Jackson Boxer’s Notting Hill restaurant, Orasay, is inspired by the Hebrides (it’s named after a tiny island within the Inner Hebrides) with a strong focus on seafood – lobster, crab, scallops, oysters, razor clams and langoustines and the like. Must orders from the starters include ‘fried bread with anchovies’ – warm pockets of dough topped with anchovies and a sort of zingy caper mayonnaise (you could eat these by the bucket load and leave feeling very happy indeed) and the round potato flatbread topped with smoked whipped cod’s roe and pomelo kosho. A lot of the other produce – leaves, vegetables, honey, and eggs – comes Jackson’s organic farm in West Sussex. Orasay is a great experience overall, with the quality of ingredients and cooking being very apparent throughout.