Edmunds

“Edmunds Fine Dining” proclaims the large illuminated sign, and this is a restaurant that does what it says on the tin. There's linen on the well spaced tables and comfortable beige leather arm chairs, spacious enough to accommodate the form of the most enthusiastic of foodies. Chef's amuse bouche is duly served before a starter of, say sautéed veal sweetbreads with pumkin ravioli, pumkin seeds and chorizo sausage. This is precise cooking, with ingredients marshalled into attractive formations on the plate. Although main courses such as buttered puff pastry, with duck confit, duck breast and seared fois gras typifies the French approach, there's wider European influences in the likes of line caught cod infused with lemon corriander, Mediterranean vegetables and vermouth sauce.

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