Trinity

The owners of this fine eating house have certainly coined an interesting concept into its title, which its former role as a chapel may have some bearing upon. But Trinity, at least the one on Chapel Street, is considerably different from the one in which our brethren in theological circles are wont to worship; this is a restaurant, bar and tearoom, all rolled into one. But it manages to retain much of its past with high ceilings and wooden floors.

A quick glance at the menu reveals a kitchen that aims to bring a touch of innovation to English cooking, so you'd find oak smoked salmon with soft boiled quail's egg, and Shetland mussels with Weston's cider cream. Likewise, fresh British produce is scattered among main courses with rump steak of Hereford cross and confit of Woods Farm pork belly.

Those indoctrinated into thinking the best way to kick-start your day is with a full English will not be disappointed by the early service at Trinity, and there is also a daily changing selection of pastries and tarts and blackboard lunch and pudding specials.