Mexican wave <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/41e39c2b-44bf-43b6-95c3-f477719aeca0.jpg\")
The bar at KOL<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/250be0d4-d2a3-499d-9ceb-c16ab3ec78e3.jpg\")
The dining space at KOL<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/316b0545-d70f-4dad-9ca0-6fcff1da36b7.jpg\")
Cavita restaurant<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/b78bf764-c285-4fff-945a-aec43e90ad9a.jpg\")
Adriana Cavita<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/4efae176-926f-404f-b848-9a885ef3422e.jpg\")
Tacos Padre in Borough Market<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/80d56994-65bb-4427-a4af-1e94785468db.jpg\")
Tacos Padre in Borough Market<\/figcaption><\/figure><\/li><\/ul>\n\nAt London\u2019s unique KOL <\/strong>(British ingredients, Mexican flavours; kolrestaurant.com<\/a>) <\/em>and Cavita <\/strong>(cavitarestaurant.com<\/a>) or Durham\u2019s La Mesa <\/strong>(lamesadurham.com<\/a>), not to mention street food spots such as Borough\u2019s Tacos Padre <\/strong>(Instagram @tacospadre<\/a>) <\/em>or Enrique Martinez\u2019s Manchester classic Pancho\u2019s Burrito <\/strong>(panchosburritos.co.uk<\/a>), our Mexican food crush is getting serious. <\/p>\n\nDelicious destinations<\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/02dce290-501a-41a5-beca-f185c673db46.jpg\")
Holm<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/818b6a01-ef0a-45c0-ac98-1e7ff927eaf5.jpg\")
Dishes from Holm<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/f0c1cc79-a20e-4c2b-885e-0f9a79de96b1.jpg\")
Bab Haus Mex<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/a0a735ff-0bde-4dbc-bb03-ade18d4f67ee.jpg\")
Bab Haus Mex<\/figcaption><\/figure><\/li><\/ul>\n\nUK cooking talent is increasingly dispersed, as demonstrated by the rise of south Somerset: home of foodie Bruton and acclaimed Osip <\/strong>(osiprestaurant.com<\/a>), Margot Henderson\u2019s The Three Horseshoes <\/strong>(thethreehorseshoesbatcombe.co.uk<\/a>) and Larry\u2019s spin-off Holm <\/strong>in South Petherton (holmsomerset.co.uk<\/a>). Barry, in South Wales, is likewise coming in strong, thanks to new live-fire restaurant, Alium <\/strong>(aliumrestaurant.co.uk<\/a>), talented chocolatier Cocoa Therapy <\/strong>(cocoatherapy.co.uk<\/a>), and Goodsheds\u2019 shipping container stars, such as Bab Haus Mex, <\/strong>and the parmesan fried chicken aces, Mr Croquewich <\/strong>(goodshedsbarry.co.uk<\/a>). Aughton <\/strong>in Lancashire, home of Moor Hall and sister venue, The Barn <\/strong>(three Michelin stars between them; moorhall.com<\/a>), <\/em>and chef Tim Allen\u2019s ambitious s\u014d-l\u014d <\/strong>(restaurantsolo.co.uk<\/a>), was, this year, dubbed, the \u201cUK\u2019s hottest culinary destination\u201d by The Daily Telegraph. <\/em>London is not the world.<\/p>\n\nAwesome openings <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/52b6d522-bcaa-4578-ad38-ddddb5351d9e.jpg\")
Outside Lisboeta in London<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/ef35e26a-792a-4266-92a1-dd2d6a34a783.jpg\")
