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Harts Boat Yard is located on the banks of the Thames in Surbiton and offers a lovely view of the setting sun over the gardens of Hampton Court Palace. The furnishings of leather tub chairs, teak oak tables and atmospheric lighting complement the pub's sense of style. There are three levels of outside dining - upper restaurant deck, lower bar deck and light snacks available beside the river. A ferry conveniently crosses the river from the pub to Hampton Court Palace and boats are available for hire.

The atmosphere is comfortable and relaxing, whether you're there for a reflective winter pint, a cup of coffee or a gastronomic extravaganza. Open fires and a large bar invite guests to sample their choice of chilled continental beers, classic ales and champagne. Whilst the menu is modern European pub fare there are plenty of homely comfort foods as well as some more refined dishes.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette with caramelised onion and rocket, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers expect to find freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, watercress and spring onions with plum sauce, and for the seafood fiends some prawn, avocado, pecans, mango, bacon, orange and pomegranate vinaigrette tends to please.

These days no self-respecting gastropub can afford to be without its pizza range; look for a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or a piccante with pepperoni, chorizo, tomato and jalapeños.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken which is served with lemon, garlic, thyme and frites or hot piri piri sauce and chips. For the big event there is always the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The smoked haddock fishcakes, curry Hollandaise, mango, tomato, coriander and red onion salad is popular, a sign of the times and improving taste in eating. Calves liver with tray baked potatoes, red onion, bacon and sage panagrattato is worth trying too.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream. There is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Tudor Rose located in Coulsdon, near Croydon, is the sort of place that gives gastropubs a good name. With its welcoming and well presented exterior as an immediate invitation, inside it is a delight of carefully chosen colours that stroke the psyche of its customers and create the relaxation and pleasure that go with good taste and hands on management.

Plenty of wood and leather creates warmth and luxury, and nothing is neglected, be it tasteful menu holders or well balanced lighting. This is a gastropub that is created for the convenience and enjoyment of its guests as a primary objective.

With a menu that is predominantly modern British, a Mediterranean influence can also be detected , and all dishes are seasonally motivated. Choices are impressive and a large range carries the conviction that is not always a part of extensive menus.

The Tuidor Rose is all about sociability and sharing plates are an indispensable aid in boosting this amiable quality; look for the antipasti of stuffed peppers, salamis, rocket, green chillies and warm warm flatbread as you consider the menu, sip a cocktail and generally unwind.

Warm Mediterranean trends exert their presence with asparagus, Serrano ham and crispy poached egg, and Goan chicken and bacon skewers with onion and coconut salad is superb. A stilton and spiced pear tart with rocket, red wine and hazelnut vinaigrette, or duck rillette with rhubarb and ginger chutney and wholemeal toast are early indications of skills at work in the kitchen.

Fancy a stonebaked pizza? No problem, choose from six options that includes smoked salmon, or a gamberetti full of the flavour of the sea. Nor are salads forgotten, there are choices and seared beef with beetroot, orange, fresh horseradish and watercress with shaved parmesan can be taken either as a starter or main course, as can many other pre-dishes.

Let's assume you bypass the linguini, one of four selections from the pasta list, before moving on to a truly generous array of main dishes where lamb rack with chorizo, peas, bacon, spinach and minted potatoes competes with roasted salmon with cauliflower and coriander fritter and pineapple salsa, beer battered haddock and River Exe mussels and clams marinière amongst others. An impressive harvest of side dishes make the most of field and garden.

A galaxy of puddings goes for the jugular with sticky toffee pudding, a spiced apple caramel crumble, or a plum and frangipane tart with lemon mascarpone; farmhouse cheeses abound and there's a Warre?s Optima 10 years old tawny port to go with it, if the spirit moves that way.

The Great British Roast makes an impressive appearance on Sundays, accompanied by log fires in season, Sunday newspapers, Bloody Marys and leather sofas. Just bliss. However the weekend starts early at The George - Thursday to be precise, when all day they offer crisp, fresh Prosecco and house champagne at unbelievably bargain prices. Not for nothing is it referred to as Sparkling Thursday.

