Gina

In the chaotic London new restaurant news cycle, Chingford doesn’t typically get much airtime. Not until now, at least, as hospitality power couple Ravneet Gill and Mattie Taiano have put the Waltham Forest town on the culinary map with Gina - a heartwarming, no-fuss neighbourhood joint serving some of the most deliciously straightforward cooking in the capital.

It shouldn’t come as a shock. Gill might be best known for her telly gigs and cookbooks, but she and Taiano also boast careers in top kitchens, from St John to Llewellyns. The echoes of those restaurants are clearly felt at Gina - no gimmicks, no garnish overload, just dedication to simple pleasures.

The pair clearly want to keep costs down but they’re also staunchly determined to keep great quality produce on the menu. That quality really shines through in everything we eat, from a perfect cross-section of pork and prune terrine with fat, snappy cornichons, to a tumble of monkfish nuggets, lardons and oakleaf lettuce.

Brace yourselves - the best is yet to come. Gina tips its hat to old-school chophouses with meat and fish specials on the menu, alongside classic sauces. Ours was a hulking great sirloin of Farmer Tom grass-fed beef, and it arrives basking in a glorious, glossy peppercorn sauce. The cuisson is bang-on. The beef has a nice bit of aging. The fat is beautifully rendered. Somewhere here knows their way around a grill.

Perhaps the best example of this no-frills, high-thrills cooking lies in Gill’s majestic pud menu. Her chocolate cake alone is worth a trip on the Weaver Line. It has three simple parts: moist chocolate sponge; vanilla ice cream; and a lake of cream poured over the top. It has no right to be anything but delicious, really, but what can you say? It’s a deeply wonderful thing. And therein lies Gina’s beauty - simple, wonderful things, cooked by people who really care.

Perched on Chingford’s bustling High Street, Gina marks the first solo venture from chef Ravneet Gill and her husband Mattie Taiano. Drawing on their diverse heritage and professional experience in some of London’s top kitchens, the couple have created a neighbourhood restaurant that combines chophouse sensibilities with thoughtful European touches.

The exterior is understated but inviting; inside, calm confidence defines the space. Tables are set with crisp linens, pastel-toned ceramics, and honeyed timber floors, while soft lighting ensures a warm, relaxed atmosphere. The effect is one of suburban ease tempered by restaurant polish.

The menu is rooted in quality ingredients and precise cooking. Gina’s spaghetti is deceptively simple: al dente pasta, olive oil, shaved pecorino, and seasonal vegetables. Larger plates showcase careful attention to technique, from dry-aged sirloin with a glossy peppercorn sauce to free-range hake, served with tender artichokes and preserved lemon. Other highlights include a pork and prune terrine with cornichons, monkfish, bacon and oakleaf salad, and daily specials such as whole grilled seabass or Farmer Tom lamb chops.

Desserts are equally considered. Gill is a highly regarded pastry chef, and has authored two dessert cookbooks, as well as hosting Junior Bake Off on TV. Her pudding menu delves into simple comforts, with her signature chocolate cake, apple turnovers, rice puddings and more.

The wine list is intelligent and quietly adventurous, favouring small European producers and Chilean bottles, with a selection of Pinot Noirs, crisp whites, and orange wines that complement the menu without overwhelming it.

Service is polished yet approachable. Staff are well-informed, welcoming regulars by name, guiding newcomers through the menu, and often recommending the house martini - a subtle olive-oil vodka cocktail named for Gina herself.