It may be easy to forget Dish's previous role as Saffron Walden's 'mint', but the oak beams and plenty of ghost stories doing the rounds are reminders of its past. Today, however, it makes an impression of a trendy restaurant bedecked in bright colours with fresh cooking blending in French and Italian techniques.

First to arrive within a romantic candle-lit evening setting are plates of seared scallops on a warm niçoise salad with a fennel and saffron vinaigrette, and pan-fried chicken livers on toasted brioche. Main courses manifest themselves in the form of grain mustard and pepper crusted prime sirloin steak and confit of duck on a potato, apple and black pudding cake. Desserts are more fruity indulgences with caramelised pineapple tart tatin, lemon meringue roulade and banana and Amaretto parfait.

Dish also gives diners another reason to visit often; their special events include regular clairvoyant evenings, jazz brunches and wine tastings amongst others.