Behind the half-timbered walls of this stylish building lies a spacious restaurant that pays tribute to British culture, be it the Union Jacks on the curtains or the model Spitfire hanging from the ceiling. In the cooking, Chef Matt Cheal uses prime British produce from Cornish lamb to Orkney scallops for dishes that showcase his adept modern technique. Start your evening in style in the smart Warren’s Bar or, for a lighter meal, stay there all night to enjoy individual dishes from the tasting menu served as small plates.