On weekdays a great value prix fixe menu is available lunch and early evening until 7pm, Monday to Friday, with a choice of two or three courses.

The wine list has been selected to inspire and excites even the most experienced topers. Try the Chassagne Montrachet, Premier Cru Burgundy or a rather striking Bodegas VQ Merlot Rose, from Spain.

Should you not be convinced by now that we are impressed with The Tudor Rose, check on their Website for further information - but there's nothing like firsthand experience. Please note that the E-Mail Contact is for enquiries only, not for bookings.

glo's restaurant at Walton on Thames has introduced a much welcomed brand of pleasurable eating to this pleasant and prosperous western suburb of London. Whatever the purpose of your call at glo, winding down with colleagues after a brusque day or just enjoying the company of friends, here you will find an upbeat and romantic environment to set your evening in motion before dining in the chic restaurant.

The signature cocktails are the perfect way to go, perhaps starting with one of the six listed martinis, before going on to classic longs, sparklers or shooters. Driving? Then select from one of their four non-alcoholic varieties.

An international menu offers many interesting choices, and they recommend sharing food for maximum pleasure, although many do not wish to do this. Dim sum is a speciality so look out for pork and prawn siu mai, hoi sin duck, and scallop and shiitake mushroom dumplings amongst the steamed.

That old favourite duck spring roll leads off the crispy dim sum, cashew and prawn dumplings represent the new wave and vegetarian spring rolls are pure melt in the mouth. Starters include mushrooms with gorgonzola and coriander, Thai crab cakes and hoisin duck pancakes.

They also have an interesting selection of noodles, and pesto and coriander, Thai green and kung po are amongst them. Nowadays you seem to be never less than ten metres from a pizza, and glo is on the mark once again giving a new dimension to this much loved Italian invention, all served with a unique house tomato base and lightly sprinkled with Asian spices, the hoi sin duck or Thai spicy pepperoni are highly recommended.

The grills are equally spectacular with Thai BBQ ribs and whole poussin chicken, manuka rump steak, and pesto lemongrass chicken skewers. Whilst exploring your way through the dessert menu you might encounter a chocolate box, or ice cream money bags, hot and crisp on the outside with creamy Asian ice cream on the inside, topped with warm manuka honey.

The taste in wines is eclectic and not so large as to be thoroughly confusing. Several are by the glass and all under £20. glo stays open until 2am and as a refuge for the restless night hawks it could hardly be bettered. Their smart Website will tell you more. Only one thing left to say - enjoy! It is even open for breakfast from 9 am every day.

The Wotton Hatch is an old coaching inn, which has been transformed into a spacious country pub and restaurant, with large open areas and numerous alcoves. The interiors have been tastefully done up using generous amounts of copper, suede, raw wood and leather, to create a thoroughly pleasant whole. The dining area can seat eighty-five with another forty on the patio in fine weather.

There is a lovely garden in which to enjoy summer. Knick knacks all around give the place a casual and relaxed feel. The food altar - an imposing central fireplace - is decorated with cured meats, cheeses and jars of olives. To set the right note of fashionable sociability there are sharing plates, Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads, a box baked camembert with stiratta romagna and home made tomato jam, or garlic pizzette with caramelised onion and rocket.

Amongst the starters, there is freshly made soup; sardines on bruschetta with red onion, plum tomato and gremolata or gambas with rocket, garlic, aioli and rustic bread. Look, too, for scallops of the day.

The salads - sorry, that should read 'leaves' - offer crispy duck with mouli, hoisin, carrots, spring onions and plum sauce, for the seafood fiends some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil; piccante with pepperoni, chorizo, tomato and jalapeños or rustica with roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is Indian spiced salmon fillet with wilted spinach and sweet potato with aubergine and mango chutney.

The calves liver with tray baked potatoes, red onion, bacon and sage panagrattato is popular, a sign of the times and improving taste in eating. The spit chicken with lemon, garlic, thyme and frites is worth trying too. For hearty eaters there is a good rib-eye steak with smoked paprika and tomato, butter, watercress and frites.

