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hand picked restaurants

Ipswich is steeped in history, yet full of life. The chance to stroll along its historic waterfront and streets, a vibrant mix of heritage, arts and theatre has inspired creative geniuses such as painter Thomas Gainsborough and novelist Charles Dickens. Saints Tapas Café, ideally located in the heart of the town on Peter Street serves authentic Mediterranean food.

Lunch at Saints' is the busiest time of the day as they serve a mix of sandwiches, salads, tapas and an àla carte menu in a light airy atmosphere. The fresh daily made soup is popular, especially in the winter as is the goats' cheese salad in the summer.

During warmer months there is al fresco dining on the wide pavement surrounded by historic buildings. In the evening the lights go down and the atmosphere becomes more relaxed and intimate.

The wine is exclusively European with Cruz Campo beer on tap, wonderful for complementing the cuisine.

The elegant Bistro on the Quay located on Ipswich's historic waterfront offers diners some marvellous views of the marina along with fresh and delicious seafood. There are plenty of attractions for those who are looking for entertainment and shopping in the surrounding neghbourhood but the best pleasures are derived from those related to eating. Local produce features strongly in the dishes that are created with utmost attention to detail and passion for perfection and the ambience is relaxed and easy going, perfect for a spot of lunch or a lovely dinner.

Starters might bring you curried salmon, scallop and tiger prawn with onion bhaji followed by a main course of roast leg of English lamb with crushed minted Jersey royal potatoes and sugar snap peas. For dessert, there's Belgian chocolate and a caramel tart with white chocolate ice cream while the cheese platter is also a good option. The global wine list at Bistro on the Quay has around 35 bins and offers a wide selection that appeals to your taste as well as pocket.

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The Galley is one of those happy, carefree places that gives a whole new definition to the expression 'eating out', and allowing for the dry East Anglian climate you are as likely to end up eating beneath a market umbrella (to shield the sun, of course) as inside the bewitchingly ancient building itself. Either way Ugur Vata, the talkative Turk who runs this worthy house will see to it that you run no risk of going away unhappy or anything less than replete and contented. The rest is up to you.

Local produce is a prime support of cuisine here, starting with Tuttenham Hall asparagus, through to Ipswich almond pudding, a delightful indulgence made from a centuries-old recipe. For a starter try the Sicilian style prawn and red onion gateau with medi salsa before, or Middle Eastern soup with bulgur wheat moving on to Highland rack of lamb with a local organic oyster mushroom sauce. Quite what the secret ingredient is in the sexy sticky toffee pudding with its accompanying vanilla ice cream I know not, but you may feel you should give it a try.

At The Galley they import many of their wines direct, including some attractive Chilean numbers, and if you like the wine with your meal that much they will sell you the rest of the case, which leads me on to mention their speciality food store where ciabatta, baguettes and wraps, with a fine array of fillings are on sale to those in a hurry or looking ahead.

Whilst the 42 Loch Fyne restaurants have a shared background there is a welcome degree of individuality encouraged throughout the group, which makes for customer interest. If you like wholesome, fresh and reliable seafood caught and reared under carefully controlled conditions, well presented in unfussy surroundings, and you enjoy being well looked after by pleasant staff, Loch Fyne is for you.

There is an increasing awareness of other food staples with an extended choice of meat dishes, but it is the original fare upon which their success was created that prevails. Loch Fyne kippers, a fine bouillabaisse, braden rost, kiln-roasted salmon fillet, and the toothsome oysters on ice, with a selection of accompaniments, all are to be found throughout the various restaurants, as well as Glen Fyne 21 day aged rib-eye steak and Scottish smoked venison. There is invariably a well-travelled wine list available which is sensible, both in content and prices.

Loch Fyne's greatest achievement has been to prove to a sceptical populace that chains or conglomerates can be made to work in the eating-out public's best interests.

Kesgrave Hall in Ipswich is a delightful addition to the renowned Milsoms Hotel and Hills Group and this lovely bistro style restaurant lives up to the reputation expertly. Charming and friendly staff members, relaxed atmosphere and a kitchen that produces British classics and imaginative dishes with equal ease, make this restaurant worth a visit whether you're with friends or family. The open plan kitchen or the 'engine room' as it is referred to, allows diners to enjoy the theatricals of the chefs as they get into the mood for a fantastic meal.

Start with dishes such as Suffolk smoked eel, beetroot bavrois, horseradish cream and watercress and move on to the roasted skate wing with ecrasse potatoes, baby gem lettuce and beurre noisette. Sandwiches, ciabattas, focaccias and toasted muffins for lunch can contain mouth watering fillings such as caramelised onion, Monterey Jack cheese and roasted red peppers. Finally, end with an iced apple parfait with tempura raspberries and vanilla salt tuile. The superb wine list offers a huge variety of choices.

Located in Capel St Mary near Ipswich, Lawsianos aims to bring an Italian fine dining experience to a wider audience by ensuring that diners don't feel rushed but relax over a meal. Situated within a 500 year old listed building, the wooden floors, oak beams and open fire places do their bit to create a convivial ambience.

Smoked salmon on a bed of mixed lettuce, drizzled with dill mayonnaise and garnished with Parmigiano Regiano shavings is a good way to start, or a pasta course, perhaps, of tagliatelle with an infusion of three chopped salamis in a red wine and tomato sauce. The chefs make everything fresh from pizzas, meatballs, casseroles, meatloaf, sauces, to amaretto semifreddo. They even marinate their own olives and chillies. Robust main courses include Italian herb and garlic crusted pork loin slices or sirloin steak with a cracked black pepper and brandy cream sauce. Choose between a hot apple pie and lemon cheesecake to finish.