I always rest any meat I cook, a joint or the Turkey will be lifted out of the oven and left in the tray it was cooked in, then covered with foil and a few tea towels, literally but to bed ?. Stays like that for half an hour or so, it’s lovely and hot and so tender.
Steaks/chops/chicken pieces I remove from heat leave in pan cover and leave for five minutes or so, just while I serve the rest of the meal.
To think that London, or anywhere else for that matter, does not belong to any one demographic