Carluccio's was started by Antonio and Priscilla Carluccio as a small café and shop stocking Italian food and ingredients in 1991, and grew into a restaurant serving authentic cuisine at sensible prices in 1999. Antonio is an expert on food and has been a wine merchant, restaurant manager and owner, cookery expert on television and author of twelve cookery books. It is therefore not surprising, that today Carluccio's has over fourty-nine outlets across the UK.

Antonio believes Italian cookery involves minimum fuss and maximum flavour. This is exactly what his restaurants try to do by using fresh produce, and working largely with families who make things the traditional way - with care. Their passion also translates into special events like hands-on cookery classes and recipe sharing, Antonio and his team regularly organise for interested guests. They also offer takeaways and a catering service.

The breakfast menu offers croissants and breads served with butter and preserves or honey and free range eggs, either scrambled or fried and served with pancetta or ciabatta. They also have long cured Parma ham and healthier options like muesli and fruits. These are best had with coffee, tea or freshly squeezed juice. Carluccio's offers an impressive list of white, red, rosé and sparkling wines which complement your meal.

The restaurants offer a range of soup and salads which give your meal a nutritious start before moving on to the mains. If you like pasta, enjoy the small filled parcels served in a ham and cream sauce, or sample the Neapolitana spaghetti with whole fresh clams, garlic, herbs and chilli. The branzino con salsa e patate, fillet of pan fried sea bass served with tomato salsa and sautéed potatoes and Somerset rib-eye steak with rosemary potatoes, called bistecca di bue con patate, are good options too. If you are looking for something lighter, you could opt for the numerous sides called contorni and panini.

In the Tuscany region of Italy, meals end simply with almond biscuits dipped in a sweet local wine, Vin Santo and eaten. You can enjoy that experience at Carluccio's, or settle for a more conventional dolci of tiramisu, warm chocolate and kahlua pudding, your choice of Italian cheeses or gelatos in different flavours.

Café Rouge has over one hundred branches throughout Britain all offering a wide range of dishes drawn from the French cuisine. Slightly less than half their branches are in or close to London. Almost inevitably the décor and design of each restaurant differs from the others, but there is a general curtsy towards La France.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a steak frites before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.

The majestic white façade of the Alveston House Hotel gives a clear indication of what to expect inside; beautifully designed bedrooms, well-equipped conference facilities, an attractive walled garden and much more. The Carriages is largely a brilliant endeavour; now armed with an AA Rosette, diners could enjoy a pre-dinner drink in the conservatory before heading to the candle-lit restaurant.

The kitchen turns in a fine performance and at the top of the order there is pork, apricot and pistachio terrine with onion marmalade, and pan fried king prawns with chilli, garlic and lime. For main course the choice can range from fillet au poivre, pan-fried beef with a brandy and peppercorn sauce, or seared Gressingham duck supreme. The nostalgic essence of desserts like sticky toffee pudding and Pavlova with fresh passion fruit, thick dairy cream and crushed raspberries is heart-warming.

After a meal retire to the lounge area for coffee, and perhaps a liqueur in front of the open fire to round off the evening at Carriages.

The truly elegant Axis at One Aldwych is a paragon of trendy modern design with its unusual blend of colours and design elements like aubergine sofas and green panels. The construction and décor may be compelling but what really wows those who flock there is the eclectic carte that is distinctly inspirational. The cuisine contains strong elements of classicism and the menu is partly designed with pre or post theatre supper or dinner in mind.

A starter of ham hock fritters with pease pudding and honey mustard dressing has much to commend, followed by whole roasted plaice with grilled potatoes and clam vinaigrette. Desserts are a strong point as is made evident by the orange blossom brûlée and Garibaldi biscuits. Enjoy a selection of wines by the glass, tempting cocktails or a plate of potted shrimps with sourdough and Yorkshire pudding with mash and Old Spot sausages. This is a place which shows every sign of holding a position in the top flight for a long time to come.

Occupying a corner building on the famous Portobello Road, the First Floor restaurant is a part and parcel of the vibrancy and character of Notting Hill. The venue has been offering elegant and comfortable dining to locals and visitors alike for over 15 years.  Eating out here is definitely not all about being a foodie. The beautiful dining room is a wonderful setting for a delightful meal.

Owners Antony and Alex Harris have teamed up with head chef Dominic Smith to provide a menu which is eclectic in its culinary sources reflecting the mix of modern London. Potted shrimps with Irish sourdough toast, and chicken and leek broth with angel hair pasta are some of the best ways to kick off. With mains ranging from grilled rainbow trout to Welsh lamb rump. Don't be surprised to find melon, lemon and passion fruit sorbet, and orange crème brulee with candied orange to indulge in.

Café Rouge has over one hundred branches throughout Britain all offering a wide range of dishes drawn from the French cuisine. Slightly less than half their branches are in or close to London. Almost inevitably the décor and design of each restaurant differs from the others, but there is a general curtsy towards La France.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a steak frites before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.

Café Rouge has over one hundred branches throughout Britain all offering a wide range of dishes drawn from the French cuisine. Slightly less than half their branches are in or close to London. Almost inevitably the décor and design of each restaurant differs from the others, but there is a general curtsy towards La France.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a steak frites before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.

Located on Shad Thames, in the shadow of Tower Bridge, Butlers Wharf Chop House Bar is a spacious contemporary restaurant offering tasty traditional British food, created with the highest quality seasonal produce, in stylish but relaxed surroundings. A more informal dining experience than its sibling, the Butlers Wharf Chop House, the bar also offers riverside al fresco dining in fine weather.

Daily changing menus promise flavour and variety with starters such as steamed South Coast mussels in white wine with garlic and soft herbs, crisp pig's trotter with duck egg, parsley and caper dressing or cream of asparagus soup. Seafood lovers could be tempted by the shell fish plate with oysters, clams, whelks and prawns served with mayonnaise and lemon. Main course of roast Aberdeen Angus beef with Yorkshire pudding and roast potato, fish and chips with mushy peas or grilled lobster with garlic and parsley butter could be equally satisfying. The charcoal grill offers succulent Barnsley chop, rump, veal T-bone and Porterhouse steaks, all sourced from British farms by Thatcham's butchers.

Fine white and red wines of outstanding quality, or a pint of traditional ale or beer, complement the meal perfectly.

Café Rouge has over one hundred branches throughout Britain all offering a wide range of dishes drawn from the French cuisine. Slightly less than half their branches are in or close to London. Almost inevitably the décor and design of each restaurant differs from the others, but there is a general curtsy towards La France.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a steak frites before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.