Would they ever be seen on court together again? As ever, McEnroe found the right words. “Each time I hope it’s not the last time,” he said.Biography: Bjorn Rune BorgBorn: 6 June 1956 in Sodertalje, Sweden.Lives: Monaco.Height: 5ft 11in.Weight: 11st 6 lb.Career singles titles: 47.Career doubles titles: 1.Career prize money: $3,655,751.Career win-loss record: 476-96.Davis Cup: Winner with Sweden in 1975.Grand Slam bests: Australian Open 3rd round, 1974; French Open winner, 1974, 1975, 1978, 1979, 1980, 1981; Wimbledon winner, 1976, 1977, 1978, 1979, 1980; US Open finalist, 1976, 1978, 1980, 1981.Also: Since retiring from tennis, has launched a successful clothing and fashion accessories company.. Thackeray’s 85 London Road, Tunbridge Wells, Kent, tel 01892 511 921 Once home to William Thackeray, this Heritage-listed building is now the site of Kent’s most romantic Serious Modern restaurant. Chef and co-owner Richard Phillips served his time with Marco at Criterion, Les Saveurs and the Oak Room and does a highly polished job with rare roasted lamb with Proven? herbs and wild halibut with sevruga caviar.Miller Howe Rayrigg Road, Windermere, Cumbria, tel: 01539 442 536 Originally owned by acclaimed chef/patron John Tovey, this hotel and restaurant is now run by former European editor Charles Garside. Chef is Paul Webster, who cooked for MPW at Titanic, Criterion, Oak Room and Mirabelle.

A highlight is local meat such as Lord Cavendish’s salt marsh lamb, while roast squab pigeon with buttered lentils and seared scallops in savoy cabbage are beautifully worked.Ouest 2881 Granville Street, Vancouver, Canada, tel: 001 604 738 8938 After eight years cooking in Europe including at MPW’s Canteen, Vancouver boy David Hawksworth returned to a hero’s welcome with his first restaurant, Ouest. With its leather-panelled walls, marble floors, and city-smart bar, Ouest is a real treat, as is the caramelised Atlantic lobster with tagliatelle of vegetables and – one of the best salads of all time – the Salad Ouest with root vegetable chips.. It’s the end of the restaurant as we know it. At the bar, a few people nurse pints, getting over the day gone by. At a wooden coffee-table lounge three more with cappuccinos in hand. At the end of the bar, a couple prop on stools and talk over a bottle of red and a plate of shepherd’s pie. In one corner, groups of twos and threes deliberate over candlelit parfait of foie gras with Armagnac and toasted brioche, and grilled lemon sole with broccoli and new potatoes.

All these people are at different times of their days, and demand different things of the same space.Ever since man first learned to phone for a pizza, the regular mealtime has become an endangered species. Now, inevitably, the gradual degradation of set meals at set times is infiltrating the restaurant industry. We don’t want to be told what to eat, when to eat or where to eat it Hell, half the time, we don’t even want to eat. And what do you know, along comes The House in Zeitgeist Islington as prototype for this New Casual era, with a way of eating that goes from easy to informal all the way to relaxed.A former pub called the Belinda Castle, it’s a happy-go-lucky horseshoe of a space that is more of an integrated bar, caf?lounge and dining-room than a pub.