Harden's Guides

Harden's is a restaurant guide in the UK that offers reviews and ratings for eateries in London and across the country through print, online, and mobile formats. Similar to New York's Zagat Survey, which no longer features a London edition, Harden's ratings stem from a reader survey. In the past, the guide also included insights from its founders, brothers Richard and Peter Harden, who personally visited the restaurants. The findings from this survey contribute to The Sunday Times Food List, an annual publication that highlights the top 100 restaurants in the UK. Published every year, Harden's not only reviews individual restaurants and lists the "Best of" but also provides insights into the evolving restaurant landscape and notable changes over the past year.

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#1053081

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#71932

Food and Drink/Restaurants and Delivery

#899

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Bar Kroketa heads to City at former Pizarro site

1 week ago | hardens.com | Hardens Bytes

Bar Kroketa, the tapas bar from the team behind Spanish import specialists Brindisa, has taken over José Pizarro’s former site in Broadgate Circus near Liverpool Street station, which it will open as its third and biggest branch next month. Chef/restaurateur José Pizarro announced the closure of his only venue in the City last December, after a 10-year run. He initially said it was to reopen as Bar Plaza, a new concept, in February but – in a rare retreat for the business – that never happened.
Scottish mansion bounces back after closure

2 weeks ago | hardens.com | Hardens Bytes

Boath House in northern Scotland has reopened under a new guise with chef Iain Nicholson running the kitchens, just two months after its sudden closure. The Georgian mansion near Nairn, northeast of Inverness, had operated since 2022 as a ‘bohemian retreat’ under artist/entrepreneur Jonny Gent alongside chef Florence Knight, reprising the formula behind their Sessions Arts Club in London’s Clerkenwell.
Indoor farming comes to the West End

2 weeks ago | hardens.com | Hardens Bytes

Diners can eat their greens ‘on the farm’ just a minute from Tottenham Court Road station, at a new restaurant with an on-site vertical hydroponic kitchen garden. The Orangery has more than 35,000 plants growing on-site – said to be equivalent to an acre of traditional farmland. Operated by Square Mile Farms, the operation is billed as “the West End’s first indoor hydroponic production farm“, providing “ultra-fresh, pesticide-free produce“.
The Baring boys head to Camberwell

2 weeks ago | hardens.com | Hardens Bytes

New dining pub the Kerfield Arms opens in Camberwell next week, from the team behind The Baring in Islington. Formerly known as the Crooked Well, it is on the corner of Grove Lane and Kerfield Crescent. Expectations are high following the success of The Baring. Opening in 2022, it won immediate praise in the annual Harden’s survey as “an all-round five-star experience” offering “fabulous sustainably sourced dishes“, and has consistently scored a high 4 out of 5 for its food.
Japanese claypot cooking comes to the South Bank

2 weeks ago | hardens.com | Hardens Bytes

Upscale Japanese omakase restaurant Hannah, in the former County Hall building on the South Bank of the Thames, has relaunched as Donabe Hannah – London’s first Japanese claypot cooking specialist – with a new wood-fire concept to follow in Stratford, East London. Hannah won increasing recognition over a seven-year run for its Kyoto-style tasting menus under former Umu head chef Daisuke Shimoyama, with FT critic Tim Hayward hailing it last year as “the best kaiseki in London”.
Motcombs takes over Pollen Street Social site

2 weeks ago | hardens.com | Hardens Bytes

Jason Atherton’s former Mayfair flagship, Pollen Street Social, reopened without advance publicity this week as Motcomb’s Tavern, the latest incarnation of the long-running establishment that closed in Belgravia earlier this year. The move ends Jason’s association with the site where he launched his stellar career as a restaurateur in his own right, after leaving Gordon Ramsay’s empire – PSS was one of the most notable restaurants of the early 2010s, and led a fleet of 14 venues around the world.
Review of the Reviews

2 weeks ago | hardens.com | Hardens Bytes

Our round-up of what the nation’s restaurant critics were writing about in the week up to 6th April 202527 Old Compton Street, SohoDavid Ellis welcomed the opening of Nima Safaei’s third restaurant in Soho – a “spiritual successor” to the inexpensive old-school Italian restaurants that made the district famous. David’s party of three shared a three-course meal plus wine and service for £110 all in.
Chef Sally heads to the Cotswolds

3 weeks ago | hardens.com | Hardens Bytes

Chef Sally Abé is joining The Bull in Charlbury, the Cotswolds pub from the dynamic Public House group, operators of The Hero in Maida Vale and The Pelican, Canteen and Fat Badger in Notting Hill. Sally left the Pem last month, having established her reputation as head chef at Brett Graham’s Fulham pub the Harwood Arms. She published a memoir last year, and has further raised her profile as a voice for women in professional kitchens.
Chantelle Nicholson’s new rural project

3 weeks ago | hardens.com | Hardens Bytes

The first phase of the Cordia Collective, a new rural hospitality project focused on sustainability from chef Chantelle Nicholson, was unveiled this week with the launch of two cafes on the Borde Hill estate in West Sussex. Baked by Cordia comprises the cafes Gloriette, in a summer house, and Ginkgo, at the entrance to the restored kitchen garden. They serve a selection of handmade pastries by Chantelle and head baker Janine Edwards, formerly of Toklas.
Matt Gillan accepts defeat at Heritage

3 weeks ago | hardens.com | Hardens Bytes

Chef Matt Gillan has confirmed the closure of Heritage, his crowd-funded restaurant-with-rooms in the West Sussex village of Slaugham – and apologised for his “radio silence” in recent months. Acknowledging that suppliers and customers with outstanding vouchers had been unable to contact him, he said “I intend on making this right, however best I can.” He had “tried to navigate our situation as best I could“, he said, but this had not been possible.