Champor-Champor

"The name means ‘mix and match’, but we are careful to make sure it is not a case of ‘mix and mis-match’", according to owner Charles Tyler. This eclectic philosophy – shared by chef Adu Amran Hassan – is winning fame for his small Borough establishment – "If our guests leave us feeling that they have been on an exotic holiday, we are getting close to achieving our goal."

The Draper’s Arms

This hidden gem of a Georgian pub was derelict for years before being rescued by Paul McElhinney, who has installed chef Mark Emberton to preside over the cooking. Their aim is clear: "we’re not doing anything terribly different – it’s the quality of what we do that distinguishes us."

E&O

Will Ricker’s aim was to serve "the best dishes from China, Japan and Thailand", while creating a "neighbourhood place that was affordable and buzzy" too. As the neighbourhood in question was Notting Hill, it’s no surprise that it’s instantly become one of the most fashionable places in the capital.

Ealing Park Tavern

"Homeliness without forsaking quality" – that’s the philosophy that’s made Vincent Morse’s stylish west London gastropub an instant success in an area crying out for a decent eatery. "Atmosphere is absolutely key", he says, but he also aims to serve "traditional, rustic food at its very best."

1837 at Brown’s

"Certain simple combinations can totally change the way you think about food", says Andrew Turner, Head Chef at this grand Mayfair dining room, where the list of wines by the glass is legendary. "They don’t have to be particularly fancy or complicated but in their own way they can provide you with the fascinating alchemy that is cooking."

Locanda Locatelli

"To Italians, food is the most important thing in their lives" – that’s the credo which enabled Giorgio Locatelli to estabish Zafferano as the best Italian restaurant in London for many years. He’s now repeating his magic – under his own name, this time – at this stylish new establishment, just north of Oxford Street.

The Oak

"In a locality it’s important to keep ideas fresh and creative so our menu changes regularly": so say Mark Broadbent and Jasper Gorst, proprietors of this Bayswater gastropub. "We are committed to using fresh, seasonal produce from eclectic sources, but making excellent food that offers value for money."

Racine

It may have only just opened, but the assured style of this Knightsbridge newcomer makes it feel like a long-established veteran. Henry Harris and Eric Garnier have a very simple philosophy: "providing the best food and the best service in the best possible surroundings."

Restaurant One-O-One

"Pure dedication" and "the freshest and most natural ingredients, using newly caught fish arriving daily." That’s the formula which chef Pascal Proyart brings to this Knightsbridge hotel restaurant (where "cuisine de la mer" is the speciality). He’s not yet famous, but judged on the feedback from restaurant-goers, he deserves to be.

La Trompette

This increasingly famous French restaurant in Chiswick has made waves well beyond west London, but the aspiration that’s driven it to success couldn’t be easier to understand – "to provide an excellent standard of food and wine in a convivial, warm, honest environment."