I am always eager to read your views on the culinary skills within different London locations. I wondered how you would compare Chavot to Philip Howard at The Square. We have not eaten at either venue but are considering these two for a special meal ... our tastes verge towards fine ingredients that are prepared to offer a mouthwatering combination within a reasonably relaxed environment. (I have been told that the atmosphere at The Square is flat/ dead .. !) but of course, we are there for the creations of the
chef(s). Your advice would be appreciated !