We live in an age when the unthinkable is thought with increasing regularity. In the case of the Old Corn Mill at Worcester this is great news, resulting in a building full of character and charm that was transformed into a truly magnificent restaurant overlooking the historic River Severn, and now home to Brown's Restaurant.

Because of the nature of the original building it has been possible to cleverly mould original and lively spaces, a great asset in a restaurant that caters for all sorts of requirements ranging from formal to party. This has undoubtedly contributed to their award of 2 AA Rosettes for culinary excellence, as well as another reassuring award with top marks of 5 Stars for their food hygiene.

Head Chef Martin Lovell and his team have made an impact on the vital kitchen department, and the à la carte menu offer dishes such as slow cooked free range pork belly and aubergine and parmesan soufflé for starters. On the main course front look for pan seared guilt head bream and shoulder of Welsh lamb 'boulangere'. Five desserts and a very worthy cheese board make a pretty thorough job of tempting the hitherto untemptable, the more so when baked Alaska and the pear tart tatin 'belle Helene' combine to divert defeatist thoughts.