TOM’S Kitchen at the Mailbox has introduced a host of exciting seasonal dishes with the launch of its brand new summer menu.

Designed by Tom Aikens and the restaurant’s head chef, Tom Wells, the new dishes incorporate locally sourced ingredients, picked especially for their delicious freshness at this time of year.

A key focus of the new menu is the introduction of a number of vegetarian dishes which include the Norfolk Asparagus with landcress salad, summer truffles, and a CackleBean egg yolk finished with spelt granola.

Brimming with health benefits, also new to menu is the vibrant Courgette Dukkah and Raw Fennel salad, served with turmeric and saffron dressing.

A full gluten free menu is also available.

There is Tom’s Vegetarian Burger, featuring a sweet potato and chickpea pattie, sundried tomato mayo, aubergine and shiitake relish, and fries, and for meat lovers a roast breast of duck which has been proving very popular.

Unfortunately we were told the duck was all out when my partner and I called in.

We were forced to console ourselves with a couple of cocktails, a gratifying White Lady and very strong Mojito made with cachaça instead of Bacardi Blanco.

It was almost enough to make me wish I'd opted for the same. Almost.

Redditch Advertiser:

We ordered some homemade crusty bread to soak up the alcohol.

For a starter we each had the Spicy Devonshire Crab Cake with cucumber and chilli relish.

It was light, fluffy with a sublime smokiness running through it, paired with a fresh, light relish with a hint of sweetness to it.

Redditch Advertiser:

For the main I'm a sucker for meat so with no duck I needed little excuse to go for the Cumbrian Rib Eye Steak with peppercorn sauce.

I was rewarded with succulent, moist beef and, of course, the full monty of extras. Perfection.

My partner had the Cumbrian Rump Steak with béarnaise sauce.

Both mains looked and tasted stunning - coming exactly how we had asked for them.

Redditch Advertiser:

Despite being quite busy for a Tuesday night all the food was served quickly and all piping hot with nice presentation.

We had a bottle of the Cabernet Sauvignon, suggested by our friendly waitress, which complemented the mains perfectly.

I am ashamed to admit we could only manage one dessert between us - the Chocolate and Peanut Butter Marquise which came with salted caramel ice cream and peanut brittle.

I never thought I'd finish it, then took one taste before wolfing down every last morsel without a hint of guilt or regret.

If you have more of a sweet tooth, the Raspberry Millefeuille topped with a refreshing raspberry sorbet is an ideal way to end your meal, or be transported back to the sixties with Tom’s syrupy Rum Baba dessert which comes served with Chantilly cream and strawberry sorbet.

The entire meal was tremendous and nothing was too much trouble for the more than accommodating staff.

We both went away, very full, saying we would definitely recommend Tom's Kitchen to friends and family.

To book a table, visit tomskitchen.co.uk/birmingham.