30 St Cross Street, London, EC1N 8UH

Head chef: Mark Jarvis
Cuisine: Creative British

As its name suggests, British produce is the mainstay of the menu at this pared-down, personally run restaurant. Cooking is well-executed with assured, harmonious flavours. Choose from a concise à la carte menu at lunch, and a 7-course tasting menu in the evening.

Peninsula Square, Greenwich Peninsula, London, SE10 0SQ

Head chef: Craig Johnson
Cuisine: Modern British

Craft London is a striking space beside the O2 that includes a coffee shop, a cocktail bar and a restaurant championing seasonal British produce. They do their own curing and smoking, and roast their own coffee.

Tea Building, 56 Shoreditch High Street, London, E1 6JJ

Head chef: James Lowe
Cuisine: Modern British

The young chef-patron is an acolyte of Fergus Henderson and delivers similarly unadulterated flavours from seasonal British produce. This pared-down approach extends to a room that’s high on functionality, but considerable warmth comes from the keen service team.

301-303 Chiswick High Road, London, W4 4HH

Head chef: Mikael Jonsson
Cuisine: Modern cuisine

Mikael Jonsson, a lawyer turned chef, is not one for complacency, so his restaurant continues to evolve. The content of his surprise menus is governed entirely by which ingredients are in their prime – and it is this passion for produce that underpins the superlative and very flavoursome cooking.

68-69 Royal Hospital Road, London, SW3 4HP

Head chef: Matt Abe
Cuisine: French

Gordon Ramsay’s flagship restaurant is a model of composure and professionalism. The cooking bridges both classical and modern schools and is executed with considerable poise, a lightness of touch and remarkable attention to detail.

127 Ledbury Road, Notting Hill, London, W11 2AQ

Head chef: Brett Graham
Cuisine: Modern

Brett Graham’s use of quality produce combined with clever flavour combinations linger long in the memory. This smart yet unshowy restaurant comes with smooth and engaging service.

Distance from Westfield INFINITI Centre: 1.8 miles (9 minutes)

Granary Square, 1-3 Stable Street, King's Cross, London, N1C 4AB

Head chef: Bruno Loubet
Cuisine: Modern

This is the big, buzzy ‘canteen’ from Bruno Loubet. Eclectic, clever dishes – influenced by Bruno’s experiences around the world – are packed with interesting flavours and textures; vegetables often taking the lead role.

15 The Pavement, Clapham Oldtown, London, SW4 0HY

Head chef: Robin Gill and Richard Falk
Cuisine: Creative British

The higgledy-piggledy, homemade look of this fun, lively restaurant adds to its charm. What you don’t expect is such innovative cooking. The earthy, easy-to-eat food is driven by seasonality – some produce is even grown on the roof.

199 Tooley Street, London, SE1 2JX

Head chef: Tom Sellers
Cuisine: Modern

Modern techniques and a light touch result in food with a back-to-nature feel and strong earthy flavours. Serving just 12 tables in what used to be a public toilet and now looks like a Nordic eco-lodge, dishes are colourful, playful and easy to eat.

5 Halkin Street, London, SW1X 7DJ

Head chef: Sergio Sanz
Cuisine: Creative

Whilst the father and daughter team from the celebrated Arzak restaurant in San Sebastián are behind it, Ametsa has its own unique style. Most ingredients are sourced from within the British Isles, but the flavours, combinations and colours are typically Basque and the dishes are wonderfully vibrant.

66 Knightsbridge, London, SW1X 7LA

Head chef: Ashley Palmer-Watts
Cuisine: Traditional British

Don’t come expecting ‘molecular gastronomy’ – this is all about respect for, and a wonderful renewal of, British food, with just a little playfulness thrown in. Each one of the meticulously crafted and deceptively simple looking dishes comes with a date relating to its historical provenance.

Brook Street, Mayfair, London, W1K 4HR

Head chef: Simon Rogan and Dan Cox
Cuisine: Creative British

Forager and gastronomic alchemist Simon Rogan brings his wonderfully natural, unforced style of cooking to the capital. The deftly balanced and cleverly textured dishes deliver multi-dimensional layers of flavours, and the grand room has been transformed into a thing of beauty.

