Raphaels Restaurant

The ideal venue for a quiet relaxing meal, dining at Raphaels is like being invited into a friend's quaint country cottage. Inside the seventeenth century building is what must have been two rooms now one for eating. There is also a small comfortable lounge seating six or so people.

The welcome is friendly and the food is exquisite. Booking is advised, if only to check opening times. During the week there is the choice of a set menu or a la carte.

Raphaels always has at least one good vegetarian choice available and occasionally offers vegetarian gourmet evenings.

Starters include crab rosti cakes with a lime and lemon herb dressing; goats cheese and roasted red pepper salad; caramelised onion and anchovy tart; sautéed chicken livers and mushrooms on garlic toast.

Main courses include grilled fillet of sea bass on sautéed fennel; Moroccan chicken tagine served with cous cous; boned confit of guinea fowl and half a duck breast served with a port and redcurrant sauce; venison casserole with prunes and pickled walnuts; layers of aubergine and red kidney beans in a rich tomato sauce finished with béchamel sauce and grated cheese.

The three course set menu is £16-20.