Impala, Soho

If you know what to look for, you can work out the restaurant lineage of Impala just from a quick scan of the menu. Firstly, and most importantly, you want to try every last item - a feat frustratingly unavailable unless you're eating with at least ten of your friends. Between four of us last week, I think we managed to try about half of what was on offer, and looking back on the menu now some of the things we had to leave unordered still make me quite sad.

But it's the attention to ingredient detail that's another giveaway - strictly seasonal foraged things like greengage and wild herbs, intelligently placed offal such as sweetbreads and caul fat, and - the big flashing neon light as far as I'm concerned - the presence of Matt Chatfield's cull yaw, an extraordinary product which means only one thing: this is a Super 8 restaurant.

Together with Brat, Smoking Goat, Kiln and Mountain, places that are regularly spoken about as some of the best in London, a Super 8 restaurant is a stamp of quality like almost no other, and as close to a guarantee that you're going to have a good time that exists in town. And so yes, inevitably, Impala is brilliant - blindingly, uncompromisingly brilliant - a showcase of style and technique that thrills from the very first moment to the very last.

We began with martinis, because if any way you can, you should. These arrived alongside two types of bread - fluffy aish baladi which was warm and crackly and lovely and absolutely would have been the best bread I'd eaten all week if it wasn't for the other type, honey and olive oil, which was closer to fine French pastry than anything so humble as a house bread. Dipped in the grassy olive oil and some kind of salty chilli chutney it was absolutely superb - the kind of thing it would be way too easy to fill up on before the rest of the food arrived. It took a great deal of self-control not to.

I couldn't visit a Super 8 restaurant without ordering some cull yaw, in the form of these delicate little pastries a bit like samosas. The mutton flavour was rich and powerful, and a light dusting of icing sugar, which I was worried might be a bit weird, seemed to enhance the overall effect somehow - very clever stuff. That little dollop of sauce by the way is pickled walnut, which was very lovely too.

Borek had a supremely light and delicate pastry with all lovely little crisps and folds, and a fantastic spinach/feta filling. You get the impression that everything that makes it onto the menu at Impala is considered equally worthy as everything else - there's no "token" veggie dish, there are just dishes that happen to be veggie.

Ftira looked as good as it tasted, and it tasted amazing. Yet another masterclass in baking (the bread was warm and soft inside with a beautiful crust) was filled with a delightful avocado mixture and surrounded with a wreath of super fresh, and nicely dressed, herbs and edible flowers. I'm sure Impala wouldn't do anything as trite as design a dish for Instagram deliberately, but they may well have done it accidentally just by virtue of having an artist's eye for presentation.

Each new dish to appear maintained the same stunning standard. Sweetbreads are always a direct route to my heart but these were - or rather "this was", a giant single specimen - absolutely breathtaking. The sauce was deeply flavoured, glossy and perfectly balanced, the shredded onion salad crunchy and full of flavour but of course the real star was the offal itself, tasting of wood smoke and marmite and absolutely unimprovable. In any other restaurant I'd describe them as a "must-order" but must-orders are a bit useless when everything else is just as good.

Mackerel was a dainty little fillet, with moist, meaty flesh and a delicate crisp skin. It came with two separate - and excellent - sauces, one earthy walnut puree and one shockingly good taramasalata which, again, anywhere else would be one of the highlights of the meal. That Impala can make a tarama this good and have it appear as one of two sauces in a dish and nowhere else on the menu just shows how much talent this place has in the kitchen.

Birds tongue pasta came soaked in an oxtail ragu that had clearly been a long time in the making given the rich, complex flavour of it. Again, anywhere else this would be a dish to recommend to anyone you met for the next few days; at Impala it's just yet another thing to knock you sideways. Pasta had a lovely bite too.

Perhaps the only dish that didn't completely overwhelm with brilliance was a roast duck, which only managed to be excellent rather than exceptional. Perhaps it was just in comparison to everything else, but although it was cooked perfectly pink and had a nicely rendered skin, the molasses sauce was a little bit one-note and one or two pieces was enough before you started looking for interest elsewhere. Also at £68 for a quarter it was not exactly value either - you can get a whole one for £133 at Park Chinois in Mayfair. Perhaps not an entirely fair comparison, but still.

