The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

The British love affair with French cuisine rolls on and all over the country pockets of Gallic expertise pander to this national inclination. The Little French Restaurant, tucked into one of the more civilised and quieter corners of Earl's Court, takes a leading role in perpetuating our adoration of not only the cooking abilities of the French, but perhaps just as importantly their philosophy regarding this highly rated pastime, occasionally cloaked beneath the mantle of necessity.

Given that the entente cordiale is not always the uppermost thought in the minds of the collective British, this is an enormous tribute to the culinary abilities of a race that are characterised by such daily icons as garlic, the whiff of Gauloises, romance and inscrutable politics.

Half the battle in any French restaurant so impudent as to establish itself in a foreign field is to get the décor right. Thoughts of impressionist art, pewter bars, red velvet and dangerously ponderous sparkling chandeliers and a general air of controlled decadence come to mind, and on at least some of these matters The Little French restaurant ticks the box.

But of course, when the chips are down, it is the food and drink that make the pace, so let's start with the wine list. Having perhaps visited their website beforehand you will have noted that the most expensive bottle of wine does not even reach the £25 mark. This, from one of the most respected wine producing countries in the world, may well have surprised and a Crozes Hermitage at £22.95 does not disappoint. As ever an exception is made for the Lanson champagne which does cross the threshold, but wait - the house champagne at £22.95 is most certainly not to be overlooked.

Lunch time in Earl's Court makes the middle of the Sahara look overpopulated and the three course meal on offer at £9.95 is therefore offered at both lunchtime and in the evenings, making it incredibly sound value. With a choice of nine dishes each from the starters and main course the eye catches a traditional start with French onion soup, vichyssoise, corn and crab French potage with scent of fresh parsley, springs, thyme, shallots and black pepper, or tartare of marinated wild salmon with cucumber salad.

Main courses weigh in with coq au vin d'Alsace done the French way in a pot, before even considering the lamb Wellington, hardly an item one expects to find in a French restaurant, but never mind all that was a long time ago. A return to patriotism is signalled by the arrival of the cod à la Provençale, but let nobody ignore the canard Josephine, tender breast of duck, marinated in Asian spices, grilled and served with sauce bigarade.

Desserts such as French apple tart, or crème caramel lead the satisfied diner to a graceful completion before coffee is served and the relative merits of a single malt or an excellent brandy become a talking point.

The Little French Restaurant lives up amply to its name and has all the necessary accoutrements to ensure its neighbourhood status. Do check on its Website for further information and evidence that it is in tune with then spirit of the times.

The White Hart offers guests a truly outstanding dining experience. This elegant pub and eating house located in Brasted, Westerham is an ideal place to relax with your favourite drink or for the enjoyment of an elaborate and intimate meal with family and friends.

Backed by service that is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub this charming pub has a warm and inviting bar and a spacious dining room where you'll find plenty of regulars dropping in. A log fire in the handsome exposed brick inglenook in winter, brown leather chairs accompanied by sturdy wooden tables well matched with the quarry-tiled floor, and an oak beamed ceiling with subdued lighting is the sort of interior you can expect at The White Hart.

The atmosphere is one of joviality and when the sun is out, there are few things better than an al fresco meal; a deck area and the garden overlooking the woods set with comfortable chairs and a bench, easily seating around 200 diners at once, provides a spacious setting.

The menu changes with the seasons and is modern British, comfortably interwoven with some Mediterranean influences. It ranges from traditional favourites such as fish and chips and steaks to freshly made pizzas and pastas with the chef's daily specials displaying the finest fresh market ingredients. There's something for everyone and for all occasions and you don't have to go for the full works if you don't want to; just have a snack and a lingering drink in the bar with your friends.

To set the right note of fashionable sociability there are sharing plates; share a metre board of mixed pizzas, Greek mezze with taramasalata, red pepper hummus, tzatziki, feta and flatbread, or Italian antipasti with cured meats, dolcelatte, roasted vegetables, parmesan, rocket, stuffed peppers, curly green chillies and warm stone baked bread.

Specialities here include dishes such as vodka cured salmon, beetroot and horseradish crème fraiche, and nut crusted goat's cheese crostini, butternut squash, red onion, tomato and red pepper dressing. Sea bass fillets, artichoke, olives, pepper, courgette, chorizo, tomato and rosemary potatoes, and quattro formaggi with mozzarella, dolcelatte, parmesan, goats cheese and red onion marmalade are sure to please many a palate. Stone baked pizza with Serrano ham, roast artichoke, olives and mozzarella, or classic burger with gherkin, mustard mayo, cheese, relish and frites await the adventurous palates, among many other dishes on the extensive and eclectic menu.

