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Located at the St. James end of Jermyn Street, Franco's has been serving the local community, from early morning to late night, for over 60 years. Surrounded by private clubs, lifestyle boutiques, art galleries and hotels, this restaurant has amassed a remarkable customer base who are impressed with the team's relaxed, friendly approach and attention to detail.

The interior is stylishly decorated with a 1940s theme with walls adorned with attractive modern paintings and mirrors creating a luxurious appearance that is comfortably reassuring. Part of the Hambro family portfolio, Franco's is a reliable favourite, its character evolves throughout the day from the early morning breakfast, to the charged lunches and romantic candle lit dinners in the evening; an all day operation that is perfectly tuned.

The menu has been developed by the Head Chef Paulo Parlanti and combines both traditional and modern dishes. Only the very best seasonal ingredients are often flown in from Italy to ensure that the food is not only authentic but wonderfully flavoursome.

Whether it's a strong coffee and warm croissant before work or a hearty cooked breakfast, Franco's is the perfect setting for all those that prefer an early rise. The outside tables provide an excellent opportunity to watch the world go by whilst being warmed by the heaters. The menu comprises of old favourites such as eggs Benedict, as well as Franco's complete breakfast; a combination of both cooked and continental elements. For those more formal business meetings the smaller private dining room is an ideal space if privacy is required.

The lunches attract regulars and locals alike. Those who require a speedy meal generally head to the main restaurant to be part of the buzzing atmosphere, whilst those who prefer a more leisurely affair, head downstairs to the quieter and more relaxed ambience of the mirrored room. On the à la carte starters such as pan fried scallops with mustard, pear purée and beetroot or white crab meat with tomato and avocado purée can be found along with mains of roast duck breast with braised onion and mustard fruit chutney and a vast selection of quality cuts from the grill. Alternatively the splendid set lunch, that offers a choice of 2, 3 and 4 courses, pinches less in the current climate.

For the serious shoppers who have skipped lunch or those who are in search of a decadent treat, Franco's has introduced a full Afternoon Tea Menu with scones, clotted cream and finger sandwiches. In comparison with those offered by other establishments, who shall remain nameless, it is truly a steal. As evening falls, the lights of the West End beam and attract many to the theatre menu, which is probably the best value of the day, with a collaboration of dishes from the lunch and dinner menus. By dinner Franco's has changed gear again and offers an impressive range of classic dishes with asparagus salad with poached egg and black truffle, sliced Parma ham with marinated artichoke, followed by grilled king prawns with cherry tomatoes, capers and mixed leaves.

The wine list has been expertly devised to include a selection that is understandably of 80% Italian origin. Every year Franco's hosts Europe's largest Rose Wine list featuring wines from around the world. Whatever the grape variety you prefer there will be something for you!

From intimate dinners, or lavish banquets to cocktail receptions and product launches the private dining room is exceptionally versatile and can be transformed for any occasion. The space can hold up to 60 guests seated and can also be divided for smaller functions to allow an area for pre-dinner drinks or a break out space.

As Time Out magazine explains 'Franco's succeeds...by getting dozens of small details exactly right'. Their Website will tell you more.

Located but a few stones' throws from the austere portals of Royal London, The Phoenix is well able to offer its own architectural dignity to the scene, spread over an impressive three storey building, with an exterior appearance that positively insists on closer inspection from within.

An open kitchen in the bar gives a challenging touch to the conventional British pub concept, with high wooden tables and large restful sofas adding to the elegance of a stylish interior.

Part of a small group of mainly former public houses that have been skilfully converted into modern premises which retain more than a breath of their colourful past, The Phoenix offers swift service to the local business community during the day, replaced with a more relaxed approach in the evening.

Head Chef Mihad Lawal works from a menu that concentrates on the familiar, with starters, for instance, of chicken and chorizo skewers with roasted pepper herb dressing, tiger prawns and pumpkin rice with sweet chilli and garlic sauce, and stuffed roast pepper with spinach, mushrooms and Roussas feta. Main might include pan fried duck breast and compote of duck leg with sweet potatoes cake and chilli jam sauce; pan fried scallops wrapped in speck, served with sautéed Savoy cabbage and crispy bacon.