Monkfish wrapped in grape leaves, smokey and perfectly seasoned, were meaty and rewarding and about as good as an example as you will find anywhere. But even more impressive than the fish itself were the accompanying vegetables, particularly a leaf of kale soaked in a completely wonderful umami-rich jus of some kind and still crunchy and crisp from the grill. All the myriad of techniques on display, from the baking to grilling to sauce-making, were absolutely nailed over and over again.

Even a tomato salad was impressive - clearly using very good tomatoes, expertly dressed and topped with more crunchy fresh herbs. Beautiful colours on it too.

And still Impala had one final trick up its sleeve - this date and pistachio custard tart which put every other similar tart in London to shame. Of course the texture of the custard and the base were both impeccable, but you'd expect that of somewhere like this. The real stroke of genius was just a touch extra of salt in the mixture, which rather than proving a distraction just boosted the flavours to stratospheric levels. We'd eaten a lot by this point, but three portions of this tart all disappeared in record time.

I may have raised my eyebrows at the cost of the duck, but the overall bill (no pun intended) won our hearts back and then some. Impala could I'm sure charge double what they do and you'd still feel like you'd got your money's worth considering the quality of everything on offer, but £120pp with plenty of cocktails and wine is pretty close to a bargain for London in 2026. If you didn't drink (and didn't order the duck) you could probably get away with around £80. Back in January a meal at Dorian soared north of £200 a head and though was extremely enjoyable it wasn't twice as good as Impala - in fact it wasn't quite as good.

So I return to my original point. It was perhaps inevitable that this, the latest Super 8 restaurant, would impress. But never underestimate just how difficult it is to put together an operation as good as this, no matter what experience and talent you have at your disposal. Plenty of places can pull together a menu of seasonal and foraged brilliance. Plenty have a warm welcome, great service, a lovely atmosphere. But there's very few indeed that can produce dish after dish of stunning invention and technical mastery that add up to one of the very best restaurant experiences anywhere in the country right now. It's not easy, being this good. They just make it look like it is.

10/10

Dorian, Notting Hill

This time last year, potential sites for an upcoming work lunch had been whittled down to a choice between Lita in Marylebone, or Dorian in Notting Hill. Both places, on the face of it, looked fairly similar - a crowd-pleasing list of modern bistro dishes with an emphasis on premium seafood and seasonal game, and both had received fairly unanimously positive reviews. Purely because Lita was a bit easier to get to, we ended up there, and, well, didn't really enjoy it very much. Good food at blisteringly high prices, served (at their own pace) to a cramped dining room with tables way too small to work in a sharing dishes concept, it left us all pretty underwhelmed. A week after our visit, they received a Michelin star. The inspectors probably had a better table than we did.

Anyway, more recently came an opportunity to see if Dorian could fare any better. And after being shown to a nice big table with plenty of elbow room they were already beating the Other Place on that side of things. God knows it's hard enough to make a living running a restaurant these days - I know this, honestly I do - but the fact is, if you try and make a few extra quid by squeezing shitty tables into your restaurant and you put people in them, they're going to have a shitty time and not come back. See above.

Back to Dorian though and this "Dorian Martini", ice cold and I think involving vodka and sake which worked pretty well. I'm also fully on board with this trend of floating a blob of oil on top of the drink - I think this might have been olive oil but not sure - which adds a nice aesthetic touch.

First bits of food to arrive were these snacks - "steak and sea urchin rosti", ordered enthusiastically by those of us who have tried sea urchin before, and I have to say rather insistently ordered for those of our party who hadn't. Sea urchin, depending on where it's from, can run the full gamut from fresh and buttery and clean to funky and fishy and briny, and these were sort of right in the middle of that scale, so a perfect example for the uninitiated. In this case, the smoky chargrilled beef made an excellent surf and turf combination with the uni and the potato element grounded the whole thing perfectly. There were probably a gazillion other things going on here but the point is the main ingredients were great, and so it all fell into place.

Next to arrive - even before the remainder of the snacks - was a starter of veal sweetbreads and Landes chicken, all with a superb light crisp coating and dressed in what they called "ranch dressing" but which tasted remarkably like a poshed-up version of that gloopy orange chicken sauce you get in cheap takeaways in the US. I don't mean to make this sound like a criticism - I loved it - it's just funny how some flavour associations work in your mind.

