And why it has a basement like a yellow submarine.

20 things we learnt from TfL FoI requests in September 2026 1) Since Superloop routes were introduced, the most used is the SL8 (22.7m passengers) followed by the SL9 (12.7m) and SL7 (10.5m). Already twice as many people have ridden the SL11 (2.2m, introduced January 2026) than have ridden the SL6 (1.1m, introduced July 2023). 2) The estimated final cost for Ickenham's new disabled car park is £1.88m. This is 25% higher than the estimate given in an FoI response a year ago. It equates to £625,000 per parking space. 3) The total cost of withdrawing bus route 347 was £13,325 (consultation £8400, removing seven bus stops £1225, removing timetables £700, changing e-tiles at bus stops £3000). 4) The most common bus-train interchange at Putney Bridge is from the last stop on route 265 to the station. The least common interchange is from bus route 424 at bus stop FH to the station. 5) There are no plans to use double deckers on route 108 due to the height restrictions in the Blackwall Tunnel, obviously. 6) 46% of roads on the TfL Road Network have a 20mph speed limit, up from 14% in 2021. 7) The new Piccadilly line trains are expected to use a synthetic (text-to-speech) voice for on-board announcements. There are no current plans to use this voice on any other train stocks. 8) 36 people work in the TfL pensions fund department, of whom 10 have line management responsibility. 9) Central, Jubilee, Northern, Victoria and all sub-surface lines are fitted with LCF (Low Coefficient of Friction) stick lubrication applied to the wheel flange root of selected wheelsets on every train. All lines use the same lubricant, "KELSAN LCF" manufactured by L.B. Foster. 10) The calming pod being trialled at Ealing Broadway station is not bomb-proof. 11) Once the scrappage of old DLR trains recommences in early 2027, TfL expect to be removing between two and four vehicles every 5 weeks. 12) The cycle hire docking station that's most usually full is Chadwell Street, Angel (18 spaces). The docking station that's most usually empty is Queen Street, Bank (36 spaces). 13) Of TfL's portfolio of 900 railway arches across London, 102 have been empty for over a year. 14) The total operating cost for the Woolwich Ferry in 2025/26 was £11.3m. 15) TfL have stopped sharing audio announcements via FoI requests because "basically people are using the voice on AI tools to get the voice artist to say anything they want which very obviously impacts on the voice artists' commercial interests in a variety of ways." 16) Last year there were 1,984,485 hires of Santander bikes in Westminster, 21% of which were e-bikes. The borough with the second highest total was Tower Hamlets with 1,213,015 hires, 16% of which were e-bikes. 17) The TfL mode with the highest CO₂ per passenger kilometre, by far, is Buses with 65.8gCO₂e/pkm. All other modes have emissions between 22 and 31, the lowest being the Tube with 22.8gCO₂e/pkm. 18) Expected completion dates for future railway projects (subject to planning, funding etc) are as follows: West London Orbital (2035), Old Oak Common Elizabeth line (2036-2039), DLR Thamesmead extension ("in the 2030s"), Bakerloo line extension (2040), Crossrail 2 (early 2050s). 19) The DfT are part-funding a two-year upgrade programme to build barcode readers directly into some TfL ticket gates. In the meantime handheld scanners are in use at the six stations experiencing the highest volume of barcoded tickets, namely Farringdon, Finsbury Park, Kentish Town, Moorgate, Old Street and Stratford. 20) TfL are not able to tell you "how many completed fares Uber has completed in the West Lancashire area since they have been operating in that region" and suggest you contact West Lancashire council instead. This month's most obsessive request: a 1673-word submission about repairs to Barons Court station which ends thus: "The correct response was not “TfL is not aware.” The correct response was: we will inspect the station, investigate the defects, and challenge those who inspected or signed this work off. That is your duty. It is not my duty to assemble a case file for you. I have already told you what is on site: flaking and chipped paint, rust coming through, overcoating without proper preparation, furniture paint failing, and a colour scheme that has not been justified. In your own letter you accepted that chipped paint on newly painted platform furniture requires remedial action. You cannot accept that and then declare yourselves unaware of the rest. I am not required to keep sending photographs and videos in order to make TfL look at its own station. Your attachment limits are your problem. If you need to see the defects, send someone to the platform. I expect named responsibility, documents and inspection. I do not expect another letter that protects the organisation and writes as if I had not seen the station."

