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Fahrenheit Bistro
By Henry Dubois
 Very occasionally you enter a restaurant and the excellent appearance of the interior matches the high standard of service and food. This was certainly the case at Fahrenheit.
I arrived - with my wife - just after seven, on only their second evening of business. We were made most welcome by the Front of House Manager Ian Allgood who showed us to our table. Ian has a professional but friendly manner, with years of experience in the local restaurant and customer service sector. We immediately felt relaxed, ordered drinks which were quickly served by waitress Sharon, working on her first night, and examined the menu: a three-course arrangement consists of a starter, intermediate (soup or sorbet) and main course, for £24-27 pp. Two things struck us straight away. First, our table was attractively presented with a white cloth, gleaming cutlery (quality tableware, made in Sheffield, thank goodness), neatly folded real napkins with the Fahrenheit logo, and sparkling glasses. There had clearly been great care in attention to detail, from the selection of lighting - no intrusive candles - to the arrangement of tables and comfortable, leather chairs. The experience is one of a modern, contemporary feel, certainly luxury.
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For my starter I chose asparagus, smoked salmon and soft poached egg - with field mushroom and hollandaise sauce. It looked great on an attractive white porcelain plate - and tasted superb. Earlier, we had a nice surprise: a complimentary ‘peaches and cream’ cup, with a dash of raspberry, a lovely touch while we were studying the menu. My wife tried the chicken caesar salad which was very well presented - and enjoyed. Other imaginative starters included a warm salad ‘tea’ smoked duck with pine nuts, bacon and quail eggs; a nest of galia melon; and crabmeat with pickled cucumber relish and creme fraiche.