After two weeks in southern California I wasn't about to order a taco for my first lunch back but this beef taco with squid was apparently "excellent". Looks pretty as well, doesn't it.

"Skewered rabbit, red prawn and Bordelaise" was easily one of the highlights of the meal, and (spoiler alert) everything that followed was at least very good. Carefully jointed and grilled portions of tender rabbit were skewered alongside plump, sweet prawns and finished with a little bone-in morsel of rabbit which was like nibbling on a tiny chicken wing. If I am ever in the area again, I'm going to see if I can just perch at the bar with a martini and order one of these - it's one of those dishes that's so inventive and cleverly made and enjoyable to eat that it lives in the memory long after the meal itself is over.

Almost as good (and that's still a huge compliment) was this wild duck, roasted to tender pink with a nice dark, salty skin and served with a mushroom and clementine sauce. I liked everything about this dish, including (either by usual practice or because it was being shared between 4 people) the fact it was neatly divided into four and that they'd left the feet on. A bit like bone-in steaks, it may be entirely psychological but I always think game tastes better when they leave the feet on.

Venison - like all the other red meat, grilled to a good dark char - had bags of flavour (not always a given with venison) and came with a little bonus pickled sardine. A lot of the dishes at Dorian are not just rewarding to eat and nicely constructed, they often surprise with some little extra unexpected element or unusual combination - the sea urchin and steak, for example, or the "orange chicken" dressing with the sweetbreads.

We were now into the mains, and there's nothing more Main than a giant plate of bone-in ribeye. I hardly need to do anything other than show you the picture above, but yes it tasted every bit as good as it looked - slightly yellowy, funky aged fat sat next to perfectly cooked beef and all under a thin, crisp, dark crust. The crust was almost the most notable thing about the dish - crunchy and salty and slightly bitter, very much in the Peter Luger's / US style of fierce direct heat and strong textures rather than the increasingly more trendy genteel French butter-basted and pan-roasted. Now I have a lot of time for both approaches, and I imagine that the bitter charcoal hit from this steak wouldn't be to everyone's tastes, but I absolutely loved it. And the rest of the table did, too.

Iberico pork neck with langoustines was the second standout highlight dish of the lunch, and - probably not coincidentally - was another surf and turf arrangement. The pork melted in the mouth like only the very best Iberico can do, and was drenched in a reduced jus so good that the plate was scraped clean. But as well as the giant lango tails with the pork, the side of curried carrots (not pictured, sorry) came with pieces of unbelievably lovely extracted claw meat, so that everyone got to try every bit of the animal. Technically perfect (the lango tails were moist and smoky and popped out of their shells in one satisfying chunk), surprising and generous of flavour, it was another example of the best of this kitchen's abilities. We couldn't stop talking about how good it was, although a bottle of excellent Côtes du Rhône (in remarkably light and delicate glasses) probably helped with that too.

We were having so much fun by this point we never wanted to leave, so obviously attention soon turned to desserts. So after a round of dessert-y drinks (above is a Hazelnut Old Fashioned, a fabulous thing indeed) we have chocolate souffle-tart hybrid thing with Guinness ice cream, a rather esoteric take on a rhum baba which substituted the usual alcohol-soaked sponge for small chunks of rum-flavoured biscuit, a doughnut with peanut butter and quince and through a process of elimination I think that last one is a salted milk ice cream and blue corn nachos. It certainly wasn't either the pistachio ice cream and caviar (£39) or the vanilla ice cream with white truffle (£39) - we may have been on expenses but we still valued our jobs.

I have struggled with something ever since our glorious lunch at Dorian came to an end and we spilled out onto the cold Notting Hill streets last week. Objectively, Dorian and Lita are doing very similar things. Neither are cheap, both have a Michelin star (whatever you might think about the significance of that - it seems to mainly indicate the prices they charge these days) and the menu of seasonal premium British ingredients treated in exciting and intelligent ways looks, on paper at least, like it could have been written by the same team. So why did I feel so unwelcome and cramped at harried at Lita and like we could have spent another 6 hours at Dorian and the staff wouldn't have blinked an eye?

