Portland

The cooking at Portland respects the principles of sourcing and seasonality; in fact, the menu is often reprinted after lunch as ingredients are used up and replaced by different ones. The kitchen believes in doing as little as possible to the raw ingredients to allow their natural flavours to come through, and plates are never over-crowded, with every component there to enhance another. Be sure to try the bread flavoured with treacle and porter, which is stunning.
The pared-down look of the room is just the right side of austere, helped along by the chefs on display in the open kitchen, some original art on the walls, and a knowledgeable service team who are happy to make recommendations. The concise wine list offers some interesting lesser-known choices, with many available by the class or carafe.