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The Crown Inn is a sixteenth century freehold, a family-run, thatched inn situated overlooking the village green in probably the most beautiful village in Cambridgeshire, some five miles west of Peterborough. Not far away is the River Nene, reputedly the source of inspiration for that all-time best seller, Wind in the Willows. The whole surrounding area is sheer old England and a walk down to Elton Mill and Lock make a good prelude to lunch or after dinner on velvet summer evenings.

An extensive but sympathetic renovation programme has resulted in the Inn being awarded 5 stars in the Inn Category from the AA. Those who knew The Crown of old will be delighted to hear that the great inglenook fireplace and oak beamed ceilings are alive and well.

The restaurant and bar have been refurbished in traditional country style, and there are five luxury en suite bedrooms, three under the impressive thatched roof and two in the courtyard. Names of all the rooms bear relevance to local villages or places of interest nearby and they are decorated sumptuously with due thought to every conceivable comfort, right down the wi-fi which never lets you stray too far from the Internet.

A string of distinguished links includes the Michelin Red Guide 2009, Michelin Eating Out in Pubs 2007, 2008 and 2009 and Alistair Sawday's Special Places to Stay 2009. Two dining areas can seat up to 60, with 40 in The Orangery and 20 in The Snug. In summer, the old chestnut tree provides ample shade to those who enjoy their food al fresco.

Chef proprietor Marcus Lamb produces menus that are loyal to Britain, and most of his suppliers are local. They include Cambridge Smokery, Grasmere Pork farm, and Normans of Oundle, who supply vegetables, fruit and flowers. Smiths of Oundle are responsible for the excellent cheeses, and fresh fish is from the not so distant North Sea.

The à la carte is the principal working menu and covers lunch and dinner. Starters of chicken liver and brandy parfait with homemade chutney and toast, or parpadelle pasta ribbons in a creamy slow braised ham hock, mushroom and Parmesan sauce make regular appearances on the menu. Those with a love for fruits of the sea will favour the North Sea lobster and cucumber salad marinated in sesame oil with mango, radish, coriander and lime salsa.

A beef and ale pie with carrots and mushrooms is well topped with melt in the mouth puff pastry. For those who like their steaks the roasted rump of Stilton butcher's beef served with celeriac and potato mash, spinach and confit shallots with shitaki mushrooms complete the enjoyment.

The Elton Swan provides a dessert that is hard to resist; swan shaped profiteroles stuffed with vanilla ice cream, swimming on a mill pond of dark chocolate sauce. A fine cheeseboard is supported by some decent port, and together these twin indulgences make that walk to the Mill almost obligatory.

In the bar six real ale pumps dispense Cask Marque accredited beers, including Golden Crown Bitter, to keep the discerning drinker happy and guest beers could yield Timothy Taylor Landlord, Exmoor Gold and Caledonian Deuchars. All wines are supplied by Concept Fine Wines of Harrogate, a name that guarantees reliability.

Weekends are busy at The Crown with so many attractions in the locality. Booking is strongly recommended for dinner on Saturday, and for Sunday lunch which is taken very seriously and offers tremendous value.

The addition of five luxurious bedrooms with en suite bath and shower facilities, flat screen TV with DVD player and a library of DVDs upon which to draw, wifi enabled and such everyday items as iron, hairdryer and tea and coffee making kit has proved to be a much overdue improvement - be sure to book in advance.

Details of more such special events nights, the splendid new accommodation, and menu changes with the seasons can be viewed in more detail on the Crown's attractive Website.

The Queens Head Riverside Inn, close to the River Nene at Nassington, is recognised as one of the best small hotels in the area. Its British cuisine, well laced with overlap from others, gains wide appreciation for its diversity and quality, and the hand of history is never far away, no wonder that the AA has caught up with The Queens Head and awarded them one Rosette for their food.

Not long after leaving Fotheringhay Castle, forever associated with Mary, Queen of Scots, who must surely have passed this way on the final few miles to the scene of her trial and execution, the valley tightens a shade as it prepares for the final descent to Peterborough and the Fens, so that the village of Nassington is very much a river village. The Queens Head Riverside Inn, built from the local mellow limestone, looks out serenely over the peaceful countryside and it is hard to imagine a more restful location for a weekend away from it all, a family occasion, or just an impulse dinner for two.

For all of these, and more, The Queens Head Inn, with its Visit Britain 4 star rating is superbly equipped. Nine ground floor, spacious chalet style bedrooms offer a range of facilities that would be the envy of some London hotels, but at a price that goes nowhere near their rates. King size doubles, en suite shower room or bathroom, complimentary toiletries, comfortable duvets and bedding set the scene. Modern expectations are well met with LCD televisions, free wireless internet access, direct dial telephone and clock radio, complimentary tea and coffee hospitality tray and mineral water. Naturally all rooms are non smoking and you can park the car with direct access to the bedrooms.

