Recognisable from TV appearances and cookbook covers, or simply for their food-industry longevity, there are many famous chefs whose restaurants feature in The MICHELIN Guide. From bijou neighbourhood hideaways to world-renowned, stalwart dining spots, we list their restaurants, here.
Restaurant Nathan Outlaw, Port Isaac
Paying homage to the bountiful stocks of the Cornish coast, Restaurant Nathan Outlaw presents an elegant, understated menu of fish and seafood. Always sustainably sourced, the dishes comprise day-boat-fresh offerings elevated with simple, seasonal, and complementary ingredients. The clean, crisp décor of the dining room is a fitting backdrop for uninterrupted views out over the rugged coastline.
The Ritz Restaurant London, Piccadilly
Set within one of the capital’s most famous hotels, The Ritz Restaurant owes its renaissance to chef John Williams MBE. Experience visionary cooking that remains true to tradition, with menus cherry-picking the finest available produce from the breadth of the British Isles, with exclusively vegetarian and vegan menus also available. The Ritz dining room remains one of London’s most opulent: dine under chandeliers, intricately painted ceilings and towering mirrored walls.
Theo Randall at The Intercontinental, Mayfair
A former head chef of The River Cafe, Theo Randall brings artisan Italian dishes to the 5-star InterContinental hotel in Mayfair. Oak furnishings, and taupe and sage fabrics act as a neutral backdrop for dishes bursting with the colour and vibrancy of the Mediterranean. Expect a menu headed by moreish antipasti and freshly rolled pasta, while the wine list leans heavily towards Italian varieties.
Book 4-course menu with wine pairing, petits fours, tea & coffee £110 per person
Elystan Street, Chelsea
After a 25-year stint at Mayfair’s The Square, Chef Phil Howard launched Elystan Street in neighbouring Chelsea. With a focus on purity and lightness, the seasonal dishes are a whistle-stop tour of the nation’s most celebrated producing regions: Norfolk, Cornish and Cumbrian ingredients all feature regularly on Howard’s modern British menus.
Book 4-course menu of Elystan Street classics with matching wines & a kitchen tour £130 per person
Perched on the fringes of Green Park, Ollie Dabbous’ Hide offers modern European menus accompanied by meticulously matched wine flights. A feat of interior design, the three spaces within this sprawling spot – Above, Below and Ground – feature raw, natural materials such as wood and carved pottery, and are bathed in natural light. There is a fierce focus on provenance in the kitchen, with the chefs embracing in-house curing, pickling and baking.
Hélène Darroze at The Connaught, Mayfair
Housed within Mayfair’s historic hotel The Connaught, Hélène Darroze blends tradition and innovation in her French dishes. Tasting menus have a personalised note, with guests invited to select their favourite ingredients: this then shaping their experience. In the dining room, find a mix of the hotel’s original features and almost entirely bespoke design pieces.
The Ninth, Bloomsbury
Named so as it’s the ninth restaurant Jun Tanaka has worked at, The Ninth is a cool, contemporary restaurant showcasing an elegant French-Mediterranean menu. Offsetting the angular island bar and wall-mounted metal wine displays, rustic design features include distressed plaster and bare brickwork.
Tucked away on Heddon Street, Sabor sees former Barrafina Executive Chef, Nieves Barragan, bring the Spanish table to Mayfair. It’s a communal affair upstairs with long, high sharing tables, while the ground floor counter encircles the kitchen for views of the buzzy team at work. Expect a menu of punchy small plates that tour the Basque country and Catalonia downstairs, while the specialities upstairs – suckling pig and octopus – are cooked in a traditional wood-fired oven and in copper pans.
House of Tides, Newcastle
In a restored 16th-Century building on Newcastle’s Quayside, House of Tides presents a seasonally evolving menu from Kenny Atkinson. Natural ingredients and sustainability are key focuses here, with artfully presented, colour-popping plates set against a cosy, homely interior: think flagstone floors, wood beams and low ceilings.
A former whisky warehouse in Leith, Kitchin is the eponymous Scottish restaurant from Tom Kitchin. The menu is shaped around supreme produce sourced from across Scotland, blending traditional recipes with Kitchin’s signature innovation. The dining room pays tribute to the Scottish Highlands, with a moody stone colour palette offset by a crackling open fire, tweed and faux furs.
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