Efendi Bar and Restaurant has undergone a major facelift by the new owner Andy Radford, the restaurant design is based on traditional Turkish culture blended seamlessly with Mexican contemporary art.

The inside restaurant has two new separate bar areas with open fireplaces and stone arches creating a warm welcoming ambience for you to enjoy your meal during the cold winter months.

Andy is planning to develop even further his already exciting menu using local seasonal ingredients fused with imported specialities to create brand new dishes such as fresh figs stuffed with brie and wrapped in pancetta, with honey balsamic vinegar and Dijon mustard drizzle. Succulent pan fried duck breast with a plum and sweet chilli sauce. Tender lamb shanks, oven roasted for 3 hours with garlic, rosemary and redcurrants with a red wine sauce. Andy also prepares a traditional roast beef, Yorkshire pudding and all the trimmings on Sunday from 12 noon til late. Booking is strongly advised.

The restaurant has only 30 covers per evening due to the complexity of the menu as each dish is hand crafted by him and his staff in the newly fitted kitchen.

Efendi’s also offer limited Bed and Breakfast in old Ottoman bedrooms, 1 of which boasts a four poster bed. A full English breakfast of eggs, bacon, sausage, black pudding, fried bread and tomatoes with toast and marmalade and a pot of freshly brewed tea, all in at £20.00 per person - it’s exceptional value.