NESTLED behind a popular Billericay pub is a gem of a restaurant. The Orb, tucked behind the Crown, near the train station, claims to be “a well-appointed fine dining restaurant serving modern British and European cuisine”.

According to the restaurant’s website it uses “only the freshest ingredients, sourced locally wherever possible”.

First impressions always count and the Orb is certainly well done out. The white decor is plain and tasteful and the impressively polite staff were impeccably dressed in black and white.

My fiancee and I were soon sizing up the impressive menu. With British lamb and beef, free range pork from Blythburgh, Suffolk, and fresh fish from Billingsgate, it read like something from a fancy restaurant.

The starters included a smoked salmon parcel filled with prawns and crayfish and baked camembert with rosemary garlic and thyme.

I went for steamed mussels cooked in white wine, shallots, parsley and cream sauce, and crusty bread, while my fiancee opted for toasted brioche with wild mushrooms and a poached egg, topped with mayonnaise.

Although the mussels were lovely and the sauce was fresh and flavoursome, the mushroom starter was a real triumph. There was a good selection of mushrooms, the poached egg was perfect and the mayonnaise was delicious.

Like the starters, there was a good selection of main courses, including favourites like rib-eye steak and pan-fried salmon.

I went for slow-roast pork belly with coriander and fennel crackling, served with colcannon, apple and ginger puree. My fiancee had the roasted rump of lamb on creamed potatoes with braised red cabbage and mixed berry jus.

My dish was excellent and the pork was well cooked. The only problem was the balance of portions. There were two large cuts of pork but, and it might be me being greedy, there wasn’t enough puree or crackling.

The lamb, although a little fatty, was also a good dish. The potatoes were well seasoned and beautifully creamy. The dishes came with a selection of lovely seasonal vegetables.

We were both left satisfied and rather full and couldn’t contemplate desserts. Maybe, the next time we visit, we will leave room for pudding.

THE BILL Toasted brioche with mushrooms, poached egg and mayonnaise - £5.95 Steamed mussels cooked in white wine - £7.95 Slow roast pork belly with colcannon - £14.95 Roasted rump of lamb on creamed potatoes with red cabbage - £16.95 THE VERDICT Atmosphere: Four stars Food: Four stars Decor: Five stars Value: Four stars Service: Five stars Disabled access: Yes