It's all to do with the room and the service, and I suppose those are both two sides of the same issue. At this level, and at these prices, you do not want to feel like the management are trying to squeeze you for every last penny and that your custom is just a means to an end. We managed to spend even more per head at Dorian (£207.50) than Lita (£170.78) but despite this, Dorian was just infinitely better value simply down to the experience we had. Every dish from the kitchen spoke of a group of people enjoying what they do and wanting nothing more than to spread that joy to others, but crucially at Dorian that also extended to the atmosphere and service in the room, and that made all the difference in the world. Get saving, then, is my advice. Because Dorian is worth every penny.

9/10

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8 by Andy Sheridan, Liverpool

There are many things about 8 by Andy Sheridan that might rub you up the wrong way. The name, for a start - I've never really been behind the idea of any restaurant being purely "by" anyone; except in very rare cases, these things are surely a team effort, particularly as on this occasion, the titular chef wasn't even on site. And there are few things more off-putting after committing to an evening at such a place than being emailed a giant list of rules, directives and get-out clauses - any modification to the booking less than 7 days(!!) before the event will result the full £120 menu being charged per person, being any more than 15 minutes late on the day is regarded as a no-show (same penalty), only pescatarians can be catered for, not vegetarians or dairy-free or gluten-free... it all tends to give the impression that you're doing them a favour turning up at all, rather than the other way round.

So yes, there's a lot about the place that seems designed to irritate, a certain arrogance and swagger that seems unnecessary or unearned. "Here we go," you might think, "another too-big-for-his-boots regional chef who after a couple of Great British Menu appearances thinks he deserves three Michelin stars and a sponsorship deal with Hexclad. I see your game, matey". As much as I try to approach these things with an open mind there was an aspect of the attitude that strongly invites cynicism. And so it's that much more of a surprise and a delight to report that 8 by Andy Sheridan turned out to be so absolutely, flabbergastingly good.

The fireworks started from the first bite. A delicate little tomato meringue with a fresh, light burrata filling topped with a generous mound of black truffle. Boldly flavoured, perfectly seasoned, and so carefully constructed the whole thing burst into a tomato-truffle-dairy explosion in the mouth, it was the kind of thing so many places can get technically right but forget to add that extra element of personality. As much as I loved much of what I ate at Bo.tic, very often their food was impressive but emotionally underwhelming. That never happened at 8.

Tuna tartare with black garlic, avocado and chilli was another vaguely familiar collection of ingredients that punched way above their weight thanks to an expert balance of textures and seasoning, and a lovely strong chilli kick at the end that made the other elements sing that little bit louder.

And then finally from the snacks, a gruyere, liquorice and almond purée tasting - I hope they don't mind me saying - like a very posh marmite butter, where the liquorice element thankfully limited itself to a faint hit of umami, all offset nicely by a layer of sweet Roscoff onion chutney underneath. The textures were, once again, immaculate - the superbly delicate pastry just about holding itself together until eaten - and the flavours rich and satisfying. As a trio of canapés go, these were pretty much perfect.

Reseated downstairs in a stylishly-lit (ie. dark - sorry about the photos) room containing just 16 seats arranged in front of two large sushi-style counters with a dedicated chef each, we were presented with the bread course, a "Parker roll" with honey and cultured butter. The top of the rolls were glazed with an interesting variety of dried herbs and the bread itself was soft and sweet and as deliriously addictive as anything outside of The Devonshire. And believe me, that's high praise indeed.

The next course was confit trout - a fantastic bit of fish worth the price of admission by itself, but served on a bed of split parsley sauce with pickled green strawberries and fennel it became something even more spectacular. You don't have to do much to one of my favourite fishes to impress me, but here, cooked to buttery, unctuous perfection and in an earthy, vegetal parsley sauce that wished would never end, it was just a world class bit of cooking.

I worry about repeating myself. The problem with the food at 8 - at least the problem for me - is that more or less everything was unimprovable; the absolute best it could possibly be. And although that makes for a great evening at the time - and it bloody did, and then some - trying to convey that reality using my own mediocre vocabulary runs the very real risk of underselling it. This pork belly, for example, pulled apart into satisfying firm layers, and was accompanied by a little blob of hibiscus miso purée on the side and a wonderfully complex sigil pal (a Mayan pumpkin-seed-based salsa apparently) underneath. The flavours were incredible - each bit of it deserving a short novel never mind a paragraph on a food blog - but the star remained that pork, careful ageing providing an amazing complexity.

The pescatarian alternative to the pork belly was this miso-glazed aubergine, which I didn't get to try but was apparently brilliant. As if you even needed to ask.

