Keats Restaurant is a triumph of modern European dining. Warmly welcomed, we were seated in the recently refurbished dining room, and were soon sipping on chilled Soave and nibbling complimentary grissini. Our attentive waitress suggested we begin with two house favourites from the vast menu: baked pancakes filled with spinach and ham in luscious creamy sauce ,and shredded smoked duck salad, drizzled in teriyaki sauce. Both were utterly memorable. Next, chef Martin Aslin brought my partner delicately pink sliced lamb loin, bathed in rosemary and redcurrant sauce, cosseted with asparagus and mange tout. I chose duo of beef in classic Madeira sauce, enhanced by a medley of roast vegetables. Our glorious desserts – Sicilian zabaglione, whisked to perfection table-side, and creamy panna cotta – were spectacular. This atmospheric gem caters for children and offers personalised evening parties and outdoor catering, meaning no matter the occasion, you should think Keats.