Mr R.E. breakfasts at Quadrato in Canary Wharf...

I may be apart from the majority of people when I say that I consider breakfast to be the most important meal of the day. A good breakfast puts a smile on my face, and helps prepare me for the onslaught of the day.

So, given that, it's only natural that I eat breakfast out on a regular basis, and when I see 'Breakfast Served at all Times' I can't help myself emulating the comedian Steve Wright and ordering "French toast during the Renaissance".

dines at Galvin at Windows

Galvin at Windows is a bit of a favourite in our house, not least because it's wonderfully friendly and relaxed.  Add to that the near 360o views of London from its high perch on the twenty-eighth floor of the Hilton at Hyde Park, and it's difficult to beat.

The kitchens are run by Head Chef André Garrett, now well-known for his appearances on The Great British Menu, and Chris Galvin is the Chef Patron.

dines at Alyn Williams at The Westbury

Alyn Williams is a chef's chef.  I know this, because when I ask a Tony Fleming where I should be eating, he pointed me in Alyn's direction and said what a great chap he was.

Formerly head chef at Marcus Wareing's restaurant in the Berkeley, Alyn's pedigree also extends to time at Royal Hospital Road - so two of our favourites under his belt, but here with his own menu and flair.

lunches at Burger and Lobster

Just occasionally a restaurant eschews a fancy name, and says what it serves... Burger & Lobster, part of the Goodman steak chain, does exactly that.  Its menu has proved so popular that the restaurant is now moving nearly two tons of lobster a week - and as the lobsters are roughly a 1kg each, that's nearly two thousand lobsters every seven days.

In order to ensure a consistent supply, Burger & Lobster are taking delivery twice a week from Nova Scotia into their three tiered holding tank in the basement, holding around 900kg of lobster at any one time*.  It's the biggest lobster tank in the UK, and they think perhaps Europe...

Revisits Roganic, Early 2012

Roganic is one of the few restaurants where I really, really want to see what's new on the menu, and regret it when someone tries a dish that I didn't have... Simon, Ben and the team have an incredibly sensitive palate and a very inventive use of seasonal and foraged ingredients.  Last time I was at Roganic they were still using all of the glorious summer produce, with delicate herbs, edible flowers and the freshest ingredients.  A winter menu is much more challenging for the kitchen - to truly stay seasonal, with a very limited range of produce, a kitchen has to be particularly inventive.

dines at Seven Park Place

The St James Hotel and Club is hidden away in right in the heart of St James, and despite knowing the area well, I was surprised to discover the gated courtyard hidden at the end of Park Place.  The hotel is discreet and eminently well-placed, and I can imagine would appeal enormously to wealthier tourists.  The hotel's restaurant, Seven Park Place, is run by Christophe Thuilot, formerly at Capital and William Drabble, previously at Aubergine is the Executive Chef. Excellent credentials then, and as we were attending a viewing of the Impressionist sale at Christies in King Street, it seemed a very convenient choice for dinner.