Aizle, which rhymes with hazel and is old scots for a spark or ember, is seriously seasonal with its monthly ‘harvest’ of produce plucked, foraged and slaughtered. from this comes a dazzling list of perhaps 20 ingredients, some of which you’ve probably never heard of. all are displayed on a chalk board in this soft-lit, pale blue space a stone's throw from salisbury crags, and used to fashion a five course tasting menu by owner-chef stuart ralston. the bar is set high by a trio of sophisticated ‘treats’ to start with. yet agnolotti pasta with pumpkin and lardo, and the freshest, most delicately cooked halibut, topped with orkney mussels, clear that bar with ease. as does rump and belly of hogget (half-way between lamb and mutton) with courgettes and buckwheat. expect something indulgent and chocolaty for pudding and a well-conceived, if pricy, wine list, spruced up with some homemade soft drinks and a bevy of inventive, seasonal cocktails.