Originally built in 1372, Russells is housed in a building in Bell Street that has gained architectural and historical prominence and the décor inclines to the theme with spectacular high ceilings and a gallery overlooking the main dining area.

As for the food they prefer to keep things simple, paying heed to local sourcing and fresh ingredients. A smooth chicken liver and foie gras parfait with quince jelly and toasted brioche may linger in your memory, or perhaps king scallops wrapped in the finest pancetta accompanied by mint pea puree and truffle oil. Main courses display an affinity for meat with dishes such as pan-roasted wild boar fillet, griddled prime beef steak and marinated rump of local lamb. Desserts rely on the much tried-and-tested recipe of brioche bread and butter pudding and lemon and lime tart.

For less traditionalism and more adventure keep an eye open for gourmet nights at Russells that include everything from an 8 courser to Italian extravaganzas.

Please note that the E-Mail Contact is for enquiries only, not for bookings.