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After D&D London acquired Launceston Place, it was re-launched in March 2008 and has once again become the hub of good eating in Kensington. Now even the AA inspectors are impressed, by awarding a three AA Rosette in recognition of its high quality cooking. The influences of head chef Tristan Welch, who moved in from the two Michelin starred Petrus, are evident on the menu which offers modern British food in a delightfully contemporary setting.

Fresh and seasonal ingredients come together to create numerous classics and old favourites with a touch of the new, so at lunchtime expect to see dishes such as watercress soup, smoked eel and poached quail eggs, or warm heirloom tomato salad with homemade ewe's curd. The main courses could include breast of smoked mackerel with mussels and coastline vegetables, or pork crubeens, pea and carrot salad with pickled walnuts. To finish, there's treacle tart and crème fraîche ice-cream or gooseberry fool with cobnut sponge.

As evening approaches, the meal could become an elaborate affair, with dishes such as roast chicken consommé with bread sauce dumplings, or West Coast scallop roasted with aromatic herbs from the coast line highlighting the starters. The baked lemon sole, shrimps, coastline vegetables and early potatoes is mild but attractive in its tasteful simplicity, and salad of Herdwick lamb butter head lettuce and Berkswell is another excellent choice for the main course. Dishes are presented with a theatrical flair that is pleasing as well as invigorating.

To finish, there's a range of delectable puddings such as apple tart tatin with clotted cream ice cream, or baked cheesecake with English strawberries and for those who cannot resist anything with chocolate in it, the dark chocolate soufflé with Laphroaig whisky ice cream is nothing short of bliss. The wine list brings together a wonderful selection of Old World classics and New World favourites along with some of the finest champagnes, spirits and liqueurs.

In addition to its 60 seat restaurant, Launceston Place boasts a semi private room, 'the chef's office', where tables of up to ten are invited to dine overseeing the activities of the kitchen via a plasma screen. In addition Tristan is on hand to create a bespoke menu for the diners as well as answer any questions they may have.

However, you don't need to take our word for it as there is a lot of information on their Website including details of the menu, wine list and holding private parties there.

Located inside the Portobello Dock, The Dock Kitchen is an extension of Tom Dixon's showroom and to get in, you need to press the buzzer when you arrive. Walk up the metallic stairs and cross over to the other side of the canal through a connecting bridge and finally you enter this bright, spacious and sleekly designed dining area studded with comfortable wooden chairs and tables, hanging lights and a blackboard displaying the daily changing menu.

Although the dishes change way frequently, with a clear focus not only on seasonality but also on variety, you may expect to see the likes of Cornish red mullet, Spanish octopus and Palourde clams, cooked in chilli, curry leaves, cocum and tomato or cauliflower pilaf topped with Iranian saffron, Lebanese seven-spice and Turkish red pepper flakes. The chocolate cake and the champagne rhubarb ice cream vie against each other to make for a perfect close.

At Feng's the cuisine follows the theme of 'think global, act local' and so serves stable classic sushi, but at the same time modifies it to reflect and adapt local trends and seasonality. A good pick for office lunch, expect an assortment of tuna, salmon tamago and yellow tail nigiri along with fillets of sashimi and maki rolls in a typical box. You could also customise the box mix as per your appetite and top it with brown rice or salad.

Feng Sushi has specialised courses in sushi making for those who just can't have enough of it!