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Tucked away in a quiet corner of Kensington, Kitchen W8 is quite a find. Its unassuming name belies its accolades – it's had a Michelin star uninterruptedly since 2011 – and its style is calm and understated. They see themselves as a neighbourhood restaurant and they have plenty of regular customers. That is not surprising. As you would expect from this star chef – Mark Kempson, previously at The Square and The Vineyard – the food is not just exciting, it's approachable. His tendency is, thankfully, not to go in for culinary pyrotechnics but for a menu that is elegant, perfec...

Can’t get enough of the magic mushroom? Here’s where you can get your truffle season fix in the capital, from The Goring to 45 Jermyn St

The 25-year-old chef cooked her way to the top and beat off stiff competition from 31 other professionals, impressing judges Marcus Wareing, Anna Haugh and Gregg Wallace.

People often complain of pheasant drying out during cooking. This method works a treat, so it remains as succulent as it is delicious

This is comfort food at its best and can be made well in advance – in fact, I would suggest making it at least the day before. It also freezes well.