Without any shadow of doubt Alla Turca is a place for enjoyment. Located in Glasgow City Centre the different facets of this award winning Turkish restaurant, grill and mezze bar combine to bring an air of jollity to a city of many unusual ingredients, causing one wag to coin the phrase, 'a funeral in Glasgow is more fun than a wedding in Edinburgh'. From the standpoint of an intimate acquaintance with both cities I wouldn't dare to comment, but I do wish that Alla Turca had been in existence when last I was there, some years ago.

This is Turkey at its best away from home. A wonderful combination of exotic Turkish dishes, the enchanting live music of Armagan Alakus and his Turkish guitar every night from 6pm, never intrusive, always entertaining, amidst a décor that is challenging enough in itself, the citizens of Glasgow, their friends and a wider public are all set to have an evening they will recal with pleasure.

Writing in Glasgow West End Roy Beers said, "For Glaswegians and also the increasing stream of visitors who seek out the city's unrivalled dining and drinking scene, a meal at Alla Turca is a journey of exploration into a world of fascinating complementary tastes and food textures, a candlelit oasis of romance and refinement at the busy heart of Scotland's Fine Dining milieu".

The tasting menu starts off with 10 classic mixed starters that include Kisir, Tabule, Borek, Falafel and Sucuk. No need to choose - all ten arrive en table with Turkish bread and - if you take heed of the recommendation, a glass of Turkey's national drink, raki, for everyone. Larger courses include the Alla Turca mixed grill special, barbecued sword fish shish, Scottish king scallops from Shetland, and sitting rather austerely amongst all this frivolity an Angus rib eye steak from the Buccleuch Estate in Dumfriesshire.

As night follows day so does the Turkish Delight and blueberry crème brûlée follow the steak or whatever else your eye lit upon, hotly contested by the much celebrated Baklava with vanilla ice cream or Turkish chocolate, cherry and amaretto mousse with ice cream.

A brasserie menu offers two courses during the day and pre-theatre at an incredibly value for money price, with sesame falafel and humus served with salad and Turkish style fusilli pasta with creamy chicken and asparagus tips, or the chicken casserole of mixed vegetables, apricots and plums with rice and salad.

Over 50 fine wines and champagnes lurk in the cellar. One looks in vain for the odd bin of Chateau Musar, but you never know ? keep on asking. There are some Turkish reds well attuned to the hearty dishes from which you are never far away at Alla Turca. Staff have the same jovial service with a flourish that drums up thoughts of holidays-past in the robust countries of the Middle East.

The live musician plays every evening until late, an ideal accompaniment to the Candlelit Romantic Dinner, meaning you don't have to shout when you pop the all-important question. On certain weekends they even have traditional Turkish dances, do enquire to get details.

And talking of weddings, such occasions are star events at Alla Turca, who if you wish will take care of the whole event, or as much as you would like them to do. From 10 to 100, you can leave it all to them.

The final word should perhaps come from Joanna Blythman, respected restaurant critic, writing in the Sunday Herald ? Feast of the East, "This is definitely one of the most professional and well-run, assured restaurants I've eaten in for quite some time. It's the sort of place where, even in a large group, you know you will be well looked after. The music makes it more attractive still".

Alla Turca has Top Table Awards for 2007-2010, an Eat Scotland Award and is a real fun place in the Glasgow tradition of enjoyment. Click on their Website for further information.

The Betjeman Arms at St Pancras Station is part of a small group of friendly, but individualistic pubs, which if you pressed me I would concede are probably gastropubs - reluctantly, because I am never quite sure what the term means.

The fight to preserve St Pancras Station is well catalogued, and it is very much to the credit of Sir John Betjeman that it stands today restored, reinvigorated and ready for the 21st century with a series of dining rooms, terraces and drinking spots to accommodate a range of customers, moods, events and offers.

The station terrace allows views of the arriving trains and a full length view of the truly spectacular Barlow shed. The Euston Road terrace makes the most of our limited English sunshine, under the façade of the gothic station and hotel.

