Restaurants are becoming less interested in fine dining and moving towards simplicity, according to owner and founder of Harden's Restaurant Guides, Peter Harden.

While researching its new publication, due out in September, Harden said he noticed an increasing movement towards the rise of the "no-fuss restaurant" and what he refers to as "the move away from poncey Michelin-starred nonsense".

The rise of restaurants such as London's Terroirs, Brawn and Dabbous, which offer a stripped-back food offering, are a welcome change, according to Harden.

He put the move down to being diner-led and the fact that customers are moving away from food that is "arbitrary and unrealistic". "I think the level of pretentiousness of London is shifting downwards," he said.

He added that what is also coming to the fore are restaurants where diners have a limited choice, such as Mayfair's Burger & Lobster, Le Relais de Venise and Bubbledogs, which serves only hot dogs and Champagne."

Other noticeable trends, according to Harden, are the upward swing in international investment into the UK and the rise of the global concept through the likes of Hakkasan.

"People aren't looking for brands anymore to take from Soho to Knightsbridge, it's more a move from London to Singapore and vice versa," he said.

To take part in its annual spring restaurant survey and earn a copy of the guide, visit hardens.com.