In the light and attractive dining room a realistic approach is taken to matters of refreshment, and in the winter months expect to find homely hotpots, stews and wonderful politically incorrect steamed suet puddings. Northamptonshire enjoys its sporting shooting and the great Estates yield fine game of impeccable background.

The Queens Head is gaining a wonderful reputation for steak cooked over coal in a Josper oven at temperatures up to 500 degrees. The menu features 28 day aged steaks from Owne Taylor of Derbyshire alongside Wagyu and USDA grain fed Black Angus at reasonable prices.

A summer menu could offer poached pear with Colston Bassett Stilton mousse and onion marmalade, garnished with crispy bits, or sea bass fillets with new potatoes and samphire.

Sticky toffee pudding, that Cartmel favourite, now has so many variations it can almost lose the way, but this is the real thing, and the lemon tart served with fresh raspberries reaches out to the spirit of summer. It used to be possible to say that certain parts of our sceptred isle were notable for their cheese but now thanks to enterprise and wider appreciation there are less and less places without their own cheeses. In any case nobody would deny Lincolnshire Poacher, Red Leicester and Fowlers Derby sage an audience, so expect to find them at The Queens Head.

The vineyards of the world have been plundered to make up a wine list which is a sheer delight. Each wine has been delightfully and accurately written up with a brief introduction and availability by the glass for some makes for interesting and responsible pleasure.

It would be possible to go on about The Queens Head Riverside Inn, but we hope what has been said will make the point that here is somewhere which delivers what it says it will, consistently and with charm, as you can find out from their Website.

Chimichanga Peterborough delivers authentic Mexican food in a spacious modern setting just a 4-minute walk from Peterborough Cathedral. Ideally located in the heart of the city, between the Queensgate and Rivergate Shopping Centres, Chimichanga is the perfect place to take a break and enjoy a delicious meal after a busy shopping trip.
 
Chimichanga's extensive à la carte caters to a variety of palates. A wide range of delicious appetisers includes crab cakes, Buffalo chicken wings and empanadas, a traditional crispy pastry filled with a choice of chicken or chorizo sausage with cheese and served with sour cream. Other choices include piri piri prawns, Cajun chicken with chilli sauce and jalapeno bullets, a dish of deep fried jalapeno peppers with cream cheese and chilli sauce. Appetisers to share include chicken nachos or taquitos, crispy flour tortilla tubes with a range of fillings including cheese and black beans, chicken, cheese and salsa and chorizo and cheese.

Light bites include a range of tortilla wraps including a classic fajita wrap with a choice of char grilled fajita steak or chicken served with peppers and onions in a tortilla with Jack cheese. Vegetarians are catered for with the delicious courgette and Portobello mushroom wraps which comes with chipotle chilli sauce and jack cheese. There?s also a number of tempting salad options such as blackened tuna salad with tuna steak coated in a special blend of Cajun spices, blacked on a hot skillet and served over a bed of mixed leaves with roasted peppers, cherry tomatoes and cucumber.

For something more filling diners could opt for a tortilla burger, made from 100 per cent fully traceable prime Scottish beef wrapped in a flour tortilla with mayonnaise and served with changa chips.

The char grill section's succulent offerings include barbecue baby back ribs served with change chips and jalapeno coleslaw; sirloin mojo rojo, a centre cut sirloin steak marinated in chilli, garlic and coriander and served with beer battered onion rings and change chips, Santa Fe chicken with rice, black beans and guacamole or flame grilled piri piri chicken.

Sumptuous Mexican specialities naturally include chimichanga, a flour tortilla fried golden brown with Jack cheese and served with your choice of filling - either chunky beef chilli con carne, BBQ pulled pork or bean chilli - sautéed onions and peppers and garnished with sour cream, chives, guacamole and tortilla croutons, as well as a variety of burritos, enchiladas and tostadas. There are also chipotle meatballs, Mexican paella, chilli de la casa and south-western crab cakes. The grande quesadilla is a baked flour tortilla sandwich with your choice of filling and drizzled with sour cream and served with Mexican rice and chipotle chilli sauce.

The lunch menu offers a choice of two or three courses while a children's menu caters to the tastes of the little ones.
 
Round off the satisfying meal with scrumptious dessert of giant Mexican profiterole, chocolate fudge brownie or honeycomb smash cheesecake. Alternatively, end with a speciality coffee or liqueur. Chimichanga offers a variety of wines, beers, cocktails, margheritas, sangria and soft drinks to quench the thirst.

More information can be found on their Website.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value.

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cured ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively 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.