Cumberland sausage is served with spring onion mash and tomato chutney, offering a humbler alternative to the confit duck leg with sweet potato chips and sweet chilli sauce. For pasta lovers there could be penne with wild mushroom, cherry tomatoes and sweet basil pesto. Puddings follow much the same pattern, with an apple and rhubarb crumble with custard competing with chocolate fondant, tiramisu, and crème brûlée or banoffee pie.

The express lunch service offers a novel approach to a daily concern, served on a slate with sliced smoked salmon with beetroot and apple salsa on Norfolk crunch slice, or pot roasted British lamb shank with buttered mash and seasonal vegetables. Those who have a little time to spare are welcome to design their own dish at the salad bar or choose from the menu for snacks and heartily portioned meals.

Their excellent Website should prove to be a helpful source for further information, and also for obtaining details on the other outlets in the Geronimo Inns chain, all of which bring a new breath to this welcome hybrid of the 21st century.

There are some places in these still-sceptred isles that remain completely British, possibly even more defined as English, where time-honoured customs and institutions remain quietly but firmly in control, and words like confidence and reliability are completely in order.

Of such is Wiltons, part of the culinary history of London, with a long pedigree and reputation stretching back over two hundred years, during which time it has coped with removals, irascible town planners and other minor setbacks. From a stall selling oysters, shrimps and cockles in the Haymarket in 1742, Wiltons has dodged around the St James patch until, in 1984, it moved to its present site. En route in 1884 they received their first Royal Warrant as Purveyor of Oysters to Queen Victoria.

In 1930 the license was acquired by Mrs Bessie Leal, until 1942, when Olaf Hambro, who happened to be enjoying some oysters alone at the bar as a bomb landed nearby on St James's Church, Piccadilly, asked for the restaurant to be added to his bill as Mrs Leal folded her tea towel and apron and declared Wiltons closed. It reopened a week later, and to this day the restaurant is still owned by the Hambro family.

All this tradition comes at a price, and Wiltons has become synonymous with the very well-to-do, and a clientele that knows exactly what it wants, with extremely discreet service from waitresses in dresses. Wilton's Head Chef, Andrew Turner takes infinite pains to ensure that each dish delights the visual senses as well as the taste buds, and the décor is impeccable. The à la carte embraces the full range of culinary dexterity that is Wiltons, and first courses of dressed crab, smoked eel or lobster bisque Newburg also leave room for hot or cold beef consommé.

Wild turbot is served grilled or poached and Dover sole comes grilled, poached, meunière or as goujons. Top of the range is the Scottish lobster, again in four different manifestations. Whilst Wiltons is invariably associated with the fruits of the sea, their grill should by no means be overlooked, with a fine mixed grill, lamb kidneys and bacon or lamb cutlets always available.

The superb selection of British and French farmhouse cheeses may prove hard to ignore, but some traditional puddings edge their way in and sherry trifle, bread and butter pudding and seasonal fruit crumble always find an appreciative clientele. May Wiltons be blessed in some culinary heaven for their contribution to the survival of the savoury, with anchovies on toast, Welsh rarebit and mushrooms on toast all there to fly the flag for decent traditional dishes.

For those with time on their side and congenial company to share the pleasure, a cleverly devised tasting menu offers five options and deserves to be some of the best value in town in its class. Scrutiny of the wine list leaves no room for doubt that quality and discretion have guided those who had the good fortune to compile this fine selection.

Wiltons is renowned for furnishing its clientele with exceptional ingredients. You will be pleased to learn that their bespoke picnic hampers are filled with the very same fresh and wild ingredients. The baskets are individually prepared and packed in the Jermyn Street premises. They have carefully selected their most popular ingredients to provide you with 'The At Home Picnic Basket'.

The ingredients include wild smoked Scottish salmon, dressed Cornish crab, chilled lobster, potted shrimps, potato and bacon salad, country bread, cheeses including stilton and cheddar, carrot cake, Wiltons Champagne and Burgundy. The basket is made exclusively from the finest Polish wicker which also includes bespoke leather handles and monogrammed leather luggage tags. It contains china, glassware, cutlery, picnic blanket, and napkins and even a cool bag for the food and wines with an extra ice pack to keep things at the correct temperature. They supply baskets for 2 and 4 persons. Who could ask for more?

