Roger Hickman’s immensely likeable restaurant is a treat to visit with its comfortingly familiar interiors, civilised demeanour and understated elegance – and it comes with the bonus of cleverly crafted modern food. Sharply defined seasonal flavours are the key to Hickman’s cooking, as in blowtorched mackerel with mackerel mousse, gooseberry and horseradish or lamb’s sweetbreads offset by textures of garlic and potato terrine. Thoughtfully sourced and sympathetically handled ingredients also stand out when it comes to mains such as roast turbot with ceps, salsify, mash and chicken wings or duck breast and pressed leg accompanied by turnip, crispy egg yolk, blackberries and wild rice. Hickman likes to give classic desserts a contemporary spin – think strawberries with yuzu, pistachio and basil or a fusion of chocolate, honey, cashew nuts and milk. Service is always courteous and affable, set menus are excellent value and the wine list comprises a fine collection of carefully chosen bottles from across the globe.