Skosh

Skosh has a huge reputation with a Bib Gourmand and three AA Rosettes. The Modern British dishes have a playful international edge; for world fusion cooking, this is as good as it gets.

Chef-patron Neil Bentinck’s menu could include a puri of smoked eel with apple and black truffle or Singapore crab potsticker dumplings.

Vegetarian dishes are no after-thought with roots and shoots given equal weight with meat and fish. The Sichuan jelly noodles with winter radish and blood orange and the bombay potato dauphine are real standouts.

This balance of cheffy and accessible – as well as the wild palateof global influences – makes Skosh a must for food (and wine) lovers.

It seems Bentinck’s imagination has been set free at Skosh following Michelin-star gigs at Pipe and Glass and Northcote. This York restaurant goes from strength to strength, getting bigger and better with every visit.