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Executive Chef Brian Spark oversees a seasonally changing menu of traditional British dishes with a modern twist, made with fresh, locally sourced ingredients. Dishes include turnip and bay leaf tortellini, assiette of suckling pig and caramelised pear and tarragon rice pudding. The restaurant seats 50 inside and, during the summer months, al fresco dining is available for another 50 in the quaint courtyard dining area.