This smart-looking restaurant in the city’s Jewellery Quarter is run by a two-person team. Ben is in the kitchen and the warm, genial Lucy is out front. The cooking, like the décor, is modern in approach and allows Ben’s personality to shine through in the flavours and presentation. The menu is largely seafood-based, which results in highlight dishes like Cornish turbot with a delicious Arbroath smokie liquor.