Pidgin

"Tucked away on a residential Hackney street, you’ll find this cosy, single-roomed restaurant with understated décor and a buzzy atmosphere. The cooking is similarly unpretentious, although there is a creative edge to the modern British dishes, which deliver ample flavour and an array of different textures. The no-choice menu changes weekly, as do the interesting wine pairings, while the relaxed style of the efficient service team is in keeping with the neighbourhood vibe." - Michelin Inspector

"Lots of tasting menus change regularly. Very few tasting menus have never repeated a dish at over 1000 and counting. James Ramsden and Sam Herlihy’s Pidgin supplements four Official courses with two snacks, a pre-main that riffs on the course that follows, a pre-dessert, and petits fours, with a typically global menu hopping from sea bass with umeshu, and bottarga; to beef with kalibos and currant; to a dessert of blueberry, walnut, and coffee. Alcohol pairings are equally thoughtful." - Adam Coghlan, James Hansen

"The two of you have probably started to refer to every spider that appears as Count Octo and asking if it would like to join your game of Uno. Time for Pidgin - not a formal name for that bird that just flew past your window - but a Hackney fine dining restaurant you can now collect a three-course meal from or arrange a cab to deliver. Expect things like crispy fried pork pavé, burrata with smoked butternut squash, and fermented black bean sticky toffee pudding." - heidi lauth beasley, jake missing

"Pidgin is a casual, cool fine dining spot in Hackney that you’d usually save for a special occasion. Now they’ve launched Homing Pigeon - a £25 a head, three-course collection service, with a daily changing menu. Book online by midday or call 020 7254 8311." - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak

"Getting central Londoners to go east for dinner is no easy feat, but Pidgin—the brainchild of two former architects and a food writer—makes the journey beyond Liverpool Street one you’ll want to undertake again and again (if you can get a table). The four-course menu changes every week, and impressively, in the two years Pidgin has been open, no dish has ever been repeated. Pidgin has earned a reputation for pushing the gastronomic envelope in a delicious, if unusual, direction. A sampling could include beetroot with fermented tofu, cashew, and shiso or pork with nettle, Romanesco, and hibiscus. It’s daring food executed well in a tiny, eight-table space that is never empty. "