Watson's Restaurant

 The concept of using old buildings of integrity that have lost their original purpose has produced some great adaptations in recent years and Watson's location in a converted cotton mill is a prime example. Their links with the Phoenix Theatre next door, which is home to their Café bar venue, result in a mutually beneficial complex that suits everybody. Inspired and original thought has been at work here.

Arrival at Watson's is via a discreet courtyard which gives you the option of a relaxing drink in the bar with the menu, or into the restaurant without delay. Contemporary design has joined with a heritage building to give exposed brickwork, crisp linen and smooth jazz (live on the last Friday of every month) to make a thoroughly relaxed atmosphere, the sort of setting you actively seek when good taste and style are foremost in your expectations.

Head Chef Nick Aiello's Classic approach to the range of dishes assembled from all over the world, with a heavy influence from British and some Mediterranean sources, makes for a sense of surprise and delight. From amongst seven starters expect to find spicy parsnip soup with coriander croutons, organic Skylark Farm goat cheese with textures of beetroots, cured salmon with Jerusalem artichokes, broad beans salad and aioli or baked Orkney scallops and San Daniele ham with cauliflower puree. However, my money goes on the pan roasted wood pigeon with potato and wild mushrooms.

A robust British dish of roasted loin of venison starts the main courses, or suites, with potato cake, parsnip crisps and bitter chocolate jus, or oriental confit of duck, scallion mash, toasted sesame bok choy and plum sauce to support the breadth of this exciting menu. Leicester may not be exactly by-the-sea but modern methods have meant that fresh fish and seafood can be in kitchens a great deal quicker than used to be the case, so watch out for that king of dishes, wild seabass with aubergines puree and sautéed courgette red pepper jus. Organic baked salmon is served with Jerusalem artichokes, curly kale, almonds and sea water foam, and the crispy pork belly with roasted langoustines comes from Suffolk.

An express lunch menu at £5.95 gives a choice of one dish from amongst a choice of six, which might be Watson's home made beef burger with Cheddar, and barbecue sauce pickled cucumbers, or a smoked chicken and bacon club sandwich with crab mayonnaise, all served with fat chips, and filter coffee; or consider the set menus for lunch Tuesday to Saturday, and dinner Tuesday - Friday from 6.30 to 7.30pm, a choice of three in each of three courses, that could include ham hock terrine with crab apple chutney and pistachio toasted brioche, a beef cottage pie with honey roasted carrots and the tart of the day with Chantilly cream, starting at £10.95 for a 2 course meal, an offer you can hardly afford to ignore.

A wine list thought up by House of Townend, with more stunning power than a taser, brings additional zest to dining at Watsons. For more detailed information on menus, wine list and group bookings do click on their Website.