This all-day restaurant in St James’s takes inspo from the grand brasseries of France, serving from breakfast right through to dinner. Matthew Ryle is leading the kitchen, which is turning out fresh breads and patisserie from the in-house bakery in the morning before moving onto a menu featuring oysters, house terrines, homemade charcuterie, ravioli dauphine, fruits de mer platters, bavette with borderlaise, and rotisserie chicken. Come pudding time, an old-school trolley full of fruit tarts, Paris-Brests and other classics gets wheeled through the restaurant so make sure to save some room. And if you fancy getting stuck into some vino, downstairs bar Frank’s has over 250 bottles on the list, ranging from natural wines to legendary producers as well as sherry from the cask. You can also get bar snacks like charcuterie, pate en croute and cheese, down here too so you can really make a night of it.