A former factory has been converted into an elegant restaurant complete with a floating pavilion and a boat on a pond. In the dining room, the open kitchen takes centre stage with lavish food displays – free range chicken soup in claypots, handmade ‘three dice’ buns, ‘lion head’ meatballs simmered in stock… Don’t miss their assorted sustainable braised river fish in a peppery fish broth. Brine-marinated goose with offal reveals lovely textures.