27a Hay's Mews, Mayfair, London, W1J 5NY

Head chef: Arnaud Bignon
Cuisine: Creative

Chef Arnaud Bignon’s cooking is confident, balanced and innovative. Using the best from Europe’s larder, his dishes exude an exhilarating freshness. It’s a discreet, sleek and contemporary restaurant with well-judged service.

109 Marylebone High Street, London, W1U 4RX

Head chef: Paul Melville
Cuisine: Creative

While the bustling ground floor is home to their mouth-watering tapas, upstairs is dedicated to innovative fusion cooking – with spices and ingredients from around the world.

31 Rathbone Place, Fitzrovia, London, W1T 1JH

Head chef: Robert Ortiz, William Ortiz and Virgilio Martinez
Cuisine: Peruvian

Lima Fitzrovia is one of those restaurants that just makes you feel good about life – and that’s even without the pisco sours. The Peruvian food at this informal, fun place is the ideal antidote to times of austerity: it’s full of punchy, invigorating flavours and fantastically vivid colours.

110 Great Portland Street, London, W1W 6PQ

Head chef: Alan Christie and Colin Kelly
Cuisine: Modern British

An ex-Arbutus and Wild Honey trio have created this cool, great-value restaurant. The look may be a little stark, but the delightful staff add warmth. The small plates are vibrant and colourful, and the flavours are assured.

53 Lexington Street, London, W1F 9AS

Head chef: Erchen Chang and Shing Tat Chung
Cuisine: Asian

The delicious eponymous buns at this simple, great value Taiwanese operation are worth queuing for. The classic bao and the confit pork bao are standouts, along with ‘small eats’ like trotter nuggets.


Ambleside Road, Windermere, Cumbria, LA23 1LR

Head chef: Nick Edgar
Cuisine: Modern

Looking out over 66 acres of grounds and across Lake Windermere, well-executed dishes are impressively presented. Cooking is modern, innovative and full of flavour. Many ingredients come from their kitchen garden, which is part of an international seed exchange project.

11 Rose Mount, Oxton, Wirral, CH43 5SG

Head chef: Marc Wilkinson
Cuisine: Creative

The boldly decorated restaurant seats just 10 diners. Cooking is innovative and presentation is key – with the colours of the ingredients and the shape and style of the crockery all playing their part.

55 Cornwall Street, Birmingham, B3 2DH

Head chef: Glynn Purnell
Cuisine: Modern

Through a fusion of styles that range from classic to Scandic, Glynn expertly marries together an array of flavours and textures. The sophisticated dining is only enhanced by the vibrantly decorated dining room.

Distance from Birmingham INFINITI Centre: 3 miles (10 minutes)

Summerhouse, Nr. Darlington, Co. Durham, DL2 3UD

Head chef: James Close
Cuisine: Modern British

A former drovers’ inn in a rural hamlet and originally part of the Raby Estate, this was a favourite finishing point for the old hunt. It’s now an elegantly decorated family-run restaurant, where a passionate self-taught chef uses first class ingredients to create original and exciting dishes.

Cavendish Street, Cartmel, Nr Grange over Sands, Cumbria, LA11 6PZ

Head chef: Simon Rogan and Tom Barnes
Cuisine: Creative

Home-grown and foraged ingredients feature greatly at this stone-built former smithy. Priding themselves on inventive modern cooking, the head chefs use this quality produce to deliver a superb balance of textures and flavours.

Keswick Road, Grasmere, Cumbria, LA22 9RN

Head chef: Kevin Tickle
Cuisine: Modern British

With produce originating from the walled garden and foraged from the surrounding area, their ethos, ‘inspired by the Cumbrian landscape’, is spot on. Scandic-style dishes are creative and modern with a deceptive simplicity.

35-37 Church Street, Ilkley, West Yorkshire, LS29 9DR

Head chef: Chef Patron
Cuisine: Classic French

An iconic Yorkshire restaurant established back in 1962. It's set in two charming sandstone cottages and has a plush, antique-furnished lounge and two luxurious dining rooms. Cooking is refined and skilful, with a classical French base, and dishes are light and delicate. Only the best ingredients are used.

