Sally Clarke

The doors first opened in 1984 here, and the formula has remained fairly consistent ever since. Sally Clarke has traveled the world and takes influence from her favorite cuisines: French, Italian, and Californian. The menu revolves around the freshest, seasonal selections, with fish delivered daily from Scotland and Cornwall, and organic lamb from north Wales. Dinner is a set menu, but don't let that put you off: it's part of the charm and the experience. It was a favorite of the late artist Lucian Freud.