High standards continue at this Pilgrim Street restaurant ever since Hamed Fardoust took over and Secco Ristorante Salentino manages to bring that splash of relaxed sophistication and European joie de vivre to great success in Newcastle.

Enjoy the cocktails at the Secco bar on the first floor and the adjoining blue room is a more intimate bar where diners can unwind with a cocktail. On the floor above, Ristorante Salentino exudes elegance with its specially commissioned artwork, dark wood furniture and classy lighting.

The restaurant's name is a dead giveaway to the type of cuisine on offer there, as the town of Salento in Italy is a treasure trove of gastronomic delights, and the dishes on offer here blend rustic and fresh flavours. Begin with seared beef with horseradish cream, watercress and pecorino Romano shavings; poached and sautéed ox tongue with salsa Verde , watercress and pickled caper berries, or butternut squash soup with rocket pesto and grilled Canestrato cheese.

No Italian menu would be complete without its pasta, so try homemade durum wheat pasta parcels of pork shin with fresh sage, butter and canestrato cheese, or paccheri with prawns, scallop, lemon oil, rosemary and samphire. Traditionalists could plump for the sagne al forno layered with mortadella, eggs, pecorino cheese, tomato and beef.

The main course of stuffed shoulder of Northumberland lamb is accompanied by mint, fennel, scallions, sun-dried tomato and garlic with braised fennel in its own jus. You could also try their beef escalope stuffed with prosciutto di Parma, ewe's milk cheese and basil with cherry plum tomato ragù and waxy potatoes. At dessert time, drool over the sight of vanilla pannacotta with seasonal berries, raspberry coulis and fresh strawberries with mascarpone, or their homemade selection of ice creams.

The well-chosen wine list is divided by region and features Conti Zecca, Nero Rosso del Salento IGT, 2005 from Puglia, this 2002 vintage, a combination of Negroamaro and Cabernet Sauvignon, definitely prompts wine connoisseurs to sit up and take notice.

Located in a city well known for its architectural marvels and a vibrant nightlife, Secco Ristorante Salentino can be termed as a diner's haven where you could treat yourself to some warm Italian hospitality and culinary excellence in surroundings that induce a feeling of escape and indulgence; a sample of what to expect can be found on their Website.

Leamington Spa may strike you as one of those places that are full of eastern promise - well, if not eastern, at least promise. As far as the restaurant business is concerned some very interesting enterprises have taken off there, and another has been added with the arrival of Peter and Antje Knibb. Both have worked in Michelin starred restaurants under such culinary notables as Simon Haigh at Mallory Court and Jun Tanaka at Pearl Restaurant, London.

A restyling by designer Emma McIvor has resulted in nicely understated feelings of luxury, comfort and style, creating an immediate sense of confidence and relaxation.

Peter's relatively short career shows signs of meteoric progress, and at the end of this review the urge to place Restaurant 23 on your 'One to Watch' list will be stronger. The serious stuff was a spell at Chez Nico preceded by time well spent at Claridge's under John Williams. The fun bit was six months on a luxury yacht before jumping ship for the Gucci private family yacht. Some very relevant experience in London has proved of real value in establishing himself in the Midlands.

Well located in the centre of town the restaurant draws an egalitarian customer base who, attracted by a combination of excellent food and competitive prices tend to treat Restaurant 23 as their neighbourhood hideout. Peter's international travels have moulded a broad approach to the cuisine, with some interesting little quirks that betray a sense of culinary genius.

For dinner expect to find organic salmon and Cornish crab ravioli with a bisque and lemon grass velouté, and seared hand dived scallops, capers, parsley, cauliflower, crispy bacon and red veined sorrel. Wild mushroom consommé is accompanied by truffle gnocchi, parmesan crisp and poached quail?s egg. Seafood is a speciality; keep a lookout for pan-fried wild sea bass with coriander cress, curried mussel and coconut broth. Roasted loin of venison arrives with butternut squash gratin, braised red cabbage, chestnuts and port sauce.

