"Alain Ducasse’s three-starred restaurant in The Dorchester hotel is most definitely at the higher end of high-end — and at £70, its three-course set lunch menu (available from Tuesday to Friday) will make a sizeable dent. That being said, executive chef Jean-Philippe Blondet’s dishes are refined works of art: chilled pepper velouté with cucumber and basil, guinea fowl with aubergine and lemon, textures of chocolate and coconut. For what it’s worth, it also includes two glasses of very good wine." - Emma Hughes