It's a mere stone's throw from the urban buzz of Crown Street, yet Bangbang feels a little more chilled than some of its neighbours up the hill. Smooth service and good ingredients are key. At lunch, the upscale fish finger sarnie -- chunky, crumbed fillets and creamy aioli in a sourdough sandwich - is sublime. A generous plate of smashing, thick pork sausages with rich onion gravy, mash and peas hits the spot, too. Breakfast navigates the British Isles - Welsh rarebit, full Scottish (excellent black pudding and tattie scone) or traditional English. And technologically, they're bang(bang) up-to-date, with muffin options tweeted each morning and coffee loyalty stamps collected via your iPhone.