"The Food is very, very good.  Chef Herbert Berger pays minute attention to everything on the plate: flavours, textures, presentation."
Time Out Eating & Drinking Guide

"Herbert Berger is a very fine chef.  He is passionate about fresh ingredients and combines a classical kitchen background with an Austrian’s eye for detail."
Evening Standard

"Herbert Berger is a chap with his roots deep in European culture providing dishes with depth of flavour and the sinews of tradition."
Evening Standard

Amici

"Invariably crowded, Amici positively buzzes, and with its close-packed tables and casual atmosphere, its an appropriate setting for the kind of Italian food - 'authentic and delicious' - long associated with the doyenne of Italian cookery books, Valentina Harris."
The Guardian Guide

"Blackstones is fresh, modern and good value"
The Independent

"Rebecca Blackstone produces th kind of dinner party dishes we all fantasise about."
The Guardian Food Guide

"Honest prices, decent food and a panna cotta that 'moves like a womans breast' ... No wonder the diners in Blackstones have smiles on their faces ."
The Observer

Winner of the Glennfiddich Independent Spirit Award 2006
Winner of the RSA coffeehouse challenge award
Awarded with one rosette in the AA Restaurant Guide

"Bordeaux Quay is as comfortable as it is worthy ...it is a remarkable achievement."
FT Weekend

"A landmark for British food culture serving great food."
Telegraph Magazine

"A west country champion of seasonal, local organic produce."
The Guardian

"It is glamorous, fun and the future."
The Bazaar Going out Guide

"The menu is consistently excellent, featuring some of the best US cuisine. Service verges on impeccable, and the wine list is seductive."
Time Out Eating and Drinking Guide 2008

"Christopher Gilmour's swanky version of American cooking is even more palatable after a mean martini in the bar."
Harper's Bazaar Going Out Guide

Kazan

‘Presentation was immaculate … The vegetarian moussaka was excellent, the Turkish desserts are first rate too … Kazan's very Turkish take on a modern restaurant remains popular, and the enterprise deserves its continued success."
Time Out Eating and Drinking Guide 2008

Top rated by Harden's Guide 2007, 2 for food, 1 for service and 1 for ambiance

Top rated by Harden's Guide 2008, 1 for food, 1 for service and 2 for ambiance

"This is a great neighbourhood restaurant and still Balham's finest. The Aussie waiting staff are on the ball. And, most importantly, the kitchen uses good-quality local ingredients, turning them into dishes that look beautiful on the plate. We don't hesitate in recommending Lamberts."
Time Out Eating and Drinking Guide 2008

"Lamberts has most definitely had a new lease of life. This is reflected in confident cooking and an impeccable British, seasonal menu where top food suppliers are name-checked and staff are well-informed."
SW Magazine

"The Chef/Patron of Midsummer House, Daniel Clifford, is as English as English can be, but Midsummer House has all the style of a French restaurant striving to move up the Michelin league"
Matthew Fort, The Guardian

"I have to say that the thrill of the new has not totally eclipsed the established order of the old. There are plenty of diverting classical choices on both the set menu and the A la carte"
Jan Moir, The Telegraph

"The Clarks have a way of making food taste wonderful "
Claudia Roden

"We're blessed in this office, having Sam and Sam Clarkes Moro as our local restaurant round the corner "
The Observer

"I am a big fan of this place "
The Times

"Quatier Vert's success os well deserved"
Waitrose Food Illustrated

"Haughton is one of the generals in the great organic army" ... "every ingredient was able to stand up for itself with vigour and clarity"
The Guardian

"A masterpiece combining spectacular cuisine, very interesting wines and superb service."
The Spectator

"I can't think of anywhere better to eat in the capital right now than at Roussillon."
Mark Palmer, The Telegraph Weekend

"For a truly gourmet experience, try Roussillon, where children chomp through a six-course menu, which could include scallops with black truffle and rhubarb and pomegranate jelly - and not a chip in sight."
The Sunday Times Style

"Big hearted and relaxed"
AA Restaurant Guide

"Sophie's is fun, loud and thoroughly deserving of its popularity"
Time Out

Theo Randall

"Meet the man who dares to serve the simplest, most brilliant food at the smartest location."
YOU Magazine, The Mail on Sunday

Rated second in best newcomer category in the 2008 Zagat Survery

‘Randall is the hottest chef on the Italian block."
Olive Magazine

"Theo Randall at The InterContinental has been a huge hit."
Stella Magazine, The Sunday Telegraph