A former artists' studio, this pleasant space is now devoted to tickling the palate rather than the intellect. There is a secluded terrace garden for use on balmier days. Cooking is broad-based, tending towards the classical and clearly designed to appeal to passing trade whilst offering a firm base for the local clientele who tend to be more traditional. Plenty of evidence to confirm a dedicated and caring attitude within the kitchen.

A meal might commence with cream of leek and potato soup with smoked haddock or pan fried scallops with a wine velouté, lightly flavoured with mustard and cheese topped with smoked salmon and follow with Shropshire fillet steak with a bacon and onion galette, parsnip crisps and a wild mushroom and red wine jus; roast rack of Shropshire lamb with puy lentils, sweet potato and a thyme and red wine jus or pan-fried fillet of sea bass with confit of fennel and a vermouth and red pepper sauce.