8 London Restaurants Every Visitor Should Try - AFAR
"A vibrant, design-forward restaurant built around simple, waste-conscious cooking, it pairs a striking interior (bold red sofas, a central charcoal grill, travertine and pale oak) with a menu that balances plant-based and meat/seafood dishes. Head chef Neil Campbell foregrounds fermenting and pickling of often discarded ingredients to create inventive plates—grilled asparagus with watercress, dukkah and sunflower-miso cream is a standout—and the heartier 55-day-aged rump steak with rainbow chard and mushroom ketchup. The beverage program features seasonal-spice cocktails, house shrubs and an organic wine list." - Dan Koday
