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Located on the riverside in the centre of the lively cathedral town of Ely, offering quality eating and drinking in perfect surroundings, The Boathouse is steeped in history. King Canute and Hereward the Wake would have been familiar with the Great Ouse upon whose banks it stands, and in 1944 the Boat Race crews launched from the building when the Race was staged outside London during the war years.

Nowadays The Boathouse is a leading hotspot of Ely, a town renowned for one of the most outstanding cathedrals in Britain, with a brilliant programme of events taking place in and around this ancient place of worship throughout the year.

There is a main menu, in which you can be sure the locally caught eels, a great Fenland delicacy, will feature. Sure enough, amongst the starters is smoked eel and carrot salad, a baked duck parcel with sweet and sour cucumber; mushrooms on toast with chives and poached egg, or chicken liver pâté with red onion jam.

Main courses follow much the same pattern with roasted cod fillet, potato dumplings, spinach, fried mushrooms and green herb sauce. Denham Estate lamb cutlets are served with balsamic roasted red onions, tomatoes, new potatoes and port sauce, whilst sirloin steak comes with hand cut chips and a choice of sauce from the board.

Amongst the desserts there are some very tempting indulgences, like black cherry and kirsch crème brûlée, chocolate and hazelnut parfait, or the ubiquitous hot sticky toffee pudding with butterscotch sauce and vanilla ice cream.

At lunchtime a more limited menu is on offer with four starters and mains, which could include warm honey and thyme goats' cheese; sausages and mash made on site, and rhubarb and pear crumble. There can be few pleasanter places in Ely in which to enjoy a leisurely lunch than the sunlit quayside area outside The Boathouse.

A wine list drawn mainly from The Languedoc fields eight bottles at £20 or below, and several by the glass or carafe. The Boathouse is a valuable addition to the area and on present form looks set to thrive, in order to find out more a visit to their Website is definitely recommended.

North Norfolk is not an area by any means devoid of genuine quality places in which to eat but, as ever, there are graduations. Burnham Market has it all, either at this first rate 17th century coaching inn, The Hoste Arms with its superb, imaginative modern British food, or in the delis and wine emporia that closely surround it, exuding an atmosphere of a community in which proper food and hospitality reigns supreme.

One of the principal attractions of the Hoste Arms is its ability to present a number of different styles under one roof in a way that allows them to complement each other, without detracting from the essentially historic quality of the original building.
Nowhere is this more apparent than in the 34 exotic bedrooms where the decorative skills of Jeanne Whittome - widow of the late proprietor Paul, who sadly died in 2010, many people felt that they had lost both a legend and a friend - were given full rein with the evident aim to ensure that guests never want to leave. Amidst the splendour of four posters, family bedrooms, a penthouse, and junior suites no detail was overlooked and comfort is king. There are some very attractive midweek breaks available throughout the year.

The waters of Norfolk's coastline produce some of the finest seafood in Britain, but the Hoste does not neglect the great estates that are also within easy reach. With such a plenitude of locally sourced ingredients it is hardly surprising that the menu reflects a real chef's delight. Starters and light meals join forces to offer home smoked breast of local pigeon, pancetta, white pudding, wilted baby spinach and parsnip puree, a quick flutter abroad produces a wonderful oriental Thai fish broth with rice noodles and king prawns. They have a way too with the local Brancaster oysters, which come hot, or natural and cold, with other variations on both temperatures, or stray into the salads with a dressed Cromer crab.

A legendary figure in the Norfolk food chain is Arthur Howell, butcher and grazier, who has a shop in the village. For two people looking to share a real treat, his 21 day dry aged New York rib steak with hand cut chips is recommended. Roasted rack of English lamb is served with dauphinoise potato, wilted spinach, roasted root vegetables and red current jus, or honey and soy glazed Gressingham duck breast comes with confit leg spring roll, oriental vegetable stir-fry and sesame dressing.

For those of us who are dragged to the vegetarian dishes by our consciences, they do wonderful things with their vegetables that enable you to actually enjoy them; there are crumbed goats' cheese with semi dry tomatoes, broad beans, marinated artichoke and rocket in an apple and ginger dressing, and wild mushroom, rocket and mascarpone risotto with poached hen?s egg. Puddings range from dark chocolate fondant, candied orange and Grand Marnier ice cream, through pistachio crème brûlée, to a sticky toffee pudding.

