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Offering authentic Turkish cuisine in central London, Ozer on Langham Place is a well-appointed and elegant restaurant that mixes tradition with modernity. Sporting a stylish ambience with rich furnishings, the vibrant dining space offers patrons indoor as well as al fresco dining options. The restaurant serves a variety of dishes, drawing inspiration from Ottoman Empire classics, using locally sourced and organic ingredients wherever possible. Just off bustling Regent Street, the venue is close to Oxford Circus Tube Station and BBC Broadcasting House on Portland Place.

The brainchild of acclaimed Chef Huseyin Ozer, the restaurant's extensive à la carte menu has something for everyone. It reflects his emphasis on healthy high quality options with genuine Turkish flavours. Light and fresh meze dishes include prawn tempura with cacik and pomegranate; salmon satay marinated in olive oil, soy sauce and herbs and served with cress; lahmazza, a traditional Turkish precursor to pizza with minced lamb and pine kernels; battered squid marinated in vodka or lamb's liver and red onions all make for a perfect beginning to the meal. Mixed platters and a variety of light dishes are also available.

For the main course, the seafood lover can choose between black cod marinated with white miso; mackerel fillet grilled and served with cress or spicy fish pot with a selection of fresh fish cooked in coconut cream and an onion and ginger based sauce and served with basmati rice. Vegetarians are well catered for with a range of choices that could include vegetarian moussaka; penne with rocket leaves and dolce latte cheese or spinach stew cooked with chickpeas and baby potatoes and served with basmati rice and yoghurt.

A variety of succulent meat dishes such as grilled lamb kidney served with potato puree; grilled beef sirloin steak served with potato wedges and cress; spicy meatball pot with chicken, lamb or beef meatballs cooked with red peppers, coconut cream, onion and spices and served with basmati rice or marinated chicken pieces, skewered and char grilled, will satisfy the committed carnivore. House specials of lamb tagine, kuzulu begendi, sautéed fillet of lamb with smoked aubergine caviar, or aubergine stuffed with minced beef, onions and herbs and served with basmati rice pamper the palate further.

A chef's special menu offers an assortment of twelve dishes per person. Guests can also choose from breakfast, lunch and pre-theatre menus.
 
Tempting traditional dessert of kunefe, a warm shredded pastry filled with cheese, pistachio and syrup; rice pudding enriched with coconut milk and garnished with almonds or su muhallebisi, cubes of milk pudding and rose syrup with berries and nuts, bring the meal to a delicious conclusion. Alternatively, choose chocolate torte with raspberry sorbet or crème brûlée with saffron to satisfy even the sweetest tooth.
 
The wine list offers a range of New and Old World wines including Turkish varieties and popular labels such as Spy Valley Sauvignon Blanc from New Zealand, Piropo Pinot Blanc from Argentina, La Serre Cabernet Sauvignon from France and Branch Creek Shiraz from Australia.

More information can be found on their Website.

In the heart of the shopping capital of England, sandwiched between Oxford Street, Regent Street and Bond Street, Browns Mayfair provides a welcome oasis from the stresses, some of them pleasantly self-inflicted, of London life.

In keeping with the tradition established by Browns when considering their restaurant sites, this beautifully converted Georgian tailors has a wealth of history, for those who spent their working days there were responsible for outfitting such dignitaries as Winston Churchill and Clem Atlee into a state of sartorial elegance, before Browns restored the building.

Lunch times are frantic as those working locally wine and dine with friends and clients, while the afternoons and evenings are a more relaxed affair as weary shoppers and ebullient theatre-goers meet for quality food and drink. In addition to the restaurant there is a separate cocktail-wine bar and private dining rooms for a more secluded event. Those who haven't been to Browns Mayfair are missing out on one of the area's classiest restaurants.

The weekends tend to be an oasis of calm by comparison as shoppers, tourists and local residents escape form the hectic bustle of the West End. Saturday has its own buzz as people meet for a spot of supper before going on to one of the many near-by theatres, or simply relax with friends over a cocktail and a bite to eat.

