Great Restaurants in London


1. “St.John” Restaurant, Smithfield

http://www.stjohnrestaurant.com/home/

This is a very english type of cooking- very meat and offal based. I loveit!

££££

2. “Club Gascon”, Smithfield

http://www.clubgascon.com/cc_intro.php

Very Southern French high dining. Fab.

££££

3. “Le Cercle”, Sloane Square

http://www.clubgascon.com/cc_intro.php

Same owners as Club Gascon. Again high dining. Great ambiance great food. Central location.

££££

4. “The Salt Yard”, Goodge Street

http://www.saltyard.co.uk/01_intro.htm

Founded by the sister of one of my students. Really excellent Spanish tapas.

£££

5. “Moro”, Exmouth Market

http://www.moro.co.uk/moro/restaurant/default.asp

Well established and much loved Moorish Spanish restaurant. £££

6. “The Wolseley”, Picadilly

http://www.thewolseley.com/

Very central. Very classic French brasserie food. Amazing ambience.

£££

7.”The Seven Stars”, Chancery Lane

http://www.beerintheevening.com/pubs/s/33/3395/Seven_Stars/Chancery_Lane

Very old pub. Drink beer here and enjoy the very unpretentious pub food. Brilliant atmosphere and staff.

££

8. “Yauatcha”, Soho

http://www.urbanpath.com/london/chinese/yauatcha.htm

Modern Chinese. Very trendy at the moment.

£££

9. “Bara Fina”, Soho

http://www.barrafina.co.uk/

You will have to queue! But well worth it for wine and Spanish tapas type food.

££

Recommendations by Neil, a great Cook!

One thought on “Great Restaurants in London

  1. ‘The New Home of modern British Cuisine’

    12 Temple Place Restaurant has the capacity to seat 50 persons inside and another 50 outside in the Garden Courtyard where guests can enjoy al-fresco dining surrounded by waterfalls and plant life to create a serene dining experience.

    The cuisine is Modern British and concentrates on using only local ingredients. Aberdeen born Brian Spark heads up the restaurant as Executive Chef and focuses on combining traditional British recipes with modern innovations.

    Dishes will change seasonally to make sure the ingredients used are in season. ‘I want to keep dishes as natural and local as possible to stay in the concept of modern British cuisine’ says Brian Spark

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