A ten-minute train journey from Sheffield brings you to the delights of Chesterfield, and in a mock-Tudor building on Knifesmithgate lies Bottle and Thyme.
Firstly, a couple of Long Island ice teas were brought to our table by the smiling waitress, and you really can see why this restaurant scooped the customer service award at the recent Chesterfield Food and Drinks Awards.
They also brought home the best newcomer award, having been open for just under a year.
There are a fair few choices on the menu for vegetarians.
I opted for the goat’s cheese and caramelised onion starter for £5.
This was two puff pastry rounds with a generous portion of subtly flavoured caramelised onion topped with goat’s cheese and served with a balsamic drizzle.
Tim had the soup of the day ( £4.50).
That classic French onion soup was served piping hot with two huge wedges of soft, fresh bread, a hearty winter warmer to start our November evening.
For mains, it had to be the butternut squash risotto ( £9).
This creamy dish arrived with a topping of crispy kale and an impressively huge round of goat’s cheese, melting in the middle.
It was a struggle to finish the large portion but it was perfectly cooked with chunks of roasted butternut squash to add a bit of bite.
Tim’s veggie burger (£9.50) was presented beautifully on a plate with a large side salad and chunky twice-cooked chips with skins on.
The burger was two large earthy field mushrooms, beetroot, spinach and goat’s cheese, all complimentary flavours served within a brioche bun.
The staff were very efficient in serving the courses and checking everything was satisfactory, even on a busy Friday evening.
I had to try the salted caramel brownie, where gooey caramel was swirled among a moist chocolate brownie and topped with a ball of salted caramel ice cream and a dusting of toasted hazelnut crumb, plus forest fruits with a fruit coulis.
I think owner Gavin Grainger and partner Hannah have got this place just right. Gavin takes pride in the menu choices and the locally sourced produce they use, including his chef’s home-grown vegetables.
The total bill was £49 including drinks which is great value for money.