THE problem is, when venues change hands we often don't find out about it for a long time.

Not so this caf which has been open under new management for about two months.

But what qualifies a career in the Royal Signals for success in the catering trade? I am not sure but if you make a visit you might find out!

For a start we were served with arguably the best garlic bread we have tasted in years. But first things first.

The caf shares a staircase with a ladies hairdresser. A chalkboard at the foot of the stairs gives a brief idea of what is available upstairs.

The venue is light, airy (despite having no natural light) with a polished floor, wooden chairs and tables covered in a cheerful checked cloth.

Each table has its own menus itemising standard food and drinks. A chalkboard has the specials on display. Vegetable soup and a baguette (£2.50) or broccoli and stilton quiche with chips and salad (£4.95) are examples.

We didn't spot the "please order at the coffee counter" sign. However, because we were the first lunch customers to arrive, our order was taken at the table. Individual pots of tea (£1.10) were quickly produced that nicely filled the gap before the food arrived.

Ann asked for chicken on a warm baguette with the salad option and please, no onions. And no she wouldn't have the wedges that were offered with it.

We had to wait almost 20 minutes for our food to appear but this was not a bad sign. We knew that it was being freshly prepared. Once Ann was served it was not long before she said that she had enjoyed a very satisfying meal. At £4.25 it was surely good value.

Taking a risk, I ordered chilli with potato wedges (£3.99) plus garlic bread (£1). As already stated the garlic bread was superb, arriving in an open silver-foil wrapper. On this occasion I was beaten by the size of the chef's portion and almost by the strength of the chilli. A glass of iced water was my saviour.

For £2 you could have coffee and a Danish or tea and a scone with jam and cream. Sandwiches and jacket potatoes were plentiful and we noted giant Yorkshire puddings with hot beef.

Before we finished our lunch, the proprietor refilled one of our teapots with hot water, without being asked. This is the sort of personal touch that separates the good from the exceptional.

Updated: 16:10 Friday, November 05, 2004