The Windmill

The Art of Value in the City True culinary excellence doesn't always require a white tablecloth. Michel Roux Jnr. highlights Roti King as the gold standard for outrageous value. For just ten pounds, you receive a fragrant dahl paired with two freshly cooked rotis. The technique here is paramount; the dough must be flaky and buttery, a result of precise heat management and skilled hand-pulling. It proves that even at a lower price point, the integrity of the ingredient and the mastery of the method define a world-class meal. The Michelin Standard and Injustice When discussing the state of fine dining in 2025, the conversation inevitably turns to the Michelin Guide. While many chefs shy away from criticizing the industry, there is a palpable sense of injustice regarding BiBi. The absence of a star for this establishment is described as simply outrageous. In the world of high-end gastronomy, consistency and innovation are the pillars of success, and when a restaurant delivers both without formal recognition, it sparks a necessary debate about how we define and reward excellence. Date Night and Exceptional Cooking For a date night where money is no object, the recommendation leans toward Core by Clare Smyth. This is not just about the food; it is about the celebration of heritage and the elevation of British ingredients. Cooking at this level is exceptional because it marries technical perfection with an emotional connection to the plate. It is the kind of environment where the preparation is so refined that the diner can simply focus on the joy of the company and the complexity of the flavors. The Soul of the London Pub Beyond the kitchen, the culture of the London pub remains a vital part of the city's gastronomic identity. While The Wigmore is a personal favorite for its elevated pub fare, the Windmill on the common represents the soulful side of the industry. Here, the focus shifts to great beer and the simple pleasure of a well-poured pint. Even the mention of The Devonshire and its massive Guinness sales reminds us that whether it's a fermented brew or a five-course meal, quality is what keeps the tables full.