You would be entirely justified in wondering what, today, “British food” actually means. We wonder about it too when we're eating around our communal table. It might no longer consist of the eel pies, battered cod and peculiarly named baked goods (lardy cake, parkin, fat rascal) of bygone days, but don't dwell on the past. Our modern British pioneers – Fergus Henderson of St. John, James Low of Lyle's, Isaac McHale of The Clove Club – they all cook seasonal food, with local ingredients, inspired by the fact that 'British' is a bit of a useless term. While we might not have trotter on the menu just yet, you and your team can order from our little island knowing you're going to enjoy something a cut above childhood stodge.