William Sitwell reviews Arlington, London: ‘The buzzing glitterati swarm around this honey pot’
A favourite for London’s media elite, Arlington serves uncomplicated brasserie food in a snazzy, art deco setting
A favourite for London’s media elite, Arlington serves uncomplicated brasserie food in a snazzy, art deco setting
A self-declared 'Grecophile', our critic was relieved to find that 'twists on classics' were carried off with style
This is beautifully crafted menu is to the point but bursting with appealing ideas and tastes
From those lamb fritte to perfect pasta and OTT puds, this is simply lunchtime heaven
The Sunday roast at this polished establishment is the epitome of tradition – with the fattest Yorkshires you've ever seen
This place offers surprisingly good value for pretty decent grub – if only it could get busy
For storytelling served up on a plate, sample the culinary delights of Cosworth Park
Charming, well-lit and self-assured, this Edinburgh gem made the perfect setting for university reminiscing
Chef Claude Bosi’s new abode goes big on adventure, innovation and fun – as long as you can afford it
Planting a firm flag of assured confidence, the couple behind this dainty restaurant are brave, risk-taking self-believers
They’re late to the party and cornering a crowded market, perhaps – but then this never stopped anyone
Oddly the Eton mess is the star of this flavourful but too decorous meal. Did they see me coming?
Dinner began with sharp-ended baguettes that would skewer an intruder and impress a good French baker
Chef Tom Seller, Michelin stars under his belt, serves a distinctly Parisian sharing menu – and this inelegant sauce on toast is a winner
One dish at this establishment took me back to my late teens when I worked in India – and it did not disappoint
The chefs seem to approach plating up with the same precision as one pins a tail on a donkey while blindfolded
It’s bang on trend with sharing plates and a mix of ‘dirty’ food: fried chicken and banoffee pud
The third restaurant from chef Tomos Parry continues to showcase his love for Welsh produce and Spanish technique
The distance from farm to fork is mere yards, and the 120-acre lot also features a bakery, micro-brewery and pottery crafted from leftovers
The butter chicken was a gloriously lively, zesty plate; the tadka dal the most perfectly soupy, spicy version