LITTLE things can make a big difference.

Small touches and attention to detail can really enhance a dining out experience and that is something Dean Wilson seems to instinctively understand if Stockton Heath’s Olive Tree is anything to go by.

The young entrepreneur spent £600,000 earlier this year transforming the former Lloyds Bank in London Road into a Greek and Mediterranean eatery and the atmosphere really makes it stand out in the village’s competitive food and drink scene.

It is a deceptively large restaurant but feels cosy due to the mood lighting and well designed layout with the bar in the centre which is made to look as it has wisteria growing from the ceiling.

Everything fits together perfectly from the beautiful tables made from olive tree wood and industrial-style lights to the almost Escher-like floor pattern.

So you feel relaxed before you even have a chance to look what’s on offer. Even the intricate cutlery was eye-catching.

We were invited to the restaurant to try out The Olive Tree’s summer menu which is pretty extensive.

Dean’s team regularly travel to Greece for inspiration and to meet suppliers and then it is freshly cooked to order in his four restaurants.

We mulled over the menu over an Olive Tree Cabernet Sauvignon and Septem 8th Day IPA which is imported from Greece and – in another nice little touch – served in a frosted glass. It does not come cheap but is a real delight for craft beer fans.

I started with the halloumi pastourma which is chargrilled halloumi cheese perfectly complemented with rich cured beef sausage.

Then I went for the souvlaki kota which is said to be the most popular item on the menu. It’s chicken breast marinated in paprika, oregano and Greek olive oil served with tzatziki and seasoned chips.

The portion size made it quite a feast but it was well worth it. The chicken was succulent and the creamy tzatziki was the perfect accompaniment to the blend of spices on offer.

There is something to suit most tastes at Olive Tree and vegetarian and vegan options are plentiful.

So it made the night out just as enjoyable for my vegetarian wife Sarah who opted for the Greek pancake topped with garlic mushrooms and caramelised red onions.

She felt the starter had flair and was satisfyingly different, reflective of the restaurant’s determination not to make veggie dishes just an afterthought.

Sarah then went for the butternut squash, mushroom and pistachio stifádo which is a bit like a stew she described as hearty, rich and filling.

Desserts were a tall order after that so I sat back and sipped a flat white but Sarah could not resist the milopita which is a Greek style apple pie, flavoured with cinnamon, walnuts and brandy and was so fruity it could be summer’s answer Christmas pudding.

For a taste of Greece you cannot go wrong with this charming new addition to Stockton Heath.