Season Kitchen

A stone’s throw from Finsbury Park, this modern British restaurant is the sort of local you wish you had at the end of your street. Decorated in a smart grey palette with mismatched paintings crammed on the walls and snowy tablecloths, it strikes the perfect

balance between stylish and homely.

In April 2018 it was taken over by Valery Taillandier, the former Maitre D’, and Ben Wooles, previously Head Chef, and they have introduced a modern, rustic and eclectic approach to the menu. What hasn’t changed is their obsession with quality produce, from the juicy ribeye steak to the parsley grown on site and served scattered over bone marrow on toast.

A wine list focusing on European whites and a few New World reds is excellently priced. The most expensive bottle in the cellar will set you back £40, while many clock in at under £25. We’ll drink to that…