As soon as you enter this imposing Victorian corner pub, you know you’re in for a treat. The sparkling fish counter and the aromas of the wood-fired grill give a clue as to the sort of cuisine you can expect – the kind that diners can’t get enough of these days, using a wood-fired grill to get the best out of top-drawer fish and meats. The concept has its origins in the Basque Country, with Chef Adam Iglesias drawing on his family’s heritage in his cooking. The torrija with Guinness ice cream is a fabulous way to finish.