Wimsey's

London’s Wimsey’s was born when Gwyn Rees-Sheppard returned from a long stint in Italy, where he was inspired by the Italians’ commitment to regional and local cuisines. Back in Britain, Rees-Sheppard found that the closer he looked at his native cuisine, the more he found to explore – common and less well-known ingredients, regional variations and curious dishes, the nuances of the British culinary tradition. Wimsey’s, then, down New King’s Road, is an expression of Rees-Sheppard’s desire to rehabilitate and celebrate British cuisine in all its glory, and this Parsons Green restaurant has quickly become a fixture on London’s dining map.

Where better to sample Wimsey’s representative British delicacies than a peek at their specials. Only available during evening dinner service (Wimsey’s New King’s Road premises get busy at this time), the restraint of this modest list belies its impact in the eating: something as simple as sauteed clams with a white wine and garlic sauce subtly evoke the briny British coast. The a la carte menu at this Parsons Green institution expands on this ethos of simplicity, allowing the ingredients to speak for themselves in dishes like the pan-fried buttered duck breast with dauphine potatoes and orange sauce. And any fan of British fodder can’t go past the cheeseboard at one of London’s best of British restaurants – a dessert-ready selection of British cheese with quince jelly, grapes, and biscuits.