Sunshiny chef Ravinder Bhogal cut her teeth at Michelin-starred Trishna before opening up her own place – a ‘no borders’ kitchen that draws on Indian, African and European cooking to curate its menu. 

‘We call ourselves a no borders kitchen because we feel that food is such a powerful language – a language that everyone understands,

’ Bhogal told us. Interiors play with pastels and pops of candy colour pattern, Order the Prawn toast Scotch egg with banana ketchup and pickled cucumbers, the cheery fish pie with golden saffron, the hand-dived scallops with congee – really, it’s all good. The short cocktail list leans into eastern spices, or, if you’re not drinking, order one of the cleverly curated selection of teas. This is a beautiful place to eat serving food that will make you smile. Sarah James