For Alan Bird, ex-executive chef of The Ivy, Clerkenwell marks the spot of his first solo venture, Bird of Smithfield. Occupying an elegant Georgian townhouse opposite the listed meat market, the venue has an understated, members’ club vibe and a fuss-free menu that offers British classics such as pigs cheeks, calves liver and (newly produced) caviar from Devon, all cooked in Bird’s impeccable way. Service is seamless, the décor a mix of vintage and modern classics which teeter on the traditional. There’s a bijou roof terrace with stellar views across the city and in the basement, the Birdcage bar buzzes with live music and specially designed cocktails.