Set in the elegant surroundings of the Conrad London St. James Hotel, The Pem is named after suffragette Emily Wilding Davison's nickname. The cooking is largely British in inspiration, using produce like Porthilly oysters and Cotswold venison, in dishes that are contemporary in style and accomplished in technique – such as crisp red mullet with a powerful tomato, red pepper and pine nut sauce. Ask the personable sommelier for recommendations.