Akwasi Brenya-Mensa, founder of Tatale <\/figcaption><\/figure><\/li><\/ul>\n\nNuno Mendes\u2019 typically original homage to Lisbon, Lisboeta <\/strong>(lisboeta.co.uk<\/a>), had food lovers enraptured, while, in Liverpool, Manifest <\/strong>(manifestrestaurant.com<\/a>), with its ham hock rarebit crumpet and ex-dairy beef tartare, was making waves. The year\u2019s most anticipated opening, Akwasi Brenya-Mensa\u2019s pan-African Tatale <\/strong>(tataleandco.com<\/a>), has, in its fried chicken chichinga kebabs, ackee croquettes and takes on traditional dishes such as red red stew, the potential to be a landmark evolution in UK African food. <\/p>\n\nJapan: world leader <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/fd3d5f52-7672-4687-aaf1-44bf202ab05e-1024x606.jpg\")
Maru chef Taiji Maruyama<\/figcaption><\/figure><\/div>\n\nMulti-course kaiseki and omakase counter dining inspired the tasting menus and chef \u2019s tables common in high-end Western restaurants. But in London\u2019s Roketsu <\/strong>(roketsu.co.uk<\/a>), Maru <\/strong>(marulondon.com<\/a>) or Rai <\/strong>(rairestaurant.com<\/a>) \u2013 check Brighton\u2019s FUMI, too \u2013 you can go to the source and eat exquisite dishes created by chefs trained in Japan to showcase A1 ingredients. <\/p>\n\nNaturally brilliant <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/a083188b-bdc2-4243-812f-175a021a62f7.jpg\")
Bottle + Rye\u2019s pig head brawn terrine<\/figcaption><\/figure><\/div>\n\nFrom Robin Gill\u2019s neo-bistro inspired Bottle + Rye <\/strong>in Brixton (expect pig\u2019s head terrine, barbecued artichokes with a\u00efoli; bottleandrye.com<\/a>), <\/em>to Higher Ground\u2019s Flawd <\/strong>(Instagram @flawdwine<\/a>) <\/em>in Manchester, olive loves this growing wave of funky, super-casual natural wine bars serving exceptional food. <\/p>\n\nRarebit revival <\/strong><\/h4>\n\nLiverpool\u2019s Belzan <\/strong>has its Guinness rarebit potato (belzan.co.uk<\/a>). In London, Richoux <\/strong>opened doing a classic Welsh version (richoux.co.uk<\/a>), while Elephant & Castle\u2019s Rarebit <\/strong>(rarebitfood.co.uk<\/a>) serves three, including a crab option. Suddenly, rarebit is everywhere. <\/p>\n\nHot hotels… <\/strong><\/h4>\n\nare linking with distinctive talent to attract locals, as well as fill beds. LA chef Kris Yenbamroong road-testing Thai-US restaurant, Chet\u2019s, <\/strong>at The Hoxton\u2019s Rondo La Cave <\/strong>(it will go permanent at a new Shepherd\u2019s Bush Hoxton; thehoxton.com<\/a>), <\/em>is typical of the exciting things happening at the food\/hotel interface. As well as Daisy Cecil at Margate\u2019s Fort Road Hotel <\/strong>(fortroadhotel.com<\/a>) and incoming restaurants from Mary-Ellen McTague and Belzan\u2019s Sam Grainger at Treehouse Manchester <\/strong>(treehousehotels.com<\/a>). <\/p>\n\nAlfresco everywhere <\/strong><\/h4>\n\nOne lockdown legacy? We\u2019re all up for eating outdoors, and from rural idylls (Hertfordshire\u2019s The Zebra Riding Club; <\/strong>thezebraridingclub.com<\/a>), <\/em>to cool urban canalsides (the cluster of great kitchens at Kampus <\/strong>in Manchester; kampus-mcr.co.uk<\/a>), we made the most of it. <\/p>\n\nRestaurants reborn <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/e3fd5404-ebb4-4902-a05c-e30087301f3b-1024x612.jpg\")
The bar at Caf\u00e9 Spice Namaste<\/figcaption><\/figure><\/div>\n\nSuccessfully relocating a beloved restaurant is notoriously difficult. Kudos to London\u2019s Honey & Co <\/strong>(honeyandco.co.uk<\/a>) and Caf\u00e9 Spice Namaste <\/strong>(cafespice.co.uk<\/a>), and also Home <\/strong>in Leeds (homeleeds.co.uk<\/a>), for showing how it is done. <\/p>\n\nMushrooming interest <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/12b24aae-1a69-4665-bb5f-cc83ec91f9df.jpg\")