52 King Street Manchester, M2 4LY

Head chef: Simon Shaw
Cuisine: Spanish

Set in a three-storey building, ‘the black cat’ serves up appealing tapas dishes, including meats from the Josper grill. On the ground floor the bar offers snacks and charcuterie; the first floor houses an industrial-style dining room; and the third floor boasts a cocktail bar with a retractable roof.

Distance from Stockport INFINITI Centre: 11.2 miles (28 minutes)

28-30 The Close, Tyne & Wear, NE1 3RF

Head chef: Kenny Atkinson
Cuisine: Modern

Set in a characterful 16th Century merchant’s house on the quayside, accomplished, creative dishes are well-balanced and attractively presented, and nod to the chef’s northern roots.

Distance from Newcastle INFINITI Centre: 7 miles (19 minutes)

68-78 Vicar Lane, Top floor Flannels, Leeds, LS1 7JH

Head chef: Michael O’Hare
Cuisine: Modern

A unique, individually styled restaurant with a minimalist interior and bold graffiti artwork, set on the top floor of a privately owned fashion store. Accomplished, highly skilled cooking uses original, creative combinations – and the artful presentation is equally striking.

Distance from Leeds INFINITI Centre: 3 miles (10 minutes)


139-141 Loughborough Road, Mountsorrel, Loughborough, Leicestershire, LE12 7AR

Head chef: John Duffin
Cuisine: Modern

The 16th Century farmhouse, where the talented Duffin was born and now cooks, beautifully complements the modern cooking. Produce from the surrounding fields is used to create original, interesting dishes that show a real understanding of textures and flavours.

Shadowbrook Lane, Hampton-In-Arden, Solihull, B92 ODQ

Head chef: Rob Palmer
Cuisine: Creative British

Modern dishes come from a confident kitchen and feature refined, original combinations with some playful elements. Service is pitched perfectly in this impressive manor house.

Midsummer Common, Cambridge, CB4 1HA

Head chef: Daniel Clifford and Mark Abbott
Cuisine: Modern

A stylish restaurant in an idyllic location on Midsummer Common. Creative, highly accomplished cooking showcases top quality produce. Flavours are well-balanced, with the main ingredient of each dish living up to its billing.

Distance from Cambridge INFINITI Centre: 2.1 miles (12 minutes)

152-154 Hills Rd, Cambridge, CB2 8PB

Head chef: Mark Poynton
Cuisine: Modern British

A sleek, stylish restaurant with a spacious cocktail bar and a striking red and black dining room. Quality ingredients are showcased in skilfully crafted dishes, and flavours are clearly defined. Cooking is classically based but has innovative modern touches.

The Cross at Kenilworth, 16 New Street, Kenilworth, CV8 2EZ

Head chef: Adam Bennett
Cuisine: Classic

This smartly furnished pub is home to a head chef that skilfully executes classical cooking with prime seasonal ingredients. It results in dishes that look impressive and taste even better. In the back room you can even watch the kitchen in action.

Lenton Lane, Nottingham, NG7 2SA

Head chef: Sat Bains
Cuisine: Creative

7 and 10 course tasting menus feature refined, highly original dishes with distinct, carefully balanced flavours. Book a table in the 6-seater ‘Nucleus’ dining room to best see the kitchen’s creativity.

Morston Hall, Morston Holt, Norfolk, NR25 7AA

Head chef: Galton Blackiston
Cuisine: Modern British

Set in an attractive country house surrounded by landscaped gardens, the restaurant offers a 7-course daily menu with well-balanced seasonal dishes. Cooking is classically based, sophisticated and exhibits a delicate, modern touch.

Distance from Norwich INFINITI Centre: 28.9 miles (51 minutes)

Oldstead York, North Yorkshire, YO61 4BL

Head chef: Tommy Banks
Cuisine: Modern British

The restaurant’s modern menus are driven by produce from their farm and ingredients grown in the garden. The quality of cooking more than does them justice, and the look of each dish is designed to perfection.