Browns is a classic English restaurant with a menu that has evolved rather than changed over the last thirty years. It offers a genuine value for money experience and can also cater for large parties with a more expansive budget. A plate of appetisers to share comes in vegetarian, seafood or Italian meat form, and there are thin and crisp flatbreads topped with such delights as prosciutto, chorizo, mozzarella and roasted peppers.

Starters cleverly re-invent some of the classic brasserie dishes; expect to find crab and avocado salad, baked Scottish langoustine with spinach, cream and Emmental, and a fine selection of freshly made soups depending on the day.

Fish dishes include salmon fillet marinated and baked in soy sauce, with shitake and button mushrooms served on a char-grilled pak choi. Mains take in beef and olive ragu in a tomato sauce tossed with pennette rigate, and tender roasted four bone rack of lamb with a red wine jus, sprouting broccoli and dauphinoise potatoes. Brioche bread and butter pudding and Pimms jelly with strawberry coulis and apple and fresh mint combine traditional with new classic, but the fact is that after years of experience in the field of what might be termed comfortable eating, Browns have it pretty well stitched up.

There is a full wine, cocktail and champagne list with the champagnes being particularly notable for their sensible pricing. For further information, including their full menu and details on private dining, visit their Website.

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.

Located in the heart of London, close to the iconic department store, Selfridges, Ayoush on James Street offers Middle Eastern, Moroccan and North African cuisine just a stone's throw from Bond Street Tube Station and the shops on Oxford Street. The restaurant's vibrant contemporary ambience is enhanced by authentic Middle Eastern artwork and decorative touches while the 'caves' and booths downstairs are perfect for a romantic dinner for. Café style seating outside affords a ringside view of all the street side buzz while live belly dancing keeps the atmosphere inside sizzling.

Ayoush offers a selection of the best flavours and ingredients from Egypt, Morocco and the Middle East. The wide range of cold and hot starters includes classic dishes such as labna, tangy soft cheese made from yoghurt with finely chopped cucumber, fresh mint and olive oil; vine leaves stuffed with rice, lemon juice and olive oil; tabouleh; grilled chicken wings marinated in fresh ginger, herbs and lemon and mergueze; and grilled North African sausage. A special mezze menu is a great way to sample a range of the region's unique flavours.

You could follow with a sumptuous main course which includes chef's specials of chicken spinach roulade served with rice; oriental roast leg of lamb; or a vegetarian platter with a selection of grilled vegetables in extra virgin olive oil, garlic, herbs, topped with mozzarella cheese and served with rice.

The à la carte lists other authentic specialities including a variety of couscous, served with a Moroccan special flavoured sauce, and tagines, served sizzling in traditional pots, with Arabian bread, steamed couscous or rice. These include lamb couscous with tender lamb stew with traditional Moroccan mixed herbs, raisins and steamed vegetables; chicken tagine, a classic chicken stew, with the light touch of Moroccan spices, preserved lemons and green olives; and Couscous Royal of tender lamb, chicken, mergueze, steamed vegetables, raisins and chickpeas.
 
The grill offers succulent fare such as shish tawouk, a dish of grilled chicken cubes with onion, red and green peppers marinated in a herb garlic sauce, and the ever popular lamb kofta. If you prefer fish and seafood, there's choice of grilled Mediterranean king prawns marinated in olive oil, garlic, lemon juice and herbs; grilled whole sea bass topped with a flavourful tomato sauce mixed with leek, dill, fresh coriander, garlic and chilli and a tempting fish tagine which combines cod chunks with potatoes, carrots, courgettes and turnips in a traditional Moroccan herb sauce. A variety of set menus gives diners other options.

The dessert menu maintains the Middle Eastern authenticity and offers mouth-watering choices such as mehalabia, a traditional Egyptian dish made from cornflower, milk, eggs, fresh strawberry and topped with whipped cream, or masfouf, a Tunisian dessert of steamed fine couscous mixed with sugar, pomegranate and topped with nuts and cinnamon.
 
The drinks list offers a wide range of cocktails and shooters, white and red wines, beers and spirits.

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

Sofra, the small chain of inexpensive café restaurants, offers diners the opportunity to sample home style Turkish cooking, with an eclectic blend of Mediterranean, Middle Eastern and Oriental styles. Sofra has been successful in changing the view of many, who regard Turkish restaurants as nothing more than kebab shops.

