Whilst The Terrace Brasserie and Santini's offer excellent food and wines, the undoubted place to be for the more formally inclined is The Grill Room. When the Sheraton was built in 1985 the full brunt of designeritis had not hit and there was still plenty of room for the traditional. The Grill Room is lined in wood panelling, the plaster ceiling is dignified and the proportions of the room really satisfying.

One instinctively feels that great feats of culinary skill belong here, nor will you be disappointed, though the tendency is to err on the side of the well-loved and safe, with occasional flirtations into the more exotic.

The quail and foie gras terrine makes an agreeable starter followed by the roast rack of lamb with a Provencal crust and black olive sauce. Desserts tend to be works of art the destruction of which hints at acts of vandalism, nonetheless as a determined gourmet you should have no problem in suppressing your finer thoughts.

The excellent staff moved noiselessly over the patterned Usher carpet and a splendid choice of wines from across the globe matches a style of décor which would not look out of place almost anywhere in the world.