Gabriel Pryce, founder, Rita’s and Bodega Rita’s
A proper, simple Mexican restaurant or taqueria in London. Something like El Califa would be a game-changer. I’d also love to see something like Gjusta (in LA) come over – something large scale, very simple, minimal service, great produce, delicious food, affordable. Sandwiches too getting someone like Uncle Paulie’s from LA would be great to help establish the deli as a proper spot. Chef wise, I like that everyone is everywhere – I don’t want it all on my doorstep – but I really want to eat at the reopened Vivant in Paris. Pierre Touitou is making food I want to eat – I want to get him over to do something at Bodega Rita’s.
Naved Nasir, head chef, Dishoom
Impossible Foods in the UK. Its Impossible Burger is one to watch and will definitely be a staple on menus across the UK once it’s available on this side of the pond. I would love to experiment with it on our menu.
Ben Tish, culinary director, The Stafford London
I like Estela in New York and think it would smash it over here in London – not just in terms of food but the service is absolutely spot on for a semi-informal dining option.
James Knappett and Sandia Chang, founders, Bubbledogs and Kitchen Table
More affordable, quality sushi restaurants. Tempura restaurants. Belles Hot Chicken from Sydney. A Peking duck restaurant. Philly cheesesteak sandwiches.
Alyn Williams, chef-patron, Alyn Williams at The Westbury
I’d love to see Thomas Keller open a restaurant in London.
Rick and Kate Toogood, owners and chef, Prawn on the Lawn
Saint Peter in Sydney, Australia. Josh Niland treats fish in a similar way to meat, ageing it and following a Fergus Henderson-style of nose-to-tail cooking and not being afraid to keep things simple. It would be great if they opened a site in London.
Lee Westcott, chef-patron, Pensons
Yardbird in Hong Kong. London is truly missing good yakitori and Yardbird was always my favourite spot when I lived in Hong Kong. And for René Redzepi to come over here. To be able to eat René’s food on a more regular basis would be fantastic.
Neil Rankin, chef-owner, Temper
Club Mexicana and other good vegan concepts getting bricks and mortar. More Taco Bells, a David Chang restaurant and any pizza concept from the states or Italy that isn’t Neapolitan pizza.
Stevie Parle, owner, Palatino, Craft London, Pastaio and Sardine
It would be nice to see the dim sum wave continuing to grow – Tim Ho Wan would be welcome. I hope we continue to see these impressive international operators seeing London as an attractive prospect.