushed herbs
  • White chocolate delicacy

    Le Gavroche
    43 Upper Brook Street,
    W1K 7QR
    Tel. 020 7499 1826

    Head Chef: Michel Roux jr

  • Terrine de volaille fumée et foie gras aux lentilles, vinaigrette aux truffes (Smoked chicken and foie gras terrine with lentils and truffle vinaigrette)
  • Bisque de homard parfumee a l'Armagnac (Classic lobster creamed soup flavoured with brandy)
  • Daube de boeuf a l'ancienne et gratin dauphinois (Braised beef in red wine and creamed potatoes)

    Nahm
    Halkin Street,
    Belgravia,
    SW1X 7DJ
    Tel. 020 7333 1234

    Head Chef: David Thompson

    Notting Grill
    123a Clarendon Road,
    W11 4JG
    Tel. 020 7229 1500

    Head Chef: Antony Worrall Thompson

    One-O-One
    101 William Street,
    SW1X 7RN
    Tel. 020 7290 7101

    Head Chef: Pascal Proyart

  • Coupe Liegoise of dark Manjari brownie chocolate, coffee and salt caramel ice cream
  • Norwegian red king rillette and potted confit of Norwegian salmon with sea lettuce butter. Soft onsen quail egg, cured lemon and almond cauliflower mousse
  • Slow poached Norwegian white halibut with cripsy pork belly. Truffle paimpol coco beans cassoulet, wild rocket pesto

    • Orient Express
    Sea Containers House,
    20 Upper Ground,
    SE1 9PF
    Tel. 020 7921 4041

    Head Chef: Matthew Smith

  • Chilled strawberry & champagne soup
  • Warm rump of lamb served on a nicoise salad accompanied by a champagne and mint dressing
  • L.P Rose champagne and Kentish summer berry jelly

    Pearl
    252 High Holborn,
    WC1V 7EN
    Tel. 020 7829 7000

    Head Chef: Jun Tanaka Click here for an interview with Jun Tanaka >>

  • Spiced tuna, roast peppers and tomato salad, basil dressing
  • Cured beef fillet, beetroot and pickled onions, horseradish crème fraiche
  • White chocolate and passion fruit mousse

    • Refettorio
    Crowne Plaza London - The City,
    19 New Bridge Street,
    EC4V 6DB
    Tel. 020 7438 8052

    Head Chef: Giorgio Locatelli

  • Piadina romagnola con prosciutto squacquerone e rucola: Traditional bread with Parma ham fersh squacquerone cheese and rocket salad.
  • Tortellini emigliani al ragu: Fresh home made tortellini with traditional pork ragout
  • Tiramisu

    Rhodes Twenty Four
    24th fl,
    25 Old Broad Street,
    EC2N 1HU
    Tel. 020 7877 7703

    Head Chef: Gary Rhodes

  • White tomato soup
  • Braised beef with caramelised onion gravy
  • Lemon tart

    Saltyard
    54 Goodge Street,
    W1T 4NA
    Tel. 020 7637 0657

    Head Chef: Benjamin Tish

  • Confit of Gloucester old spot pork belly with cannelini beans
  • Courgette flowers stuffed with Monte Enebro goat's cheeses and drizzled with honey
  • Smoked monkfish with jamon Iberico and apple purée

    • Skylon
    Southbank Centre,
    Belvedere Road,
    SE1 8XX
    Tel. 020 7654 7800

    Head Chef: Helena Pualakka

  • Butter poached lobster and prawn, samphire, crisp fennel salad
  • Naverin of summer lamb, socca
  • Alphonse mango fresh mint jelly, creamy tapioca

    • Snazz Sichuan
    37 Chalton Street,
    NW1 1JD
    Tel. 020 7388 0808
    • Sichuan Spicy Beef: Dry beef slices marinated by Snazz Sichuan’s House Special Chilli Sauce.
    • Zhong Dumpling: Flat dumpling topped with Sichuan Local Sauce (Spicy) Mini Hotpot (vegetarian).
    • Bean Curd and Vegetable braised in hot pot together with family made spicy soup sauce.

