Antique brass candlestick

Nice dress, shame about the legs: David Walliams goes for the feminine look in a salmon mini dress - but forgets to shave his legs
In one humorous shot, David gives a seductive look at the camera as he sits on an antique chair dressed in a Stella McCartney, salmon mini-dress.
His look is completed with patent killer heels, given an extra sparkle with feathered bows hanging off the ankle.
In another shot, David contrasts his muscley arms and black with a strapless ballgown in a spectacular bid to look feminine.

Holbeck is undergoing an intense phase of urban renewal, and The Cross Keys, which is under the same small, stylish umbrella as North Bar, The Reliance (both in Leeds' centre) and Further North, a bar in Chapel Allerton, exemplifies the area where it's located, mixing up old and new.
We went up a spiral staircase from the bar to the James Watt Room, which features exposed brick work, high-beamed ceilings, glittering sconces, exuberant modern silver chandeliers and a deconstructed wooden stag's head over the fireplace. It's rather elegant, albeit in a slightly scruffy way: the paintwork, on close inspection, could do with a touch-up. The service was delightful, fast and friendly. No sooner were we settled than we were asked what we'd like to drink, and our waiter knew the (admittedly brief) wine list by heart. The same wines are available by the glass as by the bottle, and we were happy with glasses of La Lizard ( 3.60, or 14 for the bottle), a French Merlot with black fruit notes that was suitably plummy and antique-tasting for its surroundings.
The new autumn menu also reflects The Cross Keys' ambience: it's seasonal, while drawing sufficiently on British food history to make it interesting. I wasn't up for roasted bone marrow on toast as a starter ( 5.50) but was pleased to see it on the menu, along with venison steak with roasted beetroot and red currant sauce ( 16.25). Both suggest food that is hearty and earthy, with leanings towards nose-to-tail eating that offers rich pickings for autumnal cooks.
Our starters also had a down-to-earth feel, but were from the more contemporary gastropub side of things

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