Queans

This was taken 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 pan fried king prawns and squid finished with roast garlic and warm spinach dressing; caramelised onion, fig and goat’s cheese tart or spicy lentil and roast pepper soup.

Main courses move along with the likes of pan seared breast of pheasant served on a bed of butterbeans and wilted watercress, accompanied with a whiskey and ginger gravy; supreme of chicken stuffed with a leek and stilton mousse and poached in a basil cream sauce or a pan seared fillet steak served on a bed of honey glazed mushrooms and accompanied with a chilli and chive cream sauce.

For those of a seaward inclination there may be grilled whole black bream glazed with tarragon mustard and finished with a citrus dressing. Vegetarians will surely rejoice in the delicious butternut squash filled with wild mushrooms and asparagus, cooked in a courgette and smoked brie cream sauce, topped with an almond and pine nut crust.

Laura's homemade ice creams are legendary and arrive at table with fresh baked cookies. Wildly popular is the spotted dick served with custard, cream, or ice cream (and sometimes, we are told, all three). The rich dark chocolate and raspberry 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 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. 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.

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