Chez Bruce

A winning combo from chef patron Bruce Poole - a 'local restaurant for local people' serving exceptional British cuisine with French overtones prepared with imagination and flair. The outstanding food, a warm and welcoming atmosphere, and staff who are knowledgeable, helpful and friendly make this well worth a trip South of the River. Expect to find other chefs, visiting foodies and grateful locals. What's cooking? Warm salade paysanne with fried calves brains, lentils and mustard; red mullet provencale tartlet, tapenade and basil; three cuts of lamb with pesto mash, roast aubergine and rosemary; grilled plaice with baby squid, jersey royals and herby vanilla vinaigrette; sable of raspberry and creme fraiche ice cream; saffron poached peach with mascarpone crisps.

Chez Bruce was voted Best Restaurant in the Observer Food Monthly's 2006 Food Awards.