Bubala\u2019s mushroom skewers<\/figcaption><\/figure><\/div>\n\nThe relaunched Ledbury <\/strong>is growing its own Lion\u2019s Mane and Grey Oyster mushrooms, served with potato, yeast and rosemary (theledbury.com<\/a>). Like Bubala\u2019s <\/strong>epic charred oyster mushroom skewers (bubala.co.uk<\/a>) or, in Liverpool, Lerpwl\u2019s <\/strong>stunning autumnal ceps and girolles on grilled focaccia (lerpwl.com<\/a>), the Ledbury\u2019s fungi cultivation reflects a burgeoning love for this meatiest meat-free option. <\/p>\n\nMore meat-free marvels <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/6e4fa226-add6-4b5f-8460-53a5ca059709.jpg\")
Carrot tartare from Vanderlyle <\/figcaption><\/figure><\/div>\n\nFrom Todmorden\u2019s exhilarating South American-inspired Yakumama <\/strong>(yakumama.co.uk<\/a>) via Chester and Hypha\u2019s <\/strong>cutting-edge vegan tasting menus (hypha.uk<\/a>) to Vanderlyle\u2019s <\/strong>Cambridge creativity (vanderlyle-restaurant.com<\/a>): who needs meat? <\/p>\n\nTimeless luxury <\/strong><\/h4>\n\nNotably, the past two winners of the National Restaurant Awards\u2019 chef-to-watch category were Spencer Metzger, head chef at The Ritz <\/strong>(theritzlondon.com<\/a>), and Tom Booton at The Dorchester Grill <\/strong>(dorchestercollection.com<\/a>). With their modish takes on such classics as beef wellington or lobster thermidor (Booton\u2019s is a roasted tail on a cheese tart, lobster bisque and thermidor foam), these young chefs \u2013 like Shay Cooper at The Lanesborough Grill <\/strong>(oetkercollection.com<\/a>) \u2013 bring fresh vigour to grand hotel dining. <\/p>\n\nCooking with fire… <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/5c291787-7821-4a70-8578-e8db6b4cd0e2-1024x556.jpg\")
Cooking at Acme Fire Cult<\/figcaption><\/figure><\/div>\n\nhas never been hotter, from London\u2019s Acme Fire Cult <\/strong>(acmefirecult.com<\/a>) or Radnage\u2019s Mash Inn <\/strong>(themashinn.com<\/a>) to Brighton Burnt Orange <\/strong>(burnt-orange.co.uk<\/a>), where miso aubergine with crispy onions or chermoula monkfish get that delish smoke kiss. <\/p>\n\nHot tips for tomorrow <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/454e8f08-f271-44c9-8e4e-da59e3468658.jpg\")
Fish and Forest\u2019s king scallop ceviche<\/figcaption><\/figure><\/div>\n\nThey may not be household names\u2026 yet. But O loves Rishim Sachdeva\u2019s plant-based wizardry at London pop-up Tendril <\/strong>(tendrilkitchen.co.uk<\/a>), Stephen Andrews\u2019 Fish & Forest <\/strong>in York (fishandforestrestaurant.com<\/a>) and Matt Beardmore\u2019s pasta at Bermondsey\u2019s Legare <\/strong>(legarelondon.com<\/a>). <\/p>\n\nGreen scene <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/abede685-a22a-4b0a-ae00-58e3f374b517.jpg\")
