This year, there was quite a lot of noise in the culinary scene. First came the loss of appetite for small plates. As diners, we grew tired of craning our necks to differentiate whether the scribble on the blackboard reads £11 or £21 for a single scallop. Then there were the high-profile arrivals to London, such as New York's infamous Carbone and the rather bizarre Punk Royale, which caused quite a stir in the world of restaurant reviews. Meanwhile, Caribbean food got the long overdue credit it deserves with Natty's opening of 2210 in Herne Hill and of course, how could we forget Crisp Pizza's dramatic change of location. It has been a busy year and here at Food Network, we've been carefully curating a list of those meals we overindulged in that simply stood out from the rest.
These were our favourite restaurants from 2025.
Myrtle, Chelsea
Anna Haugh takes comfort foods that are commonly slapped up in Irish homes, black pudding and Boxty for example, and gives them an entirely new identity as a delicacy. We tried the 'Taste of Ireland Menu', 6 courses that celebrate the ingredients of Ireland, starting with Carlingford oysters and finishing with a generous slice of Guinness cake. The esteemed status and swanky location has no impact on the Irish charm that emanates through the restaurant. One might feel both very much at home, whilst also knowing it's an undeniably special occasion. Myrtle is proof that Irish fine dining should, and does, exist.
Luso, Fitzrovia
Luso is the perfect balance of elegant and effortless. The kitchen is led by Head Chef Kimberly Hernandez with the creative input of Portuguese chef Leo Carreira. The menu is designed to be shared, with an array of petiscos to start and a wonderful selection of traditional sea and land dishes. The suckling pig is recommended, and rightfully so. A theatrical serving of pork that is roasted to such perfection, the crisp is glass-like while the meat underneath falls apart with the tug of a fork. It's served with a rich sauce and crackling for dipping, and as is done in Portugal, slices of oranges to bite into afterwards to cleanse the palate.
Prawn on the Lawn, Highbury
In an ever-evolving city like London, a restaurant that's been around for more than ten years has got to be doing something right. Prawn on the Lawn began as a small fishmonger and seafood bar with only 8 seats in 2013. Thirteen years later, it remains a bustling (whilst expanded) local gem on St Paul's Road. While I remain skeptical of a blackboard menu of small plates, Prawn on the Lawn and their daily deliveries of fresh fish from Cornwall and Devon are doing something different. Each dish bursts with flavours that merge a seaside escape with Asian influences. The seared tuna with chilli, coriander, soy and mirin is one such example. The menu changes daily based on what's in season and what the fishermen have caught, but if you're lucky enough for them to be written on that board on your visit, the mussels with delica pumpkin and yellow curry could well be the most delicious dish we tried of 2025.
Cinder, St. John's Wood
Cinder is a restaurant that will restore your faith in London's food scene. Owner and Head chef Jake Finn has worked in London's finest restaurants including La Petite Maison and The Ritz, however these days he serves a heartier fare at Cinder. Each dish on the menu has been kissed by the flames of the Josper Oven, giving a smoky finish without suffocating the fresh flavours that take centre stage. This flame-cooked element extends to the cocktail menu, where Jalapeños are charred over the hot coals then peeled and blended into the tequilla concoction of the Cinder martini. We began our meal with the hispi cabbage, pulled fresh that day from the restaurant's own rooftop garden. What's more, the cedar plank salmon is a dish that reinvents the notion of 'cooked to perfection'. The meaty, marinated salmon is placed upon a plank of damp cedar wood, and slid into the Josper grill, where the water from the wood evaporates upwards to gently steam and infuse the salmon with a smokey flavour as it roasts. Cinder is unassuming, local, and perhaps one of the best meals we've had to date.
Achara, Dublin
Finally, moving across the Irish sea, Achara is a restaurant in the heart of Dublin that deserves a special mention. This vibrant spot just off Temple Bar is led by head chef and co-owner Graeme Reynolds, who has crafted a bold menu inspired by his travels across Thailand. The menu changes depending on what's in season, showcasing exceptional Irish produce, meat, and seafood and enhancing them with fiery flavours. The kitchen's custom-made charcoal grill was specifically designed to follow the grilling style unique to Thailand. The result? A smoky finish that perfectly complements the lively glazes and sauces of South-East Asia. The whole sea bass is the perfect example. A buttery, tender texture, charred, and served with nam jim seafood, a zesty, chilli sauce widely known in Thailand as the go-to for elevating seafood dishes. For the spice lovers, the Pad Phet is a must. Known for being one of the spiciest dishes in Thailand, this version has a notable kick that pairs well with the lightly crisped Donegal squid. As a relatively new addition to Dublin's food scene, we have a feeling Achara, with its smoked meats, fresh seafood, and sleek interiors, is one to watch.
