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?

In search of a proper Full English breakfast to fuel his day, Nick Harman finds perfection on a plate in the classic surroundings of one of the few unsullied pubs in London. Just hold the beans, please.

You’re not going to have a mind-bending gastronomic experience here, the food is not the star you are. Or rather you and your date. And there’s nothing wrong with that, too many restaurants ask you to bow down to their altar of food and say ‘I do’ to chef’s ego. Clos Maggiore is more concerned in marrying good food and a memorable experience for couples who want a special occasion

Santimaria is not in the kitchen of course, but his best man is. As I took the high speed lift to my top floor room and its stunning views, a ride so fast my stomach had to take the stairs two at a time to catch up with me, I could feel that even through the jet lag that I’d had a meal that was special, if a little OTT.

As you enter this vast place, through Plateau Bar and Grill into the main restaurant, you’re struck by the unmistakable Conranian style of its interior. Plateau is an excellent place to go for a special meal to wow your guests not only with the food but also the environment and the views. On the level, it’s an impressive restaurant.

The menu isn’t all fish, but as it’s the speciality what else would you want to eat? I like their mission statement “We aim to serve top quality fish, caught in British waters without too much fuss… food is to be eaten not photographed”. A a brief glance at the interweb blogs proves that this latter gentle admonition hasn’t stopped a succession of food twitchers levelling their Canons at the Poissons all the same.