A private en-suite bedroom in Bromley-by-Bow

In the middle of an ersatz-industrial space sits a horseshoe-shaped counter with 18 seats, allowing diners to see ‘behind’ the scenes. Every seat has a view of the chefs in action and it is they who serve the dishes and explain their construction and make-up with palpable pride. The surprise seasonal menu consists of around 10 contrasting and creative courses. The focus is on seafood and dishes could include brill with black pudding, Orkney scallops with smoked kipper cream, and delicious Sicilian red prawns. As everyone is served together, it’s important to arrive on time.

Go for the house martini as you enjoy an array of snacks like crispy buttermilk chicken and crab dumpling that precede the start of The Clove Club's multi-course set menu. The roll-call of prime British ingredients includes Orkney scallops, Wiltshire trout, Torbay prawns, Herdwick lamb and Middle White pork – all starring in seasonally pertinent dishes where their natural flavours are allowed to shine through. The historic surroundings of Shoreditch Town Hall provide the perfect backdrop, with the open-plan kitchen adding a little more theatre to proceedings.

There’s no paper menu handed out at this cosy little spot tucked away in a parade of shops off Dalston High Road; just trust the chefs in the open kitchen who’ll produce an intriguing, enjoyable and fairly priced set dinner that’ll leave you feeling sated and contented. The chefs know their butchery and make good use of techniques like pickling and fermenting. Aged Cornish mackerel could be followed by almond anolini; lamb can feature firstly as a broth and then as three different cuts. Consider going for the pairing of natural wines.

There’s always a certain joyfulness to family owned and run restaurants – and Miga is truly a family affair, with dad running things in the open kitchen and the younger generation looking after guests in the bright, airy room. If you want to find out more about them, check out the family history as described on the wall outside. ‘A modern take on Korean cuisine’ is their tagline and this is borne out by fresh-tasting dishes like delicious soy-braised short ribs – already a fans’ favourite – and spicy noodles with crispy beef jeon. The generous prices, especially at lunch, allow for enthusiasti

Ring the bell and you’re welcomed into an operation unlike any other – the name may be old English for ‘kitchen’, but this is very much a restaurant of the moment. You start with a drink and the first course in the bar, then it’s upstairs for a snack in the kitchen before being seated in the intimate dining room with its bespoke crockery and pottery. It’s easy to see why the chef, who is a keen forager, talks so proudly of his ingredients, whether that’s the Shetland cod or the Highland wagyu. He and his team deliver and explain in detail their delicate, balanced and innovative dishes.

The culinary techniques of the Basque country are the inspiration behind this smoothly run restaurant on the first floor of a former pub. Cooking over fire is the focal point, with the smell of smoke the perfect way to get your taste buds excited; ask for a table opposite the open kitchen to see the flames for yourself. 'Brat' is the Old English word for turbot and this is the house speciality – designed for sharing, it’s grilled whole in a handmade basket over lumpwood charcoal. Plenty of other fish are on offer too, along with some robustly flavoured starters, and the delicious burnt cheesec

Chef Nieves Barragán Mohacho brings all her experience to bear at this joyous Spanish restaurant in Shoreditch. If you’re a couple, then sit at the comfortable counter to take in the skills and the choreography of the large kitchen brigade. However many dishes you order to share – from succulent suckling pig or herb-crusted rabbit shoulder, to crisp ‘gambas cristal’ or lamb sweetbreads with orzo – you’re bound to end up ordering even more when you see them go past. An all-Spanish wine list and the delightful, enthusiastic service team add to the experience.