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Bob Bob Ricard Credit: Paul Winch-Furness  Hospitality has been one of the industries hit hardest by coronavirus restrictions, but restaurants are finally gearing up for reopening. After a year of home deliveries and meal kits, ‘makeaways’ and pre-made cocktails – plus a brief four months of adjusting to the new normal – how will luxury dining look post lockdown? Here, Michelin-starred chefs and restaurateurs give an advance taste of what we’ve been missing. Luxury on a plate  “People want to get dressed up and experience the very best that life has to offer,” says Ollie Dabbous, chef patron of Hide on Piccadilly. “They are going to prioritise eating out over other less experiential luxuries and will want a more premium experience.”

New yorkUnited statesUnited kingdomCity ofWhatley manorDavid mooreBob ricardGary foulkesLeonid shutovAndrew wongSimon rawlingsClaude bosiIsaac mchaleOllie dabbousClove club in shoreditchAnthony demetre