    South Beauty Restaurant
    16 Lincoln's Inn Field,
    WC2A 3ED
    Tel. 020 7396 3517

    Head Chef: Deborah Wall

  • Steamed Chicken with Chili Sauce
  • Kung-Pao shrimp balls
  • Spicy rib

    Sumosan
    26 Albemarle Street,
    W1S 4HY
    Tel. 020 7495 5999

    Head Chef: Bubker Belkhit

  • Lamb Furikaki: one piece of baby lamb rack, deep-fried in furikaki crust, served with mustard sauce
  • Roasted Scallops: scallops marinated in teriyaki sauce and cooked with enoki and shitake mushrooms with fried leek on top
  • Albemarle roll: salmon, avocado, tempura crisps and tobiko on the outside, really nice and crunchy on the inside

    • Tamarind
    20 Queen Street,
    W1J 5PR
    Tel. 020 7629 3561

    Head Chef: Alfred Prasad

  • Papdi Channa Chaat: Spiced chickpeas with whole wheat crisps, mint and tamarind chutney and sweetened yoghurt with a topping of blueberries
  • Lasooni Pasliyan: Grilled lamb cutlets marinated with garlic, chilli, lime and black cumin seeds, served with salad
  • Meen Kozhambu: Cubes of kingfish simmered in a sauce of tomato, tamarind and coconut milk, flavoured with curry leaves, mustard and fenugreek seeds; served with steamed rice and haricot beans

    Theo Randall
    Intercontinental Hotel,
    1 Hamilton Place,
    W1J 7QY
    Tel. 020 7318 8447

    Head Chef: Theo Randall

  • Torta di pasta frollo with Swiss chard, red onions, ricotta, thyme and parmesan
  • Cape sante in padella: Pan fried Scottish scallop in the shell with capers, chilli, parsley, lentils di Castelluccio and Swiss chard
  • Soft chocolate cake with crema di mascarpone

    Tom's Place
    1 Cale Street,
    SW3 3QT
    Tel. 020 7351 1806

    Head Chef: Tom Aikens

  • Bouillabaisse with Rouille and Croutons
  • Beer Battered Red Gurnard and Chips with Tartar Sauce
  • Home made Dark Chocolate and Orange Marmalade Ice Cream

    • Tom's Kitchen
    27 Cale Street,
    SW3 3QP
    Tel. 020 7349 0202

    Head Chef: Rob Aikens

  • Chicken Liver Parfait with Grape Chutney and Brioche Toast
  • Seven Hour Braised Lamb Shoulder with Balsamic Onions and Mash
  • Vanilla and Raspberry Mousse with Raspberry Jelly

    • Trinity
    4 The Polygon,
    SW4 0JG
    Tel. 020 7622 1199

    Head Chef: Adam Byatt

  • Beef short rib cottage pie with onion, bone marrow and anise carrots
  • Pigs trotters, crackling, pain poilane and sauce gribiche
  • Razor clams linguini with chilli, garlic and lemon thyme

    • York & Albany
    127-129 Parkway,
    NW1 7PS

    Head Chef: Angela Hartnett

  • San Daniele, melon and mint salad 
  • Rigatoni with tomato and rocket
  • Tiramisu with Savoiardi Biscotti

    Zafferano
    15 Lowndes Street,
    SW1X 9EY
    Tel. 020 7235 5800

    Head Chef: Andy Needham

  • Proscuitto di parma con melone (cured Parma ham with melons)
  • Fazzoletti di manzo, timo e melanzane (layered pasta with beef, aubergine and thyme)
  • Frutti di bosco con yoghurt e zuchero al basilico (fresh summer berries with yoghurt and basil sugar)

    • Zilli Fish
    36-40 Brewer Street,
    W1F 9TA
    Tel. 020 7734 8649

    Head Chef: Aldo Zilli

  • Ravioli all'Astice: Lobster ravioli with shellfish cream sauce
  • Cotolette d'Agnello e Gamberi ai Ferri: Surf & turf, chargrilled marinated lamb chops & spicy tiger prawns
  • Tiramisu Estivo: Summer tiramisu with orange juice & fresh strawberries

    Lan (Beijing)

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