Vanilla Pod, The

Michael MacDonald, after four successful years as Head Chef at Danesfield House, is now ploughing his own very successful culinary furrow just down the road at The Vanilla Pod.

The Restaurant is situated in a converted shop, and, following a total refurbishment in May 2007, the new look provides a thoroughly contemporary, luxurious feeling -  reflecting the quality of the food -  with rich colours, sociably round tables with high backed chairs, giving a sense of privacy and spaciousness. Sophisticated air conditioning has also been installed to further enhance comfort.

The food is simple yet sophisticated, from seared scallops with a purée of vanilla poached pears and red wine shallots to a bourbon vanilla steamed turbot with asparagus or a coriander and fennel glazed corn fed chicken with boulangère potatoes, with wonderful calorific puddings to finish like an assiette of tastes of chocolate or a Tahitian vanilla crème brûlée with butterscotch jelly and honeycomb..

For bargain hunters the set menu at lunchtime should fit the bill. Service from some delightful young waiters is another high point.