Deason's

Deason's offers a combination of Innovative textures, immaculate presentation and originality, making the cuisine memorable. Jason Deason is an innovative and stylish chef, bringing a wealth of experience having worked in London's West End, Switzerland and Sardinia. The menu demonstrates Jason's experiences gathered from his foreign travels and his work closer to home. Wherever possible, the finest local produce is used. The Restaurant is open six days a week for lunch (closed Saturday lunchtime). Dinner is available on six days, from 6.30 pm until late with a choice of a-la carte, and set menus. A different menu is offered for Sunday lunch, but always includes a roast. Food choices could include: home made chicken liver parfait with red onion compote and granny smith apple compote or rillettes of fresh and smoked salmon with a citrus fruit dressing to begin with, and then as mains fragrant lamb tagine with an almond cous cous or plaice fillets in lemon grass, coriander, mint and dill massala baked in a bamboo leaf; then coconut and stem ginger bread pudding with an apricot anglaise or lemon possets to finish with. A selection of house wines are available at £12, with a reasonably priced choice on an interesting list, mainly under £25.