Thames Bankside

There’s a refreshing lack of formality at Trivet, both in the look of the room and in the style of the service, but that’s not to say this isn’t a very professionally run operation. The chefs in the open kitchen craft imaginative, fuss-free dishes using prime seasonal ingredients, where the combinations are balanced and flavours assured. Try dishes like ‘Pigeon and persimmon’ or the imaginatively titled ‘Turkish breakfast’ dessert, and you’ll see a kitchen full of imagination and ability. Wine plays an integral role, with personable service and a thoughtfully curated list championing lesser-kn

All is calmness and tranquillity once you step inside this cool, understated room in pastel shades – you’ll find yourself instantly forgetting all the bustle outside. The Korean husband-and-wife team combine skills learnt in Europe’s top kitchens with techniques and flavours from their homeland. Highlights of the imaginative and impeccably executed set menu may include a clever re-working of tarte Tatin with daikon; courgette flower stuffed with crab and dubu; a generous dish of succulent pork with wild garlic; and a delicious ssuk pain perdu to finish.

Story is a restaurant that continues to evolve rather than merely reinvent itself and its latest chapter saw the addition of a second storey which hosts a handsome private dining room. In the bright, open main restaurant, Tom Sellers’ talented kitchen team serve a surprise set menu, where luxurious ingredients – from langoustines to turbot – make up dishes that are as succulent as they are visually arresting; you can also expect updated versions of his signature constructions. The charming service team ensure the atmosphere is always warm and welcoming.

When your restaurant is on the 60th floor, thus becoming the tallest in Europe, it makes complete sense that the 12-seater counter faces the window and the stunning view over the city, rather than the chefs in their open kitchen. Gordon Ramsay’s exclusive little sky dining restaurant offers a surprise tasting menu, built around ingredients from the top drawer. Highlight dishes could include 14-day aged duck with celeriac and Alsace bacon, and lobster with pumpkin and pine. Everyone is served together so be punctual – and allow a little extra time for security checks on the ground floor.

Top restaurants never stop developing – and that’s certainly the case with Ikoyi. Founder and chef Jeremy Chan’s surprise tasting menu uses high-quality organic produce from the British Isles, married with global spices, to create dishes that are as unique and creative as they are bold and beautiful to behold – and they now display even greater levels of depth and complexity. Dishes like aged turbot with egusi miso or suya with creamed peas are bound to enthral, while the theatrically presented smoked jollof rice will always be one of the highlights.

The Nordic-style décor, warm colour palette and picture windows overlooking the church cloisters create a handsome and comfortable environment for this relaxed restaurant, especially when you add in the gorgeous handmade crockery and confident, affable service. The well-balanced set menus provide an immeasurably satisfying experience, focusing on prime seasonal produce in contemporary dishes that may be quite delicate in their appearance, but deliver plenty of wonderful flavours. Ingredient provenance is key, with the chefs showing off the best of British.

Top-drawer fish, treated with the culinary skill it deserves, is the main attraction at this restaurant on the top floor of the South Place Hotel. The chefs have the confidence to know that when seafood is this good, it needs little in the way of adornment, and the pared-back cooking allows exceptional produce like roast Newlyn cod to shine through. Dishes are attractively presented and so is the room, with an ornate ceiling and inviting roof terrace.