Head chef David Keats keeps the Gingerman spirit alive with his ever-evolving menu of contemporary European cuisine.

The dishes are Mediterranean-influenced and both the a la carte and the lunchtime menus are updated regularly. Typical starters might include truffle ravioli with aged pecorino or warm scallop and Normandy black pudding salad.

Among the changing mains might be loin of venison with carrot puree and red wine, and roasted monkfish with chilli potatoes, and roasted partridge with fondant potato and fried parsnips and madeira. A two course a la carte dining experience will set you back £24. For three courses, the price rises to £27.