Owner Huseyin Ozer who came to the UK from humble beginnings in Turkey, worked in kebab shops before opening his own restaurant. Several ministers and the then Turkish Ambassador would dine at this Mayfair restaurant, fortified with bullet-proof windows to receive these special guests. Ozer deserves credit for introducing Londoners to the delights of genuine Turkish cuisine.

The restaurant's mezze platter is known to give diners a small peek into many delicacies. Hot starters like humus kavurma, spiked with succulent, morsels of lamb and pine kernels, icli kofte, a great classic of the Middle East, deep-fried oval shells of pounded lamb, bulgur and flavourings filled with spiced mince and herbs or the börek platter, a selection of spinach, feta cheese and leek filo pastry parcels help set the stage. Cold starters include imam bayildi made of stewed aubergine, tomato and peppers and salmon sashimi.

For the mains, try the Sofra style lamb tagine, on the bone lamb, oven cooked with vegetable, almond and dry fruit, served with bulgur and lentil. If you're in the mood for seafood or fish, try the marinated Malaysian prawns served with silk route made with stir fried vegetables, rice and yoghurt. The chef's special salmon stew with onions and peppers, with Maris Piper potato puree is worthwhile too. The charcoal grill, dishes out delicious marinated chicken or lamb delights like the kulbasti or the house special of grilled mince on a bed of bread, fresh tomato sauce and yoghurt.

Red and white wines served by the glass include options from Turkey, among other wine making countries. The friendly waiters at Sofra help choose wines that go best with the food ordered. The cubes of milk pudding in rose syrup with berries and nuts are a combination of flavours and one must not leave Sofra without sampling this. Kazandibi, the caramel milk pudding with cinnamon powder and rose ice cream is another delightful choice. The knowledgeable and obliging staff make the experience at Sofra both special and memorable.

More information can be found on their Website.

In the heart of London's Mayfair, close to the landmark luxury hotels The Dorchester and The Ritz, La Brasserie Mayfair is the newest acquisition by the owners of Fakhreldine, and rather unsurprisingly specialises in modern European food, majoring on the best of France, Italy and Spain, an attractive trio when it comes to matters of culinary distinction.

At the helm of this landlocked temple to Copia and Bacchus is Italian chef Erik Paternoster. His aim has been, and remains so, to create a restaurant that mirrors a modern-day French restaurant. However, he will sometimes smilingly refer to his Mediterranean Brasserie. So no red and gold but a monochrome theme, reflecting informality. Whilst enjoying your meal you can watch a range of top musicals or listen to the soundtracks of you favourite old musicals.

Despite its 80 covers La Brasserie soon fills up with guests anxious to enjoy a number of dishes ranging from the exotic to the simply gorgeous. If I wasn't already a hopeless addict when it came to prawns I would fall for gambas "pil pil", prawns cooked in bubbling oil, chilli, garlic and parsley. A classic salade Niçoise revolves round a French style tuna salad, composed of red onions, green beans, boiled eggs, capers, anchovies and black olives.

Down amongst the big boys a simple fillet of cod, pan fried, is blessed with braised leeks and a parsley sauce. One could hardly ask for a more straightforward dish, yet it's the twinning that counts here. The same goes for spaghetti with garlic, tomato sauce and basil. A poulet Paillard with roast new potatoes and spinach carries a hint of true country cooking using the best of ingredients and allowing them to make their contribution over time rather than being blasted to anonymity amidst a host of choices.

None of the countries that contributes to La Brasserie Mayfair can be said to be short of ideas when it comes to dessert time. Two classics, an Italian tiramisu and the much loved crème brûlée are always in demand, and the meal can be even more enjoyably extended by an assiette de Fromages.

The menu is made up of only 15 dishes including starters and main courses, and five desserts. For those accustomed to lengthy menus that can leave you baffled and with a feeling of deprivation, this might at first glance seem to be a challenge. But look closer and the clever way in which the tastes and flavours have been linked becomes more apparent. Add to this the fact that the prices are gentle on the pocket

Whoever selected the wines had no need to travel beyond the three countries either, and they chose well, picking wines that respond to the theme of simplicity - and integrity. For those in need of something a touch different, jugs of Sangria Espanola, sometimes described as the national drink of Spain are very much in evidence.