Trinity House, 1a High Street, Menai Bridge, LL59 5EE

Head chef: Stephen Stevens
Cuisine: Modern

In homage to its butcher-shop days, the restaurant displays brightly painted Welsh slate and hand-painted tiles. A well-balanced tasting menu offers boldly flavoured modern dishes with original, personal touches – demonstrating an innate understanding of cooking techniques and flavour combinations.

Ynyshir Hall, Eglwysfach, Machynlleth, Powys, Wales, SY20 8TA

Head chef: Gareth Ward
Cuisine: Creative

Set within a beautiful part-Georgian building, the talented chef uses superb locally-foraged ingredients to create original dishes with wonderfully balanced flavours – some finished at the table for a dramatic sense of theatre.


17 Jubilee Street, Brighton, BN1 1GE

Head chef: Alun Sperring
Cuisine: Indian

The passionate chef uses quality ingredients to create oft-changing menus – each with thoughtfully prepared, authentic Indian dishes with delicate spicing. Beside the terrace they also have a cart selling street food style snacks.

53 Meeting House Lane, Brighton, BN1 1HB

Head chef: Samuel Lambert
Cuisine: Modern British

Fun and fuss-free, this intimate modern restaurant divides its menus into four – ‘Meat’, ‘Fish’, ‘Veg’ and ‘Dessert’. Cooking is simple but well-textured and flavoursome; most of the dining takes place at the counter for a more immersive experience.

The General, Lower Guinea Street, Bristol, BS1 6SY

Head chef: Peter Sanchez-Iglesias
Cuisine: Creative

Casamia sits in an impressive listed Victorian hospital overlooking Bathurst Basin. The passionate chefs personally deliver skilfully prepared, highly creative, seasonal dishes – enjoyed in a pared down, Scandic-style room.

21 Cotham Road South, Bristol, BS6 5TZ

Head chef: George Livesey
Cuisine: Modern British

This unassuming restaurant’s simplicity is what makes it so charming. A whitewashed wall divides the room in two and service is warm and engaging. Modern British dishes are boldly flavoured with the odd Asian touch.

28 High Street, Biddenden, Kent, TN27 8AH

Head chef: Graham Garrett
Cuisine: Modern British

A characterful restaurant with a wood-burning stove – in beautiful contrast to their uniquely modern dishes that display global influences and the occasional playful touch. Top quality ingredients allow the natural flavours to shine through.

Distance from Maidstone INFINITI Centre: 10.6 miles (19 minutes)

3 Queen Quay, Welsh Back, Bristol, BS1 4SL

Head chef: Jamie Randall
Cuisine: Modern

The experienced chef-patrons named their first restaurant after their old home. Well-presented, well-balanced modern dishes are brought to the tables by the chefs. You get to overlook the quay if you sit at the far end of the simple L-shaped room.

Distance from Bristol INFINITI Centre: 3 miles (15 minutes)

Chagford, Devon, TQ13 8HH

Head chef: Michael Wignall
Cuisine: Creative

Within a grand Edwardian house you’ll discover innovative modern cooking that combines French, local and kitchen garden produce – resulting in well-thought-out, original dishes. The craft and preparation is skilful and the chef’s personality really shines through.

Easton Grey, Malmesbury, Wiltshire, SN16 0RB

Head chef: Martin Burge
Cuisine: Modern

Original modern dishes demonstrate the technical skill of the chefs, who have an excellent understanding of combinations. Clearly defined flavours are complemented by interesting wines, and the sophisticated country house that overlooks the kitchen garden is stunning.

126 West Street, Marlow, SL7 2BP

Head chef: Tom Kerridge and Aaron Mulliss
Cuisine: Modern British

A pretty little pub with low beams, flagged floors and a characterful lounge bar for pre and post-dinner drinks. Classic dishes display assured flavours using modern techniques – with quality ingredients marrying perfectly to turn the simple into the sublime.

Distance from Reading INFINITI Centre: 24.7 miles (37 minutes)

3 West Street, Marlow, Bucks, SL7 2LS

Head chef: Nick Beardshaw
Cuisine: Modern British

Tom Kerridge’s second pub offers a casual modern approach to dining. There are no starters or main courses, just flavoursome ‘Meat’ and ‘No Meat’ dishes that arrive when ready and are designed for sharing. Rotisserie dishes are a particular speciality.