There is a great deal about Wiltons for which there is no room here. A click on their tasteful and informative Website will introduce you to Wiltons at home, private dining and, should you require further encouragement, their galaxy of awards and media acclaim.

The first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try the flatbreads with a range of interesting toppings.

In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and pan-fried butterflied tiger prawns tossed with linguine in a tomato, coriander and chorizo sauce.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

The chalkboard carries a list of the day's specials, but every day except Sunday is Browns's afternoon tea day, served from 2 to 5.30 pm, and on Sundays it offers a choice of three roasts. It would be harder to find a dessert much more English than lemon tartlet with crème fraîche.

Browns at Victoria are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

A fine modern European cuisine menu served in a stunning ambience makes the Fifth Floor Restaurant a destination of choice for good food aficionados. Housed on the top floor of Harvey Nichols iconic Knightsbridge branch, the restaurant's stunning interior draws inspiration from constructivist art of the early 20th century and is the perfect place in which to take a break during a day of shopping or sightseeing. You could also unwind at the stylish bar or smart café which boasts lovely views over West London.

Executive Chef Jonas Karlsson creates stunning menus featuring a selection of modern dishes, influenced by his passion for French cooking as well as by his home country, Sweden. He uses a selection of the best seasonal ingredients available from the Harvey Nichols Foodmarket.

Starters of Cornish crab salad with dressed crab, avocado salad and mango vinaigrette; marinated Dedham Vale beef; thinly sliced beef with toasted pine nuts, green beans and chive dressing and mosaic of wood pigeon; smoked quail and celeriac with tarragon cream make for a delicious beginning to the meal.

Main courses follow on perfectly with hearty dishes such as roast pork loin with winter cabbage, Agen prune and sage jus; roasted Highland venison with truffle macaroni with curly kale and sweet and sour game jus and Norwegian halibut with shellfish bolognaise bacon and parsley ravioli and red chard leaves.

The dessert menu will tempt diners with a sweet tooth who can choose from chocolate fondue, raspberry mille feuille with raspberry Chantilly or apricot and rhubarb sable tart with rice pudding surprise.

Alternatively, you could relax in the informal surroundings of the Fifth Floor café which offers its own menu through the day for breakfast, lunch, afternoon tea and dinner. For a hearty start to the day enjoy a classic full English breakfast with certified organic free range eggs, crispy smoked bacon, sausages, black pudding, beans and toast; fried eggs and chorizo or a healthy porridge with Scottish oats, drizzled Greek yoghurt and Harvey Nichols Heather Honey.

For lunch or dinner begin with starters of sea bass ceviche with chilli, mango and fresh herbs or grilled Mediterranean vegetables or share an antipasti selection with fennel salami, cured ham, carpaccio di Barolo, Noccellare olives and burrata, marinated artichokes and sundried tomatoes. Main course offerings could include wild boar pappardelle with fresh Italian egg pasta and slow cooked wild boar ragu or slow roasted Devon chicken with wild rice and shitake mushroom sauce.

Guests could also chill out at the chic champagne bar, inspired by Emile Gallé's iconic 1902 anemone design for the Cuvée Belle Époque Champagne bottle, while sampling luxurious vintage champagnes or a variety of botanically themed and calorie conscious cocktails.

The Fifth Floor offers diners a variety of interesting programmes including cocktail and wine master classes and a specially created five-course tasting menu. The restaurant's four separate areas can be hired individually or as a whole for private parties or corporate events.

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

Boisdale of Belgravia was established in 1988 by Ranald Macdonald. The atmosphere is unique in London and could almost be described as end of Empire with a wonderfully comfortable, well-worn, clubbable feel, while the décor is dark green and red with oak floors and panelling and an eclectic ensemble of paintings. The clientele includes local residents and businessmen, city folk, corporate moguls, politicians, adventurers, actors, affable hedonists, hacks and friends of the proprietors.

