Queans

This was taken over over in 2005 by Laura Hamilton, who was formerly a chef/manager in Warwick, she offers a selection of dishes that are both inventive and tempting to a pleasing degree, and as a result she is now enjoying well-deserved popularity in Leamington Spa. Laura has been a chef locally for the best part of 20 years during much of which she was Head Chef at The Grand Union Restaurant, before her three years at Robbie's in Warwick.

As might be expected her menus are pleasantly challenging with starters such as chilled carrot, lemon and coriander soup, king prawns and squid, pan fried with roasted mixed peppers and garlic, warm goat's cheese and fig salad finished with a balsamic reduction or caramelised onion and sweet chilli tart served with a toasted mixed seed salad.

Roast rack of lamb is served on a bed of sweet potato and fresh mint mash and takes along for company a red pepper cream sauce. Pan fried medallions of pork are served with spicy lentils and crispy onions with a warm apple and sage compote for company.

This could be followed by a tarragon pastry basket filled with a layer of chick pea mousse, braised courgette and leeks, topped with a roasted beetroot. For those of seaward inclination there may be grilled monkfish tail, marinated in tomatoes and thyme, served on a bed of creamed spinach and oyster mushrooms. Chicken is served as a supreme, stuffed with yellow pepper and sweet chilli mousse, poached in a coriander cream sauce.

But for many the piece de resistance will be the pan seared fillet steak on a bed of curry spiced parsnip and carrot mash, graced with a light spring onion sauce.

Laura's homemade ice creams are legendary and arrive at table with fresh baked cookies. Wildly popular with those who dare is the pineapple and orange suet pudding served with custard, cream, or ice cream (and sometimes, we are told, all three). The white chocolate and peach schnapps cheesecake is a clever blend of flavours, but for many the simple sharp tang of a fresh fruit cocktail, well laced with cointreau has familiar appeal. To play safe go for the banoffee pie, an international favourite that never fails to please.

From all of which it will be fairly obvious that Laura is certainly no slouch in the kitchen and explains why those with an eye for food that has been prepared with care and imagination are beating a path to her door.

The wine list is equally full of character with some nice Burgundy and really daring reds from South Africa, Chile, Spain and Italy. Two dessert wines are listed, including an intriguing rich Black Muscat from California.

As one might expect the general layout and presentation is cool and elegant, in keeping with the service. This is a restaurant that would hold its own well in London, and in Leamington Spa it is indeed a gift sent from on high.

If you want to know more about this superb restaurant, then their Website should prove to be a mine of information.

They were the proud winners at the Coventry and Warwickshire Food and Drink Awards 2006 for Best Restaurant and Excellence in Quality and Customer Service