Set nutmeg duck egg custard is served with marinated Agen prunes, green apple sorbet, almond and orange tuile, and a wonderful combination comes in the form of ginger bread with banana parfait, crispy filo pastry and crème fraîche sorbet.

Leamington Spa still seems to be one of those places where people really do lunch. Restaurant 23 has been quick to respond to this admirable practice with a 1, 2 or 3 course lunch at £13.50, £16.50 and £19 respectively. A choice of three starters might include roasted parsnip and apple soup with curry oil, followed by braised venison bourguignon, potato puree, salsify and baby carrots, with the great cleanser in the form of marinated prunes, cinnamon ice cream and apple sponge.

Yes, there is little doubt about it - an entry in your little black book is warmly recommended. The menu responds well to the seasons and changes are posted on their Website, which is only a click away.

The Goya restaurant chain was established in 1993 and its success has never been in doubt. Specialising in authentic Spanish tapas each site offers locals and visitors alike an excellent range of this increasingly popular Latin/European food. Stylish decor provides a mixture of sophisticated ambience and Spanish design, which, combined with the uncomplicated food and friendly staff, makes for a great lunch or evening out.

Passing through the handsome and commanding entrance is to find that Goya Pimlico has one floor as a tapas bar, another as the restaurant with intimate alcoves that exude an atmosphere of intrigue and intimacy, in fact the sort of place where you would not be surprised to find secrets being traded or risky liaisons enacted. However in summer sheer force majeure ensures that the business of eating, drinking and possibly even flirting flows out on to the pavement, exposed for all to see, so be sure to choose your weather.

One of the off-putting factors - in fact about the only one - is that there are so many of them, which can be confusing. Here at Goya there are between 30 and 40 choice of tapas, all sufficiently different to carry their own appeal, so no real problem at all. Kidneys cooked in Tio Pepe sherry, creamy croquettes, bean casserole or pork fillet done the Galician way are but a few of this attractive range of mini-dishes across which one can graze the afternoon away, or restore the equilibrium in the evening.

The main menu takes of course a wider view, with starters of the soup of the day, gazpacho, fresh oysters and melon with Serrano ham, or Scotch smoked salmon. There is nothing to stop substitution of starters with tapas, the choice is entirely yours. A tasty range of salads invokes avocado, Thornback crabs, asparagus and cheese, bacon and croutons.

With an extensive range of coastline upon which to draw it is not surprising that Spanish cuisine makes the most of its unfettered access to the sea, and the main course menu opens with seven seafood dishes, with a fresh seafood casserole done Catalan style, paella with shellfish and chicken, or shellfish only, and a House Speciality, the grilled seafood.

A dozen or so meat dishes do ample justice to the cause of carnivores with most of the classic cuts grilled to order. The return of veal to the menu, more humane methods having been found to produce this delightful meat we are told, is celebrated with an escalope in lemon sauce or done the traditional way with breadcrumbs and piquillo peppers. The agonising choice between duck in sherry sauce with olives and shallots or fillet of beef with Dijon mustard, caramelised brandy and cream is not one I would care to have to make too often.

As night follows day so do desserts make their appearance on cue, and Catalan cream with coffee infusion leads the way for many. Spanish cuisine is keen on its fortified wines but there is a good range of liqueurs for those who treasure their Sambuca or Grand Marnier. The wine list rarely strays over the Spanish border, starting at a sensible price structure and keeping well clear of the stratosphere.

For details of events, party arrangements and special offers do click on their Website, as colourful as the food but much less tasty.

Set close to the bandstand on King Edward's Parade, The Mirabelle Restaurant at The Grand Hotel serves a fine modern European menu in its elegant dining room. A dining institution facing the picturesque seafront, The Grand Hotel is famed for its association with music, particularly the French composer Claude Debussy. The Mirabelle is perfect for a romantic dinner for two, or that special occasion with family and friends.
 
