Website: www.bentleys.org/

Now in its ninetieth years, Bentley’s first opened its doors in 1916 in the same beautiful, old Victorian building it occupies today. Having worked there as head chef in the nineties, Richard leapt at the chance to own this world-famous oyster bar and grill when it came up for sale in 2005.

Following a sensitive refurbishment, that maintained and restored much of the original arts and craft flavour, Bentley’s once again opened its doors in November 2005 to great critical acclaim. The upper floor is occupied by the Bentley’s Grill, serving dishes such as Wild Sea Bass with soft fennel and herbs, Dover Sole 'Meunière' and steamed Elwy Valley Lamb pudding while the ground floor houses the famous Oyster Bar, offering diners the option of either sitting at the marble topped bar or at elegant marble tables.