Pecks Restaurant

While this restaurant operates in a familiar fashion at lunchtime, the evening brings a one-sitting operation into play. Guests are asked to arrive at 19.30 to dine at 20.00.

The restaurant describes the style as a 'Theatre of Food' - and the kitchen, headed by Les Wassell, is particularly-proud of its presentation.

While Amuse-Bouche's and inter-courses boost up the meal, starters such as 'Courgette & Lemon Soup with Herbed Cream'; 'Sautéed Chicken Livers with Orange Salad, a Balsamic Reduction, Walnuts & Honey'; 'Goats Cheese, Char-Grilled Chicory & Pears with Walnuts & Honey' and 'Ham Hock & Foie Gras Terrine' set the style.

Maybe to be followed by the likes of 'Pot Roast Rare Bred Pork, with Puy Lentil Casserole with Meat Jus'; 'Paupiette of Plaice with Prawn Mousseline & Sorrel Cream'; 'Wild Mushroom Strudels with a Madeira Reduction' and 'Slow-Roasted Blade of Beef with Horseradish Mash & Red Wine Reduction' among the mains.

Perhaps after a pre-dessert (depending on the day of the week), you might finish with 'Warm Eccles Cake & Clotted Cream'; 'Rum & Raisin Cheesecake' or 'Fresh Fruit Salad'.

Service is theatrically impressive.