Hotel Lincoln

Top food pubs tend to wax and wane in their ability to consistently nail the genre, but the Lincoln is 'in the zone'. Chef Ross Beeley's menu displays Moorish, Iberian and traditional French influences, which means you could start with an excellent iteration of duck rillettes with port-soused prunes or a dish of superb garlic-infused razor clams with chorizo, white wine and sherry. Like any good gastropub worth its salt there's a selection of quality steak options - here all Victorian and dry-aged in-house - and plenty of old shiraz to match. Generous mains might include a homely, golden-topped rabbit, bacon and prune pithiviers or the aromatic, slow-cooked goat tagine with green olives and preserved lemon. With its slate-grey paint job, lacquered white partitioning and understated stencil art, the stylish dining room attracts a relaxed, food-savvy crowd. Well-spaced tables, a thoughtful wine list and professional service elevate the experience well beyond pubby expectations.