All Classical
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The restaurant at this Elizabethan manor house was refurbished in 2018 to incorporate wide, wide windows that afford diners an uninterrupted view of the gardens outside. Chef George Blogg, who got his training at the hands of Phil Howard and David Everitt-Matthias, takes the landscape as the starting point for his brand of thoughtful and effortlessly elegant English cooking. He Read more...
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Oak-paneled walls, crisp white tablecloths and views through mullioned windows of impossibly verdant lawns characterize Gidleigh Park in Devon as the English country house restaurant of your dreams. Chris Eden runs a kitchen that was once manned by two famous Michaels, Caine and Wignall. Over the years, Brownsword Hotels’ Tudor-style property on the edge of Dartmoor (a 64,000 acre national Read more...
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Tim and Stefa Hart were inspired by Michel Guerard’s Les Prés d’Eugénie to create a destination restaurant of their own in Rutland. It’s a lofty aim, but over five decades after opening and with the same chef, Aaron Patterson, for three of them, they have created something very special in England’s smallest county. Menus are written daily, guided by what Read more...
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David Everitt-Matthias has famously never missed a service at Le Champignon Sauvage, the restaurant he and his wife, Helen, have run in Cheltenham for 32 years. The couple always put old-fashioned hospitality first, insisting on comfortable chairs, well-spaced tables and a groaning cheese trolley for their valued guests. In other ways, Le Champignon Sauvage has been pioneering: classically trained Everitt-Matthias Read more...
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The ultimate “just graduated” treat in the university city of Cambridge, Midsummer House stands by the River Cam, in an attractive Victorian villa with a conservatory dining room. Chef patron Daniel Clifford sources like an epicurean, buying in French rabbit and quail, Irish oysters, N25 Caviar and Ampersand butter. Tasting menus spike French classicism with British wit: vitello tonnato cones; Read more...
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Stevie McLaughlin upholds with pride the legacy handed to him by his mentor, Andrew Fairlie, who passed away in January 2019. The Gleneagles Hotel is simply no longer imaginable without Restaurant Andrew Fairlie (est. 2001), a bastion of fine French and Scottish culinary tradition. Scottish lobster smoked for five hours over whisky-barrel chips is perhaps the dish for which Fairlie Read more...
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Martin Wishart’s eponymous restaurant on the Leith waterfront celebrates 20 years in 2019. The dining room is a model of contemporary luxury, all carpeted floors and white-clothed tables nicely spaced. Wishart learned from the old guard; he came up via the Rouxs, Marco Pierre White and John Burton-Race. What to expect? Perhaps Shetland squid with puy lentils and lomo de Read more...
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In 2017, Romain Fornell moved his restaurant, Caelis, to the Ohla Barcelona hotel. The change of location was a turning point in his career, giving him the chance to make his cuisine more contemporary and less classical. The French-born chef presents a menu that straddles the Franco-Mediterranean divide, with a tart of tuna belly and foie gras, organically raised leeks Read more...
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Along with peers like Juan Mari Arzak and Pedro Subijana, Daniel García is one of the fathers of the Modern Basque kitchen. But while his peers did their roasting in Gipuzkoa, the province where San Sebastián is located, the cooking at Zortziko (the name is that of a Basque dance rhythm) is emblematic of the Biscaya and its capital, Bilbao. Read more...
