Situated in the Merton Abbey Mills development – which was once a 12th-century priory, then spent time as a mill and is now a thriving cultural quarter – Black Radish is an intimate, well-run restaurant with space for just 12 diners. A chef’s table for two is ideal if you want a ringside seat. The cosy atmosphere provides a backdrop for cooking that’s grounded in top-drawer ingredients – be that Orkney scallops with yuzu kosho, XO and finger lime or terrific Silver Hill duck with complementary quince and salsify.