The Dundas Arms in Kintbury is very fortunate to have such a magnificent location on the banks of the River Kennet and The Kennet and Avon canal. The natural beauty of the area is inspiring and this friendly establishment has been looking after the needs, offering both food and drink, for famished and parched folk since the end of the 18th century. In the past three decades it has belonged to just one family and owner David Dalzell-Piper has worked and cooked at The Dundas Arms throughout that time.

As it happens to be at the crossroads of Southern England, it is only a short distance by road or rail from many national and local places of interest and entertainment. Oxford of the famed dreaming spires, Winchester, Salisbury and its Cathedral, and Stonehenge are only around 25 miles away and the village is halfway between London and Bath, with its Roman Baths and The Royal Crescent.

If you are so inclined, you could attend the races in the famous Newbury racecourse and spend the day in an exciting way. More sedate pursuits might include a visit to the close by Highclere Castle, home to the Earls of Carnarvon, where tours include the Egyptian centre with numerous artefacts from the tomb of Tutankhamen.

The restaurant is quiet and peaceful, an oasis of sorts, but more like a French Auberge, and has delightful views over the canal, a perfect setting in which to enjoy the local produce, imaginatively cooked. The bar is livelier and offers updated modern food; there is also an extensive wine list from which to choose to complement your meal.
 
The bar menu is chalked up on a blackboard and changes from day to day; it could feature crispy duck salad, steak and kidney pie with vegetables, or avocado and hot roast salmon salad.
 
Starters from the à la carte in the restaurant could typically include grilled goat's cheese on Italian bread on sweet tomato purée; potted brown shrimps with toast, or avocado and hot roast salmon salad while there's a delightful choice for vegetarians with the spinach and red pepper lasagne with salad.

Moving on to the main courses, dishes such as the roast breast of English duck with cider, apple sauce and vegetables stand out, while the grilled rib eye steak with mushrooms and chips could be considered a firm favourite. There's also battered cod fillet with chips and mushy peas; fried calves' liver with bacon, mash and onion gravy or steak and kidney pie with vegetables for those looking to tantalise their taste buds with an interesting confluence of textures and tastes.

The Dundas Arms has five bedrooms on the ground floor of the old stable block and all are comfortably furnished with telephones and en-suite bathrooms. Patio doors in each of the rooms open on to a terrace that offers marvellous views of the River Kennet and the trees beyond. More information is available on their Website.

It is not an easy task to maintain impeccable standards and uniformity of taste across a chain of over eight hundred outlets, yet that is just the distinction that The Gondola Group has achieved. Their restaurants, with the brand names of Zizzi, ASK and Pizza Express, serve authentic Italian food at reasonable prices, in a warm and friendly ambience. The chain continues to grow, with the group opening around twenty-five new outlets each year.

Another talent that the group has is converting listed buildings and in which to house their restaurants. This has helped the group maintain standards, but allows each location to keep its innate charm. Done up in light colours, with wooden floors and gleaming cutlery, Zizzi boasts of a bustling open kitchen which churns out freshly prepared, tasty fare.

Like all good Italian restaurants, the extensive carte offers four distinct sections of antipasti, salads, mains, including pasta, pizza and risottos, a meat and fish menu which changes seasonally and a vast and exciting dessert menu. The restaurant's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. Garlic mozzarella pizza bread and caramelised balsamic onions too, set the tone for a hearty meal.

The calzones or folded pizzas are a treat and come with salads. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. The pasta and risotto sections arouse plenty of interest, with the farfalle alla Genovese combined with marinated roasted artichoke hearts, Santos tomatoes, and pine nuts in a delicious creamy pesto sauce or the light risotto with tiger prawns, oak-roasted salmon, calamari, courgettes and baby spinach in a rich creamy base with lemon and chilli.

The pizzas are not far behind either, with funghi topped with field mushrooms, fresh tarragon, mozzarella and tomato while the popular Sophia has marinated chicken, pepperoni, over-roasted sausage, tomato, mozzarella, finished with green chilli and fresh rosemary.

