Bellamy's

This relatively recently opened restaurant, in Jan 2005, is the latest ploy of Gavin Rankin, a self-confessed brasserie fan and former managing director of the world famous Annabel's, and has the lot. Everything you could conceivably expect to find in an excellent brasserie is there - and more. There are a number of reasons why Bellamy's has been an instant success, amongst them food that is immediately appealing and uncomplicated, and wines of good value and quality.

Think of devilled whitebait and rillettes of duck, followed by John Dory or comfortably succulent lamb cutlets. Eaten amidst the familiar riot of brass rails, mirrors and tiled floor spaces, the tendency is to feel very much at home as you reach for a second bottle of claret and commit mental hari-kari to the rest of the afternoon - or night. This is a place that will not look back.