Chantelle Nicholson of Apricity restaurant<\/figcaption><\/figure><\/div>\n\nFrom its zero-waste menu (accessed by QR code, not printed) to its upcycled toilet sinks, Chantelle Nicholson\u2019s Apricity <\/strong>(apricityrestaurant.com<\/a>) leads those restaurants, from Pizza Pilgrims\u2019 <\/strong>sustainable innovation at Selfridge\u2019s London (pizzapilgrims.co.uk<\/a>) to Cardiff \u2019s \u201cnose-to-tail, fin-to-gill, rootto-shoot\u201d, napkin-free Kindle <\/strong>(kindlecardiff.co.uk<\/a>), mapping a greener future for UK dining. <\/p>\n\nFood halls forever <\/strong><\/h4>\n\nSlick ordering, ace food and, occasionally, terrific full-service restaurants (see Barnacle at Liverpool\u2019s Duke Street; dukestreetmarket.com<\/a>), are making halls such as London\u2019s Arcade <\/strong>(arcadefoodhall.com<\/a>) or Brighton\u2019s Shelter Hall <\/strong>(shelterhall.co.uk<\/a>) must-eat destinations. <\/p>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/12c71e7f-0ef2-4d6d-a553-3d4679528a3f.jpg\")
The styled interiors of the Arcade foodhall in London<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/ef65a270-8386-4217-b2cf-9c7fd57a6ffa.jpg\")
Fried chicken from Manna at Arcade<\/figcaption><\/figure><\/li><\/ul>\n\nNext-gen talent <\/strong><\/h4>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/62345c2a-705f-4979-a7af-a92ac9cdd093.jpg\")
Chef Chet Sharma <\/figcaption><\/figure><\/div>\n\nThis year, olive\u2019s world was rocked by Chet Sharma\u2019s clever, creative Indian food at London\u2019s Bibi <\/strong>(bibirestaurants.com<\/a>); Leyli Homayoonfar\u2019s exacting, eye-catching BBQ <\/strong>at Caerphilly\u2019s Bab Haus <\/strong>(babhausmex.co.uk<\/a>); ex-River Caf\u00e9 man Yohei Furuhashi\u2019s sun-kissed Mediterranean menus at London\u2019s Toklas <\/strong>(toklaslondon.com<\/a>); and Patrick Withington\u2019s modish plates at Manchester\u2019s Erst <\/strong>(erst-mcr.co.uk<\/a>). <\/p>\n\nHospitality heroes <\/strong><\/h4>\n\nWriters and chefs Olia Hercules and Alissa Timoshkina are the public face of the team at
At London\u2019s unique KOL <\/strong>(British ingredients, Mexican flavours; kolrestaurant.com<\/a>) <\/em>and Cavita <\/strong>(cavitarestaurant.com<\/a>) or Durham\u2019s La Mesa <\/strong>(lamesadurham.com<\/a>), not to mention street food spots such as Borough\u2019s Tacos Padre <\/strong>(Instagram @tacospadre<\/a>) <\/em>or Enrique Martinez\u2019s Manchester classic Pancho\u2019s Burrito <\/strong>(panchosburritos.co.uk<\/a>), our Mexican food crush is getting serious. <\/p>\n\n UK cooking talent is increasingly dispersed, as demonstrated by the rise of south Somerset: home of foodie Bruton and acclaimed Osip <\/strong>(osiprestaurant.com<\/a>), Margot Henderson\u2019s The Three Horseshoes <\/strong>(thethreehorseshoesbatcombe.co.uk<\/a>) and Larry\u2019s spin-off Holm <\/strong>in South Petherton (holmsomerset.co.uk<\/a>). Barry, in South Wales, is likewise coming in strong, thanks to new live-fire restaurant, Alium <\/strong>(aliumrestaurant.co.uk<\/a>), talented chocolatier Cocoa Therapy <\/strong>(cocoatherapy.co.uk<\/a>), and Goodsheds\u2019 shipping container stars, such as Bab Haus Mex, <\/strong>and the parmesan fried chicken aces, Mr Croquewich <\/strong>(goodshedsbarry.co.uk<\/a>). Aughton <\/strong>in Lancashire, home of Moor Hall and sister venue, The Barn <\/strong>(three Michelin stars between them; moorhall.com<\/a>), <\/em>and chef Tim Allen\u2019s ambitious s\u014d-l\u014d <\/strong>(restaurantsolo.co.uk<\/a>), was, this year, dubbed, the \u201cUK\u2019s hottest culinary destination\u201d by The Daily Telegraph. <\/em>London is not the world.