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.