The extensive wine list offers a range of red, white, sparkling and rose wines in addition to beer and spirits while the dessert menu is attractive too, with a range of tempting fare from the homemade tiramisu to the torta cioccolata with its thick hazelnut chocolate base served with vanilla mascarpone. A really hot and tasty cup of coffee, tea or chocolate rounds the meal off well.

The fact that the restaurant hires their employees very selectively is evident in the friendly, cheerful and capable manner with which the staff treat diners, lending each outlet the personalised feel of a family run restaurant.

More information can be found on their Website.

Located in the heart of this historic Surrey town, close to the University, Caffe Uno Farnham is set in a charming double fronted period building with large windows. A smart contemporary ambience is perfectly complemented with comfortable booth seating and chairs. A delicious Mediterranean menu offers guests an extensive range of dishes.

On Castle Street, just a stone's throw from the 12th century Castle and a 10-minute walk from Farnham Rail Station, Caffe Uno also sells a range of traditional Mediterranean products, many of which are used in the dishes served in the restaurant, including chilli infused extra virgin olive oil, Modena balsamic vinegar, pasta Pugliese and Cuneesi chocolates.

Open from 9am every day, a hearty breakfast at Caffe Uno could include eggs any style, streaky bacon, Cumberland sausage, mushrooms, tomato and toast; bacon or Cumberland sausage baguette, eggs Benedict, plain or chocolate croissant, muesli with yoghurt or honey and toast with jam along with coffee, tea or hot chocolate.

A sumptuous main menu offers starters, sandwiches, salads, pizzas, pasta, grilled fare, seafood and vegetarian options. You could begin with dishes such as yellowfin tuna and mayonnaise with celery and red onion; grilled chorizo and halloumi with salad garnish and lemon dressing or crab cakes with mixed leaves and garlic mayonnaise. There are also vegetarian and traditional antipasto platters which could be equally tempting.
 
The grill's meaty selections include a succulent rib eye steak with béarnaise or green peppercorn sauce; classic burger with 100% prime beef burger, ementhal cheese and garlic mayo in a sesame seed sour dough bun with or char grilled chicken and field mushrooms with baby spinach in a Marsala wine. Lamb shank with Mediterranean vegetables, chorizo sausage and potatoes in a red wine sauce would be equally satisfying. Seafood dishes include a traditional paella of tiger prawns, mussels, chicken breast, chorizo sausage, onions, and peas cooked with Spanish rice or a salmon fillet baked in a creamy saffron sauce with new potatoes, broccoli and green beans.

If you prefer something lighter there's a selection of sandwiches including a steak baguette with sliced steak with Dijon mustard, mayonnaise and roasted onions and a piri piri chicken wrap and buffalo mozzarella with sundried tomatoes, black olives, basil pesto and fresh rocket. Salads could include a classic Nicoise with yellowfin tuna, anchovies, free range egg, marinated olives, capers, cherry tomatoes, new potatoes, green beans and red onions in an Italian house dressing or baked goat's cheese with toasted walnuts and grapes over rocket and spinach leaves with extra virgin olive oil and balsamic vinegar.

The pizza selection offers a meat feast of chicken, spicy beef, pepperoni, pancetta bacon, mozzarella and tomato, while heart pasta dishes include penne with Italian sausage in a spicy tomato sauce and spinach and ricotta ravioli in a white wine and butter sauce. Separate lunch and children's menus are also available.

The dessert selection of white chocolate and pistachio cheesecake with raspberry coulee, espresso chocolate tart and pecan and walnut pie with vanilla ice cream will satisfy the sweetest tooth.

To gain further information, just visit their extremely comprehensive Website.

Bearing the Rocco Forte trademark, the Balmoral Hotel is designed in a truly deluxe style with several renowned Edinburgh landmarks right at its doorstep, or as they say 'their doorstep is a landmark'. With a majestic clock tower piercing the city's skyline, this luxury refuge has something for everyone; from the busy business traveller to the holidaymaker looking forward to exploring the surrounding Arthur's Seat, The Royal Mile and Edinburgh Castle. For 2011, the Hotel has been awarded the prestigious 2 AA Rosettes.