<\/p>\n\n Nuno Mendes\u2019 typically original homage to Lisbon, Lisboeta <\/strong>(lisboeta.co.uk<\/a>), had food lovers enraptured, while, in Liverpool, Manifest <\/strong>(manifestrestaurant.com<\/a>), with its ham hock rarebit crumpet and ex-dairy beef tartare, was making waves. The year\u2019s most anticipated opening, Akwasi Brenya-Mensa\u2019s pan-African Tatale <\/strong>(tataleandco.com<\/a>), has, in its fried chicken chichinga kebabs, ackee croquettes and takes on traditional dishes such as red red stew, the potential to be a landmark evolution in UK African food. <\/p>\n\n Multi-course kaiseki and omakase counter dining inspired the tasting menus and chef \u2019s tables common in high-end Western restaurants. But in London\u2019s Roketsu <\/strong>(roketsu.co.uk<\/a>), Maru <\/strong>(marulondon.com<\/a>) or Rai <\/strong>(rairestaurant.com<\/a>) \u2013 check Brighton\u2019s FUMI, too \u2013 you can go to the source and eat exquisite dishes created by chefs trained in Japan to showcase A1 ingredients. <\/p>\n\n From Robin Gill\u2019s neo-bistro inspired Bottle + Rye <\/strong>in Brixton (expect pig\u2019s head terrine, barbecued artichokes with a\u00efoli; bottleandrye.com<\/a>), <\/em>to Higher Ground\u2019s Flawd <\/strong>(Instagram @flawdwine<\/a>) <\/em>in Manchester, olive loves this growing wave of funky, super-casual natural wine bars serving exceptional food. <\/p>\n\n Liverpool\u2019s Belzan <\/strong>has its Guinness rarebit potato (belzan.co.uk<\/a>). In London, Richoux <\/strong>opened doing a classic Welsh version (richoux.co.uk<\/a>), while Elephant & Castle\u2019s Rarebit <\/strong>(rarebitfood.co.uk<\/a>) serves three, including a crab option. Suddenly, rarebit is everywhere. <\/p>\n\n are linking with distinctive talent to attract locals, as well as fill beds. LA chef Kris Yenbamroong road-testing Thai-US restaurant, Chet\u2019s, <\/strong>at The Hoxton\u2019s Rondo La Cave <\/strong>(it will go permanent at a new Shepherd\u2019s Bush Hoxton; thehoxton.com<\/a>), <\/em>is typical of the exciting things happening at the food\/hotel interface. As well as Daisy Cecil at Margate\u2019s Fort Road Hotel <\/strong>(fortroadhotel.com<\/a>) and incoming restaurants from Mary-Ellen McTague and Belzan\u2019s Sam Grainger at Treehouse Manchester <\/strong>(treehousehotels.com<\/a>). <\/p>\n\n One lockdown legacy? We\u2019re all up for eating outdoors, and from rural idylls (Hertfordshire\u2019s The Zebra Riding Club; <\/strong>thezebraridingclub.com<\/a>), <\/em>to cool urban canalsides (the cluster of great kitchens at Kampus <\/strong>in Manchester; kampus-mcr.co.uk<\/a>), we made the most of it. <\/p>\n\n Successfully relocating a beloved restaurant is notoriously difficult. Kudos to London\u2019s Honey & Co <\/strong>(honeyandco.co.uk<\/a>) and Caf\u00e9 Spice Namaste <\/strong>(cafespice.co.uk<\/a>), and also Home <\/strong>in Leeds (homeleeds.co.uk<\/a>), for showing how it is done. <\/p>\n\n The relaunched Ledbury <\/strong>is growing its own Lion\u2019s Mane and Grey Oyster mushrooms, served with potato, yeast and rosemary (theledbury.com<\/a>). Like Bubala\u2019s <\/strong>epic charred oyster mushroom skewers (bubala.co.uk<\/a>) or, in Liverpool, Lerpwl\u2019s <\/strong>stunning autumnal ceps and girolles on grilled focaccia (lerpwl.com<\/a>), the Ledbury\u2019s fungi cultivation reflects a burgeoning love for this meatiest meat-free option. <\/p>\n\n From Todmorden\u2019s exhilarating South American-inspired Yakumama <\/strong>(yakumama.co.uk<\/a>) via Chester and Hypha\u2019s <\/strong>cutting-edge vegan tasting menus (hypha.uk<\/a>) to Vanderlyle\u2019s <\/strong>Cambridge creativity (vanderlyle-restaurant.com<\/a>): who needs meat? <\/p>\n\n Notably, the past two winners of the National Restaurant Awards\u2019 chef-to-watch category were Spencer Metzger, head chef at The Ritz <\/strong>(theritzlondon.com<\/a>), and Tom Booton at The Dorchester Grill <\/strong>(dorchestercollection.com<\/a>). With their modish takes on such classics as beef wellington or lobster thermidor (Booton\u2019s is a roasted tail on a cheese tart, lobster bisque and thermidor foam), these young chefs \u2013 like Shay Cooper at The Lanesborough Grill <\/strong>(oetkercollection.com<\/a>) \u2013 bring fresh vigour to grand hotel dining. <\/p>\n\n has never been hotter, from London\u2019s Acme Fire Cult <\/strong>(acmefirecult.com<\/a>) or Radnage\u2019s Mash Inn <\/strong>(themashinn.com<\/a>) to Brighton Burnt Orange <\/strong>(burnt-orange.co.uk<\/a>), where miso aubergine with crispy onions or chermoula monkfish get that delish smoke kiss. <\/p>\n\n They may not be household names\u2026 yet. But O loves Rishim Sachdeva\u2019s plant-based wizardry at London pop-up Tendril <\/strong>(tendrilkitchen.co.uk<\/a>), Stephen Andrews\u2019 Fish & Forest <\/strong>in York (fishandforestrestaurant.com<\/a>) and Matt Beardmore\u2019s pasta at Bermondsey\u2019s Legare <\/strong>(legarelondon.com<\/a>). <\/p>\n\n From its zero-waste menu (accessed by QR code, not printed) to its upcycled toilet sinks, Chantelle Nicholson\u2019s Apricity <\/strong>(apricityrestaurant.com<\/a>) leads those restaurants, from Pizza Pilgrims\u2019 <\/strong>sustainable innovation at Selfridge\u2019s London (pizzapilgrims.co.uk<\/a>) to Cardiff \u2019s \u201cnose-to-tail, fin-to-gill, rootto-shoot\u201d, napkin-free Kindle <\/strong>(kindlecardiff.co.uk<\/a>), mapping a greener future for UK dining. <\/p>\n\n Slick ordering, ace food and, occasionally, terrific full-service restaurants (see Barnacle at Liverpool\u2019s Duke Street; dukestreetmarket.com<\/a>), are making halls such as London\u2019s Arcade <\/strong>(arcadefoodhall.com<\/a>) or Brighton\u2019s Shelter Hall <\/strong>(shelterhall.co.uk<\/a>) must-eat destinations. <\/p>\n\n This year, olive\u2019s world was rocked by Chet Sharma\u2019s clever, creative Indian food at London\u2019s Bibi <\/strong>(bibirestaurants.com<\/a>); Leyli Homayoonfar\u2019s exacting, eye-catching BBQ <\/strong>at Caerphilly\u2019s Bab Haus <\/strong>(babhausmex.co.uk<\/a>); ex-River Caf\u00e9 man Yohei Furuhashi\u2019s sun-kissed Mediterranean menus at London\u2019s Toklas <\/strong>(toklaslondon.com<\/a>); and Patrick Withington\u2019s modish plates at Manchester\u2019s Erst <\/strong>(erst-mcr.co.uk<\/a>). <\/p>\n\n Writers and chefs Olia Hercules and Alissa Timoshkina are the public face of the team at Delicious destinations<\/strong><\/h4>\n\n
Awesome openings <\/strong><\/h4>\n\n
Japan: world leader <\/strong><\/h4>\n\n
Naturally brilliant <\/strong><\/h4>\n\n
Rarebit revival <\/strong><\/h4>\n\n
Hot hotels… <\/strong><\/h4>\n\n
Alfresco everywhere <\/strong><\/h4>\n\n
Restaurants reborn <\/strong><\/h4>\n\n
Mushrooming interest <\/strong><\/h4>\n\n
More meat-free marvels <\/strong><\/h4>\n\n
Timeless luxury <\/strong><\/h4>\n\n
Cooking with fire… <\/strong><\/h4>\n\n
Hot tips for tomorrow <\/strong><\/h4>\n\n
Green scene <\/strong><\/h4>\n\n
Food halls forever <\/strong><\/h4>\n\n
Next-gen talent <\/strong><\/h4>\n\n
Hospitality heroes <\/strong><\/h4>\n\n