An apple and frangipane gallette with cognac ice cream, summer pudding with clotted cream, and vanilla pod cheesecake and blackcurrant compote are some of the crowd pullers among their pudding section.

The wine list offers everything from crisp refreshing whites, trendy pinks to fat juicy reds by the bottle or glass. The bar stocks a wide range of cask ales, super chilled draught and bottled beers.

Check in on their Website for further details, changing menus that follow the seasons, and special promotions. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

The advent of a new breed of steakhouses has caught the attention of those seeking a full-on bovine treat, but the rest are not disappointed either, thanks to places like Kings Road Steakhouse and Grill that effortlessly cater to the needs of both meat and seafood lovers. Here it's more than just that, the interior catches the eye with a touch of elegance, a far cry from the rustic traits that usually characterise a steakhouse.

The à la carte might deliver half a dozen Whitstable oysters, dressed Cornish crab and slow roasted pork belly. Then move on to meatier pursuits with an 8oz fillet, a 16oz T-bone or a 10oz rib eye on the bone, all made from fine quality Scottish beef; the addition of grilled and roast meats such as spatchcock poussin and chipolatas and calves liver and dry cured bacon could stretch your choice even further. Desserts feature the much loved sticky toffee pudding and Eton mess.

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

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

High above Piccadilly, The Terrace Restaurant is one of the roomiest venues in London; with its vented natural sunlight captured in the shadows of the stone pillars, it boasts a blend of old and new world within its classical yet contemporary surroundings. Compared to the bustling West End below, the restaurant offers a relaxed and refined dining experience.

Alternatively, if you prefer a chic slice of a Venetian 'al fresco', lunch can be served on the balcony.

They describe their menus as, 'Being modern British grill with a cool fashionable twist, serving food which is mouth watering and sumptuous - satisfying the ultimate connoisseur'.

Particularly good value - especially for a top hotel restaurant in London - is represented by their fixed price menus at £21.00 for lunch for three courses and £27.95 menu served for pre-theatre.

The menus is quintessentially British, here you will find starters ranging from Farmhouse terrine with Cumberland sauce, ham devilled whitebait with cracked black pepper and lemon dip, or cured beef with horseradish jelly, pickled mushrooms and hazelnut dressing.

The main courses feature expertly grilled meat like Longhorn sirloin or T-bone, whole roast Packington chicken, and Red Poll 8oz burger 8oz with chips, salad and onion rings.

Their mixed grill, sausage, bacon, kidneys, lamb cutlet and medallions of beef make a fantastic meal for a truly indulgent dining experience.

Diners could, perhaps, enjoy a comfortable aperitif or digestif in the London Gin Bar lounge area, before or after dinner, with one of the largest range of British gin and cocktails to choose from.

Their afternoon tea can be similarly meaningful as you enjoy 'Tea on the Terrace', this is an experience that is all too rare in London these days.

For further details, including information about staying at Le Meridien Piccadilly or holding private parties and conferences there, do visit their Website.

A sense of dèja vû may well prevail at Arbutus in Frith Street, Soho as Chef Anthony Demetre returns to his old haunts at what, in 1993, was then Bistrot Bruno (Loubet). Now teamed up with manager Will Smith the pair are operating a 60-seater restaurant with a small bar for up to 12 people.

The décor carries much use of natural materials, colours and design motifs, including subtle use of the arbutus, or strawberry tree. Typical dishes include thinly sliced lamb belly with Middle Eastern aubergine, Cornish silver mullet with artichokes, carrots and pancetta, and grilled piece of beef. Desserts of chocolate 'aero' bar with pear and salted caramel, or vanilla and rosewater scented cheesecake with prunes and hazelnut help to reinforce the tendency towards innovation.

A list of around 60 wines takes in all the major wine growing regions in the world.

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

Located in the heart of the Granite City's West End, Cinnamon specialises in rich, nouvelle Indian cuisine. The contemporary dining room is a great place to unwind and the exclusive bar area serves an excellent range of refreshing aperitifs, handpicked wines, beer and whisky.

Cinnamon's menu blends in the best of Bangladeshi and regional India cuisine with a Scottish touch. The kitchen team use fresh and flavoursome ingredients and spices that lend a distinct flavour to dishes such as the king prawn trilogy, rogan josh pot roast poussin and Gressingham duck breast simmered in an orange gravy.

Popular dishes include Cinnamon's fillet of sea bass rubbed with chef's spices and the fiery lamb tak tak bhuna. The concise wine list includes bins from around the world and complements the spicy flavours of Indian cuisine on offer.

Close to the Aberdeen Rail Station, Cinnamon restaurant enjoys a glowing reputation among locals and tourists in the area. The Trinity Shopping Centre is an 8-minute walk away.

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