Notting Grill

When celebrity chef Antony Worrall Thompson decided to turn his Notting Hill based restaurant, formerly known as Wiz, into a grill restaurant, as cringing as the name sounded it just had to be called - Notting Grill.

The front of the Notting Grill menu states: well bred, well fed and well hung, presumably extolling the virtues of the produce rather than the owner. The aim though is certainly clear, to make a conscious move away from over complicated dishes and exotic sauces and give the public what they have always wanted, good honest simple food, where the quality of the ingredients speaks for themselves.

As something of a crusader when it comes to serving British produce, Antony only buys British meat and fish that's organic where possible. Before Notting Grill starts to sound like some really right on restaurant though let me explain that the atmosphere is wonderfully relaxed.

The bare brick walls, open kitchen, blackboard of specials and an array of comfy cushions dotted around the place, make for a very laid back feel. The staff too are friendly and attentive without being intrusively so. For further information a visit to their Website is recommended.

Linda Buttle

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"As you know, I have long been engaged in a search for the Holy Grail of British meat, and have been inundated with farmers wanting to support my cause. The culmination of this is the opening of my new restaurant, Notting Grill, in the hope of creating the best grill house in London, using the crème de la crème of meat & fish.

With so many great breeds of beef cattle reared in this country I've decided to feature a different pure breed steak every month, from a large range including Aberdeen Angus, Hereford, Shorthorn, Highlander, Welsh Black and Ruby Red. It will be interesting to see which breed comes out as everyone's favourite!  In a welcome return to traditional breeds, I shall also be searching the land for the best of lamb and pork, to ensure only the finest meat is used in the restaurant; there is, I am sure, a demand for the sort of food you can trust again.

Food scares have been such a huge part of the media in the last few years, but quality British food is out there, and I for one intend to promote this as much as I can by only using British meat at Notting Grill.

It's been a fascinating exercise, but with my target of producing one of the best steak houses this side of New York, then only the best will do. The menu will also feature organic chicken, fish of the day, scallops, jumbo prawns, organic sausages, calf's liver, dry cure bacon, and the return of that old favourite, the mixed grill. This is real food for real people, no pompous surroundings, no fuss, just excellent quality traditional meat served in a relaxed and enjoyable way. And the best part is?..it's British!"

Antony Worrall Thompson