Showcasing seasonal classics, Head Chef Gerald Röser brings his vast experience and signature style to define The Mirabelle cuisine. Holding 2 AA Rosettes, The Mirabelle offers a variety of freshly prepared classics made using the best seasonal ingredients, which are locally sourced wherever possible.
 
Start with combinations like butter bean and oyster mushroom velouté with crisp chorizo topping, cassoulet salad with confit of duck leg and truffle dressing, or hand-carved Scottish smoked salmon, traditional blinis and chive crème fraîche.

Follow with the chef's delicious signature dishes of marinated rump of marsh lamb with rösti potatoes and red wine jus, roast goose breast with red cabbage, parsnip purée and parsnip crisp, French beans and Shiraz sauce, or fillet of sea bass with tomato and black olive salsa, saffron mash and baby spinach. Lunch and seasonal classics menus are also available.

Enjoy a selection of the best dishes from The Mirabelle's tasting menu, which offers seared diver scallops in truffle and champagne sauce, and Jerusalem artichoke soup with wild mushrooms. Meat dishes include squab pigeon breast winter salad with croutons, roast chestnuts and pumpkin, and roast loin of Sussex marsh lamb with minted pea purée, dauphinoise potatoes and garden vegetables. A carefully chosen glass of wine complements each dish.

A lunch menu could include starters of dolcelatte and green pea risotto with parmesan wafer, or pike soufflé with sea urchin and buttered lobster. Follow with a rich main course of pumpkin with chèvre and gratinated mushroom 'Wellington', or fillet of Scottish beef with leeks in Serrano ham and truffle jus.

The dessert selection offers tempting creations of passion fruit bavarois with red berry coulis, baked apple stuffed with spiced raisins and served with crumble mousse, and Madirofolo Madagascan chocolate fondant with Pain d'Epices au Miel ice cream. To finish on a lighter but no less satisfying note, try the chef's selection of fine British and continental cheeses, served on a slate plate.

In the period elegance of the adjoining Garden Restaurant, guests are offered equally sumptuous meals in a comfortably informal setting. For a delightful reprieve during the day, there is no better place than the Great Hall and its mouthwatering afternoon tea menu.

At the cocktail bar and lounge, unwind with a pre-dinner cocktail or relax with a selection of afters. An eclectic wine list offers connoisseurs the best examples from all round the world including, a Chateau Lamothe Cissac from France, and a Pinot Noir from New Zealand.

Throughout the year, The Mirabelle hosts a variety of gourmet dinners, as well as wine tastings.

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

Navajo Joe is the perfect way to enjoy great American, Mexican and fusion food, perfect cocktails and funky music in the heart of Covent Garden.

The atmosphere is a careful combination of music and dining, with a cocktail dining area overlooking the Covent Garden foot traffic, and a larger dining area and mezzanine level for experiencing their blend of world cuisine.

Voted best Martinis by London and New York Cosmo, and boasting the largest selection of Tequilas outside of Mexico the emphasis is on a multi dimensional atmosphere aimed at young professionals, pre-post theatre audiences as well as the mature business sector.

Slightly set-off from the busy main floor dining, the mezzanine is ideal for private dining in groups of 40 or less. It provides a full view of the main dining and bar area of Navajo Joe. Serviced by a full cocktail and wait staff, guests reserving this area are treated to personal attention and complete access to the food and wet menus.

Joe Below is Navajo Joe's most personalised and energetic space. With suspended decks and autonomous sound system, this underground room has taken on an identity all its own, attracting a young and assertive crowd who enjoy relaxed conversation and dancing in a space allocated for the bar-goer who expects a little bit more.

Friday and Saturday nights, DJs spin an active blend of deep, soulful, jazzy house sound and during the week it could be live sax and flute or some 70s Nuggets and Neo soul with a smattering of Latin tunes. The bar is an ideal meeting spot for your party, either reserved for up to seventy guests, or in smaller groups.

Navajo Joe takes modern American dining to a whole new level with crispy duck nachos with hoi sin sauce, seared fillet steak teriyaki, and asparagus tempura with white truffle hollandaise. The menu also features South Western favourites of tequila lime chicken chimichanga with mango salsa, and asparagus and oyster mushroom enchilada loaded with sugar snap peas, goats' cheese and smoked chilli tomato sauce.

