Harrison's, in Bedford Hill, Balham, has recently undergone a major refurbishment and I was anxious to find out what has changed.

There is a bit of a buzz surrounding the restaurant, which is co-owned by Rick Stein and Sam Harrison, with everyone singing it's praises in online reviews.

As I enter the building I am greeted by assistant restaurant manager Andrew Blair, who is keen to show us the new downstairs bar.

Previously a function room, the basement has been transformed into a speak-easy cocktail bar, with a barman who treats his orders like artwork to boot.

Before starting the meal I decide to opt for cocktail of the week, The Rose Lady (£8), which is a summery mix of gin and rose infused mixers. The new bar has a different feel to the restaurant, filled with people enjoying after-work drinks or on dates.

Sam explains: “Cocktails are the major new thing, we have gone for a New York bunker style, because New York is Sam's favourite place in the world.”

We are whisked back upstairs for our meal by the attentive waiting staff into a comfortable booth near the back of the restaurant. In the centre an impressive open-plan kitchen takes the focus, while diners can soak up the atmosphere on the periphery of the room.

The menu changes on a regular basis, with a large amount of seafood options, meat dishes and vegetarian options. For the starter I order a smoked haddock and bacon slab chowder (£6.50).

It is buttery, but not too oily, and comes served with crackers rather than bread making it not too filling. My friend select salt and pepper squid (£6.50), which comes presented in a pot with a chilli dipping sauce.

For the main course I order from the specials menu and go for pan-fried salmon, with asparagus and beetroot puree (£14). My waiter advises me it goes well with mashed potato and house salad, with all sides priced at £3.50. The salmon has a crisp onion topping, complimented with the sweetness of the beetroot. My guest selects goan fish curry, costing £14, which comes served with rice and chilli sauces. It is a generous portion with large chunks of salmon in a creamy sauce.

It does not take much persuasion before we are ordering desert. My rhubarb mess (£6.50) is dished up in a little jar, with a crunchy pistachio topping, cardamom cream and a shortbread biscuit. It is a novelty eating it from the jar, which you even have to unscrew the lid. My guest's sticky date pudding is a perfect winter-warmer priced at £6.50, served with butterscotch sauce and vanilla ice-cream.

As tonight is all about showing off the new cocktails we don't turn down the recommendation of espresso martini’s, priced at £8, to finish off the evening with. They are smooth with real coffee beans on-top, ensuring we wont drift off to sleep after the large meal.

Harrison's revamp shows the restaurant is just going from strength to strength, adding a new cocktail bar to the Balham dining scene. It is clear to see why 'Balhamites' are proud to have it as their local restaurant, and it still retains its comfortable neighbourhood-bistro style feel despite it's new look.

Harrison's, Bedford Hill, Balham, visit harrisonsbalham.co.uk or call 020 8675 6900.