Dough Bistro lets the food do the talking as this Parisian style Bistro continues to please customers and critics from all over the country. Dough has progressed under the current management, sourcing all ingredients for themselves, supporting the local producers, offering Fairtrade, organic and free range choices, and I should mention that naturally everything is made in house.

The menu changes almost daily, with usually eight starters, mains and desserts. Dough also offers a sorbet to cleanse ones palate between starters and main, which is a delightful touch. They offer a mix of unusual and contemporary dishes, such as ostrich steak served with black pudding, shallots and pancetta reduced in red wine and venison demi-glace, to classic favourites, such as the organic free to roam Yorkshire beef, or the fresh fish platter with saffron and champagne beurre blanc.

Because everything is prepared daily, if there isn't anything that you like, the chef will try to produce something that you fancy, this is especially useful for vegetarians, vegans or anyone with eating intolerances. Puddings tend to be in a class of their own, requiring careful consideration and an extra notch out of the belt.

Dough operates slightly differently from your normal eating establishments, offering set menus on Friday and Saturdays for an incredibly reasonable £24.95, with a la carte dining Tuesday to Thursday, and the ever so popular early bird at just £12.95 still available from 5 to 6:45 pm.

The decor was described in the Yorkshire Evening Post as "chic, Parisian, stylish and bohemianly basic with the emphasis on the food, and not packing them to make a quick buck." With Head Chef and Owner Luke Downing being nominated for a number of awards, the future is very bright for Dough.

The restaurant is mainly an adult scene on evenings, although kids are welcome. Dough is now open Sunday, with a fantastic family atmosphere, when they can enjoy their day with five courses for only £19.95!

Finally, though it is now licensed, Dough Bistro is still 'bring your own wine', which is brilliant on the wallet as well as the taste buds! Should your dining partner be of serious intent, financially prudent and addicted to decent food you will receive high marks and he or she might even offer to bring the wine round next time.