City AM

“It offers simple, delicious European dishes and a concise selection of natural wines.” — Jun Tanaka

“I know lots of people love it, but there’s a good reason for that. It specialises in Northern Chinese cuisine so expect dishes you might not associate with the Chinese food we’ve come to enjoy here in the UK.” — James Cochran

“I have been going here since it opened eleven years ago and have loved watching it grow organically. It’s a constant reminder to stay true to the ideals of your business and what you set out to do.” — James Lowe

“At the time The Anchor & Hope opened, I had been working at La Trompette and The Fat Duck for a year and a half, working long hours and cooking quite similar food. Every Monday I would go there for dinner – Jonathan was one of London’s best chefs and the menu was always changing. The cooking was always so impressive, and I learnt so much about food simply by eating there every week.” — James Lowe

“The latest outpost by Josh Katz, Carmel is the place to go for gorgeous Turkish inspired food and natural wine that doesn’t break the bank.” — James Cochran

“One spot I really enjoy in Soho is Humble Chicken – I’m a huge chicken fan and I can vouch for the fact these guys use the highest quality chicken around, and the man knows his way around the BBQ.” — James Cochran

“This place is another neighbourhood spot which I love.” — Jun Tanaka

“A spot I like to relax with a drink is The Plimsoll in Highbury – a classic place where what you see is what you get. It’s quite hipster but still has character – a little Highbury gem that’s undeniably cool to hang out in.” — James Cochran

“This was one of the first restaurant experiences that made me want to learn to cook and open a restaurant. I used to eat there regularly in my formative years, and it opened my eyes to the possibilities of cooking with British ingredients.” — James Lowe

“I have been coming here for a few years. It gets better and better each time I visit.” — Jun Tanaka

“I’m so proud to see The Ledbury back on the scene. It’s a place close to my heart and the food blew me away. I love that despite the skill involved and beauty of the food, the restaurant is super chill and there’s zero pretension.” — James Cochran