"A historic City institution with a unique service model, Sweetings’ primarily seafood-based menu is plainer than its price point suggests: Think oysters, cod’s roe on toast, catch of the day served with minimal fuss (though lobster mash is a side option) and spotted dick for dessert. Regulars tend to wash that down with premier cru Chablis or a solid silver tankard filled with equal parts Guinness and champagne (a “Black Velvet”). NB: This is among St. John co-founder Fergus Henderson’s favourite London restaurants, in case another class of recommendation were required." - Ed Smith
