Matthew Norman: There are so many cooks on TV now that no one could possibly know them all, and one I hadn't heard of even after leaving the Pot Kiln is a certain Mike Robinson.
It used to be all boiled sheep's head and stewed puffin, but Iceland's only celebrity chef is leading his country through a foodie revolution. Having said that, raw whale is rather delicious, says John Carlin.
Jay Rayner: The food at The Blacksmith's Inn is built on sturdy principles: buy good stuff, preferably locally (that black pudding is prepared to their own recipe), cook it well, serve it up nice.
Matthew Norman: It was apparent why, of all the thousands of cheap restaurants in London, Evening Standard readers once selected Chowki as their favourite.
Matthew Norman: A hotel on Park Lane has always been the ambition of the ship or steam iron beginning that long odyssey from the Old Kent Road, but these days it also appears to be the dream of the thrusting young chef.