Hot Press renewed acquaintances with an old friend when we journeyed last week to Navan for the launch of Preston's, the destination restaurant at Bellinter House Hotel & Spa.

Presided over by head chef Stephen Moreau, the emphasis is firmly on locally sourced and fresh produce with the must-tries including Listoke Gin Cured Salmon, with Horseradish Mousseline, Watercress & Radish; Andarl Farm Free Range Pork Belly, with Smoked Irish Black Pudding Mash, Celeriac Puree & Pickled Orchard Apples; and Fillet of Clogherhead Cod, with Roast Baby Potatoes, Asparagus & Sauce Vierge. Yum! We also took a serious shine to the Vanilla Crème Brûlée, with Hazel & Chocolate Nut Cookies.

There are plenty of stars on the wine-list too, with the Auntsfield Single Vineyard Sauvignon Blanc, and the Fattoria Lavacchio Cedro Chianti prompting much "white or red?" debate among our party.

Impressing as much as the food is the stylish décor, which incorporates custom-built panelling, statement lights, and beautiful bronze mirrors that reflect the light.

Find out more at https://www.bellinterhouse.com/dining