Restaurant at The George Hotel

The George Hotel, a regular entrant in the Good Food Guide, has a Chef by the name of Helen Heywood whose growing prowess ensures that the reputation of this attractive hotel presses ever upwards. Completely refurbished in 1997 the hotel combines modern day comfort with the spaciousness of a building that has about it more than a hint of history.

One of the attractions of Helen Heywood's menu is that it knows no national boundaries, so any cuisine can emerge at any time - and not infrequently does. Start with a Thai basil consommé with King prawns and lime, or live adventurously and go for the cream of Jerusalem artichoke with truffle oil.

Main courses are based on salads, pasta and risotto, fish and meat, say an oak smoked Redwood salmon, a goat's cheese ravioli, a pan roasted cod steak or a steak and kidney pudding of sturdy proportions and content.

Puddings feature strongly and the warm plum strudel, ginger ice cream and plum sauce is a leader of the pack. Cheese buffs be aware that you would be wise to preserve space for some of the magnificent range of cheeses on offer; flower Marie made in East Sussex from raw ewes mill, fourme d'Ambert from the Auvergne, or Lincolnshire Poacher, a farmhouse cheddar from the unpasteurised milk of Holstein cows, to name but three jewels from the cheesemaker's repertoire.

A relatively short but well-diversified wine list rarely strays above £25.