Explore chefs making use of the nation’s readily available, bountiful native-produce stocks, those drawing on time-honoured recipes, and the kitchens that are redefining the concept of British cuisine.
Green Man, Howe Street
A charming pub dating back to the 1300s, Green Man brought brothers Chris & Jeff Galvin back to their native Essex. The soft, muted minimalism of the dining space contrasts with the lush riverside garden, while the Green Man menu blends evolved pub classics with modern British creations. Staying true to its pub origins, the bar serves up a selection of ales from local breweries.
Kerridge’s Bar & Grill, London
A majestic restaurant set within the Corinthia London hotel, Kerridge’s presents luxurious creations from namesake chef, Tom Kerridge. The Art Deco space is filled with curved claret leather booths and pillars, while the centrepiece brass sculpture has emerged as a famed focal point. Menu dishes are rich and bold, and particular attention is paid to the rotisserie which takes pride of place in the dining room.
Positioned above the produce haven of Borough Market, Roast is a long-time champion of British recipes and ingredients. Light cascades onto the dining space through towering arched windows, and high ceilings make the place feel sufficiently spacious and airy. In keeping with its market location, sustainability is a key focus, sourcing local wherever possible.
Craft London, Greenwich
A partnership from Chef Stevie Parle and designer Tom Dixon, Craft London amalgamates a coffee shop, cocktail bar and restaurant – all in a glass-encased, circular space that commands wide-reaching views of London. Preparation of ingredients is a lovingly performed art: They cure and smoke - on the custom-built wood fire - in house, and roast their own coffee.
Tredwells, Covent Garden
A contemporary British spot, Tredwells presents dishes from Marcus Wareing Restaurants and head chef Chantelle Nicholson. Alongside a keen focus on sustainability and plentiful plant-based options, the Tredwells menu presents a list of comforting yet refined creations, with the Sunday roast a marked highlight. Art Deco shapes, glossy metro tiles and mirrored walls evoke a laidback bistro feel.
Adam Reid at The French, Manchester
One of Manchester’s most recognisable dining rooms, The French plays host to a seamless blend of classic and modern British cuisine. Indulgent tasting menus take familiar flavours and elevate them with artistic presentation and culinary flair. The French dining room is suitably lavish, with glittering globe-crystal chandeliers, circular olive-hued booths and original corniced ceilings.
An immaculate spot within Shoreditch’s sprawling Tea Building, Lyle’s features unfussy, chic décor, where Ercol chairs and low-hanging lights sit on a backdrop of polished concrete and white walls. Chef James Lowe works with a team of trusted farmers and fishermen to deliver a pristine UK stock, which makes up a truly innovative British menu.
A homely hideaway, Rafters brings creative flair to traditional British dishes, with much produce sourced from the plentiful supplies of local Yorkshire. Creations include the likes of 72-hour pork or reinvented cauliflower cheese, dreamed up by long-time friends and owners, Tom & Al. Take note of the abundantly stocked cheese trolley, which cherry picks from producers across the British Isles.
A postcard-worthy setting right on the coast, Seaview draws on ingredients from across the British Isles to make up a classic, simple menu of timeless British plates. As well as keeping in close contact with independent suppliers across the island, Seaview boasts a sister pub, which serves up cherry-picked real ales and wines.
Rules, Covent Garden
Holding the status of London’s oldest restaurant, Rules conjures times gone by with its stunning Regency-style décor and nostalgic yet timeless menu. Staunchly British comfort food dishes are given a luxurious flourish, with pies and hotpots served alongside wild game from the owner’s estate. A roll call of Rules’ diners from yesteryear includes Charles Dickens, H.G. Wells & John Betjeman.