Inside the high bar helps identify the weary traveller or local over a sea of faces, seeking a pint of ale in a handled glass. Through the bar are two dining rooms as well as a boardroom. The Kitchen dining room is reminiscent of the country kitchens of old and is ideal for a glass of wine and a quick bite to eat before heading under the Channel to foreign fields, whilst the main dining room is wonderfully grand without being imposing.

Betjeman Arms opens at 7.30am and serves breakfast until 11am. Naturally this includes the Full English, traditional fare for those away from home, the hungry, and some would say the wise. Scottish smoked salmon and scrambled eggs or a bacon sandwich with tomato chutney are also available, and for those who prefer the healthy option there is Greek yoghurt with granola and honey, or a fresh salad of seasonal fruit. Croissants, pain au chocolat and toasted buttered crumpets all help to revitalise the spirit, as well as the body. Sir John would have approved.

The all day menu kicks in at 11am with a good selection of gastro dishes, and seven starters could include a Welsh rabbit (or rarebit depending on your opinion), bubble and squeak with soft poached egg and smoked bacon or chicken liver and wild mushroom pate with rye toast. Some of these dishes make good light meals.

Main courses of beer battered fish and chips is served with crushed peas, 28 day aged Hereford rib eye steak has chips and béarnaise sauce for company, or head for the tuna steak with white beans and chorizo. More light meals of a ploughman's made with Cornish Yarg, pickles, bread and salad, or a salt beef sandwich with pickle and English mustard are available, before a look at the short but versatile puddings list where rhubarb crumble is served with fresh cream, or enjoy a deliciously moist treacle tart with crème fraiche.

The Betjeman and its siblings have not been slow to appeal to a discerning public, and their list of Awards from 1996 onwards demonstrates beyond doubt that here is a small group of pubs, wise enough to retain the Britishness of its houses to the obvious delight of its customers.

Located in Horner Lane at Old Spitalfields Market, this latest addition to the Fire & Stone portfolio brings "deliciously different pizzas" into the heart of the City of London. Whilst the regular inhabitants of the area may be having to work harder these days they still have to eat and Fire & Stone are part of the pattern that has seen some of London's finest restaurants moving into the City.

Some years ago I lunched at the Covent Garden Fire & Stone with a colleague and quickly realised that here was a restaurant that meant business. Their claim to be a 'hip' place to eat was no idle boast then, nor is it now. A simple but highly efficient service ensures that bookings can be made with ease wherever you are.

But should time be precious the Fire & Stone takeaway service will make the most of what little you have. The same care and attention that goes into their other menus is applied to the substantial takeaway version that draws on ideas from an international spectrum. If time is money Fire & Stone takeaways are on your side.

Frankly all this rushing about really isn't good for you. Give yourself a break at lunchtime and take a close look at the lunch meal deal. Book in advance and choose any pizza, pasta or salad from the set menu, currently for £4.95. Choose from amongst such delights as the Marrakech with cumin spiced ground lamb, mozzarella, mint yoghurt sauce, green olives, raisins and sliced onion drizzle with chilli oil, or the Acapulco with slow cooked ground chilli beef, Fire & Stone's tomato sauce, jalapenos, mozzarella, sliced red onions, topped with sour cream and guacamole.

For a modest extra indulgence there's the Peking, with Chinese Hoi Sin sauce, shredded aromatic duck, mozzarella and spring onions topped with cucumber ribbons, or you can go green with barrel aged feta, sliced red and green peppers, cucumber, jumbo green olives, red onion, oregano, vine tomatoes and red wine vinaigrette. From which you will note that Fire & Stone spare neither imagination nor scope.

On the main menu consider the myriad choices drawn from five continents preceded by starters that take in a range of dips, sharing boards, calamari, crispy wonton king prawns to name but a few. Their new thin bases still have the same great flavours, homemade sauces and chutneys that top the Original base, but are bigger and crisper. Salads of each and every sort abound. A range of toppings helps in adding individuality to your pizza or you may prefer to head for the pasta choices that include their renowned spicy sausage Rigatoni.

In these difficult times the number of special offers increases and Fire & Stone have that one taped too. Amongst them are the Pizza Passport, so that each time you buy one of their unique pizzas up to six you collect a stamp that then entitles you to your seventh pizza free The best way to keep abreast of these and other offers is to sign up for their Newsletter, or check up on their Website where offers like Friends Eat Free, 2 pizzas for £10, and Kids Eat Free, are frequently to be found.

