Truffle-loving to the maximum at the rather fine establishment of Tartufo

The Dysart Arms is an old arts and crafts style pub that’s a pub no longer. Like so many it found it couldn’t survive on beer alone and so has changed hands and gone gourmet. A resulting internal refurb suffers a bit from the curse of Farrow & Ball, but they’ve resisted the temptation to paint absolutely everything cream. This means that it doesn’t feel like you’re sitting in branch of Daylesford Organic, a place that sends me into a frenzy of hatred even just thinking about it.

Lucy Self finds herself intoxicated by The Lady Ottoline. She’s just not sure what to call her…

Good old fashioned food done in the American way. Big portions of big meat means that sending Big Marcus to have a look is a rather good fit.

Birmingham’s award-winning Indian restaurant is visited by Brummie turned Londoner Marcus

You don’t eat cheap in Harrods Food Halls; from steaks to sashimi the prices make your eyes water and the water isn’t cheap either. It’s the kind of spending excess that makes dreadlocked white kids put wheelie bins through the windows of banks before heading off to pay £11 for a gourmet burger.

A casino in central London may not seem the most obvious place for a’gourmet steakhouse’, but Heliot restaurant and bar, located in the Hippodrome Casino, Leicester Square, has managed to create a balance of food and cocktails with a side of blackjack.

Could this be the restaurant with the most names ever? For a week before coming here to eat, I was calling it’a room in‘,’Teuchters‘ and’the roomy thingy’. I wonder if anyone else is confused, or is it just me and advancing years? Or probably just too lazy to get my head round a strange name.

Good Indian food should make you sweat, burp, and get those endorphins going. Good Indian food will find a way to make you smile, without ever having to force a rictus grin. And, at Potli, I encountered this elusive experience. This place delivered what it promised, unlike so many other restaurants.

Burrata is to mozzarella as foie gras is to pate. Nick Harman tries a four course menu focussed on this most deliciously decadent of cheeses.