A wide range of supporting dishes includes Belgian frites and mayo, and cabbage, leeks and peas. For desserts choose between Eton mess or apple, blackcurrant crumble and vanilla custard. There is also a selection of cheeses to set the buffs alight.

The Wotton Hatch stocks a range of beers, champagne, award winning ales and offer a choice of continental pilsners. At the bar thirty or so people can comfortably seat themselves and service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub. The Wotton Hatch is quite central to a lot of walks in the area and a great place for a mid walk pit stop.

More information, including full menus, is available on their Website . Please note that the E-Mail Contact is for enquiries only, not for bookings. 

The Inn on the Green and the Green Rooms present a pretty picture, an ancient inn, on the old Roman road from the coast to Dorking, offering well-presented classic English food in surroundings that are forever England, with menus that keep pace with the seasons. It perpetuate all that is good about the village inn, without in any way inhibiting its reaction to change, where clam chowder could replace brown Windsor soup but the villagers' dogs are still welcome, and stories of local ghosts are regarded with interest rather than disdain.

Accommodation in the form of six comfortably furnished en suite rooms, the design and fitting out of which has obviously been carefully thought through from the customer's point of view, enables weekend breaks against a background of excellent food, and a welcoming base for business clients after a hard day in the area. The full English breakfast makes a challenging start to any day, and less demanding options are also available.

There is of course a knack to all this, and it's called good management, linked with the vision thing, and it starts in the car park from whence it pervades the whole place. The result is an inn that claims loyalties and affections in great quantity. Owners Paul and Gwyneth preside over this well run piece of human theatre, ensuring that good friendly service is always to hand, that fresh local produce gets priority in the kitchens, and the menu is always up to scratch.

The advent of talented chefs, creating what Paul refers to as 'a really fantastic team in the kitchen', heralded changes in the menus. However the modern trend towards simpler, more recognisable homemade food, made to order where possible, has not been forgotten, and a certain well-known TV chef would feel at home here. There is a strong emphasis on local produce and suppliers.

Starters are likely to be offering a soup of the day, minted lamb kofta kebab, and deep fried breaded brie served with cranberry compote and mixed leaf garnish.

Main courses are built round a chicken/fish/meat/vegetarian plan, starting with chicken fajitas that could have just dropped in from an upmarket cantina in El Paso. No British menu is complete without traditional fish and chips, served here battered and with traditional chips, peas and homemade tartare sauce.

Should you be feeling a touch fragile and undernourished go without hesitation for the New Zealand shoulder of lamb, or sesame seed crusted tuna steak served with crispy noodles, bok choi, soy sauce and wasabi.

Amongst the attractive and well presented desserts is the pear frangipane tart, not forgetting the traditional Eton mess meringue with strawberries, cream and strawberry coulis. A choice of some 17 wines offers sensible options and a heart-warming mark-up that makes contemplation of a second bottle virtually unavoidable.

The Green Rooms is perfect for parties of up to 76 people seated or buffets for 100 and everything can be tailored for your needs.Their attractive and colourful Website offers details of events at the inn, corporate bookings, attractions and accommodation and takes only a brief time to check out.

Located in a former barn at Blindley Heath, a pleasant part of rural Surrey, The Red Barn is redolent of country and an easier pace, where the monthly farmers' market meets, a wide range of community garden parties are held, tasting events and cooking lessons, as well as sport events grip the imagination and Sunday Roasts are an institution.

One of John Clevely's masterly wine lists keeps abreast of the game and what is described as a "range of weird and wonderful beers" takes care of the inevitable thirst that must occur amidst all this activity. After all, shopping in a market can be a very thirst provoking occasion.

The menus are veritable habitats of delight and from Monday to Thursday a simple menu with some real brasserie style favourites holds sway between 5.30 and 7 pm. There's shepherd's pie with a creamy, cheesy mash top, and Savoy cabbage. Cumberland sausages and mash are served with caramelised onions, casserole of the day with chunky fresh bread. Backed up by say steamed syrup sponge and custard a man could last comfortably for 24 hours on this sort of tucker.

