Restaurant 22

There may have been a change of owner, but the kitchen team remains the same at this relaxed, candlelit Victorian dining room. Tables are close together and there is an atmosphere of a private house, which is precisely what this once was. The kitchen's monthly-changing fixed-price modern British menu with French influences takes a modern approach. Sound skills and an emphasis on local ingredients and flavour ensure consistent results; think roast breast of pheasant with red cabbage, chestnuts and caramelised salsify, and perhaps a steamed Guinness and raisin pudding with liquorice ice cream to finish.

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