The Betjeman Arms at St Pancras Station is part of a small group of friendly, but individualistic pubs, which if you pressed me I would concede are probably gastropubs - reluctantly, because I am never quite sure what the term means.

The fight to preserve St Pancras Station is well catalogued, and it is very much to the credit of Sir John Betjeman that it stands today restored, reinvigorated and ready for the 21st century with a series of dining rooms, terraces and drinking spots to accommodate a range of customers, moods, events and offers.

The station terrace allows views of the arriving trains and a full length view of the truly spectacular Barlow shed. The Euston Road terrace makes the most of our limited English sunshine, under the façade of the gothic station and hotel.

Inside the high bar helps identify the weary traveller or local over a sea of faces, seeking a pint of ale in a handled glass. Through the bar are two dining rooms as well as a boardroom. The Kitchen dining room is reminiscent of the country kitchens of old and is ideal for a glass of wine and a quick bite to eat before heading under the Channel to foreign fields, whilst the main dining room is wonderfully grand without being imposing.

Betjeman Arms opens at 7.30am and serves breakfast until 11am. Naturally this includes the Full English, traditional fare for those away from home, the hungry, and some would say the wise. Scottish smoked salmon and scrambled eggs or a bacon sandwich with tomato chutney are also available, and for those who prefer the healthy option there is Greek yoghurt with granola and honey, or a fresh salad of seasonal fruit. Croissants, pain au chocolat and toasted buttered crumpets all help to revitalise the spirit, as well as the body. Sir John would have approved.

The all day menu kicks in at 11am with a good selection of gastro dishes, and seven starters could include a Welsh rabbit (or rarebit depending on your opinion), bubble and squeak with soft poached egg and smoked bacon or chicken liver and wild mushroom pate with rye toast. Some of these dishes make good light meals.

Main courses of beer battered fish and chips is served with crushed peas, 28 day aged Hereford rib eye steak has chips and béarnaise sauce for company, or head for the tuna steak with white beans and chorizo. More light meals of a ploughman's made with Cornish Yarg, pickles, bread and salad, or a salt beef sandwich with pickle and English mustard are available, before a look at the short but versatile puddings list where rhubarb crumble is served with fresh cream, or enjoy a deliciously moist treacle tart with crème fraiche.

The Betjeman and its siblings have not been slow to appeal to a discerning public, and their list of Awards from 1996 onwards demonstrates beyond doubt that here is a small group of pubs, wise enough to retain the Britishness of its houses to the obvious delight of its customers.

The Bull stays true to its claim of being a 'humble pub' in the middle of the fashionable Westfield shopping centre in Shepherd's Bush. It's informal and welcoming with charmingly mismatched furniture, a billiards board and other games to keep the crowds busy. Weary shoppers could pop in for a coffee, sit back to enjoy a relaxed meal, or sip on some traditional English ales, lagers or wines, chosen by John Clevely, Master of Wine.

The menu changes everyday and features British classics such as fisherman's pie with cheddar mash, braised beef and carrots, and fish and chips, served with peas and tartare sauce. Lunchtime shoppers keen to grab something quick to eat could try the terrine of pork and veal, chutney and toast, wild mushrooms and duck egg on toast, or eggs Benedict. For desserts a white chocolate cheesecake is light on the tongue, or there's a chocolate brownie with vanilla ice cream that's rich in flavour and taste.

To gain further information, just visit their extremely comprehensive Website.

It was more or less inevitable that Indian cuisine should pick up on tapas - after all what is Mumbai street food but a form of tapas? At Imli, run by the same team that operates Tamarind, a more homely, less formal version of Indian food is the vogue. Its other major virtue is that a wider choice of tastes and flavours is immediately available, either hot or cold. Whatever you have ordered is brought to your table in one fell swoop, and courses as such cease to exist.

Generally three items per head are reckoned to be the equivalent of a two course meal, but the choice is entirely yours. Many order crispy papadums and home made chutney to keep the pangs at bay as they work though the menu making their selections. Quite obviously this is tremendous fun with a party, giving ample opportunity for self expression.

