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‘A giant lift, leading into a private room, can accommodate a bulletproof car’
‘We sampled thin strips of raw mackerel from Catalonia, its sweet flesh offset by a slightly sharp apple compote’
‘Beetroot and cranberry, not obvious bedfellows, made for a glorious topping to my smoked eel starter’
‘The pitta bread stuffed with slow roast beef and vibrant aubergine salad was authentically Israeli in inspiration’
Nicholas Lander wallows in nostalgia as this Soho staple reopens
Katie Exton worked for 10 years as a sommelier before branching out with chef Peter Hall
‘The glass-fronted restaurant looks down to the river over a scene that is pure Constable’
‘The simple combination of stir-fried tofu, aubergines, onions, garlic and soy sauce was ridiculously overpriced’
‘We wanted the seasoning zing that would transport us back to India’
‘It is the restaurant’s proximity to the Seine that keeps the cellars’ 320,000 bottles constantly cool’
HM Prison Aylesbury has paired up with Redemption Roasters to help young people skill up for life after prison
‘Josh Niland is constantly experimenting; a recipe exists for every part of the fish other than the gall bladder, he says’
From interviews with A-list chefs Gordon Ramsay and Ruth Rogers to what to do with your turkey leftovers this Christmas
‘Could there be a shift towards the family-run restaurant? This cosy phenomenon looks to be making a comeback’
‘In creating our menu, we decided there was to be as little Christmas fare as possible’
‘The front door opened only when an operatic-sounding doorbell was rung, followed by a warm Portuguese welcome’
‘We pushed our way past the plates of prawns, ham, squid, anchovies with garlic and wild mushrooms’
‘There were some definite hits: the endive, apple and avocado crab Louis salads; an elegant Dover sole meunière’
‘A first-class wine list and an enthusiastic sommelier supplement its appealing menu’
‘The salad was as pretty as any picture painted by Dalí’
‘Italians have been practising the art of hospitality for centuries, ever since the first pilgrims headed to Rome’
‘The oysters had been coated in dashi, which gave the dish an extra shot of umami’
‘The one I fear most is a rise in interest rates. We have got used to cheap money’
Two very different menus that reveal distinctive cuisines
‘Down these steps every plate of food must travel, from amuse-bouches to petits fours. Service here is an extraordinary feat’
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