The dining room at the Hoste is a delight, with service and surrounds well up to the mark. The needs of a well travelled clientele are looked after by their knowledgeable sommelier, with some commendable wines by the glass, and if white wine is on your agenda be sure to try the Stellenbosch, a rich mixture of vanilla and citrus characters. There are many other appealing options on a list that relentlessly extracts the best regardless of any lingering fussiness about countries of origin.

The Hoste Arms may describe itself as an Inn, and in the best sense it is. In the same sense it is also an institution, the way inns should be, this one very much the cosseted child of an inspired couple. Learn more about it through their Website and then book yourselves a reservation to Elysium, North Norfolk style.

The King William IV is a contemporary pub situated on High Road, Chigwell. The establishment is one of those that have surfaced on the mainstream of casual eating in the UK and are taking an increasing share of the market, evidenced by their growth in numbers and the popularity of what they have to offer. If this results in a 'type' there is certainly no harm in that.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have an al fresco eating area, in this case a courtyard, and last, but by no means least, a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The King William IV provides ample evidence that this is true.

But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables with warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters, expect to find freshly made soup, smoked salmon with pomegranate molases, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops of the day. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood enthusiasts some prawn and avocado, mango, pecans, bacon, orange and pomegranate vinaigrette tends to please.

These days no self-respecting gastropub can afford to be without its pizza range; look for a classic margherita of pomodoro, cherry tomatoes, mozzarella and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or a piccante with pepperoni, chorizo, tomato and jalapeños.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken with roast garlic, lemon, thyme and frites. For the big event there is always roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese, relish, bacon and frites.

A wide range of supporting dishes includes tomato and red onions, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The King William IV stocks a wide range of beers, both well loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

Keep in touch with their Website for changes in menu, and events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

Nestled amongst the shops and boutiques on Epping's bustling High Street, The George and Dragon delivers a premium dining experience in elegant surroundings in the heart of this leafy Essex town. With Epping Forest on the doorstep, and both Theydon Bois and Epping Golf courses just short drive away, the pub is the perfect place to recharge your batteries after a bracing country walk or a round of golf. An excellent modern British menu with Mediterranean influences delights the palate while a range of expertly kept cask ales, chilled draught and bottled beers, and a superb wine list will quench your thirst.
 
Each day of the week there's something exciting going on at The George and Dragon. On Wednesdays, steak lovers can look forward to enjoying a range of superb 21-day matured steaks with a generous 50% discount on a bottle of red wine. Enliven your Thursdays with a tempting range of sparkling wines including creamy Proseccos, vibrant Reserve de Sours Rose Sparkling and luxurious Moet offered at special rates. Fish Fridays invites customers to indulge in a range of delicious fresh fish and seafood dishes put together by the talented kitchen team, while the delectable roasts on Sundays make for the perfect weekend treat.

A large courtyard offers plenty of outside seating, perfect for al fresco dining in the summer, while the bright and airy bar also boasts a cozy real log fire in the winter. Diners can enjoy a reviving aperitif at the bar before wandering through to restaurant area, alternatively you could choose a quick snack or main course from the bar menu.

The seasonally changing à la carte, made with the finest fresh ingredients, matches style with substance and delivers a range of Mediterranean influenced sharing platters including lamb koftas served with flatbreads, chilli jam, and tzatziki. Alternatively you could choose an individual starter including a zingy smoked haddock kedgeree with poached egg. 

The mains selection includes a range of hearty selections, from the traditional favourite of freshly battered haddock with chips, tartare sauce and minted mushy peas to more exotic fare such as duck confit with honey, chilli, pineapple, shallots, sweet potato and butter beans. The grill delivers spit chicken with lemon, garlic, thyme and chips; black and blue burger with dolcelatte, mushroom and chips and fillet steak garni with watercress, confit tomato, grilled mushroom and hand-cut jenga chips. There are also a number of lighter options including chermoula spiced mackerel served with a salad of potato, orange, olives and fennel.

Vegetarians have not been forgotten at The George and Dragon and they can look forward to equally delicious dishes such as box baked camembert with stirata Romana bread and homemade tomato jam, salad of spiced pear, roast squash, beetroot, hazelnut and gorgonzola with tomato pesto and cannelloni al forno with spinach, butternut squash, ricotta and tomato sauce. Where many 'gastro pubs' may neglect the weekday lunch crowd, the George and Dragon display admirable commitment to excellence with their two-course prix fixe menu that changes weekly and could include starter of butternut squash risotto followed by ham hock served with creamy mustard mash.

