The combined talents of chef Brett Graham and TV chef Mike Robinson, who also owns The Pot Kiln in Berkshire, have transformed this neighbourhood pub in leafy Fulham into a top dining venue. The inspired British cooking makes it worthy of two AA Rosettes, but the Harwood remains a proper pub. Microbrewery ales are on tap, the atmosphere is vibrant and friendly, and bar snacks like venison rissoles with Oxford sauce, or crispy garlic potatoes, can be ordered. The kitchen’s passion about the provenance and seasonality of ingredients is key to its success; the pub is renowned for its game and wild food, predominantly from Berkshire, where Mike shoots on various estates. The short, daily-changing menu may list whipped rabbit liver with crispy chicken skin, balsamic onions and thyme hobnobs; or Berkshire wood pigeon faggots with carrots cooked in bone marrow to start. Then for mains, Cornish sea bream, leeks, Jerusalem artichoke and pickled mussels; or loin of Tamworth pork with bacon marmalade, cider pickled cabbage and apple. Finishing up with warm malted chocolate cake with pearl barley and lovage ice cream.