Bell's Diner

The modest name of this smart, modern restaurant does little to convey the ambition of the cooking. We’re not talking blue plate specials and bottomless cups of coffee here, more hot potato foam and vindaloo ice cream. Experienced chef Christopher Wicks takes inspiration from progressive cooks such as Heston Blumenthal and Ferran Adria for his unusual menus. Expect the unexpected in the form of an oyster with strawberry gazpacho starter or a Spring main course of sea trout with asparagus, broad beans, peas with a frothy liquorice sabayon sauce. That curry flavoured ice cream crops up with a poppadom tiule to accompany a dessert of coconut mousse. Run the gamut of the chef’s creativity with the keenly priced eight course tasting menu.

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