This busy, buzzy, all-day brasserie with stone walls, exposed ducting and striking copper chandeliers provides the perfect pick-me-up, particularly in the colder months, while the courtyard is a popular spot come summer. Whatever the weather, you’ll always receive a warm welcome from the charming team. Seasonal modern dishes keep the focus on the local area, with the chargrill taking centre stage; the ‘Dirty Steak’ – a ribeye – is cooked directly on the charcoal. Portions are large, but if you do make it to dessert, the ‘Disentangled Napoleon’ is a must.