Chris Pople - Cheese & Biscuits

Choice quote: "More than anywhere else, Bocca di Lupo reminds me of St John - bold and creative cooking, using interesting ingredients in exciting new ways, on the one hand mindful of the noble traditions of (in this case) Italian cuisine and on the other forging exciting new paths into pastures unknown."
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Tracey MacLeod - Independent

Choice quote: "Hawksmoor's steaks are often called the best in London, and Charlie's sirloin, a hefty, bone-in slab, lived up to that billing. The Josper charcoal grill gives a deep, smoky char, but inside the flesh is rosily pink and full of flavour."
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David Sexton - Evening Standard

Choice quote: "The problem with steaks, though, is that after the first blast, there’s just more of the same, until you’re sated. It’s animal appetite it serves, not gastronomy. But for that, Hawksmoor sure hits the spot."
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Richard & Peter - Harden's

Estimated score

Choice quote: "That’s not to say that there is anything startling about the cuisine: it’s just that everything was done at least well, and often very well."
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Time Out Editors - Time Out

Choice quote: "Order carefully and simply, and you'll do well here. Most people will be popping in for the very central location, the excited buzz and the appealing drinks list..."
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Kang Leung - London Eater

Estimated score

Choice quote: "I’m glad Dock Kitchen is totally anchored now, and am hoping it will stay that way for a while, because I think Steve Parle is a genius. The man is still so young... but his cooking is already oh so brilliant, there is still so much time ahead of him to evolve as a chef."
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Fay Maschler - Evening Standard

Choice quote: "Dorset brill with stewed salsify and herb oil was utterly delicious and proof of what I think, which is that there is quite a lot to be said for this neutered, purse-lipped, Nordic approach once we cease to compare it to the symbolic warmth and sexiness of the much more familiar Mediterranean tradition."
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Guy Dimond - Time Out

Choice quote: "North Road doesn't serve New Nordic Cusine, but it's as close as we've seen so far in London."
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Hermano Primero - Dos Hermanos

Estimated score

Choice quote: "A small fillet of baby cow was pink and delicious as was a roundel of the braised and shredded tail, the whole topped with shreds of Veal breast. I may have got the last two bits mixed up but in any case it was terrific cooking."
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Giles Coren- Times

Choice quote: "...I had the best cassoulet that I have ever… well, I’ve had a lot of good cassoulets. But this was a blinder. Served in a frying pan, the huge beans soft but still shapely and with no chew at all, as if each one had been meticulously skinned, the juices light and herby."
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Giles Coren - Times

Choice quote: "...there is the “slow roast pork roll” made from all the trimmings tossed in a warm, crispy-soft bun with a bit of apple and unquestionably the best sandwich I have had this century."
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Charmaine Mok - Time Out

Choice quote: "We enjoyed the simpler items the most - benchmark har gau dumplings were plump and fresh, if unconventionally large, while xiao long bao had thin, delicate wrappers and a rich porky broth, though none of the flavours of the advertised dried scallop."
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Zoe Strimpel - City AM

Estimated score

Choice quote: "The main requirement for Chinese food is “xia fan” which means, poorly translated, “goes well with rice” – no complaints there. And, as my friend admitted, Hakkasan delivered well on the sixth taste, umami, which is a particularly delicious type of savouriness and a crucial part of Chinese cooking."
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John Lanchester - Guardian

Estimated score

Choice quote: "It's not the subtlest or most delicate cooking in the world. Chilli and garlic prawns were too gloopy for me, and pigeon saltimbocca a bit rough. But... the value is so good, you don't mind."
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Chris Pople - Cheese & Biscuits

Choice quote: "It's a comfortable and comforting place to spend an evening, the friendly staff and good food combining into a big soft embrace of a restaurant, and it does, at least, deserve both the Michelin star and the custom from happy locals... that has sustained it in this spot for over a decade."
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David Sexton - Evening Standard

Choice quote: "Braised hare came two ways — discs of the saddle lightly roasted, leaving most of the meat quite red and rare, mixed with pieces of leg, taken off the bone and cooked until soft and dark, in a stickily reduced red wine sauce: accomplished, fussy cooking."
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Stephen Farmer - View London

Choice quote: "...Gordon Ramsay’s Savoy Grill certainly looks befitting of its famous host, with food that just about manages to match the impressive setting."
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Giles Coren - Times

Choice quote: "Four of us troughed through some gorgeous crostini – of shrimp, garlic and cavolo nero; dense, red, sticky nduja sausage; and lentils and pancetta – which were crisp and light but heavily flavoured and perfectly seasoned."
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Zoe Williams - Telegraph

Choice quote: "...opening bars of mediocrity reached crescendo in the main courses. T had the cod (on salsify, which was braised and buttery and pretty nice, with a broth of clams, and they were good, too. The fish itself, though, was disappointing; the flesh crumbled in dry shreds rather than flaking silkily."
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Matthew Norman - Telegraph

Choice quote: "The manager had congratulated my friend for requesting haddock and chips with the words: “I don’t normally do this, but that’s a very good order.” My friend was thrilled... and almost as chuffed with the dish itself."
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Hermano Primero - Dos Hermanos

Estimated score

Choice quote: "It does seem to me that places predicated on their wine just can’t get the hang of this cooking lark and so it proved at Brawn. Having said that it’s a pleasant, relaxed place for a drink..."
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Chris Pople - Cheese & Biscuits

Choice quote: "I'd hesitate to dismiss the whole operation, as the front of house staff were really doing a great job and can't be held responsible for sourcing decisions made further up the chain, but I left Barbecoa with the impression that this was cheap food, cooked easily, marked up for a credulous city crowd, and served with the ever-present crutch of Oliver's popular branding."
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Richard & Peter - Harden's

Choice quote: "When it finally arrived, the food was pretty good. A hearty cuisine-grand-mère–ish dish of pulled beef, for example, was thoroughly satisfying, and a huge bone-in steak was very decent too."
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Marinia O'Loughlin - Metro

Choice quote: "Dumplings’ Legend (love that apostrophe) bills itself as ‘innovative dim sum cooking in the heart of Chinatown!’ but there’s nothing dangerously nouveau about it (unless you count deep-frying the conventionally steamed prawn har gau to rather positive effect)."
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Bill Buckley - View London

Choice quote: "...the room is modern, bright and minimal, and some of the food is pretty good. For the prices charged, however, more consistency, both culinary and in terms of service, should be expected."
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