Brasserie Roux

Which of Cox and Kings Bank's customers in the late 20th century would have dreamed that in a few years he would be dining in the splendid former double-height banking hall? It is named after the great chef, Albert Roux, who personally supervises Brasserie Roux - you will see him in the Brasserie weekly checking the breakfast buffet, discussing matters with the chef and inspecting the kitchen.

It has its own entrance on the ground floor, and dark greens and reds against a background of buttercup yellow spells out the gastronomic gaiety of honest brasserie cuisine. In January 2005 Michelin awarded Brasserie Roux the Bib Gourmand. The main menu might start with French onion soup or chicken liver mousse. Amongst the pasta and risotto look for crab spaghetti, before moving on to the fish course where lemon sole on the bone is a constant favourite. The big moment comes with the French brasserie classics where grilled plaice and shin of beef with oxtail and green bacon vie for attention.