Matthew and Penny Fleet set up shop in this double-fronted, bow-windowed property during 1994 and have gradually transformed it into a much-liked informal bistro-style restaurant with wooden floors, terracotta and saffron colour schemes. It sits well with David Bennett's cooking, which has vibrant and sunny Mediterranean overtones.

You could share a plate of antipasti to start or go for something like aubergine involtini with beans, basil and piquillo peppers. Then take your pick from, say, roast whole sea bass with roasted Mediterranean vegetables and citrus Mascarpone, char-grilled ribeye steak with Taleggio cheese, fries and garlic or spinach and wild mushroom lasagne. As a finale, there could be maple syrup pannacotta with caramelised cashew nuts or – from faraway lands – grilled pineapple with chilli lime syrup and coconut ice cream.

Next door to the restaurant is The Grapevine Delicatessen, full of goodies from around the world.