Clipstone

In this small, light-filled room on a quiet corner in Fitzrovia, head chef Stuart Andrew – previously at sister restaurant Portland – creates a regularly changing modern British menu of seasonal produce with exceptional provenance: beef from Swaledale, vegetables from the Husbandry School and fish from Cornwall’s Kernow Sashimi. Dishes are uniformly enticing: a snack of Brie and cauliflower arancini; a bowl of hogget ragu with tagliatelle and sheep’s milk cheese. Open for dinner on Sunday, when there are not that many good choices in London.