You want to eat; Fire & Stone want to help you do that as economically and enjoyably as possible.  It's really that simple. Buon appetito!

Think of Brighton, and English's springs to mind, particularly if seafood is your weakness; owned by the Leigh-Jones family since 1945, English's has established itself as one of the most famous seafood restaurants in the South of England. Established by the Braziers during the last century, the restaurant is set within three fishermen's cottages dating back 400 years with wonderful al fresco dining. The three series of murals painted in 1996 by two local art students, Catarina Perestrello and Mark Davies feature Edwardian dinner scenes in the Spode Room. The Wedgwood Room has after dinner pleasures, and the Minton commemorates the handbag scene from 'The Importance of Being Ernest', with none other than the author himself casting a sardonic eye over proceedings. The menu includes a comprehensive array of seafood dishes with a particular emphasis on local and sustainable produce.

Head Chef Gavin Lee started his career about 19 years ago at The Savoy in London, his interest in food started from a very young age, and he was lucky to be offered an apprenticeship in this premier London hotel at the age of 16. He has not looked back since. Gavin draws his inspiration from the creative process; the way a dish starts out in his head and culminates in a delicious meal. It's really about how the journey evolves along the way. Being a chef has also given him the opportunity to travel, having worked in some of the best kitchens in America and New Zealand amongst others.

Due to the seasonality of the products, the menu changes regularly to take advantage of the best that the markets have to offer. Ingredients are, whenever possible sourced locally and an ever increasing emphasis is put on sustainable sources both locally and further afield. Oysters are particularly popular, with a selection of rock oysters available all year round and a selection of native oysters available from September till the end of April. All the oysters come from well respected suppliers who take the utmost care and attention to ensure a superior product for the customer.

Great care and attention is taken in the selection of wines making the List. Bringing you a variety of wines with interesting back stories as well as great tone, character and taste. A good deal of time and effort has been spent sourcing, tasting and compiling a carefully chosen mix of wines, champagnes, dessert wines and half bottles which means it goes beyond the examples widely available on the High Street. The list is tweaked and refreshed on an on-going basis, whilst retaining many of the firm favourites. You also cannot fail to be impressed with the selection available by the glass, which offers variety and flexibility to your choice.

Whether you choose to sit 'sur le terroir', at the famous Oyster Bar or in one of the Edwardian plush dining rooms you will experience a traditional and expertly executed service which has all but disappeared in the modern wave of the branded restaurants. Whether it's due to the notable volumes of regular guests or the confidence and surety throughout this establishment, there is a genuine and relaxed friendliness in the air. The stereotypical pretentious nature synonymous with celebrated restaurants certainly does not exist here.

It's hard to say anything more about this restaurant so just go there, sit outside on a good day and enjoy superb seafood with the salty breeze off the Channel; or nestle into the plush red velvet and gold décor for an evening of unbridled pleasure.

For vastly more information about English's, a unique Brighton institution, their private dining and full menus, do visit their Website.

Sorrento is a traditional Italian restaurant, offering silver service amidst elegant surroundings. Jackie and Tony de Angelis and their family see to it that their guests, be they business, family or friends enjoy dishes made with the finest ingredients, with friendly service and a great selection of Italian wine.

There is something vaguely whimsical that in the birthplace of one of England's greatest playwrights an Italian restaurant of the quality of Sorrento should be on hand to delight the lives of those who flock to Stratford-upon-Avon to witness the works of Shakespeare, well laced with their cast of highly convincing Italian characters.

In the summer al fresco dining is available on the patio. Naturally, in this theatre-blessed town, pre and after theatre dinners are served, and there is a three course lunch special for tourists and business people.

A quick glance at the menu reveals traditional, well-loved dishes such as mussels gently simmered in white wine, with garlic, chilli and parsley in tomato sauce or garlic bread topped with tomato, oregano and fresh basil, or with mozzarella.

