The Partridge

A stones throw from the Thames, this gorgeously decked out pub – think bare brick meets contemporary floral wallpaper - is home to the ambitious cooking of chef and owner Jose Cau. His training with culinary legends the Roux brothers and Raymond Blanc shines through in luxurious dishes such as Perigord duck foie gras with ham hock terrine served with pear chutney and toasted brioche and fillet of red mullet with oxtail ravioli and langoustine consommé. Despite the high standards, this is a relaxed operation that also offers the option of a bargain “market menu” with familiar, comforting dishes such as coq au vin with creamy mash and ginger and date cake with toffee sauce and clotted cream. The extensive and keenly priced wine list defers to France but provides a global choice including a sauvignon blanc from Tasmania.

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