The Gilbert Scott at St Pancras Renaissance Hotel
Marcus Wareing is the Michelin-starred chef behind this grand British brasserie. He's reworked traditional dishes like Tweed Kettle (sea trout with nutmeg and lemon crust) and created an all-day bar menu of snacks like potato-and-bacon fritters.
Quince at The May Fair
TV chef Silvena Rowe spent years shopping the markets of Damascus and Amman. She shows off her knowledge of Ottoman Empire cuisine with a menu of grilled meats and dishes created to pair with Lebanon's Château Musar wines.
At his first London restaurant, Heston Blumenthal of the Fat Duck re-creates dishes like "meat fruit" (left)chicken liver disguised as a tangerinefrom a 16th-century recipe. "The food is inspired by the past, but it's not ye olde English cooking," he says.