No Italian menu would be complete without a selection of pasta dishes, amongst which are penne in a traditional spicy tomato, garlic, chilli and herb sauce, or the spaghetti alla Bolognese, pasta embraced in the chef's mince meat, tomato and Italian herb sauce. All pasta dishes may be taken as a starter or main course.
 
Main fish dishes include breast of chicken cooked in Marsala wine, mushroom and cream sauce, and squid lightly dusted in flour and deep-fried. Escallops of veal in white wine, shallots and cream sauce come topped with mozzarella cheese and fresh basil.

The Bard, who displays no evidence of having been inclined to vegetarianism as far as is known, might reasonably have been expected to approve of the medaglione peppe verdi, medallions of fillet steak flamed in brandy in a peppercorn and cream sauce. The chef's daily specials are a popular feature of this restaurant, applied with a frequency and enthusiasm that would have had the witches of Cawdor reaching for their broomsticks with cackling alacrity.

A daily selection of sweets at which the Italians are so adept, brings the meal to a graceful ending, and those who love their cheese will rejoice to see a good selection from Italy, with Formaggio, their answer to England's Stilton, well to the fore. Gelato is Italian for ice cream, and the selection at Sorrento is agreeably bewildering.

There is particularly good value to be had at lunchtime when the set menu is on offer at £13.90 for two courses, three for £17.90. At such prices the rascally and un-lovely Shylock would be counting his beans all the way to Venice.

For more details, including other menus, and special arrangements for party and corporate reservations, do click on their excellent and user-friendly Website.

The picturesque and awe inspiring landscape of the town of Perth is home to the smart New County Hotel where the award winning Opus One restaurant continues to gather laurels and awards for their impeccable modern British gourmet cuisine. The hotel is located on County Place in the heart of Perth City Centre and is an ideal retreat whether you're there for business or pleasure. The marvellous adventure sports scene in Perth draws many an enthusiast, and at the end of the day the respite offered by the hotel is enough to rejuvenate even the most exhausted participant.

The light and airy bedrooms are furnished splendidly in stylish monochromatic colours, where white teams up with black for a classic look, and with beige for a more understated but elegant feel. The en-suite bedrooms are equipped with every conceivable comfort including flat screen TV, direct dial telephone, hair dryer and a well stocked hospitality tray.

The 2 AA Rosette awarded Opus One restaurant has garnered other prestigious awards too, such as a Silver Award from EatScotland at the end of 2008 and a Platinum Plate for their outstanding food with Hotel Review Scotland. And to add to that they were named the 'Rising Star Restaurant for 2009' and also achieved a runner-up place for Scottish National Hotel Restaurant of the Year in the Scottish Hotel of The Year Awards; while in 2010 they were 'Urban Restaurant of the Year' in the Scottish Restaurant Awards. Little wonder that the restaurant's popularity has been increasing from strength to strength and their Head Chef, Romuald Denesle from Normandy, who has worked in many excellent restaurants, most recently as Senior Sous Chef at The Ardeonaig Hotel on Loch Tay, is busy as ever trying to raise the bar even higher.

Opus One, we are told, could mean several things, such as the first masterpiece of an artist or composer or the famous wine from Napa Valley. The restaurant, which can be perceived as a magnum opus on its own, has been furnished with a contemporary taste where elegance combines graciously with modern style. The seasonal menu draws on the best of local produce and for lunch starters might include chicken liver parfait with red onion jam and oatcakes, or wholemeal blinis with thick cut smoked salmon with salad leaves and a grain mustards crème fraîche.

Main courses could involve delights such as slow roasted belly of pork with braised red cabbage, truffled potatoes and a sultana and thyme jus, or breast of corn fed chicken with celeriac and potato rösti, Savoy cabbage and Madeira jus. Dishes tend to become more elaborate in the evening, where meals could typically begin with goats' cheese pannacotta with caramelised beetroot and rocket salad, or carpaccio of monkfish cured in lime oil and a caviar dressing. Follow this with fresh market fish of the day or pan-fried fillet of beef.

