St Albans, British, Modern Restaurant Guide

A “buzzy” atmosphere and “welcoming service” are the strong suits of this “expanding group”, with 16 branches in London and another handful nearby. While nobody disputes that they’re “lovely to sit in” and offer “value for money”, the “Middle-Eastern-inspired cooking” divides opinion, with some reporters “pleasantly surprised by the tasty food” and others bemoaning “underwhelming” dishes that “sound better than they taste”.

“Another local winner from Lussmanns” – “a small independent group of restaurants in Hertfordshire” (and, as of late, London’s leafy Highgate) “with an emphasis on sustainability”. This “always reliable” outpost is “convenient for the Abbey but off the main tourist trail” and occupies an “interesting and well-decorated” building with a glass roof (“unusual for the group”, which favours more historic surrounds) plus a “courtyard when the weather is kind”.

This small but perfectly formed venue (there’s a small dining area behind the boozer) in the Cathedral Quarter leapt 22 places this year in Estrella Damm’s ‘Top 100 Gastropubs’ list, coming in at a very respectable no. 72. The 15th-century building was taken over by Sean Hughes and family a decade ago, with John Searle overseeing the expertly sourced pub grub featuring specialities such as dairy cow rib and fresh Cornish fish.

In the safe hands of Phil Thompson (whose CV includes becoming Head Chef at the Auberge du Lac at age 24), this decade-old venture continues to do the casual fine-dining thing with aplomb. Reporters “like that there are a number of small rooms” in which to dine (upstairs is the main restaurant, and there’s also an airy conservatory opening onto the Victorian-style courtyard), while the “imaginative cooking” is “creative and beautifully presented” too, whether you opt for the set menus (£55 or £69 per person for two or three courses) or fancier tasting menu (£95 or £115 per person for five or seven courses).

“At last, the Auberge has found its feet again and is now up and running smoothly” following its reopening in May 2023, after a three-year hiatus. While the “beautiful setting” in a hunting lodge on the Brocket Hall Estate remains unchanged, these days chef John Barber (ex-of London’s Mandarin Oriental) is at the helm, his “confident and assured” cooking more modern British than during the venue’s Gallic heyday under Jean-Christophe Novelli – and more democratic too (particularly the “good-value fixed-price lunch”). As ever, “the decor could still do with a refresh but, on a sunny day, a table out on the terrace by the lake is unbeatable”.

Away from the main property, with a terrace facing onto the golf course, this casually luxurious venue is open for breakfast, lunch and dinner and would suit a smartly dressed-down weekend family meal. With its brasserie menu incorporating a selection of burgers and chicken and steak grills, fans “prefer it to the generally more highly rated Glasshouse at the same venue” although even some who mark it highly say: “it’s good, but some of the prices are just far too high”.

Set in a “real rural location” just outside London in the Chilterns, this village pub is serious about food and offers a “good choice of very tasty dishes”. David & Becky Salisbury celebrated 25 years at the helm in January 2024.

“A top-notch restaurant in a pretty standard pub” – fans feel “the always excellent food deserves a better location” than this venue on the edge of the Common, run by local lads Matthew Reader (chef) and Michael Singleton. “West End-quality cooking and ingredients mark out the tasting menu” or you can go for the ‘Pub Sharing Menu’: “a short list of daily specials and little sharing plates, fairly priced in light of their high quality”. “Staff are knowledgeable and the dining room feels spacious, despite it being quite small”.

The “skillfully cooked Italian-style food is always good” at this village pub from well-known local chef James Harkin, whose parents ran the Alpine restaurant in Bushey for 48 years. Magda, his partner, is “exceptional as front of house”. Top Menu Tip – “great Sunday lunch”.