The interiors of the individually designed bedrooms and suites are beguiling and themed around natural colour tones and fabrics reflecting their Scottish heritage. Step into the Royal Suite and you will soon realise you don't want to go anywhere, with a fireplace, well stocked in-room bar, double walk-in shower and breathtaking views over the historic old town of Edinburgh, all are sure to evoke a wowed response.

Hadrian's is essentially brasserie style with an informal and buzzy atmosphere, and is situated in The Balmoral, one of Edinburgh's older established hotels; it is the contemporary and chic sister to number one also at The Balmoral.

Its stylish interior has a distinct 1930s Art Deco influence, with walnut floors and a palette of lime plus a splash of African violet. The combination of colours was inspired by the natural landscapes of Edinburgh, taking the Salisbury Crags, sea and sky as influences. While the décor has been given a facelift to underline this venture, fortunately the food certainly reflects it as well. Designed by their Michelin-starred chef Jeff Bland it offers a cosmopolitan menu with a mix of Scottish dishes and innovative European cuisine.

There is an essentially comforting element to brasserie food, not entirely unassociated with its familiarity and all the usual suspects, plus some, are here. Caesar Salad with grilled chicken, bacon, anchovies and croutons jostles with chicken liver parfait with truffle and tarragon butter, apple and Sultana chutney, not to say a wide range of fish dishes, like Scottish smoked salmon with brown bread and horseradish cream.

The main menu for Hadrian's, backed up by the sample and children's menu is aimed at providing a good value. One could expect to find a choice of soups, starters and light dishes that invite you to consider classic French onion soup with Gruyère Croutons, or salad of beetroots with Lanark blue cheese, orange and cardamom reduction.

Following the strong inclination to food from the sea we find grilled fillet of Shetland salmon with spiced lentils and corriander yoghurt, alongside such traditional dishes as West Coast scallops with pea purée, spinach, tomato and bacon dressing or chargrilled Blairgowrie rib eye with chunky chips and bearnaise sauce. Vegetables at Hadrian's are different - somebody cares, as demonstrated by gnocchi with rocket and garlic cream, savoy cabbage, a welcome change from those places where dishes whose main constituent, however good, is rendered dreary by sad, limp, uninteresting vegetables.

At dessert time classic vanilla bourbon crème brûlée will keep you waiting a little longer, in which case a amalfi lemon posset with Perthshire raspberry shortcake might offer a suitable alternative. The service is professional and friendly. A good wine list should not overstretch you with their prices and the list of Hadrian stands as ample proof of that. Whilst food trends and fads change with the wind, brasserie-style food goes on for ever; long may it last.

Hadrian's has a fabulous children's menu. Michelin starred Executive Chef, Jeff Bland has created this with tasty options for children under twelve. This is full of delicious, healthy dishes that parents should approve of, such as 'five a day' seasonal Scottish vegetable soup, fresh Scottish salmon fingers with new potatoes and salad, and banana with chocolate ice cream and chocolate sauce.

Hadrian's was voted 'Best for Breakfast' by The Scotsman and this lovely breakfast is served from 7 to 10.30 am from Monday to Friday, 7 to 11 am on a Saturday, and 7.30 am to 11am on a Sunday.

Check out the Website for more details about Hadrian's, the 5 star Balmoral Hotel and its many facilities.

Housed in a former Watney Combe brewery in the heart of London's Theatreland, Hawksmoor is a stylish and vibrant steakhouse close to Covent Garden Tube Station. Located next door to the London Film School on Sheldon Street, just a short walk from the Donmar Warehouse and St. Martin's Theatre, the restaurant is perfect for a delicious meal before or after a show.

The elegant, spacious interior, complete with dark wood panelling, leather seating and feature lighting, provides a relaxed setting to enjoy a succulent steaks while the private room is ideal for a more intimate dining experience. You could also pop into the bar for a burger or unwind with colleagues whilst sipping on a glass of cocktail.