Luscious and decadent, the desserts at Opus One could easily meet your calorific fantasies more than half way, for who can resist the pineapple and star anise mousse with roasted pineapple and green apple sorbet, or sticky toffee pudding with vanilla ice cream and butterscotch sauce? To ably accompany such excellent food be sure not to miss the selection of fine wines and spirits. Their signature wine is understandably the Opus One, a Napa Valley number that is produced meticulously as a result of the inspired collaboration between Baron Philippe de Rothschild and Robert Mondavi.

There's much more information about opening times, menus and drinks lists on their elegantly designed Website and a few clicks will bring you closer to this wonderful dining destination. Do note that they do not accept children under the age of ten.

In the heart of the University city, a stone's throw from the Odeon Cinema and the New Theatre, Fire & Stone Oxford offers a range of flavourful stone-baked pizzas in a relaxed modern setting. Located on George Street, nestled among other restaurants and shops, Fire & Stone is spread over two levels with seating for 217 people.

Fire and Stone's stone-baked pizzas are made from fresh ingredients and cooked in a wood-fired oven. Inspired by flavours of the world, the pizzas are grouped into classic, Africa, Asia, Americas, Australasia and Europe. A party menu, kids menu and special offers are also available.

The range of starters includes grilled bruschetta with Parma ham, melted brie, caramelized onion jam and pesto; a Mediterranean board with mixed olives, Italian breadsticks, taramasalata and houmous; crisp fried calamari served with tartare sauce and spicy mixed nuts.

Fire & Stone's signature Pembroke pizza combines the classic flavours of roast lamb with butternut squash, grated mozzarella, roast potatoes and leeks on a red wine gravy base, topped off with a piquant mint sauce. Other classic pizzas include the Naples with mozzarella, tomato sauce and fresh basil and the San Sebastian with mozzarella, tomato sauce, spicy chorizo sausage, garlic and rosemary roast potatoes, roasted red peppers, topped with aioli and chives.

Going further east, there's the Cairo topped with fire roasted red and yellow peppers, courgettes, aubergines, balsamic roasted red onions, mozzarella and tomato sauce topped with crumbled goat's cheese and pine nuts. Lombok has Indonesian flavours with garlic marinated prawns, Chinese hoi sin sauce, fire roasted red peppers, sliced spring onions and mozzarella, drizzled with chilli oil.
 
For New World flavours try an Acapulco with mozzarella, tomato sauce, slow cooked ground chilli beef, jalapenos, sliced red onions, topped with sour cream and guacamole or, from the Australasia section you could opt for the Byron Bay topped with basil pesto, mozzarella, field mushrooms, cumin roasted sweet potato, cherry tomatoes, green olives, topped with crushed macadamia nuts.

The salads section offers a refreshing choice of chicken Caesar salad with roast chicken breast, cos lettuce, parmesan, rustic croutons and classic Caesar salad dressing; Israeli cous cous salad with mixed peppers, roasted aubergine, whole roast chicken breast, coriander, tzatziki and spicy harissa and spinach, bacon, avocado and artichoke salad tossed with a creamy grain mustard vinaigrette.

If you prefer a pasta there's spaghetti primavera with broccoli, courgettes, peas, broad beans, garlic, sugar snaps, white wine, parmesan and double cream; spicy sausage rigatoni with tomato sauce, chorizo sausage, pepperoni, black olives, chilli and oregano and penne with chicken tossed in a tomato and mascarpone sauce with courgettes, butternut squash, red chilli and topped with pumpkin seeds.

Finish with tempting dessert of rich chocolate brownie with Madagascan vanilla ice cream, vanilla pannacotta with mixed berry compote or a sweet slider with banoffee pizza, rich chocolate brownie, almond biscotti, nut Florentines and honeycomb ice cream, perfect for sharing.

The drinks menu includes a selection of wines, beers, spirits, cocktails, smoothies and shakes..

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

Looking for interesting, seasonal and light, well-prepared food in a galleried setting with stunning views. The Bay, at Penzance, helped establish the now well-tried tradition of combining culture, in the form of a serious art gallery, with cuisine and rooms - and succeeds. The setting is chic, unstuffy, with superb views above the rooftops of Penzance to Mount's Bay. An excellent place to kick back, relax and enjoy their mix of a Modern European approach to serving seafood and other English dishes.

