With London's Soho bursting at the seams with good eateries, restaurants are now heading north into Fitzrovia, as the boys at Newman Street demonstrate. Headed by Peter Weeden, previously at the Paternoster Chop House and Boundary, Newman Street sources food from all over the UK but prepares it on site - this includes the maturing and butchering of speciality meats from Scotland, hanging game, smoking fish and baking all bread and pastries. The results are simple and elegant, much like the a light Scandinavian-blue dining room. In the more traditional pub downstairs, the focus is a 2m enamel trough repurposed as a 'raw bar' and filled to the brim with seasonal catch including sea urchins, clams, whelks, langoustines and oysters.
Newman Street Tavern, London, UK