Born into a bistro-running family in Lyon, one could say that Claude Bosi was pre-enrolled on a quick course to gastronomic-prowess. After making a decision to become a cook at sixteen, he worked at top-end restaurants all over France, zigzagging from one church of haute cuisine to another, including Alain Ducasse, Alain Passard and Michel Rostang.

Time expended with the French greats has given the cook an outstanding touch the dining room could be restrained, but this is more than made up for by Bosi's accomplished, complicated and highly-imaginative French cooking. At Hibiscus, classical strategy meets interesting flavor mixtures in dishes like Raw Bouquest Shrimps & Lychees, Warm Ravoli of Kohlrabi & Pig's Trotters and Galician Sea Urchins. Bosi and team upped-sticks from Ludlow to London 3 years back and haven't looked back; Hibiscus is a darling of the capital's famously persnickety cafe critics and has won back the two stars it left in the Midlands.