This definitive steak house for our times (the fish offering is brilliant, too) narrowly missed making our Top 10 restaurants list. Its big investment Josper charcoal oven, so good with steaks, helps give a while new slant to the traditional Sunday roast, too How about half a kilo of 35 day dry-aged Roast Sirloin on the Bone for £30 (for two to share) or a Whole Roast Chicken with stuffing? The beef is sourced from the Scottish Highlands, the chicken from Sussex. The Josper generates temperatures of up to 500° celsius, which the menu says is “the perfect way to cook our carefully sourced produce to keep the meat and fish succulent and full of flavour.” It certainly adds a smoky chargrilled vibrancy. Veg are more standard, but are not overcooked, the gravy is gorgeous, while the Yorkshire puds get the fluffy seal of approval. If you are not up to the full carnivore works, try the BBQ Jacobs Ladder Short Beef Ribs (£6.50) with their sticky smoky sauce.