Restaurant Gordon Ramsay, London

Gordon Ramsay restaurant
©Gordon Ramsay Holdings

‘We shared a glass of Barbeito Rainwater Madeira over Smyth’s signature dessert, a lemonade parfait’

The Foxhunter

The Walnut Tree Inn and The Foxhunter, Abergavenny, Wales

‘The skate had been sautéed, then the shrimps were added, alongside creamy mashed potatoes’

Ham Yard boasts lots of space and natural light

Ham Yard Hotel, London

The interior design is ultra-modern – and will strike some as colourful, others as confusing

Les Papilles’ dining room

Les Tablettes, 16th; Les Papilles, 5th, Paris

Nomicos’ goal is to transport the flavours of his native Provence to Paris. In this he admirably succeeds

Orrery’s dining room
©Tim Winter

Orrery, London

Orrery stands as an example of how one restaurant can spark change on the rest of the street

©Charlie Bibby

The chefs’ secret ingredient: Monica Brown

Blumenthal’s tasting menu had the same emotional effect on Brown as a Puccini opera

Els Casals

Fonda Sala and Els Casals, Catalonia, Spain

A glass of cava, a plate of salami with green peppers and the sunset made for an unforgettable aperitif

The simple wooden interior of Kirazu

Kirazu, Antidote, London

With just 25 seats at his restaurant, Yuya Kikuchi fulfils the roles of chef and dishwasher

La Ruota dining room view

La Ruota, Moneglia, Italy

The restaurant overlooks Moneglia far below, its beach, the calm sea … The vista only improves when the stars come out

Joseph’s bakery and adjacent bistro
©Gregor Graf

Bauer, Joseph and Clementine in Vienna

A chic bakery with a bistro attached: is this the Viennese café of the future?

Scott’s, London and Union Square Café, New York

Restaurateurs have opened up parts of numerous cities where other retailers feared to tread

La Vague d’Or, Saint Tropez

‘The menu introduces some very high notes, as well as introducing curious eaters to unusual ingredients’

The Palomar, London

‘Alongside the mezze there is Persian stew, Moroccan-style bream and mussels cooked to a Kurdish recipe’

Finding Shangri-La in Yunnan, China

In the remote reaches of the Himalayas lie a world-class winery and remarkable native foodstuffs

Sager + Wilde, Lyle’s, 8 Hoxton Square, London

‘That night’s unusual main course was Somerset suckling kid, simply prepared on a charcoal grill’

Five restaurants in Florence

‘I collected a plate of fresh mozzarella, tomatoes, basil and olive oil, and enjoyed it with a plastic knife and fork’

Glasgow: Café Gandolfi, Crabshakk, Monachyle Mhor

‘Over our stay it was three firmly established operators who impressed the most’

Ashmolean Dining Room, 1855 Wine Bar, Fallowfields Restaurant and Hotel, Oxford

‘Herring salad and cannelloni stuffed with leeks made an excellent prelude to Cézanne’

Ember Yard, London

‘Glasses of chilled La Guita Manzanilla sherry and a white Rioja transported us to Spain’

Chao Shan Cuisine, New Ubin Seafood, Singapore

‘At Chao Shan, roast suckling pig was the most magnificent lacquered amber’

ABOUT NICHOLAS

Nicholas LanderNicholas Lander writes a weekly restaurant column for the FT Weekend edition

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