Cafe Comptoir Abel

Australian chef Brett Redman’s stripped-back, modern British café makes the most of its location. It’s perched on the edge of Borough Market, and much of the produce and ingredients served – mackerel crudo and horseradish, burrata with grilled radicchio, wood-grilled hake – is sourced from stalls a few meters away. Alcohol, meanwhile, is purely of the funky sort; the Australian Redman, whose other restaurants include yakitori joint Jidori and seafood-focused Neptune, is a natural wine junkie, and Elliot’s was the capital’s first restaurant to have an all-natural menu.