If you know what to look for, you can work out the restaurant lineage of Impala just from a quick scan of the menu. Firstly, and most importantly, you want to try every last item - a feat frustratingly unavailable unless you're eating with at least ten of your friends. Between four of us last week, I think we managed to try about half of what was on offer, and looking back on the menu now some of the things we had to leave unordered still make me quite sad. cull yaw, an extraordinary product which means only one thing: this is a Super 8 restaurant. Together with Brat, Smoking Goat, Kiln and Mountain, places that are regularly spoken about as some of the best in London, a Super 8 restaurant is a stamp of quality like almost no other, and as close to a guarantee that you're going to have a good time that exists in town. And so yes, inevitably, Impala is brilliant - blindingly, uncompromisingly brilliant - a showcase of style and technique that thrills from the very first moment to the very last. We began with martinis, because if any way you can, you should. These arrived alongside two types of bread - fluffy aish baladi which was warm and crackly and lovely and absolutely would have been the best bread I'd eaten all week if it wasn't for the other type, honey and olive oil, which was closer to fine French pastry than anything so humble as a house bread. Dipped in the grassy olive oil and some kind of salty chilli chutney it was absolutely superb - the kind of thing it would be way too easy to fill up on before the rest of the food arrived. It took a great deal of self-control not to. I couldn't visit a Super 8 restaurant without ordering some cull yaw, in the form of these delicate little pastries a bit like samosas. The mutton flavour was rich and powerful, and a light dusting of icing sugar, which I was worried might be a bit weird, seemed to enhance the overall effect somehow - very clever stuff. That little dollop of sauce by the way is pickled walnut, which was very lovely too. Borek had a supremely light and delicate pastry with all lovely little crisps and folds, and a fantastic spinach/feta filling. You get the impression that everything that makes it onto the menu at Impala is considered equally worthy as everything else - there's no "token" veggie dish, there are just dishes that happen to be veggie. Ftira looked as good as it tasted, and it tasted amazing. Yet another masterclass in baking (the bread was warm and soft inside with a beautiful crust) was filled with a delightful avocado mixture and surrounded with a wreath of super fresh, and nicely dressed, herbs and edible flowers. I'm sure Impala wouldn't do anything as trite as design a dish for Instagram deliberately, but they may well have done it accidentally just by virtue of having an artist's eye for presentation. Each new dish to appear maintained the same stunning standard. Sweetbreads are always a direct route to my heart but these were - or rather "this was", a giant single specimen - absolutely breathtaking. The sauce was deeply flavoured, glossy and perfectly balanced, the shredded onion salad crunchy and full of flavour but of course the real star was the offal itself, tasting of wood smoke and marmite and absolutely unimprovable. In any other restaurant I'd describe them as a "must-order" but must-orders are a bit useless when everything else is just as good. Mackerel was a dainty little fillet, with moist, meaty flesh and a delicate crisp skin. It came with two separate - and excellent - sauces, one earthy walnut puree and one shockingly good taramasalata which, again, anywhere else would be one of the highlights of the meal. That Impala can make a tarama this good and have it appear as one of two sauces in a dish and nowhere else on the menu just shows how much talent this place has in the kitchen. Birds tongue pasta came soaked in an oxtail ragu that had clearly been a long time in the making given the rich, complex flavour of it. Again, anywhere else this would be a dish to recommend to anyone you met for the next few days; at Impala it's just yet another thing to knock you sideways. Pasta had a lovely bite too. Perhaps the only dish that didn't completely overwhelm with brilliance was a roast duck, which only managed to be excellent rather than exceptional. Perhaps it was just in comparison to everything else, but although it was cooked perfectly pink and had a nicely rendered skin, the molasses sauce was a little bit one-note and one or two pieces was enough before you started looking for interest elsewhere. Also at £68 for a quarter it was not exactly value either - you can get a whole one for £133 at Park Chinois in Mayfair. Perhaps not an entirely fair comparison, but still. Monkfish wrapped in grape leaves, smokey and perfectly seasoned, were meaty and rewarding and about as good as an example as you will find anywhere. But even more impressive than the fish itself were the accompanying vegetables, particularly a leaf of kale soaked in a completely wonderful umami-rich jus of some kind and still crunchy and crisp from the grill. All the myriad of techniques on display, from the baking to grilling to sauce-making, were absolutely nailed over and over again. Even a tomato salad was impressive - clearly using very good tomatoes, expertly dressed and topped with more crunchy fresh herbs. Beautiful colours on it too. And still Impala had one final trick up its sleeve - this date and pistachio custard tart which put every other similar tart in London to shame. Of course the texture of the custard and the base were both impeccable, but you'd expect that of somewhere like this. The real stroke of genius was just a touch extra of salt in the mixture, which rather than proving a distraction just boosted the flavours to stratospheric levels. We'd eaten a lot by this point, but three portions of this tart all disappeared in record time. Dorian soared north of £200 a head and though was extremely enjoyable it wasn't twice as good as Impala - in fact it wasn't quite as good. 10/10