Prescott & Conran's third Eat London guide to Octopus

Prescott & Conran's third Eat London guide to Octopus

Octopus has acquired the third edition of Eat London by Peter Prescott and Sir Terence Conran.

The book will publish on 26th October at £25 as a jacketed, flexi-bound paperback. Octopus publisher, Alison Starling, acquired world rights direct from the authors.

In the revised and updated edition, Prescott and Conran explore more than 300 restaurants, cafés, markets and artisan stores in London, with photography from Lisa Linder.

The book is described as "much more than a restaurant guide", both about food and the people who make and sell it. Every entry is said to have been assessed for "quality, originality, convivial ambience and consistency". Restaurants featured include A. Wong, River Cafe, Honey & Co. and St John.

Starling said: "While the internet may be awash with restaurant reviews – both amateur and professional – there is still a big appetite amongst food lovers for a carefully curated and well-informed guide to London’s hugely exciting food scene. With their extensive experience as restaurateurs to hand, Terence and Peter understand the art of creating a good restaurant, making them the perfect authors for Eat London."

Sir Terence founded Habitat in 1960 and owns restaurants and shops in eight cities. He was knighted for his services to design in 1983. He partnered with Prescott in 2006 to form Prescott & Conran Ltd, which is responsible for Boundary Hotel, Restaurant and Rooftop, Albion Café Bakery and Shop, Lutyens Restaurant, Bar and Cellar Rooms in London's Fleet Street and new restaurant Parabola at the new Design Museum. 

"London has elbowed its way to the top of the gastronomic pile and is bursting at the seams with restaurants, cafes, bars, hotels and markets and we hope that our book captures the tastes and flavours of our home city perfectly," he said. "It has been exciting to put together all the information and create another book that celebrates the many amazing chefs and restaurateurs who produce such a diverse range of delicious, exciting food. They are the real heroes of this book."