Boisdale of Belgravia was established in 1988 by Ranald Macdonald. The atmosphere is unique in London and could almost be described as end of Empire with a wonderfully comfortable, well-worn, clubbable feel, while the décor is dark green and red with oak floors and panelling and an eclectic ensemble of paintings. The clientele includes local residents and businessmen, city folk, corporate moguls, politicians, adventurers, actors, affable hedonists, hacks and friends of the proprietors.

Boisdale is named for Loch Boisdale in South Uist in the Hebrides. The Clanranald is one of the most ancient and royal of Scottish clans. John MacDonald, the Lord of the Isles, married Amy MacRuari and she bore him three sons. The youngest was Ranald and from him descended the Houses of Clanranald and Glengarry.

But, enough of history, let's get back to the present, and the excellent and most eclectic mix that Boisdale of Belgravia has to offer. The Auld Restaurant has 34 covers, laid with crisp white linen and delicate flower arrangements, and is candlelit by evening. The much admired Courtyard Garden has further 14 covers on one table and 20 covers on two tables, and is planted with heady-scented seasonal blooms. It has a retractable roof for al fresco dining in summer and starlit dinners in winter.

The Back Bar, situated in the mews cottage behind the restaurant, overlooks the Courtyard Garden and is a cosy and welcoming refuge from the bustle of Belgravia. The Macdonald Bar at Boisdale, features an amazing list of classic cocktails from the jazz era and features live jazz each evening. Boisdale of Belgravia also has a private dining room called The Jacobite Room. It is panelled, hung with oil paintings and lit by chandeliers.

Colin Wint, the Head Chef at Boisdale of Belgravia - previously at Livebait, Bertorelli and Rules - offers a blend of traditional and modern British cooking, with ingredients sourced directly from Scotland, including certified dry aged pure bred Aberdeen Angus minced rib eye steak, haggis, salmon, lobster, shellfish and cheese.

Who could fail to be tempted by first courses such as caramelised diver-caught South Uist king scallops, roast Macsween haggis, saffron mash and dry cured Ayrshire bacon; Aberdeenshire steak tartare and toast, or Dunkeld oak-smoked Scottish smoked salmon with organic lemon and shallot and caper dressing?

That could be followed half a roast free-range, corn-fed Black Leg chicken with roast garlic, goose fat roast potatoes, glazed carrots, rosemary and thyme gravy, or, if you prefer fish, 14-16 oz Dover sole served simply grilled or meunière with new potatoes.

Whilst Boisdale does not set out be be a cheap restaurant, they do offer good value set menus at both lunch and dinner, with more information available on their Website.

Boisdale of Belgravia boasts one of the most extensive lists of malt whiskies to be found in any bar or restaurant - a phenomenal selection of 195 Scotch malt whiskies is complemented by a wide range of single grain, premium blended, Irish and American whiskies. Boisdale of Belgravia also offers what must be the most comprehensive choice of hand-made Havana cigars of any restaurant in the world, which can be enjoyed on the first floor Cigar Terrace with sofas, armchairs and heaters, and tartan mugs for the winter.

Boisdale of Belgravia is home to The Boisdale Blue Rhythm Band performing live jazz from the '30s, '40s and '50s on certain evenings. The Boisdale Blue Rhythm Band is a traditional jam band - formed from a portfolio of over 100 of London's finest jazz exponents, the music is fresh and impromptu - as it always used to be.