It seems somehow appropriate that in a classical town like Bath there should exist a restaurant such as The Villore. Part of the Bath Spa Hotel in Sydney Road and in the former ballroom, The Vellore is located amidst great splendour and space.

Executive Chef Andy Hamer presides over a modern menu that emerges variously as a table d'hote or an a la carte and changes frequently. Emphasis is placed on locally produced ingredients and the meal could start with a warm salad of pan-fried Scottish scallops with crispy vegetables, baby leaves, aged Balsamic and herb-scented oil. The roast chump of West Country lamb comes with garlic potato, haricot beans and smoked bacon with rosemary juices.

I know I'm always ducking the issue and getting wound up about cheese but this one is exceptional - a selection of European cheeses served with a warm Gorgonzola soufflé, chicory and a walnut salad.

For wine over 150 bins are yours from which to select, with a wide range of coverage including China. House wine at £18.