King's Cross is the new gourmet hot spot, says guide

Over the past two years construction of the new Eurostar terminal and redevelopment of land around it has turned the area into a huge building site.

But now it has been named as an up-and-coming gourmet hot spot.

Six new dining rooms in King's Cross have been included in the 2008 edition of food critic Charles Campion's London Restaurant Guide.

Campion, who writes for the Evening Standard, said: "In the decade or so that I have been writing restaurant guides I have never seen a rough area come up so far and so fast. King's Cross has transformed itself and is on the way to becoming another Islington. I had to rejig the book and add an entire section to accommodate the great new restaurants.

"From being a low-rent district with poor facilities and a shady reputation, the redevelopment of the station has meant a host of new restaurants."

Among them is Snazz Sichuan in Chalton Street, which Campion describes as "a joy for the enquiring gastronaut".

Acorn House, a modern British "green" restaurant in Swinton Street, which sources its produce from within the M25, is said by the guide to be the place to "do yourself, the planet and your fellow men a bit of good".

Campion - described by fellow restaurant critic Toby Young as "almost religious" in his devotion to food - also called for a change to the system of paying service charges in restaurants.

He said: "In the 2008 guide there are establishments adding nothing, three per cent, 10 per cent, 12.5 per cent, 13 per cent and 15 per cent. Service should be included in the price - it is only separately listed and called 'optional' because of a complicated tax dodge.

"The French manage very well with 'tout compris' - I wish we were similarly enlightened."

He criticised "shifty" ma"tre ds who add the "optional" service charge but expect customers to leave a tip on credit card slips. He said: "Perhaps we should all strike out any optional service on the bill and instead leave a cash tip that ref lects the standard of service.

"While we're at it perhaps we could develop a cunning plan to rebel against overpriced, airmileburdened, bottled water."

The guide lists more than 400 restaurants, ranging from fashionable Mayfair destinations to Pakistani grill houses. It covers cooking, service and ambience as well as giving tips on specialities and basic information on set menus and wine.