Oaks Restaurant

Kencancook is the moniker by which the chef and manager of Oaks Restaurant is known in those parts. And if his track record over the past twenty-five years and the popularity of his current venture are anything to go by, then he sure can cook.

The menu there is modern British with the odd excursion over to the continent for the occasional dish. A typical meal could start with pigeon salad - pan-fried local pigeon breast on a salad of mixed leaves, peppadews and a tangy gribiche dressing - and end with eccles cake, spiced currants and raisins in flaky pastry with chilled nougat cream. Heartily wedged in between can be the Scottish premier fillet steak, top quality Scottish beef with dauphinoise potatoes and au poivre sauce.

Black-garbed staff are well trained and efficient, and the wine list pleases with its depth and variety.