Seabass next, crudo, in coconut, peanut and coriander. Despite its seeming ubiquity on restaurant menus these days I always enjoy seabass, though I imagine only the best stuff can be used raw like this. The fish itself was lovely and clean and fresh with a tender bite, and the coconut, peanut and coriander made a kind of ceviche which as well as working incredibly well took the meal in a whole new direction, geography-wise. While much of the ingredients that 8 make use of are resolutely local (or at least as local as makes sense in a modern restaurant in 2025), the inspiration for the flavour profiles come from all over the world. If the pork belly was kind of pan-Asian, the seabass definitely looked towards South America.

And with the duck, we went French. Duck and celeriac is a time-honoured match, and I'm sure I don't need to tell you that 8 make a supremely light and smooth celeriac purée and can cook a bit of duck breast to pink, plump perfection. All elements were draped in one of those light summery jus', and I'm very glad I left some of the bread to mop it up because it really was superb. The pescatarians were given the same purée and a very similar jus (presumably one not involving duck) but with hen-of-the-wood mushroom as the main protein, which actually turned out to be even better at soaking up that amazing sauce.

One of the things I've noticed about tasting menu joints over the years is that quite often when the savoury courses underwhelm things tend to get a lot more interesting by the desserts, and vice versa - a kitchen firing on all cylinders for the fish and meat courses seem to lose interest when it comes to pud. This is clearly not always the case but it's pretty noticeable when it happens. Any worry that 8 would take their eye off the ball when it came to the sweet courses was blown out of the water by the arrival of this sticky toffee pudding with stilton ice cream, quite the most brilliant twisting and updating of a classic British dessert that I can remember in a very long time. Without the ice cream this would have been a superlative version, all salty and sticky and gooey and full of everything that makes STP so good. But the stilton ice cream was a genuine work of genius, rich and funky from the cheese but thick and cool and deeply, satisfyingly dairy. I remember saying "I can't believe it" out loud, over and over again until my friend told me to stop.

The rest of the desserts were hardly any less impressive. A little compote of summer berries was paired with a white chocolate mousse and I think was a lemon verbena sorbet, all of it fresh and lovely and full of colour and personality.

But sadly it had to end somewhere and the final dish was an extraordinary collection of techniques applied to Jersey milk - made into crumbs, frozen into a super-smooth ice cream, and even dried and baked somehow into a cracker. Very clever stuff, but as I hope I've made clear by now, never at the expense of joy and enjoyment. Whatever techniques 8 have at their disposal, and by God they have a few, they turn them relentlessly and tirelessly into making their food as good as it can possibly be, from the very first bite to the last.

I realise I'm sounding a bit like I'm writing a press release for them, but food this good tends to turn you into an evangelist. I wish they'd done at least something wrong so I could at least give some kind of nod towards impartiality but I'm really at a loss. A special word should go to their resident wine person Declan who was brilliant company throughout the evening and persuaded me to try a dry Riesling with the sticky toffee pudding rather than the Pedro Ximines sherry I would normally have gone for and turned out to be quite right too, damn him. OK, so I suppose the place ain't cheap - the bill came to £210pp but you still get way more than you pay for. And perhaps I'd have liked to have seen a bit more of this historic building's incredible architecture reflected in the restaurant interiors, which felt a little more "provincial nightclub" than "globally important metal-framed glass proto-skyscraper". But again, who cares really.

The fact is, restaurants like this don't come along very often, so when they do they should be recognised, cherished and - most importantly of all - supported. If you're worried that £200 seems a lot for dinner - and let's face it, it is - remember that there are certain other spots up the Merseyrail Northern Line that will ask for even more, and good luck walking back to your city centre hotel from Ormskirk. 8 by Andy Sheridan really does deserve to be spoken about amongst the very best restaurants in the country, never mind Liverpool, and I can count on one hand the number of meals that have impressed me as much over the last so many years. And so looking back on that rather bolshy confirmation email now I can see that it wasn't so much misplaced arrogance it showed than a desire to protect themselves and their singular offering from the rather terrifying environment they're having to operate in these days. Now, more than ever, restaurants need you, and 8 by Andy Sheridan need you, and all they can offer in return is possibly one of the best meals of your life. And that sounds like a decent deal to me.

10/10