Best newcomer on the culinary scene, Tom Aikens trained under Joel Rubichon and excelled at the restaurant Pied à Terre. Now relaunched here, he loves fiddly constructions on the plate. You'll be intrigued by the configurations of his pig's head with pork belly, stuffed pig's trotter, and celeriac lasagne. There's a good wine list and a knowledgeable sommelier to help you navigate the list. Reservations essential. Tube: S. Kensington.