The 11 rules for what makes the perfect restaurant

I was on my way to meet the restaurateur Jeremy King at his latest venue, The Park – a modern American diner on the north edge of Hyde Park. “It was screaming out to be a Grand Café-type brasserie with that European feel.” The Park, however, is the first of King’s restaurants to be purpose-built in a brand new building – the Park Modern luxury residential development in Queensway – which called for a new approach. Here we are on a very dark, rainy day and yet it still feels very light.” The grand, modern, parkside location put him in mind more of New York than London, which in turn made him think of Philip Johnson’s classic design for The Four Seasons in the Seagrams building, “one of the great restaurants in true harmony with the building.” And so he began thinking of how to do a modern American grand café – a New World brasserie – in London. You have to create restaurants where people can be equal within the place and aren’t looked down upon because they’re not spending.” open image in gallery King: ‘I wear a suit and tie – but I abhor dress codes. Don’t have a dress code “I wear a suit and tie – but I abhor dress codes,” says King.