You would expect the center of young chef energies to be where hipsters gather, drink coffee as well as wine, and work in technology start-ups. The northeast London neighborhood of Shoreditch checks all those boxes. For a snapshot, walk at any hour into the Hoxton, a hotel, café, and club full of laptops and style and attitude. Or look for the Tea Building, full of tech and fashion and branding businesses—and Lyle's, a cult restaurant favored for its clean approach to English-Continental food, where James Lowe, a founding member of the Young Turks, has created an essential lunchtime gathering spot for the young execs in the glass fronted start-ups with their carefully partitioned play spaces. It's just down the street from the Clove Club, a loud, spare space in the former Shoreditch Town Hall, where Young Turk Isaac McHale won a Michelin star; like Lyle's, the spirit is "Copenhagen Noma" cool, with an emphasis on local and wild ingredients.

The Young Turks, like all London chefs for the past 20 years, were imprinted by Fergus Henderson, who reintroduced nose-to-tail cooking to Great Britain and whose influence is still felt in the whole gastropub movement. His spirit prevails at an offshoot, St. John Bread and Wine, where you should have a glass of claret and a meaty starter, and then give into the restaurant's British-themed desserts, or "puddings," like their madeleines, little lemon-scented shell-shaped pound cakes fresh from the oven.