Your gastronomy summer guide.

Your taste buds will sing and dance after booking in to these hot new restaurants.

Soutine
The brawn and brains behind The Wolseley, The Delauney, Cafe Colbert and more, Chris Corbin and Jeremy King know how to open an exqsuisite restaurant. Soutine is the latest addition to their group, having opened on St John’s Wood High Street at the end of April. Their ninth establishment together, Soutine is a welcoming French cafe-brasserie-style establishment. The interiors have been designed and executed by Brady Williams, with an aim to capture the strong artistic heritage of the area. Save room for the classic French desserts, such as a coupe Lucian (hazelnut, almond and pistachio ice cream whipped cream and butterscotch sauce).

Arros QD

Leading Spain’s modernist movement in cuisine, Quique Dacosta was awarded three Michelin stars for his Quique Dacosta restaurant in Denia, and one Michelin star at El Poblet in Valencia. Opening his first restaurant outside of Spain, in London’s Fitzrovia, Arros QD, as it’s being called, will have a heavy focus on rice and traditional approaches to Spanish cooking. This will include the likes of the Paella Valenciana, which combines rabbit, chicken and butter beans with fragrant rice. A large section of the menu will also be devoted to wood-fire-cooked items, as the majority of meat, vegetable and fish main dishes will be cooked over open fire or charcoal.

Darby’s
Robin Gill is a name that consistently comes up when anyone is listing off the city’s best young chefs. Gill has been a judge on Masterchef, won The Evening Standard’s Best Restauranteur Award, worked under Marco Pierre White and Raymond Blanc, and owns and runs both The Dairy and Sorella in Clapham. His biggest venture yet, Darby’s in Embassy Gardens towers is part of the 2,000 apartment retail and residential development created by EcoWorld Ballymore. Residents will also be able to order dishes ten storeys up to the building’s impressive SkyPool.  The inventive menu will include a host of drinks brewed on site, including homemade stout and vermouth, and the food menu will heavily feature food cooked over fire on the grill. Dessert options include a tonka bean gelato, Pump Street chocolate mousse, a caramelised-croissant gelato, as well as cheese from Neal’s Yard.