Main courses of char-grilled peri peri chicken with baked baby potatoes, sour cream and chives, or oven baked salmon with wilted spinach, new potatoes and basil aioli could be followed by upside down vanilla cheesecake or tiramisu with coffee liqueur.

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

Swinfen Hall Hotel is a beautiful 18th-century manor House, lying two miles south of the cathedral city of Lichfield. Set in 100 acres of rolling countryside with beautiful gardens and private deer park, this independent hotel, the first with four AA red stars in Staffordshire, has been lovingly restored to offer contemporary facilities within a relaxed country house environment.

With two AA rosettes, their restaurant and private dining room enjoy an excellent reputation for fine food and wine; and they are a well known venue for wedding receptions and civil wedding ceremonies. Most importantly, they have a dedicated staff team committed to providing excellent service and a warm and friendly welcome.

Swinfen Hall has now been operating for over twenty years and the standards that apply are a reflection of the experience gained, as well as appreciation shown. There are eighteen bedrooms and suites all of which vary greatly in size, shape and aspect, but each has been individually furnished to offer style and comfort. The Bridal Suite is a tour de force with silk wall hangings and a canopied king size bed. The en suite bathroom has twin basins set in marble, a large Jacuzzi bath and separate shower cubicle.

All bedrooms and suites are individually furnished, all offer 100% goose down duvets, Egyptian cotton sheets, bathrobes, hospitality tray, satellite television, DVD player and free Wi-Fi access.

The kitchens at Swinfen Hall serve only the finest of fresh produce, and whenever possible local sources are used including Staffordshire-grown strawberries, raspberries and asparagus, cheeses and in winter, local game. They now have organic home-reared venison - from their own deer park - on the menu and a number of vegetables and soft fruits are grown in the Victorian walled garden. Their well-established kitchen brigade, led by Head Chef Adam Thomson, works hard to find specialist suppliers who are committed to quality not quantity.

Their menus are both exciting and inventive; dishes on their dinner carte could include such tempting choices as salad of roasted quail with Clonakilty black pudding, haricots vert and pancetta crisp; seared diver-caught scallops with cauliflower purée, caper and raisin jam and tempura of cauliflower, or velouté of home-grown butternut squash.

Mains follow in much the same vein with slow roast belly of organic pork; breast of Gressingham duck with wild mushroom fricassee, orange and raisin jus and celeriac purée, or fillet and blade of Aberdeen Angus beef with shallot purée, buttered green beans and fondant potato. Fillet of halibut is served with braised oxtail, buttered Savoy cabbage, pomme purée and red wine jus.

Their cheese selection contains names that gladden the hearts of those disposed to such indulgence and includes some distinguished English entrants.

The food is complemented by an extensive wine list where they aim to offer quality, diversity and value. They buy directly from vineyards, through specialist merchants and at auction, creating a degree of individuality to their list that greatly exceeds many other similar places. Their wine list is constantly changing as they discover interesting new wines.

The private dining room is the original dining room of the Hall and is available for luncheon and dinner parties for 12 to 20 guests. This beautiful room provides a lovely setting for birthday and anniversary celebrations, retirement parties or any special occasion. There is no room hire charge for tables of 12 or more and menus, wines, flowers, and cake can be arranged to suit.

Easily accessible by good roads and by air, they are centrally located for business meetings and conferences being only 20 minutes from the heart of Birmingham, the NEC and Birmingham International Airport. More information, including accommodation and private dining, is available on their Website.

The Osteria Spiga is a welcome addition to West Hampstead's vibrant restaurant scene. Located on Broadhurst Gardens, just a stone's throw from West Hampstead Tube Station and a short walk from the O2 Centre, this Italian restaurant offers a range of specialities for the discerning diner in a smart contemporary setting.

