Frenchie

The first London restaurant from iconic French chef Grégorie Marchand, and a fine exponent of modern, seasonal French cooking and low-intervention wines.

Covent Garden, 16 Henrietta Street, WC2E 8QH; frenchiecoventgarden.com

The Frog E1

All of the Frog’s chef-patron Adam Handling’s operations have a sharp focus on cutting out waste at every stage of preparation and cooking, not least at the ultra-contemporary Frog E1.

Old Truman Brewery, E1 6QR; thefrogrestaurant.com

Jamie Oliver's Fifteen

Jamie Oliver’s first restaurant opening, an acclaimed modern British restaurant that offers unemployed and disadvantaged young people a way into the hospitality industry.

15 Westland Place, N1 7LP; fifteen.net

Lyle's

A contemporary Michelin-starred restaurant ripping up the fine-dining rulebook, with a focus on seasonal British produce and natural wines.

Tea Building, 56 Shoreditch High Street, E1 6JJ; lyleslondon.com

Featured Entry: The Great Chase

A fine-dining restaurant with a strong emphasis on ethics. Ingredients are responsibly sourced and free-range, and food is wholesome, halal and expertly crafted. It offers cordials and concoctions, and rare teas and coffees, with a unique dry bar.

316 St John Street, EC1V 4NT; thegreatchase.co.uk

Petersham Nurseries

The restaurant at the Richmond garden centre of the same name practises the Slow Food philosophy, as well as using a plethora of ingredients grown on the premises.

Church Lane, Petersham Road, Richmond TW10 7AB; petershamnurseries.com

Portland

An acclaimed modern British restaurant in Marble Arch, whose chef-owner Merlin Labron-Johnson is an advocate for root-to-stem dining.

113 Great Portland St, W1W 6QQ; portlandrestaurant.co.uk

Spring

A modern restaurant in Somerset House, whose menu benefits from a farm-to-table partnership with Hertfordshire producer Fern Verrow.

Somerset House, WC2R 1LA; springrestaurant.co.uk

St. John Smithfield

One of London’s most highly-thought-of and influential restaurants, whose co-owner and chef Fergus Henderson pioneered the idea of nose-to-tail eating.

26 St John Street, EC1M 4AY; stjohnrestaurant.com

The Balcon

A St James’s restaurant with a progressive and proactive approach to dealing with food waste.

8 Pall Mall, SW1Y 5NG; thebalconlondon.com