You can of course opt for a main and a dessert and who could blame you with temptations such as Black Forest tiramisu; white chocolate crème brûlée; bourbon and raisin pudding with vanilla ice cream and limoncello posset with langues de chat biscuits to round it all off perfectly. 

The carefully compiled wine list boasts a variety of first-rate white and red wines drawn from all over the world and including classics such as zesty Pinot Grigio from Italy, meaty Spanish Rioja and a lovely Viognier Rothschild from France.

You might also want to consider visiting nearby sister pubs The Goffs Oak or The Dukes Head.

More information can be found on their Website.

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 Nags Head can be found on the corner of Brook Street and Nag's Head Lane, Brentwood. Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not overawed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a garden or optional al fresco eating out space, in this case seating eighty, and by no means least a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Nags Head provides ample evidence that this is true. But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette, caramelised onions and rocket, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters there is always freshly made soup; the like of potted duck and smoked chicken, wholemeal toast with plum and balsamic chutney; gambas with garlic, rocket, aioli and rustic bread, and water melon, prosciutto ham and feta with chilli ice cream are also to be found. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, spring onions and plum sauce, and for the seafood enthusiasts some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette are well received.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil, or another with roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or the tagliatelle with slow cooked Bolognaise and parmesan.
 
For the big event, there is always Indian spiced salmon fillet, wilted spinach and sweet potato with aubergine and mango chutney. The calves liver, tray baked potatoes, red onion and bacon with sage panagrattato is worth trying too. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese, bacon, relish and frites. For hearty eaters there is a good rib-eye steak with smoked paprika and tomato butter, watercress and frites.

A wide range of supporting dishes include Belgium frites and mayo, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The Nags Head stocks a wide range of beers, both well-loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

A well constructed Website enables you to keep in touch with menu changes or forthcoming events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting, Browns at Cambridge was formerly the outpatients department of Addenbrooke's Hospital. No wonder that the bar is famous for its Bloody Mary's.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and pan-fried butterflied tiger prawns tossed with linguine in a tomato, coriander and chorizo sauce.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

Afternoon tea is served from 2 to 5.30 pm with cucumber or cream cheese and smoked Scottish salmon sandwiches, slice of rich fruit cake and a large fruit scone with Devonshire clotted cream and strawberry jam. Team up a raspberry and chocolate brownie with a raspberry grand cru wheat beer. By the way their breakfast and brunch menu is just one of the best and the pre-theatre supper from 4 to 6.30 pm takes no heed of your next intent, and offers terrific value.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through an interesting, but lengthy list. Many bottles are available by the glass and helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New or Old World wines under them.

Browns at Cambridge are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

The Dukes Head is a warm, elegant pub and eating house located on Laindon Common Road in the small commuter town of Billericay, ideal for the enjoyment of a few drinks and a meal.

Backed by service that is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub this charming pub has a warm and inviting bar and a spacious dining room where you?ll find plenty of regulars dropping in. A log fire in the handsome exposed brick inglenook in winter, white leather chairs accompanied by sturdy wooden tables well matched with the quarry-tiled floor and an oak beamed ceiling with subdued lighting is the sort of interior you can expect at The Dukes Head.

The atmosphere is one of joviality, and when the sun is out there are few things better than an al fresco meal; a deck area and the garden overlooking the woods set with comfortable chairs and benches, easily seating around forty diners at a time provides the setting

The kitchen?s approach to cooking is mostly modern British, comfortably interwoven with some Mediterranean influences. It ranges from traditional favourites such as fish and chips and steaks to freshly made pizzas and pastas with the chef?s daily specials displaying the finest fresh market ingredients. There?s something for everyone and for all occasions and you don?t have to go for the full works if you don?t want to; just have a snack and a lingering drink in the bar with your friends.

To set the right note of fashionable sociability there are sharing plates, Greek mezze with taramasalata, red pepper hummus, tzatziki, feta and flatbread, or Italian antipasti with cured meats, dolcelatte, roasted vegetables, parmesan, rocket, stuffed peppers, curly green chillies and warm stone baked bread.

The grills for hearty eaters are well worth a visit and choices include spit chicken, ribeye steak and peroni beer battered haddock among others. These are all served with frites, garlic butter, brandy peppercorn sauce, béarnaise, burnt tomato and onion salsa or mango and chilli.