The Osteria's à la carte begins with small bites of wild mushrooms tossed with garlic and herbs and meat balls with scarmoza cheese in a rich tomato sauce, followed by starters of fried goat's cheese with roasted mixed peppers, spinach and aged balsamic sauce; and smoked salmon with cucumber and fennel salad, mascarpone and chives. A wood-platter of Italian cured meats and cold cuts with artichokes, sundried tomatoes and grilled smoked mozzarella is a more substantial affair.
 
The pasta selection offers linguine with half lobster meat, cherry tomatoes and chilli, enhanced with brandy, homemade ravioli filled with roast veal and tossed in butter and sage and pappardelle with cherry tomatoes and aubergine enriched with mozzarella.
 
For the main course, you could select roasted chicken breast in a mushroom and cream sauce, served with mashed potato; pan-fried calf's liver with sultanas and toasted pine kernels in Marsala wine sauce garnished with sautéed fresh spinach or Grissini crusted rack of lamb, garlic and rosemary sauce with potato gratin. A set menu is also available for lunch and dinner.
 
After a long walk on Hampstead Heath, just a short drive from Osteria Spiga, why not reward yourself with delicious desserts of vanilla pannacotta with mango coulis, chocolate torte with fresh strawberries or crème brûlée with Irish cream and forest fruits which will satisfy even the sweetest tooth. There's also a selection of ice creams and sorbets as well as a cheeseboard with Italian and English cheeses.
 
The Italian dominated wine list offers a variety of flavourful whites and fruity reds from regions such as Umbria, Abruzzo and Toscana as well as sprinkling of wines from France and Australia.

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

Beer lovers everywhere will revel in the London Porterhouse Stout and Oyster bar from the award-winning, Dublin-based Porterhouse Brewing Company. A really different bar on three main levels featuring copper work in the design, nine draught beers from their own brewery and 100 bottled beers from around the world. Table service - entertainment - Wed to Sun. Food available 12pm to 9pm Mon-Sat and noon to 7pm on Sunday.

Porterhouse London is certain to impress with its range of exclusive stouts, lagers and ales imported direct from Dublin as well as its astounding selection of bottled beers from around the world. Located in Covent Garden on Maiden Lane, the area where the first Porter - then described as the ale of the working class - was brewed in 1722, Porterhouse London followed in the footsteps of its successful Irish siblings Porterhouse Bray and Porterhouse Temple Bar - the first microbrewery to open in Dublin.

Boasting a labyrinth of rooms, snugs and bars spread over eleven levels; no detail has been overlooked in creating this temple to the wonderful world of brewing. Steering away from obvious imagery and bric a brac as well as the fashion for minimalism, a modern classic has been created.

Reflecting their approach to brewing, natural and traditional materials have been used for areas such as terrazzo for the flooring, ceramic for the counters, cast iron for the staircases, copper for the ducting and salvaged French and English oak for the woodblocking. Central to the bar is a 200 year old original Irish clock rescued from Gortnahoe Town Hall and painstakingly refurbished.

More than just another Irish bar, Porterhouse London stocks the full range of the Dublin-brewed Porterhouse beers. Using no chemicals, there are nine award-winning varieties to choose from including Plain Porter, Wrasslers 4x Stout, Oyster Stout, An Brainblasta and Hersbrucker. There is even a modest wine list!

Complementing Porterhouse's range of beers is a menu featuring traditional Irish dishes, some with a contemporary twist, but all made using only the finest, freshest ingredients. Indulge in authentic hearty dishes such as the Porterhouse frying pan of smoked bacon, chorizo, mushrooms, onions, red piquillo peppers, potatoes, eggs and cheese, a selection from their impressive range of burgers made from 10oz Irish beef or 6oz chicken breast, or a pot of Irish mussels in white wine and cream sauce with chips and aioli. Those looking for a lighter bite with their beer, could opt for the Porterhouse chicken wings; nachos with sour cream, guacamole and tomato salsa or baked camembert with warm crusty bread.

Sticky toffee pudding with caramel sauce and ice cream is an excellent way of rounding off a satisfying meal, and there is also chocolate brownie with vanilla ice cream.

