London
Foley’s, Fitzrovia
Chef Mitz Vora previously worked at the Palomar but his thrilling menu here takes in Japan, Mexico, Thailand, India and Vietnam.
23 Foley St, W1W 6DU; 020 3137 1302
Native, Covent Garden
Dedicated to foraged foods and game: dishes include wood pigeon with cherry, ricotta, walnuts and wild garlic.
3 Neal’s Yard, WC2H 9DP; 020 3638 8214
Bala Baya, Southwark
Buzzy restaurant pays homage to chef Eran Tibi’s native Tel Aviv, but with imaginative twists: kimchi crops up in a chicken dish with orange and harissa.
Arch 25, Old Union Yard Arches, 229 Union St, SE1 0LR; 020 8001 7015
East
Ingham Swan, Norfolk
This 14th-century thatched pub was gutted by fire last month. Chef-patron Daniel Smith hopes to be back in business within 18 months. Updates on their Facebook page.
facebook.com/theinghamswan
Benedict’s, Norwich
Great British Menu winner Richard Bainbridge is the force behind this stripped-back gem in the heart of Norwich. The seasonal menu changes every few weeks.
9 St Benedicts St, NR2 4PE; 01603 926080
Wildebeest, Stoke Holy Cross
The owners of the Ingham Swan took over this south Norfolk pub in 2015. Ambitious, playful menu: gels and mousses abound.
82-86 Norwich Rd, NR14 8QJ; 01508 492497
Midlands
Old Downton Lodge, nr Ludlow
At converted barns in the Shropshire Hillswest of Ludlow, chef Karl Martin creates six- and nine-course tasting menus using local produce served in a stunning medieval hall.
Downton on the Rock, SY8 2HU; 01568 771826
Tailors, Warwick
Thoughtful, generous menu from chef-owners Dan Cavell and Mark Fry, who have been here for 10 years.
22 Market Pl, CV34 4SL; 01926 410590
Adam’s, Birmingham
After an extended pop-up on Bennetts Hill, where he picked up a Michelin star, Adam Stokes has moved to a former bank where his tasting menus include veal sweetbread and hen of the woods.
New Oxford House, 16 Waterloo St, B2 5UG; 0121 643 3745
North
Peace & Loaf, Newcastle
MasterChef: The Professionals finalist Dave Coulson adds touches of humour to flavourful European cuisine: dishes include Iberico pork with broad beans, buttermilk and “river bacon” (aka smoked eel).
217 Jesmond Rd, NE2 1LA; 0191 281 5222
Moor Hall, Ormskirk
Newly renovated 16th-century manor house. The kitchen is headed by Mark Birchall, previously exec chef at Simon Rogan’s L’Enclume.
Moor Hall, Prescot Rd, Aughton, L39 6RT; 01695 572511
Staith House, North Shields
This 210-year-old pub was revamped in 2013. Try grilled whole local mackerel with a shaved fennel salad and hand-cut chips, or lamb belly with dukkah, aubergine, tomato and natural yogurt.
57 Low Lights, Fish Quay, NE30 1HF; 0191 270 8441
Northern Ireland
Ox, Belfast
Stephen Toman has been turning out ambitious, fuss-free cooking with great local ingredients for five years.
1 Oxford St, BT1 3LA; 028 9031 4121
The Muddlers Club, Belfast
Tucked down a lane in the Cathedral Quarter, this two-year-old venture from former Ox head chef Gareth McCaughey has become a city hotspot.
1 Warehouse Lane, BT1 2DX; 028 9031 3199
Shu, Belfast
A neighbourhood gem serving modern European food. The lunch menu – £14 for three courses – is especially good value.
253 Lisburn Road, BT9 7EN; 028 9038 1655
Scotland
Aizle, Edinburgh
Put yourself in chef Stuart Ralston’s capable hands at this no-choice, set menu neo-bistro.
107-109 St Leonard’s St, EH8 9QY; 0131 662 9349
Restaurant Mark Greenaway, Edinburgh
Complex and visually stunning dishes at £29.50 for a three-course set menu.
69 North Castle St, EH2 3LJ; 0131 226 1155
Kinloch Lodge, Isle of Skye
Head chef Marcello Tully won Skye’s first Michelin starfor his virtuoso take on traditional Scottish cooking at this hotel-restaurant on the shore of Loch na Dal.
Sleat, IV43 8QY; 01471 833333
South
64 Degrees, Brighton
Don’t let the size deceive you: this tiny restaurant in the Lanes, serving small plates such as mackerel, jerk yogurt and pineapple, is one of Brighton’s most ambitious.
53 Meeting House Ln, BN1 1HB; 01273 770115
Terre à Terre, Brighton
Vegetarian stalwart whose dishes still have preposterous titles (Total Eclipse of the Havarti) but whose flavours are as striking as ever.
71 East St, BN1 1HQ; 01273 729051
Set, Brighton
Twenty-seater set-menu restaurant by the seafront is adventurous and the prices are reasonable (the most expensive menu is £41).
33 Regency Sq, BN1 2GG; 01273 855572
Wales
Hang Fire Southern Kitchen, Barry
Deep South flavours cooked with a light touch. Come for the gumbo and the big pit plate (brisket, Texas toast, St Louis Ribs, Carolina-style pulled pork).
The Pumphouse, Hood Rd, CF62 5BE; hangfirebarry@gmail.com
Purple Poppadom, Cardiff
“Nouvelle Indian cuisine” from Kerala-born chef Anand George. Try the tiffin seabass with raw mango, coconut and ginger sauce.
185a Cowbridge Rd E, CF11 9AJ; 029 2022 0026
Asador 44, Cardiff
Northern Spanish cooking from the owners of Bar 44. Think old rare-breed Galician beef, suckling pig and hake fillets cooked over charcoal.
14-15 Quay St, CF10 1EA; 029 2002 0039
West
Romy’s Kitchen, Thornbury
Inventive and delicious Indian dishes – octopus tentacles with Kashmiri chillies and tamarind, chicken in pomegranate paste – from West Bengal-born chef Romy Gill.
2 Castle St, BS35 1HB; 01454 416728
Brassica, Beaminster
Bright, cheery space where you can eat whole grilled Dover sole with butter and lemon, Berkshire pork and ’nduja ragu with potatoes and pickled cabbage.
3-4 The Square, DT8 3AS; 01308 538100
Percy’s Country Hotel & Restaurant, Beaworthy
Many of the ingredients used by Percy’s chef Tina Bricknell-Webb are grown organically in the 130-acre estate in which this charming and unpretentious hotel-restaurant is set.
Broadwoodwidger, EX21 5EA; 01409 211236
