Trained at Cape Town’s Higgs School of Good Cooking (Meerendal Hospitality Academy), Wet sharpened his craft at South African restaurants, Hauté Cabriere and De Oude Welgemoed (the latter offering Cape-Malay cuisine) then Brula Bistro, La Buvette, Landsdowne Club, Brasserie Roux (Sofitel St James) and The Carlton Club in London.

Gastro genius Claude Bosi has brought his cooking to where the Wombles live in an old pub doing classic dishes. The tastes are spot on, the prices are affordable and the locals, some of them very famous indeed are flocking in. No wonder as it’s a near faultless experience all the way.

Situated on the seafront of Aberystwyth, Gwesty Cymru is a Taste of Wales award-winning hotel and restaurant. Marcus Sedghi dropped by to find out what makes this restaurant win national honours.

From the outside, the Tommyfield certainly looks the part; smartly decked out in black, with large windows, and on a prominent corner plot, it’s very inviting. Like its sister venues, the Tommyfield offers good food and drink in smart, casual surroundings, delivered by friendly, efficient staff.

The atmosphere is most unusual – part gustatory and part celebratory. A homecoming parade for the nation’s favourite bald chef. The first week at Dinner is a restaurant opening of a kind that’s never been seen before. Everyone wants to love it, and it seems that everyone totally does as there’s not a dry seat in the house. Not to be outdone Nick Harman also discovers that Heston Blumenthal’s Dinner is just his cup of tea.

It may have been allegedly replaced in the nation’s affections by curry, but a well made portion of fish and chips still has the power to delight the discerning diner. Marcus Sedghi, a Birmingham boy, loves his local chippy and not just because it’s licensed either

Barbecoa, the restaurant Jamie Oliver opened in London with Adam Perry Lang, has been on the receiving end of a fair bit of critical flak since it opened yet it’s far from destroyed. On a sunny lunchtime with a hint of spring in the air, the sun blasting through the high windows and City people packing tables and tucking into attractive looking food, it seems a winner.

I liked Byron a lot despite my burger prejudices. From what I’ve seen they make each outlet appropriate to the building it’s in and don’t enforce homogeneity. The meat is well sourced and, I suspect, normally correctly cooked too. The idea that good burgers can be found in normal places with professional service, pricing and consistent quality may be anathema to the burger bloggers but Byron is a chain I can’t see breaking anytime soon

Annie Lund heads to the top of the BALTIC centre for dinner at SIX. It’s all capital letters but is it a capital meal experience?