At its vibrant and stylish location of Brindleyplace, Edmunds serves modern British cuisine to patrons. A relaxed fine dining approach where dishes are inspired by classical French methods using the finest ingredients with no hidden trickery in order to allow the flavours to speak for themselves, defines the food you can sample here. Edmunds is named after chef Andy's late father who encouraged and supported him throughout his career. Guests can experience welcoming, warm and friendly service at this contemporary restaurant.

Smaller dishes include Salcombe crab with tomatoes, avocado, chillies and spring onions with a lemon and lime dressing, and confit of Gressingham duck leg with red wine cabbage and green peppercorn sauce. When you move to the crux of your meal your options consist of Jimmy Butler's free range belly of pork with apple and black pudding and braised breast of Cornish lamb, pan roasted loin, baby spinach and golden beetroot.