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With outlets in Notting Hill, Hampstead, St. John's Wood, Battersea, Queen's Park and Chiswick, Gail's aims to deliver a range of original and chemical free breads and other products full of flavour and taste. This venture, the result of a collaboration between Gail Stephens, Ran Avidan and Tom Molnar, celebrates its existence with an annual garden party at Oriel Place and invites like minded entrepreneurs from around the world to showcase their products.

Gail's has constantly changing seasonal offerings with individual touches. Breads include apple sourdough, artisan baguette, cholla, ciabatta, malted grain bloomer, pain de mie, seeded ficelle, walnut rye sourdough and spelt sunflower. Other lovely bits and bobs to be found here are croissants, pastries, cakes, cookies, chocolates, jams, savoury snacks, biodynamic tea and fairtrade coffee. In addition, there are winter soups made from seasonal vegetables, freshly made sandwiches with innovative combinations like phosphate-free charcoal smoked ham and spicy guacamole and organic salmon ceviche tartine. At the end of the day, they believe, it's all just to keep the spice in their life and yours.

The huge glass frontage of this chic Kensington restaurant means it's a place to see and be seen in. The fashion conscious clientele all vie for attention making this a noisy and vibrant setting rather than your cosy or romantic atmosphere.
 
This recently refurbished restaurant sports a fresh interior and has a new Head Chef, Daniel Loftin. The interior floor has been replaced by black and cream floor tiles while new colour has been introduced in the form of various shades and sizes of vintage 'Gurgle' jugs and blue and yellow Vitra Dax chairs.

With a new Head Chef at the helm, the kitchen is in tune with the seasons and is keen on keeping things fresh and interesting. The secret at Kensington Place seems to be that it is always buzzing, the cuisine never fails to excite interest, and the standards are amazingly consistent - plus, for a fashionable restaurant in London - the prices are perfectly acceptable.
 
The chef certainly makes his mark, and the changing menu features combinations like roast beetroot, Cashel blue, chicory and walnut salad, or fillet steak tartare with quail egg and Melba toast. A main course of Hereford dry aged fillet steak with mash and green peppercorn sauce is a subtle success, and so is a moules marinière with pommes frites.
 
The wine list is well chosen, and their mark-ups are quite sensible, so no problem in choosing a good wine to accompany what should be a superb meal, their satellite Pinot Noir, New Zealand Marlborough is to be highly recommended, a really fruity example.
 
The desserts are another delight but perhaps best of all is the chocolate brownie and caramel sundae, though the warm chocolate tart with marshmallow and clotted cream, or apple and blackberry crumble with vanilla ice cream may prove irresistible.
 
Why not have a look at their Website to view everything from menus to their wine list, and then you might find them so tempting that you will understand the continued success of Kensington Place?

Ottolenghi takes a rather simplistic approach to the décor and layout, with two large white melamine tables, round which everyone sits, in a well lit white room that could produce an austere effect. However, everything here is concentrated on food, from its creation to the point where it gladdens the heart, and appetite, of the beholder.

Char-grilled broccoli with chilli and garlic, and roasted aubergine with miso, spring onion, chilli and toasted sesame, or maple roasted carrots, phew! You may already feel purified, de-toxed or something better than the state in which you arrived. Perhaps the glazed organic salmon to follow or seared beef fillet with a daily changing sauce, followed by dark chocolate mousse will return you to normality

It may come as no surprise to hear that the place is heaving, which in some ways is counter-productive in a restaurant that is bare of soft furnishings, but for an evening, or lunch, where the quality of the food is at the top of the agenda you will go a long way before you do any better.

From being a small pancake house in London's West End in 1958, My Old Dutch chain has come a long way and continues to serve sweet and savoury pancakes as well as a selection of salads, Dutch starters and desserts in all of its restaurants. With outlets in Kensington, Holborn, Chelsea and Ealing, the interior of light walls and scrubbed pine chairs certainly have something to do with the warm atmosphere inside, making it a perfect place to enjoy tasty food with the family or friends.

The menu takes in dishes such as starters of marinated herring fillets with beetroot, gherkins and green salad, and Dutch meatballs with mustard sauce. Their renowned pancakes include a variety of fillings such as chilli con carne, sautéed apple and smoked bacon, honey and slices of lemon, and a selection of seafood.

My Old Dutch also offers specialized beers such as Amstel, Hoegaarden, Grolsch alongside exciting real fruit beers, milkshakes and smoothies.

The Grand Union Group, an independent chain of pub-restaurant and bar-grill venues, certainly awes guests with its classic feel. Each location is uniquely designed.

There is also some fine work by the kitchen displayed in the plethora of burger styles that include a fired earth version that steer toward a spice route with chilli powder, peppered cheese, sliced jalapeños, fresh rocket and a secret spicy sauce. The menu also promises some breadless selections like chicken and goats' cheese stack accessorised with char-grilled vegetables, sun-blushed tomatoes, pesto and rocket.

Step in for a post-work drink whilst listening to funk or soul in the evening. Weekends are a time to celebrate at Grand Union with DJs spinning tunes until late.

Locando Ottoesmezzo offers authentic and varied Italian cuisine in an informal atmosphere. The cosy interior is enriched with lilac and red coloured walls adorned with contemporary art. The low wooden seating has comfortable soft cushions to sink into and at sundown the soft lighting takes over.

Start with buffalo mozzarella served with Italian vine tomatoes aromatized with orange and dressed with basil olive oil and Carpaccio of tuna served with Granny Smith apple, lamb lettuce, dressed with chilli and mango. Mains could follow with grilled fillet of sea bass with boiled asparagus and cold fennels salad and roasted rack of lamb served with vegetables in a sauce of mint and pecorino cheese. Italian cheese cake with yolk of eggs, cream and coffee liqueur, and warm chocolate tart stuffed with chocolate sauce and topped with vanilla ice cream round off the meal with a flourish.