Cornus

New yet familiar 

 

Seabass tartare, oyster cream, green apple and shiso

London is a city that never sleeps, and its food scene is no exception. The recent addition to its vibrant culinary map is Cornus. This contemporary European restaurant is already making waves, by the same group of people behind the much-loved French restaurant Medlar. Cornus’s menu is where the restaurant truly shines. It champions British ingredients while incorporating global influences. The dishes are familiar yet inventive, offering a fresh take on traditional British fare. The executive chef of Cornus is Gary Foulkes, who came from Michelin-starred Angler, and I am a massive fan of its seafood-focused menu.

The Ledbury

3 stars champion, at last!

Trout, raspberry, wasabi

The Ledbury, led by chef-owner Brett Graham, has established itself as a beacon of culinary excellence in London. The restaurant's philosophy is rooted in the use of the finest seasonal ingredients, with a focus on world-class yet relaxing service. Every dish is a testament to the creativity and precision that landed The Ledbury a third-Michelin-star in 2024 and became the No. 1 in 'UK's 50 Best Restaurants' from the trade media Restaurant magazine. I am a super fan and have been a regular, but the recent 24th visit is the first time since it became a 3-star venue.

Ikoyi

Impactful exotic flavours

mackerel, caviar and beetroot

Even since it first opened in 2017, Ikoyi has become a highly regarded fine dining restaurant with its unusual approach, blending African flavours along with an Asian touch with modern European techniques. It relocated from St James to the Strand in 2022 to a much bigger space with well spread out tables, and became a tasting menu only restaurant and soon it landed itself a second Michelin star. I never got the chance to experience what the buzz is all about so it is about time for me to set things right and give it a go.

Ibai

 Basque grill don

Grilled red prawns

London is always flooded with new restaurants opening, but sadly many have been poor and only a handful have impressed me over the last few years. The Basque-themed grill house Ibai is one of those. Open in the early summer of 2024, it has quickly become my opening of the year with its top-notch food offering. The menu is focused on simplicity and seasonal ingredients, a hallmark of Basque cuisine. Ibai prides itself on sourcing fresh, high-quality produce, much of which is imported from Spain to ensure authenticity. The result? A menu that offers bold, rich flavors with each dish showcasing the elegance of understated cooking. The below covered my 4th and 5th visits.

Donostia

The magic of Basque cuisine in London 

Iberico croquettes and crab pintxos

In the bustling neighborhood of Marylebone, a quiet gem awaits food lovers seeking a taste of northern Spain. Donostia, named after the Basque city of San Sebastián, is a sleek yet intimate restaurant that brings the flavors of Spain’s Basque Country right to the heart of London. Basque cuisine is renowned for its simplicity, yet it manages to be hearty and flavorful. The team at Donostia ensures that every dish retains the essence of Basque cuisine, with a local adaptation to make it more welcoming for the British palate.

Kima

 Fin to gill

Raw seabass in lemon and olive oil

Kima is a one-of-a-kind seafood restaurant that does something outside the box. It transports diners from the bustling city to the serene shores of the Mediterranean, where the fresh sea breeze mingles with the scent of fresh seafood. This elegant Greek seafood restaurant offers a contemporary dining experience, blending traditional flavours with modern culinary artistry. It has a fresh daily catch counter load with top quality fish, you would find wild seabass, and seabream as well as more rare fishes such as grouper and madai, and Kima has a unique way of serving fish.

Quality Chop House

Great British Meat Temple

Sunday lunch feast

Quality Chop House is an iconic restaurant that effortlessly blends history with modern culinary innovation. I always head back once in a while as at the heart of the Quality Chop House experience is its dedication to top-notch, fine-quality ingredients. The menu regularly features cuts from lesser-known parts of the animal, championing nose-to-tail dining, such as fish head and chicken liver. The restaurant prides itself on showcasing the finest British meats with simple old-school preparation techniques, with cast iron pans, a load of butter, and an open fire.

Hakkasan Hanway Place

Classic revisit

Peking duck

Tucked away on Hanway Place, Hakkasan might seem unassuming from the outside, but once you step inside, it reveals an ultra-modern and sleek atmosphere. The dark, moody lighting, beautifully carved wooden screens, and a mix of luxurious furnishings create an intimate setting. The menu is a carefully curated selection of modern Cantonese dishes that honor tradition while introducing innovative twists. I have been to Hakkasan a few times in the past and I found their strength is their signature dishes that bas been on the menu since they opened more than 20 years ago.

Niju

Japanese reboot 

Half Cobb Farm chicken ‘katsu’, shredded cabbage, tonkatsu

Nestled in the heart of Mayfair where the short-lived 20 Barkery used to be, Niji is a sophisticated Japanese restaurant that effortlessly blends tradition with modernity. Oversee my master sushi chef Endo San, the menu at Niji is a testament to the art of Japanese cuisine, featuring a range of traditional dishes with a contemporary European twist. While its press release mentions it has a focus on Japanese home cooking, I doubt an average Japanese household would cook lobster, wagyu, and turbot regularly. Over my 2 visits within the space of a week, I managed to try out a large selection of its menu.