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."

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

"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."

"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!"