I’d definitely return to sample that in the future at this friendly, lively welcoming spot in King’s Cross – The Fellow is a jolly good one!

3 Spice Place is a neat little idea from a neat, and not so little, hotel. You’re getting quality for your pound here, before you even eat. The restaurant is a cool, chic, modernist slab of black tiles, highly polished floors and sparklingly clean glasses.

Having opened in 1994, El Pirata is a bit of a find that is definitely standing the test of time. You can enjoy your meal upstairs or downstairs in the restaurant, at the bar or even at a few al fresco tables outside and, if you’re overwhelmed with the choices, there are two set menus available for £17.35 or £21.95 per person.

Balans is the bar that took my Pornstar Martini virginity and it seemed only fitting that it should also do the same to my best friend and dinner partner in crime for the night too.

nSpiral in Camden is the first fully vegan restaurant that I’ve visited and I loved it. I’d go again, if I were ever in Camden. Better go buy some goth-black skinny jeans and practice me Norf Landan slang, innit.

A French delicatessen in Clerkenwell that started out as two guys on a market stall. Awesome.

Down in South Kensington, Nik finds that restaurants still have the edge on any virtual reality headset – transporting you from the streets of West London to the alleyways of Palermo in a single bite.

Fu Manchu was a Chinese master criminal who, since his appearance in cult books written by Sax Rohmer in the early 20th century, has turned up in numerous films, TV programmes, comic books, radio shows and even inspired an eighties American rock band. It’s also the name of this new this year late night venue.

I liked Hook; the food was fine and had me gaffed and landed no problem. You can’t stop gentrification, and few really want to if we are truly honest, but places like Hook offer something affordable and high quality as the relentless onward middle class invasion continues

The Soft Shell Crab Burger was exactly as it sounds: two soft shell crabs served – one piggy-backing the other – in a bun. They were cooked in a batter (which was slightly on the salty side – although  it worked with the moist bun, cress and rocket) and served whole – shell an’ all. A refreshing variation on the stalwart burger,