Generally regarded as having evolved from nearby Arbutus, where Chef Colin Kelly has spent the last five years working with Anthony Demetre, Wild Honey, located in the former Drones Club, shows every sign of competing at a very serious level with its sibling.

The interior left little room for the trendies to be turned loose - beautiful oak panelling with booths and banquettes to give feelings of extra intimacy and privacy.

The predominantly French menu strays enough to justify the rather wider appellation. A starter of traditional corned beef is served attractively in an airtight container with never a hint of the grosser manifestations of this oft neglected delicacy - for that is what it is in proper form. Another frequently misunderstood food form is the mackerel, served here as a starter with the traditional beetroot and horseradish.

A bavette of beef with roasted bone marrow and crushed Lyonnais potatoes lays ample claim to French culinary skills. The wild honey influence is particularly felt amongst the desserts, with ice cream of that ilk, though many seem to fall for the wild vanilla waffles with Chantilly cream and crushed warm strawberries, beautifully served.

Wine is available by the carafe or the bottle, a great idea that more restaurants might consider to their advantage.

CLOSED FOR TRANSFORMATION

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

The Bluebird restaurant is one of the favourite London destinations for anybody who relishes good food and drink in a setting that is right at the heart of fashionable Chelsea, yet provides an oasis of well-ordered calm and peace. Built on the site of the old Bluebird garage on the King's Road it is a true gastrodrome, with one of the most remarkable and historic rooms in London as its centrepiece. No wonder it is Listed. Now an amazing skylit restaurant and bar with views of the King's Road and the spacious courtyard below, it was the setting for the building of Campbell's Bluebird in the '30s.

The menu offers a wide range of modern British dishes by Head Chef Mark Block, from classic fish pie to Sunday roasts. The stylish and comfortable bar has an extensive cocktail list and a bar menu perfect for those who fancy a quick nibble whilst seeking a well-deserved rest from shopping on the King's Road.

The à la carte menu serves most purposes, and the spirit of the place could be well served by rock oysters from West Mersea, seared yellow fin tuna or shellfish cocktail. Starters of grilled lemon sole, marinated scallops, or steak tartare with Galloway beef, hen's egg and sourdough toast should serve to tickle most appetites.

For some nothing does it better than a salad and four are listed, with beetroot, watermelon and feta with watercress, dandelion and walnuts, another of wild rocket with roast tomato, parmesan and aged balsamic, or Cornish crab and prawn with nam jim, chilli, coriander, lime and mixed cress. Cumbrian beef comes to the table with brioche bun, Kraft cheese and hand cut chips and the Goosnargh confit duck leg with butterbeans, pancetta and pearl onions, can only be described as inspirational.

On Sundays you can pop round and make your lunch from whole Devon cock crab in shell mayonnaise, followed by corn-fed chicken breast with crushed Charlotte potatoes, roast vine tomato and salsa verde before ending with apple, wild strawberry, mango and lime.

Back to the week and one soon becomes aware of the degree to which crustacean are part of the Bluebird scene, with marinated scallops served cold with lime, chilli, coriander and guacamole, West Mersea native oysters and the ceviche of scallops with chilli, lime, coriander, guacamole and olive oil, a feast fit for an iconic racing driver as well as those who still reflect upon his vision and courage. Nor, I am quite sure, would Campbell have turned up his nose at the traditional British pie, be it chicken and mushroom or fish.

Banofee sundaes and tarte tatin are about neck and neck for most but, perhaps, the chequered flag might just come down on the latter before you allow yourself to be beguiled towards the cheese selection.

One thing is sure - Campbell would heartily have approved of the excellent range of English wines on the list and would have been curious about this New World selection that had elbowed Europe aside. You would be well advised to follow his example. Service is excellent, with the entire place, including their cafe and epicerie of a remarkably high order.

Their Website will tell you much, much more, all of it in the same vein.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

Vibrant sophisticated interiors with colourful art on the walls vie with Chelsea Harbour views to set the Chelsea Riverside Brasserie apart. Located at the Wyndham Grand Hotel, the restaurant offers a distinctly British take on modern European cuisine with a seasonal menu that emphasises fresh locally sourced ingredients. The food is well matched by an expertly chosen collection of more than 100 wines, with many available by the glass as well as the bottle.

The a la carte menu includes starters of tuna tartare, onion soup with gruyere croutons or a refreshing Mediterranean salad of feta, black olives, tomatoes, red onion and oregano. Then consider proceeding with roast free range Blythburgh pork with Bramley apple glaze, line caught Cornish sea bass with crushed potatoes, prawn tagliatelle or porcini mushroom risotto. The grill offers a range of carefully sourced Aberdeenshire beef including 28 day aged fillet and rib eye or chateaubriand, all served with French fries and a choice of béarnaise, peppercorn, or mushroom sauce. Desserts of blood orange crème brûlée, rhubarb and champagne parfait or double chocolate tart can tempt diners with a sweet tooth.

Afternoon tea and Sunday brunch are also served while a selection of lighter bites is available throughout the day in the restaurant bar.

Located on the ground floor of The May Fair, the luxury 5-star hotel on Stratton Street, Quince is the debut restaurant from celebrity chef, and acclaimed food writer, Silvena Rowe. Inspired by her eastern Mediterranean roots, the menu at Quince offers a contemporary interpretation of ancient Ottoman cuisine, with recipes handed down from generation to generation.

The a la carte menu features starters of harissa glazed chicken wings, smoked aubergine with tahini and pomegranate, and borek 'cigars' - a traditional pastry filled with spicy lamb shank and spinach. Luxurious mains include lamb cutlets, spiced with tahini and served with black truffle sauce; and salmon shwarma, delicately spiced and cooked on a bespoke grill with green herbs. The team at Quince have also designed a menu that matches Dom Pérignon vintages for the chef's table.

The drinks menu includes a cocktail list with signature drinks such as the 'Lebanese Taxi', as well as an extensive wine list with vintages like Château Musar and selection of global rarities ensure a pleasurable evening at the Quince.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.