Specialities here include beef tomato Moroccan cous cous with feta, mint and harissa, fired piccante pizza with pepperoni, chorizo, tomato, and jalapenos, alfalfa sprouts, piquillo peppers, green beans and rocket salad, and Perisian spiced lamb chops, tzatziki, tomato, and red onion salad. Or perhaps a spit chicken cacciatora sauce served with frites, and veal paillard, lemon gremolata, asparagus, savoyard potatoes, and masala jus appeal to the adventurous palates, among many other dishes on the extensive menu.

Warm brownie with vanilla ice cream, and dark chocolate sauce, summer berry Eton mess, and vanilla pod cheesecake with blackcurrant compote are some of the crowd pullers in the pudding section.

The bar stocks a wide range of cask ales, super chilled draught and bottled beers, and the wine list features everything from crisp refreshing whites, trendy pinks to fat juicy reds by the bottle or glass.

Check in on their Website for further details, changing menus that follow the seasons, and special promotions. Please note that the E-Mail Contact is for enquiries only, not for bookings.

We hear a great deal about recycling these days - du Vin recycles attractive but sometimes un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

In historic Cambridge, du Vin has taken on a beautiful old building in Trumpington Street and transformed it into a distinctive luxury boutique hotel, engaging its quirky architectural features in a manner that is wholly convincing. Inside the 41 bedrooms and boutique suites, some with private terraces, are fitted out with luxurious Egyptian linen and monsoon showers.

du Vin are renowned for their bistro style restaurants, and this one has more than a touch of La Français, making the right setting for a cuisine that looks to Europe for inspiration with a modern edge, as well as being serviced by the first du Vin open style kitchen.

Down in the labyrinthine cellars, vaulted ceilings look down on a splendid bar with, amongst other commendable attributes, a noble array of single malts and armagnacs. Add to this a specialist wine tasting room and private dining room, and the library overlooking the bijoux terrace where a mildly scholastic style reminds its occupants that they are sitting near the centre of one of the finest universities in the world.

In the snazzy bistro a choice of around ten starters could include devilled chicken livers, half a dozen Colchester oysters, or smoked duck breast with beetroot and pecan salad. Amongst the main courses expect to find that fast fading from the scene but delightful gastronomic extravagance, venison haunch with pickled red cabbage and artichoke puree and gilt head bream with sautéed potatoes and sauce vierge. Only in Cambridge? Well, perhaps in that other place beginning with 'O' where they used to make cars?

In amongst the classics there's braised ox cheeks with marrow bone dumplings and hot and sour cabbage, or crepes filled with mussels, cockles and crab.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to match with the food and can only be described as superb. With a team of sommeliers, there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

With a name like Cambridge Chop House, one can assume that meat is not in short supply there. It's not just meat but the local ales served straight from the cask, attentive service, and classic British food that draw locals and tourists alike. Located in the corner of Kings Parade and Benet Street, with an entrance on the main street, this vast underground space has been meticulously transformed into a spacious restaurant.

Split over two levels, you could pick a table outside and sip a beer as you watch the world go by, or just head to the basement where the cavernous feel is accentuated by the white washed brick walls and ample lighting, brilliantly contrasted by the polished wooden tables. The cosy little nooks with leather banquettes could just be the place for a group of friends to meet for a good gossip, away from eavesdropping neighbours, and indulge in some delicious food.

The kitchen's philosophy is evident in their dishes, all British fare focusing on seasonality and loyalty to local suppliers. Starters range from cold sliced beef with green sauce, crayfish, prawn and crab cocktail and pressed ham hock terrine, to salads such as tripe and horseradish; herring, cucumber, new potato and dill, or seared wood pigeon, mushroom and tomato. Robust main courses of Grasmere Farm thick cut bacon comes with duck egg and chips, and a 16oz beef chop with roast vegetables and wild mushroom sauce, while a whole sea bass is accompanied by new potatoes and wholegrain mustard sauce.

Those keen on Sunday roasts will be happy to know that here they do them every day at lunchtime. The blackboard lists the available sausages with different varieties of mash and sauce, in addition to meat pudding of the day.

To finish there is Trinity burnt cream, fruit crumble with custard, and chocolate tart with ice cream. The wine list, which includes a Suffolk sparkler, is well thought out and achieves a primary Chop House aim - to provide quality at sensible prices.

If you thought Cambridge was only a favourite with scholars and academics think again, because this chop champion aspires to give everyone a reason to visit Cambridge. A quick click on their Website will tell you why.