6 Middle Street, Padstow, Cornwall, PL28 8AP

Head chef: Paul Ainsworth
Cuisine: Modern

This delightful Georgian townhouse on a harbour backwater has honed seasonal modern cooking – displaying originality and playful elements, with textures and flavours that are bold yet refined.

Sparkwell, Plympton, PL7 5DD

Head chef: Anton Piotrowski
Cuisine: Modern

A quotation chalked on the timbers warns that ‘you can’t please all of the people all of the time’, but they seem to be doing a pretty good job. Carefully prepared, clearly flavoured modern dishes are visually appealing and often feature a playful twist.


1 Oxford Street, Belfast, BT1 3LA

Head chef: Stephen Toman
Cuisine: Modern British

Top quality seasonal produce guides the menus at this buzzy, rustic restaurant, where the cooking is flavoursome and precise with Scandic influences. The minstrel’s gallery is now a bar and the large windows offer river views. Arrive early for an aperitif in the Wine Cave.

Distance from Belfast INFINITI Centre: 2.2 miles (11 minutes)

59 Main Street, Moira, Co. Armagh, BT67 0LQ

Head chef: Chris McGowan
Cuisine: Modern

Local chef Chris McGowan has transformed this fine Georgian house into a bright, modern restaurant. Top regional ingredients feature in appealing dishes with a comforting feel. As its name suggests, some of the meats and fish are gently brined, using whey from the nearby cheese factory.

21 Upper Merrion Street, D2

Head chef: Guillaume Lebrun and Kieran Glennon
Cuisine: Modern French

Mixing classical French cooking with modern techniques, the cooking is accomplished and original. Dishes are well-crafted and visually stunning with a superb balance of textures and flavours.

St.Stephens Green, Dawson Street, D2

Head chef: Mickael Viljanen
Cuisine: Modern

In a stylish setting with turquoise banquettes and smooth service, Mickael Viljanen delivers accomplished, classically based cooking with stimulating flavour combinations and creative modern overtones.

Blackrock Market, 19a Main Street, Blackrock, Co, Dublin

Head chef: Damien Grey
Cuisine: Modern

A homely, candlelit restaurant in a bohemian suburban market, its service is led by Heron, and the kitchen is led by Grey. Irish ingredients feature in intensely flavoured dishes that are full of contrasting textures and tastes, with the set 5-course dinner menu changing every 2 weeks.

Loam, Geata na Cathrach, Fairgreen, Galway

Head chef: Enda McEvoy
Cuisine: Modern

A large basement with industrial styling; the focus here is on the quality of the ingredients, which grow in the fertile local loam. The talented chef understands his craft and produces modern, understated dishes with pure flavours.

53 Lower Dominick St, Galway City, H91 V4DP

Head chef: J.P. McMahon
Cuisine: Creative

With a back-to-nature ethos, McMahon keeps the ingredients and menus fresh, with the three set menus only confirmed once the day’s produce has arrived. On top of that, contrasts in texture and temperature play their part in delicate, Scandic-style dishes.

Gleneagles Hotel, Auchterarder, PH3 1NF

Head chef: Andrew Fairlie
Cuisine: Creative French

An elegant restaurant with à la carte cuisine focusing on refined French classics.  Much of the produce is from their walled garden, while accomplished, carefully balanced cooking is coupled with professional, good-humoured service. Home-smoked lobster is a signature dish.

3 Royal Terrace , Edinburgh, EH7 5AB

Head chef: Paul Kitching
Cuisine: Creative

Set in a stunningly refurbished Georgian townhouse designed by William Playfair – the glass-fronted kitchen is the focal point of the stylish, high-ceilinged dining room. Cooking is skilful, innovative and features quirky combinations; ‘21212’ reflects the number of dishes per course at lunch – at dinner it’s ‘31313’.

78 Commercial Quay, Leith, Edinburgh, EH6 6LX

Head chef: Tom Kitchin
Cuisine: Modern

Set in a smart converted whisky warehouse, the blend of new and old is apparent in both the decor and the cooking. Using the freshest and best quality Scottish ingredients, Tom reimagines classic French dishes – packing them with vivid flavours.

