Restaurant Reviews

After five years of success with Brixton's Salon, Nicholas Balfe is following it up with an all-day restaurant in Peckham, Levan. Expect a bistronomy approach to the food, with low-waste and natural wines a big thing too.

Small plates, sharers and snacks as the team from Michelin-starred Hackney restaurant Ellory has moved to Shoreditch for a more laid back venture that features their own Vermouth.

With the former head chef of The Dairy heading up the kitchen team, this new all day restaurant and cocktail bar in the City looks worth checking out.

There's a wealth of talent behind this modern grill room opening up on Park Lane - with Hawksmoor's Richard Turner and wine writer Fiona Beckett on the dream team. Expect a modern grill restaurant with a pretty special cocktail list.

Richard Corrigan's second London restaurant and one that's all about seafood. It's something of a London institution, having been around since 1916. Richard Corrigan took it over more recently and made it one of the best seafood spots in town.

The hugely popular Taiwanese dumpling restaurant has finally arrived in London with steamed soup dumplings and lots more. And maybe a little bit of a queue...

The chef and GM who headed up London's top Indian restaurants including Gymkhana and Jamavar are opening their first solo venture in Chelsea.

The much-loved Clapton wine bar always did well when it came to food and now they're going one step further opening their first full restaurant in Netil House where Ellory used to be.

The latest big new restaurant to open at Selfridges is the Brasserie of Light - their team-up with Caprice - the people behind The Ivy restaurants, Sexy Fish and lots more. And, like Sexy Fish, this has a big old Damen Hirst installation front and centre.

Simon Whiteside originally opened Hook in Camden and now he's bringing his seafood expertise to Pop Brixton with his own restaurant, Roe. Expect sustainable seafood on an ever-changing menu that showcases his Irish influences.

Part of the Hart Bros trio of places in King's Cross, this is the group's first wine bar. It really makes good use of the old coal storage area to evoke the feeling of a wine cellar and the wine list is, obvilously, one of the best in the area (and there's plenty of help on hand if you're struggling with your choice). The food to be produced from two induction hobs, and the team in the tiny kitchen are working wonders from them.

Pip Lacey, the former head chef at Murano (and who you may also know from 2017’s Great British Menu) is the brains behind Hicce, a restaurant with wood-fired food that'll is brimming with British flavours via Norway and Japan. It takes prime position in Coal Drops Yard in King's Cross with an all-day restaurant (and a pretty handy bar too).

Emily Roux is teaming up with her husband, Diego Ferrari - former Head Chef at Le Gavroche. They'll be running CaracteEre, a restaurant that's part French, part Italian in Notting Hill.

The team behind Gunpowder bring their latest Indian restaurant to Tower Bridge. And there will be a bakery/wine bar too.

A trio of siblings have taken over their dad's restaurant by London Bridge station and given the space and menu a more modern makeover.

Featuring the former Head Chef of Bob Bob Ricard in the kitchen, North London's new Kosher restaurant is aiming for a European grand cafe style of dining in leafy Belsize Park.

Top mixologist Tony Conigliaro is teaming up once more with chef Rob Roy Cameron, opening a two floor restaurant and bar on Albermarle Street.

The team behind The Clove Club are behind this restaurant - but it's a bit of a departure for them. This time they're helping American chef Chase Lovecky open his own restaurant in Shoreditch. And expect American cuisine to be at the heart of the menu - but with a specifically modern take.

The people behind Pac Man dumplings are coming to London. Expect a modern take on Chinese dim sum with a few NYC influences too.

It's third time lucky for the team behind Westerns Laundry and Primeur as they have opened Jolene, a rare grain bakery and restaurant, on Newington Green. Expect a similar approach to their previous restaurants - ever changing menus, organic wines - with a big focus on the bread too.

Roti King has established a huge reputation from a small restaurant in Euston. It's oft lauded as one of the best Malaysian restaurants in town and has attracted many to its subterranean location. Certainly expect some of the best rotis in town as well as great lentil curries and spicy noodles.

Flat Iron have an avid following around town, with their signature flat iron steaks being one of the best deals in town. This is their King's Cross location where they'll have the usual flat-iron steaks as well as some special cuts. And all for a much cheaper price than you'd normally pay at a steakhouse.

With eyepopping interiors by Tom Dixon and food by Palomar chef and restaurateur Assaf Granit, this was first restaurant to open at Coal Drops Yard. If you're at the bar, it's a scene quite familiar from The Palomar - Jerusalem-inspired food served up by a lively kitchen. They also have a handy bar - and outside space - on the first floor.

Dan Doherty came to fame as the chef behind the sky-high restaurant Duck and Waffle. This sees him running his own place, completely revamping a pub in Marylebone, putting his own spin on pub grub (and with some excellent snacks too).

Michelin-starred James Cochran is going back to his roots with 1251, his new Islington spot where he'll be serving sharing menus, tasting menus and snacks, featuring modern British food, made with Kentish produce (and several nods to his West Indian heritage).

Soho House are taking the classic Italian restaurant and going for a more laid-back experience, serving up pizzas and cocktails.

Market Hall is on a mission to change the image of food courts in London. They're gathering some top names - many who have never done anything outside their main restaurants - all under one roof. It's a good way to see the real breadth of food in London all in one place. Just order your food, grab a pew and they'll buzz when it's ready. And repeat. And repeat.