WHEN Lauren Midgley and Greg Foggo were travelling in New Zealand, they enjoyed the laid back sharing vibe of restaurants over there.

It's an ethos they have brought to their own restaurant, Brook's, in Brighouse, where the menu is designed to share.

The food is 'modern British', encompassing diverse contemporary dishes. While the decor is beautiful, the dining is relaxed and refreshingly fuss-free. There's no pressure to take the conventional route of a starter then main course; the menu is simply divided into 'large' and 'small' and you're welcome to go for several choices from either, mixing it up and sharing with your dining companions.

And with dishes such as sesame crusted rack of lamb; homemade crumpet with Snowdonia black bomber rarebit; and mixed seafood and shellfish broth there's much to choose from...

Greg and Lauren met working at the Gray Ox in Hartshead and went travelling for 18 months in Australia and New Zealand. "We bought a tent and a car and hit the road," says Lauren. The couple lived for a while in Queenstown in New Zealand's South Island, where Greg ran a restaurant and Lauren worked in a cafe.

"Service styles out there are so relaxed, much less formal than traditional restaurants," says Lauren. "It's the New Zealand style of life. We're really influenced by that when we got this place."

There has been a restaurant at the Brook's site for 30 years. Lauren and Greg took over in June and opened later in the summer, following a five-week refurbishment. The subtle lighting and minimalist style blend with stunning peacock design wallpaper on feature walls. The look is complemented by peacock green chairs and bench seating. Floor-to-ceiling windows creates a chic ambience, and the wooden floor has a sense of the well-trodden past of this historic mill town.

The refurbishment was a family affair. "My mum's an interior designer and Greg's dad is a handyman so they helped," says Lauren. "We wanted it quite minimal. The tables are clean and simple - just a plate and glass, no clutter. The idea is for it to work as a cafe as well as a restaurant."

Brook's is clearly popular. We arrive early on a Thursday evening, browsing the menu over an Aperol spritz, and soon it's filling up with couples, clusters of friends and family parties.

Like the decor, the food is modern, fuss-free and good quality, reflecting Lauren and Greg's travels; with influences from Asia, Europe and Australasia. Chef Dan Maxwell was at the Gray Ox and has worked in kitchens around the UK for 20 years. The menu uses local produce, changing with the seasons. "Diners like to know the food is local, fresh and hasn't travelled for miles," says Lauren, who adds that the sharing ethos encourages people to try dishes they may not normally choose.

My friend Susan and I decide on a couple of 'small' options, but before that Lauren serves us goat's cheese profiteroles - which, served with truffle honey, bringing a sweet but earthy flavour to the fluffy cheese filling, are to die for.

Small dishes include duck liver mousse with crispy chicken skin, and salt baked beetroot with horseradish ice-cream. I have a delicious, light lemongrass, ginger and chilli cured sea bream with pickled radish, while Susan enjoys braised ox cheek, shallot and celeriac ravioli with black truffle.

We order a couple of sides - celeriac remoulade, fennel, kohlrabi and chicory, and tender stem broccoli - and from the 'large' menu I'm tempted by the Atlantic cod and Sri Lankan and red lentil curry, but go for the middle eastern spiced cauliflower, because it sounds intriguing (and I love cauliflower). Beautifully presented, on a bed of mograbia, with caramelised shallot and sumac hummus, it's a fabulous blend of flavours and tastes so fresh it feels like a plateful of goodness. Sticking to the sharing vibe, Susan digs in to my plate to add to her pig's cheek arancini, which she says is light yet meaty, not stodgy as arancini can sometimes be. I don't eat meat, but I take a king scallop and some tasty pickled pear in elderflower emulsion from her dish.

Sweets include apricot frangipane and iced pineapple parfait. My chilled vanilla and orange rice pudding, with a caramelised maple glaze and cherry compote is heavenly, and Susan has a splendid cheese board.

The next plan for Greg and Lauren is brunch, with the Brook's sharing style. "When we returned from travelling I worked in cafes in Leeds and designed brunch menus," says Lauren. "We love the relaxed feel to brunch; taking your time over a lazy morning, reading the paper over a coffee."

Sounds perfect for the friendly, chilled vibe at Brook's - a must-visit addition to the bustling food and drink hub that Brighouse is fast becoming.

* Brook's, Bradford Road, Brighouse. Call (01484) 715284. Email info@brooks-restaurant.co.uk. Visit brooksrestaurant.co.uk