Amongst the cold choices look for papdi chaat, whole wheat crisps and bean sprouts with vermicelli, sweet yoghurt and mint chutney, or grilled paneer and broccoli marinated with pickling spices, cream cheese and cooked to perfection. Moving on to the hot, a delightful experience is samosa chaat, vegetable samosa topped with chickpeas, yoghurt, tamarind and mint chutneys, and spicy chicken satay, chicken marinated in house blend of spices, served with salad and beetroot chutney.

Probably, the truth is that Indian food presented as tapas is one of the ultimates in comfort food, a sort of exercise in grasshopper grazing, no experience lasting too long but always repeatable if the call comes. India's great stretches of coast with accessibility to vast swathes of ocean mean that seafood is always going to be popular. The likes of minced lamb with potatoes and garden peas cooked with ginger, tomato and cumin and served with toasted bread are but a foretaste.

For childhood memories of friends home from India, are of people who seemed to talk incessantly of eating vegetables and chickens, though one must concede that Indian chefs make a wonderful job of cooking both, so chicken tikka masala, chicken cooked with dried herbs, creamed tomatoes and cashew nuts, and for vegetarians, matar paneer, Indian cottage cheese cooked with fresh garden peas, or Bombay aloo potatoes tossed with onion, cumin, ginger, green chilli and curry leaves should most certainly not be lightly ignored.

In almost any cuisine on earth there comes a point where new dishes are introduced by the chef with an international twist. People interested in trying new and exciting fare, should try crisp fried squid in spicy batter with lime or Amritsari fish, batter fried fish in Imli's special recipe with mint chutney. Those who may not always find new excursions to culinary world exciting can try the chicken biryani, chicken cooked with basmati rice and whole spices, served with cucumber raita. Excellent! But for the big one consider the tandoori lamb chops, lamb chops marinated with raw papaya, crushed peppercorn, green chilli and black cumin and grilled to perfection.

Desserts could include gulab jamun, milk dumplings served with fig and ginger ice cream, or carrot fudge made with carrots, melon seeds and raisins served with ice cream.

It is customary to find an Indian nouvelle restaurant with an ample list of exotic cocktails and Imli is no exception, served with enthusiasm and precision. The customary list of quality beers, spirits and fruit beverages is extended by a limited range of wines, several from south of the Equator.

Click on their Website for more menu details, recipes and special offers.

This landmark address is just as irresistible now as it was in those days when it served as a regular haunt for the Bloomsbury set of writers, intellectuals and artists. Today, following a £25million refurbishment and under the chic Radisson Edwardian brand, it still continues to be one among the most sought after hotels for the modern day Bloomsbury set.

The Bar and Restaurant is place where you could find guests enjoying the Bloomsbury style of hospitality in one way or the other; whether it's a cup of morning coffee, a working lunch or a cocktail before dinner in the evening. The well-presented menu offers plenty of choice ranging from duck liver and foie gras parfait with fig chutney and pan-fried fillet of sea bass with crab crust, puff pastry, cucumber spaghetti and spinach, garlic cream, to desserts like rhubarb stem ginger rice pudding with a jug of lime custard.

A British institution in itself, Tea at The Ritz is proud to be a member of the Tea Council's prestigious Tea Guild. Served in the spectacular Palm Court, a choice of several varieties of tea, finely cut sandwiches, freshly baked scones, jam and clotted cream and a range of delicate pastries, combine to make for an unforgettable afternoon. The luxurious and graceful setting of The Ritz Palm Court is legendary and this is most certainly an opportunity that must be experienced, whether you are visiting London or already live there. Please note that, befitting the elegant style of The Ritz, the staff requires that you observe a formal dress code in the public areas of the hotel and restaurant.

Fuel Bar and Restaurant is a treasure trove of dining options; on the first floor capture some of the best views as you sink yourself in the swish leather seats while the candle lighting helps you relax. Then there is the basement bar divided into four themed pods done up in decadent reds, nautical themes with an enormous fish tank, the air stream room with a classic American caravan feel and a sultry cigar bar for that Latino experience. The piazza seating at the terrace offers front row views of market performers at the Covent Garden market.

