The contemporary restaurant has been transformed and makes a subtle statement with its bold coloured fabrics, softer lighting and some new banquette and booth seating.

As Col and I arrived we were greeted by Huw Griffiths, the new general manager and co-owner of the restaurant. He took us to our table and made sure we were comfortable before listing the specials and producing the wine list.

Fresh bread was brought to the table to munch on whilst we chose from the extensive list of starters.

Col decided to order the tuna carpaccio, sauce vierge with tomato and tarragon (£6.50) and I went for the Provencal tart with goat's cheese, finished with pistou (£5.95). The tuna was polished off so was a definite hit and my tart was light and tasty, not too heavy like some pastry starters can be.

The main course arrived swiftly. I chose the halloumi and sweet peppers dish (£11.95) and Col went for the fillet of Scotch beef with Roquefort, walnut and parsley pesto served with frites (£19.95).

My dish was presented well and the quantity was just right, not overwhelming at all, and Col will certainly be going back for that dish again on our next visit.

To finish, I did try to resist, but the hot chocolate moelleux with crème chantilly (£5.50) had my name on it and was divine.

Col opted for the cheeseboard with spicy plum chutney (£6.50), another success.

Warwick-based brothers, Paul and Simon Davis, French executive chef Patrick Robiquet and local restaurant manager Huw Griffiths acquired Simply Simpsons back in April.

They ran it for two months before closing to give the restaurant its new look and re-opened on July 4 as Petit Gourmand.

The restaurant has certainly been transformed and by 8pm was buzzing.

Head chef Iain Miller who has been working at Simply Simpsons, and the Michelin starred Simpsons for some eight years before that, heads up the kitchen at Petit Gourmand and made sure our meal was perfect.

Reservations 864567.
www.petit-gourmand.co.uk
Lucia Clifford
Verdict: Most enjoyable.