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The Nelson Arms in Merton High Street in Wimbledon offers guests a warm and inviting atmosphere in spacious, comfortable surroundings. Relax in large leather sofas with family or friends, listening to live music while contemplating choices from the modern British menu. The current building dates from 1910 and its front is decorated with a unique series of murals depicting Lord Nelson and HMS Victory.

Head chef Gani creates fresh home cooked meals to suit all palates. Diners can enjoy tapas dishes of Thai chicken cakes, char grilled vegetables, meatballs in a spicy tomato sauce, lamb kofta, butterfly king prawns and battered calamari. Having whetted your appetite move on to more substantial fare of fresh battered fish and chips, linguine Alfredo, rump steak sizzler, gammon steak or chilli con carne. The house special Nelson burger contains homemade seasoned lamb and beef patty served in a soft toasted floured bap with chips. End on a hearty note with sticky toffee pudding, hot apple crumble or Belgian waffle. At the bar enjoy a range of special bar snacks and drinks offers.

Recipease comes courtesy of Jamie Oliver, whose considerable investments of time, money and thought saw the beginning of a chain of food stores aiming to inspire those who'd like to spread out their culinary wings. Learn to cook under the watchful eyes of proficient chefs, or there are some ready meals for you to take home, cook and enjoy.

The menu embraces a wide variety of meat, fish and vegetable dishes and is designed in a manner to ensure well balanced assortments of nutrients are included. Take the zesty chicken kebabs for instance, here pieces of free-range chicken and fresh vegetables are flavoured with a herby marinade then skewered and pan-fried until golden and delicious. Whole sea bass is stuffed with lemon, fennel and herb butter and gently steamed in a foil bag, sealing in the juices, with a tomato and white wine sauce and new potatoes.

Sourcing ingredients is a serious business at Recipease shops and a great place for both novices and professionals to hone their culinary skills the Jamie way.

Ransome's Dock Restaurant was opened in nineteen-ninety-two by husband and wife chefs Martin and Vanessa Lam. Martin was previously head chef of L'Escargot, Le Caprice and The English House, while Vanessa worked for many years for Justin de Blank, and had her own patisserie company.

The relaxed dock-side restaurant stands nearby the River Thames, on the site of the former Carlo Gatti ice factory. It has become an enduring feature of the London restaurant scene, winning many awards and accolades for its food as well as its wine list, and is affectionately known as the 'wine trade canteen', favoured by wine producers, merchants and drinkers alike.

At the weekends there is a comprehensive brunch menu, with lighter dishes such as scrambled eggs with organic smoked salmon and perennial favourites like shorthorn steak hamburger, organic salmon fishcakes, fruit crumbles or chocolate pecan brownies, with smaller portions always available for children.