London and British restaurants dominate OpenTable's top 100

03 December 2015 by
London and British restaurants dominate OpenTable's top 100

London restaurants serving British-style cuisine, including Dinner by Heston Blumenthal, Restaurant Gordon Ramsay and Fera at Claridge's, have topped OpenTable's 100 best UK restaurants list for 2015.

The Ledbury, head chef Brett Graham's site in Notting Hill, scooped the overall top spot, while the other restaurants in the top 10 included Restaurant Story, the Typing Room, Clos Maggiore, the Greenhouse, the French Table and the Savoy's afternoon tea.

Vegetarian and vegan sites received short shrift, with only one - Brighton's Food for Friends - entering the top 100.

Other restaurants in the top 100 included names such as Benares, Berners Tavern, Hakkasan Mayfair, Alyn Williams at the Westbury, City Social and Social Eating House, Chez Bruce, Galvin at Windows, Galvin La Chappelle, Koffmann's, Roux at the Landau.

There were also a host of sites outside the capital, including 21 and Blackfriars restaurant in Newcastle, the Hinds Head gastropub in Bray, Anderson's Bar & Grill in Birmingham, Hawksmoor in Manchester, Kendell's Bistro in Leeds, L'Ortolan in Shinfield, the Ambrette sites at Canterbury and Margate, the Inn at Welland in Malvern, and the Gardener's Cottage in Edinburgh.

The overall list is generated from more than 480,000 reviews from OpenTable diners in the past year, and all restaurants with a minimum qualifying number of reviews were considered. Criteria were considered according to the restaurants' relative ratings compared with others in the same area, and the average number of reviews received.

Mike Xenakis, managing director of OpenTable International, commented: "As this year's results show, London continues to reign as the foodie capital but we are excited to see restaurants from across the UK, including Manchester, Newcastle, Brighton and Canterbury, also included in the list. We are extremely pleased to highlight these standout restaurants and give them, and their hard working chefs and staff, some well-deserved recognition."

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