The restaurant of the Ramada has one of those faux-mediaeval designs that American hotels are so fond of. This one, however, is very tastefully done. The room is decked out like a castle banqueting hall with roof beams, low lighting and a fake wood fire that was sufficiently convincing that we needed to look twice to be sure it wasn't real. The furniture is dark wood and the chairs all have a tapestry backing with fox hunting scenes. It has a definite air of modern luxury in an ancient building.

The service was very good. Food arrived very quickly indeed, and I was impressed at being left a bowl of parmesan rather than have the waiter sprinkle some over my pasta and run off. That, by the way, was with my seafood linguine, which was fabulous. Kevin tried the New York Steak, which was OK, but not spectacular. For an appetizer we tried their calamari. That came with a very tasty dipping sauce and also mushrooms and caramelized onions, a welcome innovation.