The Week Menu is a riot of dishes that all have instant eye appeal and if nothing else serve to set the juices flowing as one contemplates the relative merits of belly of Gloucester Old Spot with mustard mash, greens and cider gravy as against roast rib of Sussex beef for 2 to share, with triple cooked chips, pepper sauce and tomato salad, or smoked haddock kedgeree with curried sauce and a poached egg.

Meanwhile, direct from the Aga, that mainstay of country kitchens everywhere, there's slow cooked lamb shank with a root vegetable and white bean casserole. In season look for local game casserole with pheasant rabbit and partridge, creamy mash and red cabbage. Side orders yield homemade chips with sea salt, braised red cabbage and French fries.

Smaller dishes can be taken on their own or as starters and include smoked mackerel pate, melba toasts and caper relish, or a salad of maple cured bacon and roasted chicken with toasted walnuts and croutons. Can providence bring any more delights, yes, it can and if cherry and almond tart with cinnamon ice cream doesn't do it for you there are plenty more options of which dark chocolate fondue to share, marshmallows, strawberries and banana is but one. And, of course, a decent British cheese board with chutney and biscuits.

Based where they are there is plenty of demand for private hire, and The Red Barn is blessed with a wide variety of areas that can be hived off to accommodate parties of all sizes. For very large parties the marquee option is ever present. Be it a buffet, 4 course dinner or fantastic hog roast, give them a spec and just leave it to them.

Their cheerful Website will tell you all about the current menus, forthcoming events as well as the local gossip. This is a fun and friendly place that invites attention.

Around 1927, The Arkle Manor was surrounded by lush farmland and was the centre of village life for a thriving community. Renamed after the famous Gold Cup winner in the seventies, it had been restored to its former glory incorporating the values of traditional pub hospitality together with modern design. Today the manor offers a friendly, relaxed, warm atmosphere and genuine hospitality.

Their well stocked bar has different beers on tap ranging from perfectly chilled continental lagers, to delicious European speciality beers, as well as some of the finest cask ales that the region has to offer. The range of New and Old World wines suit different occasions and styles, ranging from traditional clarets to Pinot Grigio, with many available by the glass.

The choices are simple but up-to-the-minute, with lots of comfort appeal; homely things like pizza, steaks and pasta as well as contemporary, global touches to keep things lively, all served by friendly and cheerful staff. To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats,  dolcelatte, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers there is freshly made soup; smoked salmon, pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops in the specials section. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood fiends some prawn, avocado, mango, bacon, orange and pomegranate vinaigrette receive a rapturous welcome.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan.

For the big event there is always a spit chicken with lemon, garlic, thyme and frites. Salmon with crab and chorizo fishcakes, roasted sweet corn and cherry tomato salsa is popular, a sign of the times and improving taste in eating. Battered haddock, frites, tartare sauce and minted mushy peas is worth trying too. For hearty eaters there are rib eye and fillet steaks or roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes.

A wide range of supporting dishes includes rosemary frites and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. 

Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Derby Arms is situated on the Epsom Downs, far away from the hustle and bustle of the busy one-way system, offering a lovely view of London and the well-known racecourse that hosts the famous Derby Race. A lot of thought and effort has gone into the complete redesign, creating an interior with log fires and steaming hot apple cider in the cold months, offset by beautifully landscaped decking for al fresco dining.
 
The pub is more like a modern interpretation of a traditional English pub. All the traditional pub classics such as spit chicken with lemon, garlic, thyme and chips, and rib eye steaks are there and a modern menu comprising of calves liver with tray baked potatoes, red onion, bacon and sage panagrattato has joined them. To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats with dolcelatte, stuffed peppers, marinated vegetables and warm stone-baked flatbreads or Mediterranean mezze of hummus, roasted vegetables with fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers is freshly made soup; lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or gambas with garlic, rocket, aioli and rustic bread. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, spring onions, watercress and plum sauce, and for the seafood fiends some prawn, avocado, pecans, mango, bacon, orange and pomegranate vinaigrette is received with enthusiasm.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños.

