This latest addition to Terence Conran's empire may have arrived sans the Bibendum style views, but the sheer grandeur of interior at The Boundary more than makes up for it. Dim lighting, smartly upholstered chairs and twinkling overhead lights create a stunning effect and the open plan kitchen helps diners watch top talent labouring behind the glass shielding.

On close inspection the menu reveals that classic British and French fare are the main draw here, amply supported by a large selection of crustacea. If the prospect of choosing charcuterie, daily-changing roast meats and cheese seem interesting then you'll be glad to know they make an appearance rolled to the table on a trolley. The time-honoured Sunday lunch tradition is not complete without their roast leg of lamb and rib of beef while English game birds, asparagus and truffles make their appearances during prime season.