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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.

The Horseshoe Inn and Restaurant offers something for people of all ages - there are six distinct areas to choose from after all - from an intimate space for couples, to an area perfect for families, and a play spot for children, all located in a Grade II listed building built in 1626.

The relaxing inn is known for providing fresh food; all created whenever possible from locally sourced produce by Head Chef and co-proprietor Richard Kennedy. Amongst the starters expect to find beetroot and orange cured salmon, and chicken liver and foie gras parfait with red onion marmalade and Melba toast. Mains encompass pan-roasted duck breast, pickled red cabbage and dauphinoise potatoes that goes wonderfully with a cabernet Sauvignon, and a rich lamb and root vegetable casserole with black pudding dumplings.

Sundays are busy with many people taking advantage of the quality roast lunch.

Two bars offers four real ales and wines are provided by Enotria. Every two weeks or so there is live music in the main bar on a Saturday night.

After a complete refurbishment and re-launch in March 2004, The George Hotel and Brasserie has thoroughly energized the village of Buckden with its promising chef, bustling wine bar and entertainment in High Street. A slice of London in an otherwise sober village, this vibrant and chic boutique hotel has impressed more than just locals and tourists and bagged a host of awards including an AA Rosette for the years 2007 - 2008 and 2008 - 2009. It is also the highest AA rated hotel in the area and has charmed its way into the Good Hotel Guide 2009.

Head Chef Ray Smikle believes that dining out should be delicious and entertaining and the menu perfectly reflects that, with dishes that never go out of fashion, prepared well and presented creatively. Begin with Dorset crab or duck rilette, followed by teriyaki marinated old spot pork belly with rocket and parmesan salad for sides and conclude with rhubarab pannacotta or vanilla bean crème brulée with shortbread. There is also a selection of cheeses, dessert wines and hot drinks on the menu. The service is excellent and the chef himself is often seen in conversation with guests, getting their feedback. The Restaurant at The George Hotel is excellent for fine dining and a dash of Ray Smikle.