Bohemia

Bohemia’s loyal local following speaks for itself. The restrained dining room might betray its hotel location, but the cooking has made this a destination in its own right. Showcasing ingredients that are often grown, reared or caught for the kitchen, Shaun Rankin delivers an array of picture-perfect dishes without over-gilding the lily. Royal Bay oysters are laid atop yellow noodles with beads of black caviar & a rich lemon butter, while plump scallops are wrapped in pancetta with the earthy counterpoise of spring truffle, French bean & artichoke salad. Well-balanced mains bring on slices of Jersey lobster tail with crab, shards of fennel & a pot of creamy macaroni, or rich confit of belly pork alongside quince & apple jelly, with a roast foie gras & scallop brochette. A superb Anglo-French cheeseboard pleases well-heeled senior locals, while the young crowd get their kicks from mojitos in the popular bar.