Deluxe Tufnell Park Apartment

Hearty British dishes which are big on flavour are the order of the day at this sympathetically refurbished Victorian pub. The ground floor bar has a lively buzz and the more sedate first floor dining room opens later in the week. The terrific mushroom tempura is a prime example of what this kitchen does well: straightforward, moreish dishes that come in generous portions. Lovely bedrooms and a friendly, attentive team complete the picture.

There are a lot of courses on James Knappett's creative surprise menu, but you'll be glad of it once you've tried such superb cooking. You’ll start in the lounge with drinks and accomplished canapés that set the tone for the evening, before being guided to your seat at the beautiful kitchen counter – where you can watch the chefs finish dishes close-up. Outstanding British produce is at the heart of the experience, with the seafood often proving a highlight, whether it's soft and smoky eel or fresh squid enhanced by a creamy lobster sauce.

The two garçons in question are Robert Reid and JC Slowik, both stalwarts of the London restaurant scene, and their experience is here to see in every element of this immensely likeable French bistro, which is far bigger than their previous place and thus better for coping with demand. Expect all the classics to be found on the menu or blackboard, whether that’s duck confit or escargots; the baba au rhum is not to be missed and the all-French wine list is appealing priced.

Cooking with fire is all the rage these days and Lita is an expert practitioner, although it also offers so much more. While there’s a strong Mediterranean and southern European element to the menu, prime British ingredients – such as Scottish lobster and Cornish turbot – along with big, bold flavours and well-made sauces really make the dishes sing. Many of the plates are designed for sharing, like dry-aged Devon duck with beetroot and kumquat. This is roll-up-your-sleeves sort of food – the type that leaves you licking your lips and planning your return.

The cooking at Portland respects the principles of sourcing and seasonality; in fact, the menu is often reprinted after lunch as ingredients are used up and replaced by different ones. The kitchen believes in doing as little as possible to the raw ingredients to allow their natural flavours to come through, and dishes are never over-crowded, with every component there to enhance another – like bone marrow sauce used to add depth and richness to a venison Wellington. The pared-down look of the room matches the understated food.

In the heart of Kentish Town sits this warm and characterful pub, with its roots in the 19th century. The large bar dominates the front area and leads into the equally appealing dining room, complete with open kitchen. Wood-fired grilling is the house speciality and adds an appealing smokiness to much of the menu. Several of the dishes are designed for sharing, like mutton pie or sea bream with piperade; do start with the potato bread with smoked butter and the duck tartlets. There’s also a well-priced selection of great wine by the glass.

It’s easy to understand why Farang is so popular; it’s an immensely likeable restaurant serving generous and heartwarming recipes from all regions of Thailand – and even with overly eager ordering, you finish up with a bill that isn’t too overwhelming. Each dish, be it the salted turmeric prawns or the whole sea bass with raspberry nahm jim, showcases the hallmarks of Thai cuisine: freshness, vibrancy and a lovely balance of the sweet and the sour. The ‘Feasting’ menus are great for groups, and you’ll find it hard to resist buying some of their homemade produce on the way out too.