The buzz: The year’s funniest film to date, the Michael Winterbottom-directed The Trip, is both proof and partial cause of a real buzz around traditional British cuisine right now. This is your chance to see what all the fuss is about. It’s a Brit gastro-pub that’s taken over the space vacated by Uluru Aussie Bar in district du jour, Duxton Hill; brought to you by the Il Lido and Forlino folk.

The vibe: The Jackson Plan harks back to various highpoints in British history—to the Empire (it’s named after Lieutenant Philip Jackson, the man who first divided the colony up) and to a time when British food was more than just lukewarm Scotch eggs on a petrol station forecourt. The old shophouse space ties in nicely with the retro feel, and the huge patio is perfect for warm-up drinks and a chance to familiarize yourself with a menu you might not initially understand.

The food: Chef Christopher Dougan trained under Brit luminaries Nigel Haworth and Paul Heathcote, but it’s Fergus Henderson’s groundbreaking London restaurant St. JOHN that’s most inspired him. This is nose-to-tail eating, the sort of waste-not-want-not food grandma used to make. Starter plates include pig tails, white pudding and home baked beans ($11.50) and beetroot cured salmon, cottage cheese and crumpet ($13.50). The sizeable mains range from Berkshire pork cheek with white bean casserole ($23.50) to Saltmarsh lamb, Irish champ (a blend of scallions and mashed potatoes) and chard ($28), and an indulgent Lancashire hot pot with pickled cabbage and marrowfat peas ($22.50). No-one else here is doing anything even remotely like this. Even the Brits among you are unlikely to have eaten a mere fraction of the menu.

The drinks: Alongside an interesting selection of beers, ciders and Westons Country Perry (that’s pear cider for you newbies)—$17.50—there’s a decent range of reds and whites. The short cocktail list, though, is the real seller (and only partly because of the generous pours). It’s hard to think of a better use for that outdoor space than knocking back a Pimm’s No. 1 Cup (glass $10.50, pitcher $39.50).

Why you’ll be back: For food you just can’t find anywhere else. And that Pimms Cup.