Earl's Court, British, Modern Restaurant Guide

“Not so much a gastropub as a restaurant attached to a stylish pub/wine bar” – this upscale local, tucked away off Kensington High Street, has been gradually transformed over 25 years by two generations of the Staples family. The food (which according to the website ‘maintains the sensibility of a British gastropub, combined with techniques and flavours from the 21st century’) is “consistently reliable”, backed up by “excellent service and a very warm welcome”.

No-one would quibble that this “gem in a sidestreet off High Street Kensington” is a “great local high-end place” – in the vein of a “lovely neighbourhood-style venue” but with “always fabulous” cuisine from chef Mark Kemson (with input from afar from co-owner Phil Howard). Having possessed a Michelin star since 2011, it’s quite “serious” in style, with “an air of calm”, “knowledgeable” service and “well recommended wines to accompany the meal (never had a bad bottle!)”. Even so, ratings remain stuck in the middle-ground here, being capped by the ratings of some diners, who either feel the food is “solidly good rather than exceptional”; or who find the room too “unadorned and plain”. Top Tips – look out for game in season; early evening and lunch set menus are excellent value.

“Yummy mummy hangouts” that have proliferated across the capital and its surrounding high streets over the past few years, with “relaxed and colourful décor” and “friendly waiting staff”. They are very accommodating to families, both “child-friendly” and “pooch central, with snacks and water” – although if you don’t bring your own, you might find there are “too many dogs”. The eastern Med-style cooking varies between “fresh and well prepared” at best to “adequate, sometimes slow” – while “bottomless Bloody Mary or Mimosa on a Sunday can be dangerous!”.

This smartly modernised pub (fka The Princess Victoria) near the Kensington entrance to Holland Park has an upstairs dining room serving “high-quality food that is good for the price” from chef Max de Nahlik.