Borough Market is well-known as one of London’s oldest and most important food destinations, with its signature daily market abundant with fresh produce and street food. As the nucleus of London food culture, it is no surprise that two of the city’s most admired chefs would choose the location for their latest venture. Taking its name from a thin layer of yeast that forms during the fermentation process of wine, ‘Flor’ serves as the younger sibling to Lowe and Ogier’s Michelin-starred Shoreditch restaurant Lyle’s. Whereas their first venue is focused on showcasing British produce available on the day, their new venture features an array of European ingredients all sourced in the capital, offering a menu designed to celebrate the diversity of the city itself. Set on a small side street of Borough Market, the small but perfectly formed restaurant sits across two floors. On the ground level, the space is both the bakery and bar area. A narrow spiral staircase directs diners up to the double-height dining area on the first floor. Serving distinctive, immaculately presented small plates for lunch and dinner, unique and versatile ingredients highlight fresh and seasonal produce. The drinks are equally diverse, with the restaurant holding an extensive selection of natural wines. The bakery, helmed by pastry chef Anna Hingham, is a central component to the restaurant, with handmade pastries and sourdough bread made daily onsite.