This former brewery also played host to an annual steak supper in 1807, hosted by the first owner Alderman Combe, and the guest list included the Duke of York and Prince of Wales. Hawksmoor has successfully continued the legacy and earned its reputation as one of the premier steakhouses in the capital by sourcing the highest quality meat from Longhorn cattle reared in North Yorkshire.

The dinner menu offers starters of half a Dorset blue lobster with hazelnut butter, potted smoked mackerel and steak tartare. Follow on with a selection of steaks with exquisite cuts such as bone-in prime rib, porterhouse and chateaubriand while desserts of sticky toffee pudding with clotted cream and Bramley apple pie with custard will sate diners with a sweet tooth. A 2 or 3 course express menu is perfect for those looking for a quick bite before or after a show.

Guests are encouraged to bring their own wine on Mondays for a small corkage fee and keep an eye open for the Hawksmoor Steak and Wine Matching events where the restaurant staff will happily advise you on the best cut to accompany your chosen bottle. Hawksmoor's own wine list delivers a superb variety of reds and whites from around the world.

To gain further information, just visit their extremely comprehensive Website.

Founded on one of the most illustrious chains of curry houses in Pakistan, where it has provided excellent food for over 5 decades, the time has now come for expansion and the first Bundu Khan in Britain, only a short distance from the celebrated Spitalfields Market, has turned its attention to a new clientele.
 
This includes eating on the go, relax and dine in, giving high style to an office meeting or hosting a special event. One of the problems of eating really creditable Indian food these days is the difficulty in finding any. Plenty of Indian restaurants but for whatever the reason not that same zing factor that made an Indian night out something to really relish. Bundu Khan has all the trappings of up to the minute quality about it, combined with food that demands respect and comes from fresh sources, then cooked fresh to order. It is a restatement of the faith.
 
Amongst the starters expect to find bihari boti kabab, tender pieces of lamb left top marinate in the traditional Bihari spices, and barbecued on skewers in the tandoor  - always a house speciality at Bundu Khan. This makes a welcome for even the most hardened non vegetarian, and the simpler butterfly jhinga with king prawns marinated in herbs and spices, rolled in breadcrumbs and lightly pan fried, does well for those who like combining the simple with the exotic.
 
Until you dig deeper you may at first feel that some of the names you are seeing, shall we say Rogan josh with its tender grass-fed lamb cubes, has more than a ring of the familiar. That is until the dish appears on your table, the aromas drift towards you and you are suddenly conscious of what you used to know, the excitement of those distinctive flavours converting the raw material of almost any country into something wholesome and appealing.
 
President Johnson may well have said, "it's the economy, stupid". Had he visited Bundu Khan he could well have substituted 'ingredients' for 'economy', and the celebration of time respected recipes joined with carefully selected food and freshness ensures a steady flow of contented customers for whom Bundu Khan means quality. Special care is paid towards the sort of seafood for which coastal areas like Karachi are renowned and a king prawn curry with fresh tomatoes, chopped onions, fragrant herbs and exotic spices draws on an ancient recipe of Bengali fisherfolk.
 
When it comes to matters of drink Bundu Khan takes a view that the customer knows best and a BYO policy operates. Not that this inhibits the non alcoholic cocktail bar, where the craft of the professional bartender is well recognised.
 
In keeping with a new generation of Indian restaurants the décor is uncluttered to the point of minimalism, not a breath of flock wallpaper to be seen and lighting that leaves no corner unlit but is soothing on the overall depth of illumination A spacious banqueting hall seats up to 120, and air conditioning ensures comfort at all times.
 
For anyone who is becoming slightly jaded over their Indian inclination I prescribe a visit to Bundu Khan with a few friends and plenty of time, where the opportunity to rebuild that well remembered craving can be coaxed back under admirable conditions. Consult their Website at any time for up to date information and news of their now-building Members Zone.