Throughout the whole year look forward to eating the best of the local produce, in an imaginative and attractive form and calling on an impressive list of local suppliers from Cornwall, where the environment is naturally fresh.

During the day an all day dining menu offers such dishes as prosciutto ham with herbed olive hummus and balsamic vinegar, steamed Fowey mussels in a shallot, garlic and Cornish cider cream sauce, or pan-fried rump steak with baby spinach leaf, straw potatoes and herb hollandaise. At The Bay it's always worth asking what the boats have brought in; fish does not come any fresher than this.

Try a roast Pollock fillet on braised saffron leeks and lemon cream sauce, or a local handpicked white crabmeat open sandwich on homemade granary bread with lemon mayonnaise. For vegetarian tastes there could be a baked aubergine and tomato gateaux.

In the evenings the menu expands and starters could include home smoked breast of guinea fowl, ox tongue and hazelnut salad and date purée, or pan-fried South Coast scallops, potato and vanilla cream with steamed spring onions.

Main courses follow the same pattern with a pan-fried West Country duck breast with smoked fennel, polenta cake and a preserved orange jus; roast fillet of Newlyn landed pollack, baby brown shrimps, cucumber and watercress, and roast Cornish double beef - for two to share - with pan fried foie gras and oxtail ravioli, black truffle and port wine jus.

As you watch the sun subside into the light mists of a velvet Cornish sea evening, you will find the desserts even more beguiling than usual, headed by the white chocolate mousse, sultana fancler and rice wine vinegar reduction, closely followed by the coconut crème brûlée with passion fruit madeleines and dark chocolate sorbet or assortment of miniature desserts.

Local wines, beers and an elite list offer further variety and choice, and, with at least eight available by the glass or 1/2 bottle, you can change wines with each course. Dessert wines are encouraged and include Pedro Ximenez- Jerez from Spain, and Nederburg from South Africa.

The Bay is quality eating amidst beautiful surroundings both in and out, at prices that will leave room for you to contemplate further indulgence amongst the many pictures tastefully displayed in the Gallery.

The past years have firmly established the Bay, in the diners Awards of the Region, they were named West Country Restaurant of the Year in 2002, and Restaurant of the Year 2006-8 in the Cornwall Tourism Awards. Consistently awarded 2 AA rosettes annually, and listed in the Michelin Guide, The Good Hotel Guide and The Good Food Guide.

For those of you wanting further information about The Bay, a visit to their Website would be a sensible idea.

The Montagu offers tranquil views over one of London's most picturesque gardens, yet provides a vibrant setting to relax and indulge in a wide range of modern British, seasonal dishes, all of which are prepared in a striking open kitchen. Located at the Hyatt Regency London - The Churchill - in Portman Square the restaurant prides itself on being a neighbourhood restaurant, which serves up a wide selection of wonderful, fresh dishes, with a mission to provide relaxed eating for all those whose lives bring them into contact with the hotel and its neighbourhood.

Awarded the prestigious Tea Guild's Award of Excellence 2010, The Montagu offers a full afternoon tea service from 3:00pm to 6:00pm which is the perfect antidote to the hustle and bustle of Oxford Street. The Montagu Afternoon Tea offers elegant tiered stands bearing a selection of traditionally British, thinly sliced finger sandwiches and warm fruit and plain scones with strawberry jam and Cornish clotted cream. The Patissier's selection includes pretty French pastries and fruit tartlets and mini desserts. Also served is a fine selection of exquisite teas.

In homage to Sir Winston Churchill, The Montagu has just launched The Churchillian High Tea, the perfect Winter treat. Start with smoked salmon, potted shrimps served on toast with a drizzle of lemon juice, cheese on toast, and toasted crumpets with butter. Follow with hot favourites such as a warming vegetable consommé, a mini shepherd's pie and Sir Winston's beloved traditional tender roast beef with a Yorkshire pudding and horseradish sauce.

Puddings include treats such as treacle tart, fruit cake and sherry trifle. Sir Winston's love of French food is highlighted with delicious chocolate éclairs. This is served with a fine selection of exquisite teas, all of which reflect the unique and fine qualities of Sir Winston Churchill.

