Foley's restaurant, Fitzrovia

We love The Palomar, so it's very exciting that the sous chef, Mitz Vora, has spread his wings to become head chef of Foley's, which describes itself as "Modern World" food inspired by the spice trail.

We're salivating over the cornflake crusted chicken and the "Hoof & rock pool", aka sticky beef: cheek, daikon, cucumber, avocado and kaffir lime puree, poached prawns, and toasted cashew.

Cocktail-wise, we love a good old fashioned, and their chai version sounds very intriguing, as does the basil foley with strawberry and black pepper.

Our advice: sit at a counter to get in on the action and chat with the chefs.