Quality is the key word for Vanilla according to owner Jordan Webb, with an emphasis on quality ingredients and produce diners are unlikely to find in many other restaurants.

Its impressive, modern European menu changes according to seasonal availability and can include starters such as home-cured bresaola with three-year-old Parmesan and Brumalia truffles.

Diners can expect equal variety from their mains, with dishes such as confit rabbit leg with seared rabbit livers and squid vinaigrette, fillet steak or poached wild sea bass. Desserts include forced rhubarb trifle and blackberry pannacotta.

Dinner costs £24 for two courses, rising to £28 for three, and Sunday lunch costs £12 and £15 for two and three courses, respectively.