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Heston Blumenthal has announced that this restaurant at the Mandarin Oriental Hyde Park hotel will close for good in early 2027, so now’s the time to see exactly why it has always been so highly rated. The menu may take inspiration from England's oldest recipe books, but there is still something decidedly 'Heston' about the creative dishes. The signature illusory 'Meat Fruit' epitomises his playful influence, while providing a reminder that superb flavours underpin his dishes – in this case it's a smooth, delicious chicken liver parfait. In another twist, guests are asked how much interaction

Named after the famous Pomerol estate in Bordeaux, wine plays an understandably pivotal role at this impeccably run restaurant that caters to both well-to-do locals and those looking for a special night out. At the heart of the elegant room is its striking glass-walled wine store, which features over 700 bins, including Château Pétrus going back to 1959. The cooking itself offers sumptuous luxury ingredients from lobster to turbot, presented in precise, refined dishes with a classic French heart and little regard for unnecessary frills.

This long-standing Indian restaurant delivers a dining experience where the emphasis is on differently sized dishes designed for sharing – delivered as and when they are prepared from the tawa, tandoor and sigri grills. The smaller portions allow you to try more dishes from the impressively varied menu, with smoked chilli lamb chops a standout and top-drawer produce a feature throughout the cooking. The team are friendly, the atmosphere is lively and the vibrant, original dishes remain in the memory long after you've departed.

As soon as you are welcomed with warmth and charisma by the outstanding service team, you know you're in for a special experience at this jewel of a restaurant. The chefs achieve a perfect blend of modernity and classicism, combining seasonal dishes that embrace Alain Ducasse's beloved 'naturalité' with a roster of his signature recipes – such as the peerless rum baba, a dessert that consistently delivers culinary ecstasy. Underpinning it all are outstanding ingredients, technical mastery and miraculous balance in dishes that can be at once intense and fresh, both rich and delicate.

With seating for just 23 customers, there’s an intimate, almost communal feel to events at this restaurant inside a delightful Georgian townhouse in a charming Belgravia mews – which partly explains the name. ‘Muse’ can also refer to the inspiration behind the cooking, which includes chef-owner Tom Aikens’ parents, his childhood and key moments from his professional career. Each well-judged and sophisticated dish relates to something memorable from Tom's past, whether that was climbing a tree or enjoying the last barbecue of summer.

After running his own restaurant Cornerstone in Hackney, Chef Tom Brown returned in 2025 to the genteel surroundings of The Capital Hotel, the place where his reputation was first established. The dining room is intimate, immaculate and perfect for that discreet lunch or celebratory dinner. As is the case with all Brown's endeavours, the focus is largely on seafood and the visually thrilling dishes make great use of superb prime ingredients, whether that be turbot with a beautiful array of courgettes or more inventive dishes like the cuttlefish ‘cacio e pepe’.

A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but its soft furnishings and pastel colours give it a wonderfully cosy feel which helps put you at ease. The talented kitchen team bring outstanding technical mastery and attention to detail to the very best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like the Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc