Even if your budget doesn’t stretch to a mews house in Belgravia, you can enjoy a few hours in one for a thousandth of the cost at Muse by Tom Aikens. This is Aikens’s take on experience-led dining, with a maximum 23 diners per service treated to a 10-course seasonal menu representing the chef’s gastronomic autobiography (Conquering the Beech Tree is a two-part langoustine service, the tail barbecued with a pork trotter sauce, the claw in a custard). Sit at the kitchen counter for a more theatrical experience.