1155 Argyle Street, Finnieston, G3 8TB

Head chef: Peter McKenna and Ivan Stein
Cuisine: Modern British

This appealingly-rustic neighbourhood restaurant makes passionate use of Scotland’s larder and, as such, the menus are constantly evolving. Classic dishes are presented in a modern style and they are brought to the table by a charming team.

Distance from Glasgow INFINITI Centre: 5.9 miles (13 minutes)


INFINITI TasteMakers Q60 Instagram Competition

1.    This Promotion is open to residents of the United Kingdom only, aged 18 or over, excluding employees of the Promoter and their immediate families, its associated agents or anyone professionally associated with this promotion. It runs on the official Matt Scutt Instagram account @mattscutt and will be promoted on Instagram only.

2.    Promotion Period: The promotion opens on 27 March and closes on 2 April 2017.

3.     No purchase necessary but a valid account on Instagram is required.

4.     To Enter: Entrant comments with answer on Matt Scutt Instagram post.

5.    Maximum one entry per person.  

6.    The prize: Three individual prizes of a TasteMakers experience for 2 people at a TasteMaker restaurant with a value up to £150.

7.    Winner Selection: The winner for each photo will be selected at random from the correct answers on Matt Scutt’s Instagram post.

8.    Winner Notification: The winners will be announced on Matt Scutt’s Instagram page within 3 working days of the competition end date.  The winners will contact Matt through private message on Instagram to give their details. In the event that the winner has not responded within 7 days of notification and provided their contact details, the Promoter reserves the right to reallocate the prize to a new person, selected in the same manner.

9.    This Promotion is in no way sponsored, endorsed or administered by, or associated with Instagram. You are providing your information to the Promoter, not Instagram.  The information you provide will only be used for the purpose of facilitating the Promotion. By entering the Promotion all participants agree to give Instagram a complete liability release.

10.  The prizes must be taken as stated and no alternative prize or compensation will be payable if a winner is unable to take the prize.

11.  The promoter may substitute for the prize another prize of equal or greater value if, for any reason, the original is unavailable.

12.  By entering, entrants agree that if they win, they will participate in any reasonable publicity arranged by The Promoter or its agencies. Acceptance of the prize constitutes permission for the Promoter and its agencies to use the winner’s name and/or likeness for the purposes of advertising and trade without further compensation over and beyond the award of the prize.

13.  By entering the promotion, entrants confirm that they have read and agree to be bound by these terms and conditions and by the decisions of the Promoter, which are final in all matters relating to the promotion. Failure to do so will result in the forfeiture of the prize. No correspondence will be entered into.

14.  The Promoter or its agencies will not be responsible for the non-inclusion of entries as a result of technical failures or otherwise. Proof of submission of entry is not proof of receipt of entry.

15.  To the fullest extent permitted by law the Promoter will not accept liability for any Loss, damage or injury arising from participation in this promotion or the acceptance of the prize.

16.  Bulk entries made from trade, consumer groups or third parties will not be accepted.  Incomplete or illegible entries, by or via third parties or syndicates, entries by macros or other automated means (including systems which can be programmed to vote), and entries which do not satisfy the requirements of these terms and conditions in full will be disqualified and will not be counted.  If it becomes apparent that a participant is using a computer(s) to circumvent this condition by, for example, the use of ‘script’, ‘brute force’, masking their identity by manipulating IP addresses, using identities other than their own or any other automated means in order to increase that participant’s entries into the draw in a way that is not consistent with the spirit of the promotion, that person’s entries will be disqualified and any prize award will be void. 

17.  The Promoter reserves the right, at its sole discretion, to eliminate or disqualify any entries or entrants that it regards as being in breach of these conditions or the spirit of the promotion.

18.  The Promoter accepts no responsibility for system errors or other issues that may result in disruption or lost or delayed registrations or winner notifications.

19.  Data Protection: the Promoter will only use the personal details supplied for the administration of the prize draw and for no other purpose, unless we have your express prior consent. Your personal details will at all times be kept confidential and in in in accordance with data protection requirements.

20.  Promoter: Infiniti Europe, ZA La Piece 12 Rolle, 1180 Switzerland.