To dine at Woods is to indulge in the style that nearly thirty years of confidently supplying the culinary needs of those who understand and appreciate good food. David and Claude have owned this elegant restaurant since 1979, the place is full of horse racing pictures, one of David's passions.

The kitchen is under the supervision of Stuart Ash and his very enthusiastic young team. Add to that excellent value for money with a polished, calm setting and you have Woods. It is perhaps best described as purveying warm nostalgia without a hint of pretentiousness.

A starter of terrine of pork and black pudding served with macerated kumquats is well spoken of, or you might prefer the roasted tomato and basil soup. Then you could contemplate a salad of char-grilled haloumi with spiced beetroot and grilled aubergine and confit of rabbit leg on a tomato, flageolet bean and chorizo cassoulet. To finish may be a brandy and apricot crème brûlée or a walnut and banana cake with crème anglaise and apple compote.

A wine list careful selected by David offers several by the glass and a good selection from Burgundy, his other great passion.