Llandudno has always been a great holiday spot for the British, with a warm, balmy climate, acquiring en route Victorian and Edwardian elegance, a cable tramway to the top of the Great Orme and a reputation as Wales's largest resort. And, if you are feeling the pangs of hunger, where better to head for there than The New Mediterranean Restaurant where Ibo, the Chef/Owner, and his team are braced to cope calmly with ozone-fuelled appetites; Ibo was Head Chef in a fish restaurant serving 250 covers when he was 15 so he can afford to be calm some years later.

Two magnificent sandy beaches ensure there is room for all and a variety of attractions, some of which exploit the town's geology and geography leave plenty to do for those who want more than a sand-bunny holiday.

Whatever their pursuits people love to eat and drink, particularly when on holiday. People whose normal idea of breakfast is a half burnt piece of toast with peanut butter off the corner of the kitchen table, if they're lucky, as they head for the door at speed find themselves surrounded by splendour and comfort and a large Welsh (of course) breakfast. Splendidly incapacitated by such unaccustomed largesse they sally forth to do their thing, the exertions of which are likely to instil thoughts of lunch from about 12 noon onwards.

With a menu that encompasses the Mediterranean in the widest sense it's hardly surprising to find generous homage paid towards the fruits of the sea, and whitebait and king prawns vie with New Zealand mussels, whole sardines and a multitude of other fish including black bream, red snapper, sea bass and plaice. Seafood kebabs involve white fish, silver javelin and tiger prawns baked in garlic butter served with choice of salad, rice, vegetables or French fries.

A Mediterranean mixed grill comes out fighting with sirloin steak, chicken breast, lamb's liver, Turkish sausage, lamb kebab, mushrooms and tomatoes. A rich aromatic casserole of beef labouring under the name of stifado is absolutely delicious, but moussaka from Greece or veal scallops Milanese coated in bread crumbs, pan fried and served with spaghetti Napoli are well up in the popularity polls. Specials are a real feature; do keep an eye open for the unexpected, a response to the season perhaps?

Pizza, in ten different manifestations, makes a welcome appearance with wafer thin dough and the House special, the Arco Balleno, containing a touch of everything. A splendidly wide array of pasta leaves little to the imagination, but should there no ingredient to your liking, which is unlikely, let them know and they will probably shift the Great Orme to find it for you. At Llandudno they take great pride in the fact that most visitors make return trips, so much is there to do and see, but it seems to me that the eating experience at The New Mediterranean would be reason enough for returning.

A wine list hails from predictable quarters, with Spain and Italy bearing the main burden of supply, most in the price teens and only the champagnes over £20.

Have a look at their Website for further details and opening arrangements. And by the way where do you think many of those well-breakfasted and lunched people come to rest in the evenings? Check out The New Mediterranean - you read about it here.

This is where the renowned chef-restaurateur Paul Heathcote made his name, since when his restaurant empire has spread across the North of England. After being awarded the coveted AA Three Rosettes rating again, The Longridge has moved to a different league altogether and is described as 'one of the best in the world'. This top accolade follows an excellent review in the Good Food Guide and Heathcote's decision to take the restaurant off the property market and work closely with Head Chef and Gordon Ramsay scholarship award winner Chris Bell and his wife, Kath who is also the General Manager.

The décor calls on creams, greys and blacks skilfully blended in to what started life as a 19th century cottage. A private dining room seating 14 increases the versatility of what has always been a forward looking range of events and happenings in this attractive restaurant. The ability to spread the word has been enhanced by the addition of a cookery school, created by designer Karen Brierley.

Much of Chris's food has an earthy base to it, using local products like excellent black pudding, but is then elevated either by being served in interesting combinations or by the sheer flavour and technical expertise deployed. Puddings have always been praised, with one of the finest bread and butter puddings in the country, served spoilingly with a compote of apricots and clotted cream.

Menus at any Heathcote restaurant, whilst exploring interesting backwaters, and keeping faith with British cuisine, could be expected to offer a duck terrine with rare wood pigeon, seared Scottish scallops with roasted foie gras, and ham hock and Lancashire cheese hash brown. A risotto of pea and mint, Cumbrian ham and slow cooked duck egg makes a real treat of a starter, but even simple dishes such as salmon gravadlax are given new meaning with marinated cucumber, ratte potatoes, warm shrimps and cress.

