The Dorchester Grill Room, Park Lane, London
The Dorchester Grill Room, Park Lane, London
The only restaurant with access to the produce of Audley End's organic kitchen garden in Essex. Around a third of the produce used is from the historic garden, including the Black Valentine dwarf French bean and Bull's Blood beetroot. Chef Henry Brosi's dishes include fillet of sole with Green Windsor broad beans, sweet Albany pea sauce and balsamic vinegar, and Elsanta strawberry crème brulee.
Where: Dorchester Hotel, 53 Park Lane, London W1. www.dorchesterhotel.com, Tel: 020 7317 6336.
St John City, London
Open since 1994, St John's awkwardly shaped premises is half late Georgian townhouse, half former smokehouse. Food is similarly uncompromising, with fresh regional produce and meat, one signature dish being roast bone marrow and parsley salad. Starters may be as simple as boiled egg and celery salt, or a generous pile of purple sprouting broccoli doused with vinaigrette. Don't forget to pick up some Eccles cakes from the bakery.
Where: 26 St John St, London EC1. www.stjohnrestaurant.com, Tel: 020 7251 0848.
Franklins, Dulwich, London
Admittedly inspired by St John, Franklins is wowing East Dulwich residents with its blend of boozer and Britfood. Not everything on the menu is strictly olde Englishe - witness onion and olive tart - but expect the leaf served with the poached egg and anchovy to be dandelion. In season you could find roast grouse and game chips among the mains. The bread and butter pudding is a must.
Where: 157 Lordship Lane, London SE22. Tel: 020 8299 9598
Butlers Wharf Chop House, Shad Thames, London
Conran's Chop House successfully avoids country manor or Dickensian clichés with its simple yet comfortable interior. Roast rib of beef with Yorkshire pud and steak, kidney and oyster pudding are regal choices, but other typical options include roast Gloucester Old Spot loin with watercress mash and apple sauce. Unusually for a British restaurant, vegetarians are made to feel welcome too with a choice of interesting dishes such as Stilton and leek potato cakes with poached egg.
Where: Butlers Wharf Building, 36E Shad Thames, London SE1. www.chophouse.co.uk, Tel: 020 7403 3403.
The Magpie Café, Whitby
Locals and tourists have been enjoying the Magpie Café's impressive views over Whitby port since 1937. It's traditional and packed with customers. Fresh local seafood is the main focus. Whitby kipper smoked over on Henrietta Street is served with brown bread. Choose from haddock or cod for the fish and chips. Those who don't favour fish will enjoy the own-boiled Yorkshire ham, steak pie with peas and chips, or local pork sausage with Magpie chutney and horseradish mash.
Where: 14 Pier Road, Whitby, North Yorkshire. www.magpiecafe.co.uk Tel: 01947 602 058.
Ballymaloe House, County Cork
At Ballymaloe House restaurant all ingredients come from local farms and nearby suppliers. Fish is purchased from small boats in Bally-cotton and the shellfish from Kenmare Bay. Rory O'Connell heads up the kitchen, producing dishes such as warm salad of guinea fowl with redcurrants and parsnip crisps, and roast Ballycotton cod with Ulster champ, roast cherry tomatoes and parsley pesto. Guests staying overnight will find as much care taken for the hearty breakfasts.
Where: Shangarry, County Cork, Ireland. www.ballymaloe.com, Tel: +21 465 2531.
The Three Chimneys, Isle of Skye
Shirley Spear, chef and co-owner with husband Eddie of this internationally renowned restaurant on the shores of Loch Dunvegan, has countless awards for her outstanding contribution to Scottish cuisine. First-rate seafood is one speciality but the most famous dish is surely the hot marmalade pudding with Drambuie custard. Yes, it's a trek to get to, but the restaurant has six bedroom suites in the cottage, and there's the prospect of very special breakfasts to enjoy.
Where: Colbost, Isle of Skye, Scotland. www.threechimneys.co.uk, Tel: 01470 511 258.
Set in the basement of the Albany Townhouse Hotel, Scottish ingre-dients are cooked with pride and flair. Starters may include terrine of guinea fowl, leeks and smoked bacon with beetroot or baked filo parcel of haggis with roasted neeps and whisky sauce. Venison gets innovative treatment, matched with a pear and black pudding chutney. Of course, you'll find a good range of single malts and a strong wine list.
Where: 39A Albany Street, Edinburgh. www.haldanesrestaurant.com, Tel: 0131 556 8407.
Voted Welsh Country House Hotel of the Year 2003, by the Good Hotel Guide, Maes-y-Neuadd is a charming 14th century manor house near Harlech castle in Snowdonia. Its restaurant is run by chef Peter Jackson, who builds menus around the vegetables gathered each day from the hotel's own garden. He sources Welsh mountain lamb, fish from Cardigan Bay and the Menai Straits, and Welsh farm cheeses such as Pen Beri and Granston Blue. Typical mains include breast of wild pheasant and mallard duck with brambles, apple and thyme.
Where: Talsarnau, Gwyedd, Wales. www.neuadd.com, Tel: 01766 780 200.
Loch Fyne Oyster Bar and Restaurant, Scotland
The Loch Fyne Oyster Bar is housed in an old cow byre at Clachan Farm. Its ethos is to serve fresh local food and to this end it has steadily extended the menu to include not just seafood but local meat, game and cheeses. Contents of the shellfish platter vary but could feature crab, langoustines, oysters, queen scallops and cockles. The bradan rost (kiln-roasted salmon) is exceptional.
Where: Clachan, Cairndow, Scotland. www.lochfyne.com, Tel: 01499 600 264. (24 branches in the UK)Reuse content