The Montagu's Chef's Table is a foodie experience with a 5-course menu, prepared and delivered by the chefs, right before your eyes. An extensive wine list offers 70 labels covering mix of New and Old World wines, with numerous selections available by the glass. Until December, enjoy the Chef's Table in collaboration with the iconic winery Cloudy Bay, pairing food and wine together for an unforgettable culinary experience.

For those with time to linger at lunch or having dinner, the choice is wide and focuses on ingredients that are in season. Try the court bouillon poached prawns with cocktail sauce and avocado, or the Dover sole with roasted potatoes and drizzled with lemon butter. Or for those who prefer something meatier, choose from a stunning beef tenderloin with bone marrow crust and braised shallots, or a herbed lamb rump with celeriac mash and glazed carrots.

And for pudding, it is difficult to resist The Montagu's tempting selection. Indulge in a plum crumble with red wine ice-cream and vanilla pod sauce, a spiced hot chocolate with caramelised homemade marshmallows, or a scrumptious sticky toffee and date pudding with toffee sauce and vanilla ice-cream.

The Montagu in some ways echoes the grand style of a gentleman's club but one that is shorn of its pomposity and sepulchral silence, instead they are replaced with jollity and laughter, a real fun place to be not least because of the quality of the food and surroundings, and providing a real lift to the area.

However, the best way to find out all about The Montagu and the Hyatt Regency Hotel - The Churchill, one of the most elegant in London, is to visit their Website.

Chutney Mary in the Kings Road, Chelsea, started out life in 1990 and has never looked back. Perhaps this is a comment on the British attitudes to Indian cuisine, and curry in particular, for when the late Robin Cook made his 'chicken tikka masala' observation he was not far wrong, and in an age when multiculturalism is fashionable we could do a lot worse than concentrate on exchanges of culinary traditions. Their colourful Website is a mine of information and well worth a regular browse.

From the outset Chutney Mary has been picking up the gongs, and deservedly so. In 2002 a major transformation took place, bringing the restaurant even more into the London mainstream, and the awards continued to flow, including Best Modern Indian Restaurant in London for 2003 and 2004.

Fay Maschler, writing in the Evening Standard remarked "Not so much Bollywood as jolly, jolly good", and if, as one suspects, she was referring to the décor as well as the food she could hardly be more right.

The approach to food here is to combine traditional Indian recipes with the contemporary ways that food is going in India, presenting refined Indian cooking at its very best. The emphasis on seafood will be welcome to many who wonder why more conventional Indian restaurants have so little on the menu, particularly with a coastline that extends so far.

Tapas have their Indian counterpart in kebabs, and breads, always a hot number if you'll pardon the pun, have the attention of those who would extend their range. Starters at Chutney Mary could include a real artisan soup, spiced seafood of great delicacy, a well presented chaat and flavoursome kebabs. There is no hesitation here in using the ingredients and produce of the country such as game, and applying Indian cooking techniques and adapted recipes. Prices start at £6.25 up to £9.50, with more for lobster.

Main courses cover the whole range of cooking techniques and produce, including game. Prices range from £15.50 to £22.50, amongst which poultry, lamb sourced from Devon and seafood feature prominently. If there is one country in which vegetarians get a really square deal it must surely be India, and at Chutney Mary there is a choice of two platters, one of which is a traditional North Indian composition of vegetables and daal.

A more modern approach comes in the form of seven mini-dishes such as stir-fried banana flower with coconut, baby courgette masala, okra and water chestnut combined into one platter. Indian food is by nature colourful, though to look at some of the dishes served elsewhere the colour element has been lost to a universal Windsor brown occasionally alleviated by a touch of turmeric or the flash of a chilli defying the colour ban.

Chutney Mary are to be lauded for helping to put to flight the universal assumption that Indian food is worthy only of pints of indigestible lager, or CAMRA approved ales whose own flavours tend to be submerged in a flood of curry.

Wine is taken seriously, aided by an input from Matthew Jukes, the writer on wine, to whom the buying of wine is no great hardship. Their attitude to wine can be clearly seen in the glassed-in, temperature controlled wine room. Some of the fruits of his labours are to be seen there and be found in a wine list that has attracted warm support, particularly the helpful annotations.