Their Website will tell you more about this coming together of three star European countries that have so much to offer in terms of culinary pleasure.

High above Piccadilly, The Terrace Restaurant is one of the roomiest venues in London; with its vented natural sunlight captured in the shadows of the stone pillars, it boasts a blend of old and new world within its classical yet contemporary surroundings. Compared to the bustling West End below, the restaurant offers a relaxed and refined dining experience.

Alternatively, if you prefer a chic slice of a Venetian 'al fresco', lunch can be served on the balcony.

They describe their menus as, 'Being modern European with a cool fashionable twist, serving food which is mouth watering and sumptuous - satisfying the ultimate connoisseur'.

Particularly good value - especially for a top hotel restaurant in London - is represented by their fixed price menus at £17.95 for lunch for three courses and £27.95 menu served for pre-theatre.

The menus are seasonal and during a summer visit be prepared to find starters ranging from curried scallops with cauliflower purée and crisp pancetta, ham hock terrine with gooseberry relish, or smoked duck breast with spiced orange marmalade.

This imaginative and diverse approach continues through to the main courses from organic Scottish salmon with sautéed wild mushrooms and celeriac purée, pan fried sea bass with tomato fondue and gremolata dressing to roast fillet of beef, marrow bone, camembert fondant with red wine shallots.

Their pan fried Guinea fowl breast with fricassee of peas, pearl onions and lettuce served with barrel new potatoes and crème fraiche mustard sauce make a luxurious meal for a truly indulgent dining experience.

Diners could, perhaps, enjoy a comfortable aperitif or digestif in the Bar lounge area, before or after dinner, with a wide range of wines and champagnes to choose from.

Their afternoon tea can be similarly meaningful as you enjoy 'Tea on the Terrace', this is an experience that is all too rare in London these days.

For further details, including information about staying at Le Meridien Piccadilly or holding private parties and conferences there, do visit their Website.

In 2005 Bentley's was given a boot up, and who better to do it than Richard Corrigan, whose commitment to using high quality ingredients is seeing to it that Bentley's never has a chance to look back. The result is a tonic for those seeking eating out opportunities in the West End, of which to be sure there is no current lack. The best bits of the former Bentley's still shine through, with the free and easy oyster bar downstairs, with the traditional red leather, marble and brass, and the only slightly more formal restaurant above it, which sports some rather classy wallpaper and wooden panelling.

The menu is an almost total delight, with starters from amongst a good choice, of Swedish-style cured salmon, a hot oyster and bacon salad as well as the more traditional oysters on ice. A main course of whole Dover sole, or haddock poached in butter with white beans, not forgetting the action-packed fish pie or monkfish wrapped in cep duxelles and pastry all go to make the Bentley's a place that is well back on the road to former almost forgotten glories.

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

Famed for much of its existence for being the liberal left's favourite haunt to catch up on goulash and political gossip, The Gay Hussar has seen the likes of Aneurin Bevan, Michael Foot and Tom Driberg, Labour's old guard, stopping by regularly along with a clutch of journalists, artists and socialites. Named after Hungarian light cavalry, the restaurant was established in 1953 by Victor Sassie and continues to hold fort in Greek Street as a bastion of traditional Hungarian cooking. While no longer the venue for political skulduggery, it still serves hearty portions of many old favourites though the menu has been given a lighter touch.

Guests can experience its unique atmosphere in a cosy interior embellished with signed caricatures of politicians, by cartoonist Martin Rowson, looking down from the walls and book shelves stacked with political first editions. Relax and unwind in comfortable banquette seating in a dark wood panelled setting, which makes no concessions to the vagaries of contemporary style, while considering ordering the restaurant's specialties - chilled wild cherry soup, pressed boar's head or veal goulash with small dumplings. 
 
