Angler

On the seventh floor of South Place Hotel, Angler has held a Michelin star since 2014 and shows no sign of relinquishing it. The room is unmistakable: a silver-flecked, mirrored ceiling by Grace & Webb catches the light over close-set tables, plum banquettes and a run of large-scale abstract canvases along the angled glass wall. Floor-to-ceiling windows frame the City skyline on both sides, so the restaurant reads as bright and open by day, close and reflective after dark.

Head Chef Craig Johnston, a Roux Scholar and MasterChef: The Professionals winner, runs a seafood-led kitchen built on day-boat fish and shellfish from named British suppliers. The dining room seats up to 90 for a private booking, with a semi-private table for smaller groups set beside the open kitchen pass. Beyond it, a rooftop terrace with a retractable roof and its own bar takes the space outdoors, heated and usable through the year.

Angler takes full-restaurant buyouts as well as partial hire, running from an intimate dinner at the pass through to a wedding reception for the whole floor. Its enquiries route through South Place Hotel's own events team.