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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.

Offering some marvellous views of the sea is the Hotel Hatfield in Lowestoft which is unarguably a favourite amongst holidaymakers because of its proximity to the beach. This remarkable hotel also has some excellent conferencing facilities which make it a favoured choice amongst businessmen too. Rooms are comfortable, spacious and luxurious and the standard of service is superior while still being warm and welcoming.

After a hard day's work at play or actual work too, drop by their Shoreline Restaurant which serves delicious meals and light snacks and an à la carte menu that seldom fails to please even the most fastidious. Enjoy the magnificent sea views and relax with a drink at their sea facing bar where you can also try some tasty nibbles and real ales. The hotel's terrace looks out directly to the beach and the shoreline, making it the ideal spot for some people-watching or even just to inhale the refreshingly salty sea air.

The setting is unique and the cuisine brings a contrast which is admirable and exciting at The Crooked Barn in Lowestoft. This 18th century thatched barn brims with character and is an excellent choice if you are staying in the Ivy House Country Hotel where it is located, or even if you're just a visitor there. The bright and sunny interior of the restaurant does its bit to create a cheery atmosphere which is in keeping with the kind of food that is available there, fresh, uncomplicated and tasty.

Using the best of local produce, they have crafted an imaginative menu with enough innovations to term the entire experience as 'new world cuisine in an old world setting' with an à la carte that features flash fried king scallops with fennel, leeks and crispy smoked bacon amongst the starters. The main course could include roast rack of lamb with garlic mash, roasted red peppers, thyme and caper sauce, ending with mango parfait with pineapple salsa.

Coast is a modern, contemporary lounge bar and restaurant that was awarded its first AA Rosette in February 2009. Enjoy a relaxed modern British meal while taking in breath taking views of the sea.

Head Chef Stuart Fisher and his team create imaginative British dishes from locally sourced fish, cheese, Dingley Dell pork and seasonal game and asparagus. The menu changes regularly and is supplemented by specials consisting of, amongst others, daily catches and shell fish.

Mains of Adnams beer battered plaice goujons are served with hand-cut chips, peas, salad and tartare sauce, a homemade hamburger appears in a floured bop with garlic mushrooms, and coq au vin is brought to the table with roasted new-potatoes and vegetables. Starters take in a delightful spring vegetable broth and ham hock terrine, while desserts comprise sticky toffee pudding with butterscotch sauce.

Wines have been selected from around the world and are available by the glass or bottle.

Private dining for up to 24 guests can be catered for in the 'Coastside' room.

It's not every day that you find a jolly boozer on m'Lord's estate, indeed where I live we don't even have one, jolly or otherwise, but at Somerleyton The Duke's Head has close connections with the big house - if you see what I mean, and provides a refuge for locals and visitors alike. In March 2004 Hugh Crossley and Head Chef Ryan Bolt took over the pub and commenced its transformation.

Behind the bar is Maggie Rudd, a lady who is alleged to take no prisoners, and as a result runs a happy and family-friendly house.

The menu owes nothing to any celebrity chef and everything to Suffolk, which has an abundance of good things supplied from or near the Estate. A look at the menu reveals some of them, Starters, from a list of five, could include classic prawn cocktail, or chicken liver parfait and red onion marmalade. Main courses list Suffolk sausage and mash, braised with red cabbage and onion gravy, a delightful slow cooked pork belly, or plaice mornay with cauliflower broccoli and new potatoes.

The Duke comes cantering into the scene with his own bread and butter pudding - and custard, suggesting he might have been educated at a public school, or perhaps you prefer the classic gingercake with toffee sauce.

Should you prefer something other than lunch during the day, Maggie and Ryan can produce something from the bar menu, almost as long as the a la carte, at the drop of a cleaver, with toasted baguettes, and the nobility having a last appearance with the Duke's Burger, and certainly not to forget the beer battered cod, with chips and mushy peas (wrapped if required).

This is a thoroughly lively and attractive place - to say it deserves to succeed is a slight, because it so obviously is doing.