Alternatively, dinner could begin with dishes such as fresh asparagus and bacon salad, marinated fillet of herring with soured cream or debreceni kolbász, smoked Hungarian sausage. Mains options include grilled sea bass with leek and potato cake, crispy roast duck with potatoes, red cabbage and apple sauce, pan fried pork fillet with diced potatoes, bacon and garlic and smoked breast of goose with sólet and red cabbage. Round off the satisfying meal with delightful desserts of walnut pancakes with chocolate sauce, poppy seed strudel with vanilla ice cream or dobos torta, layered gâteau with caramel top.

The lunch menu offers great value and costs £19 for two courses and £22 for three courses. It features starters of fish terrine with beetroot sauce and cucumber salad, goose and pork pâté, mixed Hungarian salami and fish dumplings in creamy dill and mushroom sauce. For the main course, there's choice of chicken in a creamy paprika sauce and galuska, veal wiener schnitzel with sauté potatoes and pepper salad or medallions of pork fillet with bacon, onions and paprika.

Vegetarians can look forward to such dishes as fried mushrooms with tartare sauce vegetarian goulash, stuffed peppers, spinach pancakes, sweet pepper salad and galuska, thimble egg dumplings.
 
The Gay Hussar's convenient location in the heart of Theatreland makes it a natural stop for a pre theatre dinner. It offers theatregoers a 20 per cent discount on its à la carte menu if tables are vacated by 7.30 p.m. An extensive selection of fine Hungarian red and white wines, including Badacsonyi Riesling and Villányi Cabernet Sauvignon, Tokaji dessert wine, liqueurs, sparkling wine and champagne complements the meal perfectly.
 
Two private rooms, known to have held many a secret meeting, are available for meetings or private dining. You can even book the whole venue, spread over three floors, for exclusive use for groups of up to 120 people. The Gay Hussar is open from 12.15 pm. Monday to Saturday. Click on their Website for further information.

Greig's, in the heart of Mayfair, a mere nightingale's trill from Berkeley Square, lays claim to the reputation for serving the finest steaks in London. For over half a century, long before the present day emphasis on properly hung, possibly organic, meat, the cognoscenti quietly made their way to 26 Bruton Place, confident in the knowledge that once there they would find well-cooked, coal-grilled Scottish beef, beautifully presented and served with elegance and charm. In some ways you could say that Greig's has been one of the best-kept culinary secrets in London's West End, where competition at every level is razor-sharp.

There are three beautifully oak-panelled dining rooms, and in passing let's be clear we are talking about the real thing, creating rooms in which the well bred would feel at home and the rest of us would feel, well, flattered. All of these rooms are available for private hire and seat up to 40, 18 or 10 guests respectively. Normally no hire charge is made and set menus are available on request.

For everyday customers there are four menus offered; the lunch, pre-theatre, canapé and the à la carte. As so often happens lunch and pre-theatre suppers are often taken at the run, though this is certainly not obligatory at Greig's, and the menu is geared accordingly. The value offered is nothing short of incredible, starting with two courses and service at £9.95 and topping out with three courses, coffee and service at £16.95.

For starters there could be avocado vinaigrette, a mixed salad or soup of the day. Main courses might be drawn from amongst cottage pie, 8 oz rump steak and whole baby chicken, followed by crème caramel or chocolate mousse.

Moving to the à la carte, Greig's has made its name through its handling of grills, so no risk of any disappointment here. From 16oz Scottish sirloin the story is linked to the contentment that stems from complete enjoyment. Some English beef is also used and the customer is left in no doubt about country of origin with every meat dish. Lobsters weigh in at 16 oz, and tiger prawns can be taken on their own or as part of the excellent surf and turf dish.

A cheeseboard of fine British and French offerings sits well with the menu overall, and puddings are simple and designed to complement the full effect, with raspberries or strawberries or, say, a chocolate mousse.

The wine list so carefully built up over the years is most unlikely to disappoint, with good wines by the glass, including a decent champagne, amongst the house list and sound choices from the main. There must be many who have not heard of Greig's until now and the sensible thing to have done would have been to keep mum and enjoy, but hey! there are livings to be earned.

If you want further information about all that Greig's has to offer, a visit to their highly informative Website is recommended.