What makes us unique?

Cornwall’s coastal beauty spot Port Isaac has long been a tourist hub for fans of the light-hearted TV drama Doc Martin, set in the hilly streets and around the narrow bay, but Nathan Outlaw is becoming a new centre of attraction. The jovial, bearded, very hands-on chef – who once worked for that other star of the South West restaurant scene, Rick Stein – has created a mini, family-run empire of tasting menus and tasteful places to stay. The accommodation The Guesthouse is a beautifully restored Victorian building Outlaw’s Guest House A 10-minute walk from the harbour, this restored Victorian guest house sits on a hill across the road from the South West Coast Path (which takes you down to the village) with wild sea and coast views. The décor is contemporary coastal, pale with fish and seafood-inspired artwork. There are nine rooms with spectacular views – mine had French windows opening on to a seaview balcony. Downstairs is the lounge with a small bar (at times an honestly bar) where you can sip cocktails such as the Cornish Winter Warmer… local bubbly (Trevibban Mill rose)  with a heady home-made mix of cider brandy, amaretto and angostura bitters). The breakfast

My travels through northern India over the years have left me with fond memories, especially the food, of a region hemmed by the crescent-shaped Himalayas mountain range that passes several Asian countries.  So I was intrigued by the prospect of tasting the cuisine at the newly opened Vatavaran Indian restaurant in Beauchamp Place in Knightsbridge.   Michelin-starred chef Rohit Ghai (of Kutir in Chelsea, and the iconic Manthan in Mayfair fame), has shaped Vatavaran restaurant around the Himalaya theme and offers whispers of the Himalayas through his dishes and interior architecture. Vatavaran, they tell me, means “atmosphere” in Sanskrit, and this restaurant has several to offer over four floors that spiral upwards in the way a (Himalayan?) mountain might.  There’s a rather stylish bar on the ground floor. A winding staircase reaches the Orangery on the first floor “ridge” with an impressive atrium, where the colour scheme is hues of blues, and continues to wind up to the Meadow restaurant where the design is more intimate with green leather chairs. Bar Orangery on the Ridge Meadow Shikar bar On the top floor is Shikar, a lavish drinking room serving fine whiskies and cocktails. Imbibe a few and enjoy the velvet

The motto of Oliver da Costa’s SEEN rooftop restaurant in Lisbon is “Sin and be Seen”. It has a snappy ring, perhaps even a suggestion of something a little naughty, but the whole SEEN dining experience didn’t feel like sinning at all.  We were on the lofty Tivoli Hotel on Avenida da Liberdade, probably the most glamorous boulevard in Lisbon where space and intimacy have been so gracefully combined that I wasn’t aware that this restaurant has 200 covers. The environment is an Art Deco-inspired setting, dappled by dimmed lighting, and hemmed by natural verdant flora. We were sitting by long glass windows enjoying spectacular views of the hills of Lisbon. It actually felt glorious, and a little indulgent. And it’s a tad exclusive. From the Tivoli Hotel lobby, a dedicated lift rises to the 9th floor opening up to a reception area framed by a tree. From there a set of doors open up to reveal a spectacular scene of a square bar the 360º Bar,  lit up under the canopy of the lush greenery of a tree reaching up from its centre.  The verdant theme hemmed the entire restaurant to great effect. Further into the restaurant are comfy

I’ve been a fan of Colonel Saab for quite a while, having enjoyed a couple of lovely evenings at their Trafalgar Square branch. I’d heard dishes had been added to their menu, and so I hot-footed it down to Colonel Saab restaurant in High Holborn for their new culinary experiences. The a Là Carte menu listed a pleasing range of dishes for carnivores and vegetarians with flavours hailing from the Indian Subcontinent, including the ever-popular Colonel Saab’s Butter Chicken. And as I explored the menu, I couldn’t help but be drawn to the canopy of stunning chandeliers overhead, throwing a subdued glow over us. The walls are replete with artworks, and a handsome picture of Colonel Saab himself, looking out at us from the wall ahead. Colonel Manbeer Choudhary (his real name), enjoyed a decorated career as an Indian Army officer for 25 years. His travels around the Subcontinent with his wife were an inspiration to his son and owner, Roop Partap Choudhary, for the existence of the Colonel Saab restaurants. Waiters are handsomely well-groomed, donning burgundy and black uniforms, and attending with a pleasing flourish and charm. And within this environment, we started our culinary journey. The food The