1861 Restaurant

Chef Simon King and front of house partner Kate wear their impeccable foodie credentials lightly at this refreshingly understated establishment. The couple have channelled their experiences working at some of the best restaurants in the country (including for Simon a lengthy stint with the Roux brothers) into creating an unintimidating gastronomic experience. There's simply laid, polished wooden tables, exposed brickwork and black painted beams in the dining room and easy to understand dishes on the ever-changing and reasonably priced menus. Start with a classic chicken liver parfait with port jelly or a Mediterranean-style tiger prawns with rocket and sun blush tomato. There's Welsh lamb of course, which might be served as a rump with rosemary jus or a rack with a tarragon sauce.

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