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Rémy Martin Awards

London Winners 2007

Galvin at Windows,

Chris Galvin bring his extensive experience from the Wolseley and from his Baker Street restaurant, Galvin Bistrot de Luxe, to his role as Chef Patron at Galvin at Windows. Featuring elegant but simple dishes, Galvin at Windows' menu wins consistent praise from reporters. Views from this restaurant are some of the best in London and the food certainly lives up to this backdrop.
Galvin at Windows
Galvin at Windows, click to enlarge
Wright Brothers Wright Brothers, click to enlarge

Wright Brothers,
Borough Market

This bustling oyster bar is loved by reporters for its simple but perfect formula of immaculately fresh seafood, good wines and a fine selection of ales. Diners sits at an informal 'L'-shaped bar, where they can watch the oysters being opened. Owners Ben Wright and Robin Hancock are oyster experts - for the past few years, they have both imported and grown oyster to supply many of London's top restaurants. The menu, written on blackboards, features an oyster list that changes daily, with produce from Essex and France, along with oysters from Ben and Robin's own Duchy of Cornwall Oyster Farm located on the Helford River.

Upstairs, Brixton

With its intimate atmosphere setting above local favourite Opus Café, this new restaurant from Philippe Castaing and Romain Vrinatto has been welcomed by reporters as a 'revelation for Brixton'. Chef Daniel Budden used to be sous-chef in Chiswick's La Trompette, itself a Rémy winner in its time, and his menu here is similar - he uses good quality ingredients to create simple but excellent French cuisine. The menu changes monthly, and includes dishes such as pan-fried sea bass with saffron and mussel sauce, rib of beef with chestnuts and wild mushrooms, and poached pear with chocolate sauce.
Upstairs Upstairs, click to enlarge
Yakitoria Yakitoria, click to enlarge

Yakitoria, Paddington

The idea behind Yakitoria was to create a menu of skillfully prepared and well-sourced foods - something Head Chef Hiroki Takemura has achieved with his wide-ranging menu which features both the Tokyo and Osaka styles. Takemura has extensive experience built during his 25 years in London at Shogun, Nobu and Hakkasan. Takemura draws on both the traditional methods of preparation and also the new wave of Japanese cuisine. Dishes include Ohitashi - delicately dashi-poached spinach with bonito flakes - extensive sushi and sashimi choices, and six variations of Miso.
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