Bowland beef enjoys a reputation that appeals to the increasingly concerned and steadily growing minority who like the ingredients used in creation of their dishes to have a credible background. Here a roast fillet is served as a main course with fondant potato, creamed and roast parsnips, Savoy cabbage, green peppercorn and thyme. Pan roasted sea bass with creamed cauliflower, spinach, new potatoes, shrimps and parsley is also worth every penny.

Leaving on one side the renowned bread and butter pudding, the sheer artistry of coffee and bay leaf crème brûlée with white chocolate sorbet and peppercorn meringues is hard to ignore. Don't even try!

Those seeking value will find the lunch menu an attractive proposition, competitively priced and offering the sort of selection more commonly associated with a top notch à la carte.

The wine list is superb, but very little dips beneath the £20 mark. Console yourself with the thought that food of this quality should not be associated with anything less.

For more information, including their latest menus and details on any special offers, do visit their Website. The menu changes seasonally - three times a year - for Spring in February, Summer in June for and October for Autumn/Winter.

Boasting stunning views over the Marina, Chimichanga Port Solent delivers excellent Mexican cuisine in a lively, family friendly atmosphere. Close to the Odeon Cinema, the restaurant is the perfect spot for a meal before a movie and with plenty of parking, and easy access to the M27, it's just a short drive from the heart of Portsmouth city centre.

Chimichanga's extensive à la carte caters to a variety of palates. A wide range of delicious appetisers includes crab cakes, Buffalo chicken wings and empanadas, a traditional crispy pastry filled with a choice of chicken or chorizo sausage with cheese and served with sour cream. Other choices include piri piri prawns, Cajun chicken with chilli sauce and jalapeno bullets, a dish of deep fried jalapeno peppers with cream cheese and chilli sauce. Appetisers to share include chicken nachos or taquitos, crispy flour tortilla tubes with a range of fillings including cheese and black beans, chicken, cheese and salsa and chorizo and cheese.

Light bites include a range of tortilla wraps including a classic fajita wrap with a choice of char grilled fajita steak or chicken served with peppers and onions in a tortilla with Jack cheese. Vegetarians are catered for with the delicious courgette and Portobello mushroom wraps which comes with chipotle chilli sauce and jack cheese. There's also a number of tempting salad options such as blackened tuna salad with tuna steak coated in a special blend of Cajun spices, blacked on a hot skillet and served over a bed of mixed leaves with roasted peppers, cherry tomatoes and cucumber.
 
For something more filling diners could opt for a tortilla burger, made from 100 per cent fully traceable prime Scottish beef wrapped in a flour tortilla with mayonnaise and served with changa chips.

The char grill section's succulent offerings include barbecue baby back ribs served with change chips and jalapeno coleslaw; sirloin mojo rojo, a centre cut sirloin steak marinated in chilli, garlic and coriander and served with beer battered onion rings and change chips, Santa Fe chicken with rice, black beans and guacamole or flame grilled piri piri chicken.

Sumptuous Mexican specialities naturally include chimichanga, a flour tortilla fried golden brown with Jack cheese and served with your choice of filling ? either chunky beef chilli con carne, BBQ pulled pork or bean chilli - sautéed onions and peppers and garnished with sour cream, chives, guacamole and tortilla croutons, as well as a variety of burritos, enchiladas and tostadas. There are also chipotle meatballs, Mexican paella, chilli de la casa and south-western crab cakes. The grande quesadilla is a baked flour tortilla sandwich with your choice of filling and drizzled with sour cream and served with Mexican rice and chipotle chilli sauce.

The lunch menu offers a choice of two or three courses while a children's menu caters to the tastes of the little ones.

Round off the satisfying meal with scrumptious dessert of giant Mexican profiterole, chocolate fudge brownie or honeycomb smash cheesecake. Alternatively, end with a speciality coffee or liqueur. Chimichanga offers a variety of wines, beers, cocktails, margheritas, sangria and soft drinks to quench the thirst.

More information can be found on their Website