All of Porterhouse London's eleven galleries are available for private hire from 4 to 150 people. Tutored beer tastings and seminars from the Porterhouse 'Brewing Boys' can also be arranged on request - a unique way of warming up any event, social or corporate.

Not just a bar for the boys, Porterhouse London is female friendly with plenty of seats and comfortable areas for those who don't like to stand at a bar. Add to this live music Wednesday through to Saturday with a traditional Irish Music Session Sunday evening, and Porterhouse London is a bar dedicated to serving up the good times.

Porterhouse London is a truly individual bar where their passion for beer really shines through. Whether beer buff or plain old beer belly, Porterhouse London is the bar for you and it's the only place in town where you can try their fabulous Porter beers - well, what are you waiting for? Cheers! For further details, including menus, do visit their Website.

Set in an historic lakeside country house in South Devon, within easy distance of what their brochure aptly describes as the Maritime City of Plymouth, Kitley House Restaurant has a good deal going for it. The view for instance - with overtones that suggest a sylvan setting miles from anywhere, whilst you dine in the former library with its rich décor of burgundy and gold, with marble columns in each corner of the room. In her introduction Viv Marshal, Kitley House chef says, 'Let me take the pressure off you with my creative cooking, using only local produce...People still eat with their eyes...'

And how right she is. The dinner menu at Kitley ranges over an appealing list of options that includes grilled scallops garnished with peas and broad beans with a smoked saffron and white wine velouté, and goats' cheese and Bramley apple tart with dressed green leaves.

Seared and sliced pigeon breast is served over a beetroot and raspberry relish with parsnip crisps and balsamic syrup, or there's a delicious leek and potato soup drizzled with double cream and curry oil.

For the main event baked duck breast carved over a pineapple and butternut squash chutney is accompanied by rösti potato and French beans. In the opinion of some, sea bass has become almost too familiar but a good deal depends on the company it keeps. At Kitley this means spring onion and citrus mash, sweet pepper, tomato and chilli jam and asparagus spears, giving good lift to this inherently appealing fish. The skill of the kitchen is well shown in the char-grilled sirloin steak with confit potato and a cassoulet of wild mushroom and cherry tomatoes.

A new twist to an old classic is given with the rhubarb and champagne crumble with chunky ginger ice cream.

It is always good to see the dishes of one's youth presented in a way that not only makes them totally edible, which was not always the case, but also has you coming back for more. Take sticky date pudding, or more improbably, creamy rice pudding with a dollop - their words - of strawberry jam.

Sunday lunch is a weekly festival at Kitley House, well worthy of your attendance. With a choice of four main courses, roast sirloin of beef, roast pork, délice of grilled salmon and a vegetarian option, the bread and butter pudding is joined by sherry trifle and sticky toffee pudding.

A concise wine list spans the globe with a good selection available by the glass.

Be sure to visit their attractive and informative Website, showing only too clearly what an appealing place Kitley House is.

In the elegantly refined ambience of the Bollinger Bar at the Palm Court in Princes Street guests may linger over afternoon tea, enjoy a delicious dinner or celebrate with champagne. Lilting strains from a harp and piano give the occasion a certain sensuousness.

Afternoon tea at the Palm Court includes a variety of sandwiches, a selection of scones with Cornish clotted cream and preserves, tea pastries and coffee or loose leaf tea. The champagne tea comes with a glass of Bollinger special cuvée, Ayala rosé or Bollinger rosé special cuvée. Choice of teas includes Royal Scottish Balmoral, Earl Grey, Darjeeling, Ceylon, silver needle, lapsang souchong and China keemun. Sandwiches with fillings of honey roast Scottish ham, brie and tomato, roast Blairgowrie beef and egg mayonnaise as well as seafood such as Loch Fyne oysters and traditional Scottish salmon add substance to the menu. A selection of innovative cocktails, fine liqueurs, Scotch and Bourbon vie for the connoisseur's indulgence at the bar.

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