St Leonards opened in Shoreditch in the summer on the site previously occupied by Eyre Brothers on Leonard Street. Its concept can be explained in brief as ‘fire and ice’, with co-owners Jackson Boxer manning the ‘ice’ section and Andrew Clarke on the wood-fired grill. We ate dressed oysters, flamed oysters and a fried fish and kelp gribiche burger, accompanied by a Vignetti Tardis white wine.
Lyle's is one of only a handful of UK restaurants to make it onto the World's 50 Best Restaurants list. The Shoreditch restaurant, from James Lowe and John Ogier, came in at number 38 on the list, making it the second highest placed restaurant in the UK. Dishes are simple and skilful, often using ingredients not often found in many other dining rooms. We ate grilled sweetcorn and honey butter; grilled mussels; beefsteak mushrooms and Cotswold white egg.
Boasting a 60-cover dining room with 20 additional outside covers, Frog Hoxton is the biggest restaurant yet from chef and restaurateur Adam Handling. It normally serves a la carte and tasting menus, but we had a a selection of Handling's most popular, signature dishes including his famous cheese doughnuts; salt-baked celeriac; smoked cod with caviar; and beer, beef and egg yolk. It was washed down with own-label English sparkling wine.