It might be smaller than the glass-fronted office buildings that surround it but this red-brick, Grade II listed former school certainly holds its own. Once inside, you’ll find that the magnificent vaulted room lends itself effortlessly to its role as a glamorous brasserie and the atmosphere is buzzy without being overly loud.
The Galvins know how to run a restaurant and it’s a family affair here, with Jeff in the kitchen and brother David responsible for sourcing produce at the market. Cooking is classic French with a light, modern touch, and there are no unnecessary fripperies – just three courses of reassuringly familiar combinations with the emphasis on bold, harmonious flavours. Time-served signatures include lasagne of Dorset Crab, Bresse pigeon and tarte Tatin.