Holland Park, British, Modern Restaurant Guide

“A gem of a local” – this “quite small” modern bistro in Holland Park is nowadays owned by Jesse Dunford Wood. “The menu changes regularly and there is always an interesting selection of dishes; while staff are welcoming, knowledgeable and helpful”. One quibble – “it’s lovely and with super food, but is it becoming a tad pricey?”

A “buzzy” atmosphere and “welcoming service” are the strong suits of this “expanding group”, with 16 branches in London and another handful nearby. While nobody disputes that they’re “lovely to sit in” and offer “value for money”, the “Middle-Eastern-inspired cooking” divides opinion, with some reporters “pleasantly surprised by the tasty food” and others bemoaning “underwhelming” dishes that “sound better than they taste”.

“Feeling like a neighbourhood restaurant but with the Michelin-standard cooking you would expect from Phil Howard (a partner in the management)”: this “charming venue” – “tucked down a side street away from Kensington’s main drag” – remains something of a “hidden star”. But even those who feel it continues to “excel quietly” can feel that the “low-key” setting, though “comfy”, “needs an injection of energy”. Top Tip – “the £34 fixed-price lunch is a steal”.

“Such a charming pub in Notting Hill, with a lovely garden at the front” – “perfect for a long, lazy, lingering Sunday afternoon” – “and excellent gastropub food”; it’s “always buzzing and friendly”.

A short walk south from the Kensington entrance to Holland Park, this corner gastropub was converted a couple of years ago and makes an “atmospheric” choice. The menu is “short and not cheap for what you get”, with a focus on high-quality dishes like rib of beef to share or wild sea bass.

2024 Review: “A super little spot in the ’hood” – Hillgate Village now boasts another reason to travel to this cute enclave, off Notting Hill Gate: an offshoot of the coffee shop across the road. With its sparse, pale-wood interior, it has “Nordic” looks, although the menu claims to be ‘broadly Mediterranean inspired’. Whatever you call it, there’s “great innovation” from Andrianos Poulis’s “interesting, exciting and tasty” “fusion” cuisine. A downside? – “it’s so noisy!”