The fish dishes for hearty eaters are well worth trying and choices include smoked haddock fishcakes with curry Hollandaise, mango, tomato, coriander and red onion salad, and freshly battered haddock with tartare sauce, minted mushy peas and chips. For the big event there is always a roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The blackened cod fillet with egg noodles, pak choi, mango and chilli salsa is popular, a sign of the times and improving taste in eating. Pork Milanese with sage, lemon and breadcrumbs, tomato, rocket and red onion and salad baby potatoes is a popular choice too.

Their wine list of Old World classics and New World upstarts ensures there is plenty of choice for anyone. The beers are taken very seriously and so are the award winning cask ales - they have a range of continental lagers and speciality beers.

A wide range of supporting dishes includes Belgium chips and mayo. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream. There is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Inn On The Lake has been a part of Godalming life since the 1930s. Initially a family run hotel, it has seen many changes over the years and has metamorphosed into a stylish country and dining pub. This has given it a contemporary feel and has brightened things up while retaining its focus on great food, warm service and a wonderful atmosphere.

The Inn now boasts a large but cosy bar area where you can feel at home on the comfy leather couches around several original open fire places. It serves a range of European lagers and real ales as well as a diverse wine list that will suit all tastes. No matter what your preference is, you should enjoy the warm welcome served with every round.

The wine list also offers a great range of champagnes to suit all tastes and pockets making it a great place for a celebration, birthday or anniversary. Treat yourself to a glass of bubbly to begin a wonderful evening there. The comfortable dining area has natural colour and luxurious furniture giving it an 'at home feel'. The décor is surpassed only by the menu.

To set the right note of fashionable sociability there are sharing plates, antipasti of cured meats, dolcelatte, roasted vegetables, parmesan, rocket, stuffed peppers, green chillies and baked flat bread, or Greek mezze of taramasalata with red pepper humus, tzatziki, feta and flatbreads. Amongst the starters, expect to find freshly made soup, sake cured salmon with wasabi crème fraîche and pickled ginger, or fennel with chilli crusted squid, pineapple and coriander salsa.

The salads offer pang pang chicken, Asian greens, satay, cashew nuts and cucumber, and for the seafood enthusiasts some prawn, avocado, spinach, watercress, crispy bacon and garlic dressing tends to please. These days no self-respecting gastropub can afford to be without its pizza range; look for a classic margherita of tomato, mozzarella, oregano and basil, the rustica with roasted vegetables, goats' cheese, tomatoes and rocket, or a Siciliana with Serrano ham, roast artichoke, olives and mozzarella. For the big event there are choices such as calves' liver with sweet potato, beetroot gratin and watercress or sea bass fillets with stuffed Romano peppers, caponata, pesto and baby new potatoes.

The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese and frites. A wide range of supporting dishes include tomato, rocket and mozzarella, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight.

The gardens at the Inn On  The Lake are one of the building's best features, offering seating for up to 200 with 120 people able to eat there.

Take advantage of the tranquil setting overlooking the water to enjoy a summer lunch or make use of the well lit, heated patio area for an evening out. The Inn is open all day making it a great setting to while away a summer afternoon with a few drinks. If you have more time on your hands than that or have driven any distance to visit Godalming then why not stay a night or two. The Inn On The Lake provides a number of en-suite bedrooms where on the outskirts of the quiet village you can't help but leave feeling fully rested!

The Inn On The Lake has always been a beautiful building with elegant features like the fireplaces and the garden. However, the recent re-launch has hit on the perfect combination of quality food, quality people and great décor to create somewhere it's a real pleasure to spend time at; why not find out more on their Website? Please note that the E-Mail Contact is for enquiries only, not for bookings.

he first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The premises at Edinburgh are located in George Street, the street that runs parallel with Princes Street and is, in a Sassenach view, far more Scottish.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and seared beef fillet salad with chilli, garlic, soy and spring onions.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

Desserts include some indulgent Browns cheesecake with a selection of baked vanilla, chocolate, lemon, strawberry, banoffee or rum and raisin. By the way their breakfast and brunch menu is just one of the best as is the lunch and early menu. Little ones have their own dedicated menu where they can choose between tomato penne pasta and smoked fishcake with a hollandaise sauce and green salad.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthier list, however interesting. Many bottles are available by the glass and helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New and Old World wines under them.

Browns in Edinburgh are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.