The trio behind Claude's Kitchen in Parsons Green wanted to open a pub that they'd be happy to call their local. The result is The Tommy Tucker – more restaurant than boozer (despite the choice of cask ales), with a metallic bar, open kitchen and scrubbed pine tables. Expect robust, fairly priced and confidently executed food featuring elegantly arranged seasonal ingredients. Top picks from our visit included three dense crunchy crab cakes mollified by the accompanying roasted garlic mayo, a slab of perfectly roasted hake and tender, flavoursome beef short-rib – butchered in-house, braised for eight hours then smoked. OK, a side of sweet-potato mash veered into baby-food territory, but we couldn't fault a beautifully boozy, rum-infused 'choc-ice' with moreish salted caramel cream. We'll be back.