The Bucklemaker

Tucked into a former Georgian silversmiths workshop, the Bucklemaker is a delightful restaurant that manages to be traditional, contemporary and welcoming all at once. The atmosphere is businessy at lunch, romantic in the evenings, with a friendly, buzzy bar area. There are seventeen wine cellars - you may take that as a challenge. Excellent for business for personal entertaining. What's cooking? For starters, try fresh oysters with raspberry shallot vinegar, lemon and Tabasco, or something more complex, like spinach, lobster and crab spring roll, with warm bean sprouts, soya coriander and sesame oil. For mains, we suggest the calves liver with sweet potato and red skin onion tartlet, piquant sauce and deep fried sage, or the Pitt and Swatkins pie, beef fillet, kidney, mushroom and ale. Puds are fine, and they pride themselves on their properly aged cheeses.