Of course, being newly starred these restaurants are sure to be in high demand and prices are likely to go up, so make a reservation and enjoy a culinary bargain before it’s too late!
The London outpost of Aquavit has more of a new Nordic bistro feel than its two Michelin star cousin in New York, but picked up a star of its own in the most recent guide. Expect plenty of pickled and smoked delights, with a set lunch menu of two (£24/$32) or three (£28.50/$38) courses.
Bosi, having closed the two Michelin star Hibiscus in 2016, has won almost universal praise for his revamp of this iconic former Conrad restaurant on the edges of Chelsea, not least from Michelin who awarded it two stars at the first time of asking. Britain meets France on the plate: try Cornish cod or roast meats carved table side, at £30/$40 for two courses and £36.50/$48 for three, Wednesday to Saturday.
Indian small plates in the heart of Mayfair, from the same group that brought you the nearby Gymkhana. Try a set lunch or early bird dinner for £22/$29, £27/$36 or £32/$42 for two, three and four courses respectively.
Chef Anne-Sophie Pic’s first venture onto the London scene sees her apply the elegant French culinary touch that has won her multiple stars back in France applied to the best of British produce. Think Cornish mackerel, Welsh lamb and North Sea halibut, priced at £29 for two courses and £30 for three at lunchtime.
Phil Howard’s mission on leaving The Square, where he had held two Michelin stars for 17 years, was to create “something informal and crowd pleasing” with “bundles of old fashioned hospitality.” It seems to be working: the AA recently named Elystan Street as it’s restaurant of the year and Howard was back amongst the stars in the most recent Michelin Guide. Two courses for £35/$46, or if you’re willing to stretch, three courses of light and tasty fare for £42.50/$56.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.