Mustard and Punch - Honley

Richard Dunn has been doing Honley proud for more than a decade with his smart lively restaurant behind a converted shop front. Breads, preserves and ice creams are all made in-house and menus have an eye-catching modern slant.

Some ideas are familiar enough – tiger prawn linguine or char-grilled ribeye steak with peppercorn sauce, for example – but elsewhere there are plenty of neat and surprising touches. Beer-battered Brie comes with pickled grapes, confit of duck is accompanied by homemade baked beans, while loin of venison is served with crayfish ravioli and tomato beurre noisette; desserts also come up trumps with - say - roast plums, toasted honey gingerbread and star anise ice cream. Fixed-price menus offer excellent value for simpler dishes such as smoked chicken salad, braised lamb meatballs with gnocchi and warm chocolate brownie.

A battalion of Belgian beers provides a hop-tinged alternative to the enterprising and good-value wine list, which offers a well-annotated selection of bottles from the Old and New Worlds.