TANDOORI LAMB CHOPS, BENGAL VILLAGE
If it's a dinner with your mates or a late-night Indian meal after work, this place should be your go-to. The tandoori lamb chops are slow-cooked in the tandoor oven and drizzled in a thick korma sauce. Order a garlic naan bread to mop up the excess sauce.
TUNWORTH WITH SHORT RIB AND WATERCRESS, FERA AT CLARIDGE'S
Amazing experience with a dining room that blows your mind. The short rib dish by chef Simon Roagan is presented beautifully and melts in your mouth. This is served as a little snack at the start of the meal to get your tastebuds going.
WILD CLOVER COCKTAIL, RESTAURANT OURS
This place grabs you before you see the bar; the entrance is an experience in itself with champion service at the door. The Wild Clover cocktail blows my mind – a mix of Beefeater gin, rhubarb, marjoram, ginger, raspberries, lemon and egg white. Very refreshing and smooth. See restaurant-ours.com
WHITE BEETROOT BAKED IN CLAY WITH CAVIAR SALT AND EEL, LEDBURY
Brett Graham is an amazing chef. The white beetroot baked in clay with caviar salt and eel is a stand-out dish on the menu. The white beetroot is peeled and thinly sliced and covers the smoked eel, which sits on a bed of Chantilly cream, fennel and celery, and topped with caviar salt. The dish is colourful, sweet and crunchy, all in one. See theledbury.com
SQUIFFY PICNICS, CAHOOTS
Cahoots takes you back into the 1940s post-war time and delivers you an experience you will never forget. I always order the squiffy picnics: a hamper filled with quintessential British staples such as pies, sausage rolls, sandwiches and crisps. It isn't lunch without a glass of bubbles to go with the picnic. See cahoots-london.com
MEAT AND POTATO PIE, STAMFORD BRIDGE
You can't go to London and not head to a Premier League football match. Chelsea is always a great team to watch and if I go to a game, I think it is law to have a pie. A meat and potato pie on a cold day with a glass of Bovril is the ideal lunch.
ORGANIC COCONUT YOGHURT, COCOA, RASPBERRIES AND MEADOWSWEET, PLATES LONDON
Plates is a contemporary dining experience inspired by nature. Kirk Haworth is doing something very different in London and is only using organic vegetables, fruits and wild herbs. The yoghurt dish is fresh and delightful and definitely stood out for me. See plates-london.com
Nelly Robinson began his career as a kitchen hand at age 14 at Michelin-starred restaurant Northcote Manor (UK). Trained by chef patron Nigel Haworth and his team, including Warrick Dodds and Mark Burchill, he's been a special guest chef at many international events and was a finalist in the Chef of the Year Gault & Millau Award, 2016 and 2017. At 29, he opened the much lauded, degustation-only nel., on Sydney's Wentworth Avenue.