While the appearance speaks well of the place, the food is not far behind, and the chef's suggestions like pesto pomodoro, homemade lasagne and hoisin duck pizza actually explain how good the cooking can be. The sheer variety on the menu is inspiring be it the salads, starters, pizzas or pasta, and for friends who enjoy the experience of sharing, the bar menu offers platters of nachos, chicken nachos and a Greek mezze selection.

Located on the ground floor of The May Fair, the luxury 5-star hotel on Stratton Street, Quince is the debut restaurant from celebrity chef, and acclaimed food writer, Silvena Rowe. Inspired by her eastern Mediterranean roots, the menu at Quince offers a contemporary interpretation of ancient Ottoman cuisine, with recipes handed down from generation to generation.

The a la carte menu features starters of harissa glazed chicken wings, smoked aubergine with tahini and pomegranate, and borek 'cigars' - a traditional pastry filled with spicy lamb shank and spinach. Luxurious mains include lamb cutlets, spiced with tahini and served with black truffle sauce; and salmon shwarma, delicately spiced and cooked on a bespoke grill with green herbs. The team at Quince have also designed a menu that matches Dom Pérignon vintages for the chef's table.

The drinks menu includes a cocktail list with signature drinks such as the 'Lebanese Taxi', as well as an extensive wine list with vintages like Château Musar and selection of global rarities ensure a pleasurable evening at the Quince.

With its quaint and beautiful art deco setting, The Palm Court is one of London's most prestigious lounges transporting guests to a bygone era of style and elegance. With its ornate wooden furniture and luxurious ambience, the place attracts visitors of all kinds, be it for the atmosphere or the delectable food and draws both patrons and food connoisseurs alike. Offering everything from an informal lunch, to an English afternoon tea, guests would find its variety difficult to resist.

The fare served lives up to the elegance of the place with quality dishes prepared from the freshest ingredients and comprising soups, salads, and main courses of teriyaki of Norwegian salmon; buffalo ricotta corelli pasta; seared fillet of sea bass and strozzapretti carbonara 'p', a rich and creamy Italian pasta with ham and parmesan cheese.

The extensive drinks menu deserves merit for its spirits, house wines and champagnes which include Mumm special brut, Laurent Perrier rosé and Dom Perignon that make them perfect compliments to the good food.

Situated in Central London's Marriott Hotel, Fratelli Grill offers guests a relaxed dining experience in a cosy and friendly atmosphere. The venue has an open kitchen and serves simply grilled food with vibrant hospitality. The interior features bright colours and contemporary seating.

Rustic fishcake with pepper aioli, carpaccio of air dried bresola beef with curly endive, pesto and shaved reggiano, and grilled tiger prawns served on marinated vegetables and roast garlic dressing are some delicacies that first attract attention. Specialities here include dishes such as char grilled tuna steak served on a warm niçoise salad with egg, new potatoes, tomatoes, green beans, red onions and marinated anchovies, and spinach mascarpone lasagna with mixed garden salad.

For those with a sweet tooth you really should  try the passion fruit crème brûlée, or perhaps a banana split with almonds and chocolate sauce, or rhubarb and strawberry cheesecake.

Vibrant sophisticated interiors with colourful art on the walls vie with Chelsea Harbour views to set the Chelsea Riverside Brasserie apart. Located at the Wyndham Grand Hotel, the restaurant offers a distinctly British take on modern European cuisine with a seasonal menu that emphasises fresh locally sourced ingredients. The food is well matched by an expertly chosen collection of more than 100 wines, with many available by the glass as well as the bottle.

The a la carte menu includes starters of tuna tartare, onion soup with gruyere croutons or a refreshing Mediterranean salad of feta, black olives, tomatoes, red onion and oregano. Then consider proceeding with roast free range Blythburgh pork with Bramley apple glaze, line caught Cornish sea bass with crushed potatoes, prawn tagliatelle or porcini mushroom risotto. The grill offers a range of carefully sourced Aberdeenshire beef including 28 day aged fillet and rib eye or chateaubriand, all served with French fries and a choice of béarnaise, peppercorn, or mushroom sauce. Desserts of blood orange crème brûlée, rhubarb and champagne parfait or double chocolate tart can tempt diners with a sweet tooth.

Afternoon tea and Sunday brunch are also served while a selection of lighter bites is available throughout the day in the restaurant bar.