Tom Browns

Tom Browns cuts a polished figure in Gunthorpe, Nottingham, where modern British cooking meets classical French technique with a subtle, indulgent wink.

The menu opens with generous gestures. A sweep of cured meats sits alongside baked camembert with toasted Welbeck focaccia, tomato and chilli jam and house pickles. A silken duck liver parfait arrives brightened by spiced apple and grape chutney, cherry gel and hazelnut dukkah on toasted brioche.

Mains continues the story with assured flair. Rolled cod loin rests on pomme purée with buttered samphire and a saffron and mussel velouté dotted with salmon roe, while dry-aged fillet of beef is paired with pomme Anna chips, creamed cavolo nero and spinach, herb butter, braised Roscoff onion and poivre sauce.

For polished comforts and unhurried pleasure, Tom Browns is a place to linger. Book a table and make a night of it.