The Ledbury

World-class standard

Truffle and mackerel canapes

Yes, another Ledbury post, what can I say, it is my no1 Fine Dining restaurant in the UK and I try to at least visit once a year. Under the creative eye of chef‐patron Brett Graham (working with head chef Tom Spenceley), The Ledbury has reinvented itself in recent years, especially following its two-year closure during the pandemic. It reopened in 2022, recharged, refreshed, but without surrendering its soul. What makes The Ledbury exceptional is how its food navigates the tension between technical precision and bold flavours. Below captures my 26th visit.

Restaurant St. Barts

Great British essence in a fine dining manner

British wagyu and crab toast

Set in Smithfield, Restaurant St. Barts overlooks St Bartholomew the Great church; floor-to-ceiling windows frame the ancient architecture, giving a breathing space to the urban surroundings. The interior leans Scandinavian in its aesthetic sensibilities—clean lines, warm woods. Restaurant St. Barts delivers a deeply considered, hyper-seasonal modern British tasting-menu experience. Executive Chef Johnnie Crowe and his team build plates around the minimalism of concept: usually only two or three ingredients per dish, each flourishing in its own right. 

Frog by Adam Handling

Playful British creativity takes on tasting menu

Canapes of chicken, crab, eel, mussels and cheese

Stepping into the single Michelin-starred Frog by Adam Handling in the heart of Covent Garden is an invitation to experience modern British fine dining with a theatrical twist. The open-kitchen layout means you're not just seated in a restaurant—you’re part of the show. At the heart of the experience is chef-owner Adam Handling’s philosophy of “fine dining without the stuffiness” paired with rigorous technique. One caveat: the price tag reflects the aspiration. With tasting menus from around £195 and optional supplements and wine pairings... it is not a cheap affair.

Portland

 Modern upmarket British template

Canapes of scallop, mushroom and liver

Stepping into Portland on Great Portland Street in Fitzrovia, you first notice how the space quietly declares its intentions: no pomp, but precision; no grand gestures, but thoughtful design. The food at Portland is modern British with a strong seasonal bent, rooted in high-quality produce and technique. The menu changes frequently—ingredients and dishes rotate in response to what’s fresh, what’s at its best. This is my 4th visit, and once again I opted for the private dining room experience with a special menu for a special celebration.

Michael Caines at The Stafford

The return of old school fine French

Orkney Scallop Ceviche, Oscietra caviar

Michael Caines at The Stafford is an eagerly awaited addition to London’s fine-dining scene, bringing together timeless elegance, a celebrated chef’s pedigree, and a renewed culinary vision steeped in British terroir. Located in St. James’s, the restaurant has taken over from the former Game Bird, under the stewardship of Michael Caines as culinary strategist. If you are a foodie, Michael shouldn't be an unfamiliar name as he is a true legend in the game, who held 2 Michelin stars in the past with his classic French cooking in Devon. His restaurant at TheStafford is his first London gig, and I was so looking forward to it.