Following an expensive refurb, Marcus Wareing’s restaurant at the Berkeley has once again flung open its doors to welcome in the well-heeled folk of Knightsbridge. With a focus on “relaxed formality”, the reinvented restaurant is a little less stiff than in its former life, although not much – this is a two Michelin starred joint after all. Dozens of uniformed waiters buzz around the dining room dispensing various dishes, while Marcus, alongside Head Chef Mark Froydenlund, work their magic in the kitchen. An updated menu of Modern European dishes sees seasonal British produce transformed into exceptional plates of flawless food, perfectly paired with unusual international wines by the knowledgeable sommelier. Visit during the day for a relaxed lunch (served in as little as 40 minutes, for those in a hurry), or book a table at night and choose between the à la carte and tasting menus. Particular highlights include the perfectly succulent starter of quail, served with nettle, pine nuts and radicchio, and a meaty fillet of turbot with Dorset snails, shallots and gnocchi.