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hand picked restaurants

It would be churlish indeed to omit mentioning what many mistakenly assume to be the home of the famous cheese of that name, nor is there the slightest intention to do so.

The famed cheese was in fact first produced by the Housekeeper at Quenby Hall, one Mrs Beaumont, not far from Leicester. It became associated with Stilton largely because this was the most convenient staging post for sending copious quantities of the stuff to London.

Dick Turpin is alleged to have had a hideaway at The Bell. Turpin would undoubtedly have approved of the dining arrangements which blend traditional and modern into an attractive menu that must have tickled the palate of many a weary traveller.

A parfait of chicken livers could precede an excellent braised blade of beef with creamed celeriac and roasted shallots, followed by some Long Clawston Stilton with home-baked plum bread. House wine is from £11.95 and a supple list offers choices from most continents.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

A year ago I had to write with less than enthusiasm about the Old Engine House, thereby incurring a wigging from the lady wife, who had been there on another occasion and took a different view to mine.

It is pleasing therefore to record that I am now in a position to agree with her, though I am still unsure about the balance between the gallery and the restaurant but let's not be churlish. The traditional English food with specialist items and frissons of public school fare is back in business. There are not many places where lovage soup, pike in season and those mouth-watering smoked eels can be found, nor jugged hare with its overtones of strength. Pigeon in game sauce always goes down well.

Cambridge burnt cream and sherry trifle are only to be expected and I was surprised not to find Eton Mess as an extension of the idea. House wines from Germany at £7.50 and Chilean at £9 seem to follow the pattern, though the bulk of the reasonably priced list is from France.

Efes is a great find in a varsity city not overburdened with gourmet delight, and the fact that it has just completed eight year' successful trading speaks for itself. Not that the cuisine is anything other than straightforward, down-to-the-kasbah Turkish, but that in itself is something for which to be grateful.

On arrival a dish of quality olives and pickled chillies is offered, a pleasant touch that immediately sets the right note. Most of the main courses are kebab in orientation and the novelty of having them char-grilled in front of you is a never-ending source of fascination. When it reaches your plate the quality of the meat, unless you like eating it dripping blood, is superb, with firm flavours and perhaps accompanied by a particularly good, soft rice and vegetables.

All in all it's a bit like having an indoor barbecue with all the ugly parts, like the carbon overlay, the insects and the sudden odd jolly bracing, north-wind-driven downpour removed and replaced with charming staff, linen napery, warmth and flowers not braced against the storm. Efes, not altogether surprisingly, is a wow with the locals and if I was them I would not be in a hurry to share it, but I hope you will.

The history of The Maltings stretches back to 1868 when it was built by the local brewer to malt local barley for brewing ale, before it took on the role of a thriving entertainment complex hosting weddings, seminars and concerts. Today it is not uncommon to see diners, business delegates and blushing brides-to-be preparing for the big day, or tourists who love to watch the many boats sail by on the River Ouse.

The huge glass windows, wooden floors and bench leather seating help in creating an informal atmosphere at the restaurant and the menu reflects on blending of the familiar with the new. Of particular interest are starters of smoked eel and trout fishcakes with celeriac coleslaw, finished with beetroot and balsamic dressing. A generous selection of main courses are both appetising and satisfying, think slow roasted belly of pork, Powters 8oz rib-eye steak and grilled mackerel fillets.

The Maltings riverside location is a part of its appeal and little wonder that many locals flock together to meet, exchange great thoughts or just watch the world go by.

Operating from an unassuming little shop in Market Deeping, five miles from Peterborough, for three generations, the Linford family has been keeping the true blue British souls happy with its unusually tasty fish and chips - fish that's caught straight from the sea and chips from the Lincolnshire fields. The menu has something for everyone in the family, from a children's menu which offers little portions of good food packed in a special children's box along with half portion of chips, a raspberry or orange drink and a toy.

The mains for adults go something like chicken leg and chips, nuggets, burgers, haddock, scampi, jumbo fish, fish cakes, spring rolls, sausages, coleslaw and several of the other usual suspects. The atmosphere is lively and the service excellent. Just the kind of place you want to come to, to catch up with good friends over delectable food and long conversations. Linfords Traditional Fish and Chips has also been voted one of the top 10 fish and chips shops in the UK and holds the Sea Fish Industry's Quality Award for Fish and Chips Shops since 2000.