Chef

Vivek Singh

"This is a light, vegetarian-friendly tapas dish that's perfect for sharing. The courgette flower is stuffed with goat cheese and then drizzled with honey."

"Jacob Kennedy’s cooking comes from the heart. It's simple, provincial Italian cooking with very flexible options. The wild boar sausage is great, and I love the treviso panzanella, too."

"The whole surprise tasting menu is a roller coaster!"

"Fresh fish, tiger's milk, and Martin Morales—what’s not to like about Ceviche?"

"It's vintage Jason: clean, fresh, and light."

"It is the perfect example of Eric taking an age-old classic and giving it his own unique style. The depth of flavour in the snails with the tomato sauce topped with light potato foam is pure melody: Eric on a song! I also love the steak tartare with capers and mustard dressing. It's an instant classic!"