Boisdale is named for Loch Boisdale in South Uist in the Hebrides. The Clanranald is one of the most ancient and royal of Scottish clans. John MacDonald, the Lord of the Isles, married Amy MacRuari and she bore him three sons. The youngest was Ranald and from him descended the Houses of Clanranald and Glengarry.

But, enough of history, let's get back to the present, and the excellent and most eclectic mix that Boisdale of Belgravia has to offer. The Auld Restaurant has 34 covers, laid with crisp white linen and delicate flower arrangements, and is candlelit by evening. The much admired Courtyard Garden has further 14 covers on one table and 20 covers on two tables, and is planted with heady-scented seasonal blooms. It has a retractable roof for al fresco dining in summer and starlit dinners in winter.

The Back Bar, situated in the mews cottage behind the restaurant, overlooks the Courtyard Garden and is a cosy and welcoming refuge from the bustle of Belgravia. The Macdonald Bar at Boisdale, features an amazing list of classic cocktails from the jazz era and features live jazz each evening. Boisdale of Belgravia also has a private dining room called The Jacobite Room. It is panelled, hung with oil paintings and lit by chandeliers.

Colin Wint, the Head Chef at Boisdale of Belgravia - previously at Livebait, Bertorelli and Rules - offers a blend of traditional and modern British cooking, with ingredients sourced directly from Scotland, including certified dry aged pure bred Aberdeen Angus minced rib eye steak, haggis, salmon, lobster, shellfish and cheese.

Who could fail to be tempted by first courses such as caramelised diver-caught South Uist king scallops, roast Macsween haggis, saffron mash and dry cured Ayrshire bacon; Aberdeenshire steak tartare and toast, or Dunkeld oak-smoked Scottish smoked salmon with organic lemon and shallot and caper dressing?

That could be followed half a roast free-range, corn-fed Black Leg chicken with roast garlic, goose fat roast potatoes, glazed carrots, rosemary and thyme gravy, or, if you prefer fish, 14-16 oz Dover sole served simply grilled or meunière with new potatoes.

Whilst Boisdale does not set out be be a cheap restaurant, they do offer good value set menus at both lunch and dinner, with more information available on their Website.

Boisdale of Belgravia boasts one of the most extensive lists of malt whiskies to be found in any bar or restaurant - a phenomenal selection of 195 Scotch malt whiskies is complemented by a wide range of single grain, premium blended, Irish and American whiskies. Boisdale of Belgravia also offers what must be the most comprehensive choice of hand-made Havana cigars of any restaurant in the world, which can be enjoyed on the first floor Cigar Terrace with sofas, armchairs and heaters, and tartan mugs for the winter.

Boisdale of Belgravia is home to The Boisdale Blue Rhythm Band performing live jazz from the '30s, '40s and '50s on certain evenings. The Boisdale Blue Rhythm Band is a traditional jam band - formed from a portfolio of over 100 of London's finest jazz exponents, the music is fresh and impromptu - as it always used to be.

Signor Sassi, in London's fashionable Knightsbridge, is one of a dying breed, as once upon a time London had masses of cheerful, bright, friendly Italian trattorias, where you could always be assured of a warm welcome, assiduous service and interesting food. There was the Mario and Franco chain that set the trend, and San Frediano in the Fulham Road, where the inimitable Franco, the finest host in London, who had an encyclopaedic knowledge of names and faces, ran a superb place.

Sadly there seem to be few good ones left, however, that was until a rejuvenated Signor Sassi came into the picture; for many years the former owner Mario held sway there, until he sold it to Carlo Distefano, who has transformed its rather tired image and décor, improved the food, with a fish selection that would put many a seafood restaurant to shame, and generally brought back some of the charm that was missing.

Managers Donato and Jo greet their many regular customers in a truly Italian manner, immediately you know that you are going to enjoy the whole experience, as it runs the gamut, with the occasional singing waiter, and the fake cappuccino coffee cup trick, through to an outstanding menu with some old favourites and many more modern touches.

There is a £2 cover charge, this may seem steep, but you will change your mind when you see what you get for it, a bowl of wonderful olives, a selection of breads, bruschetta with tomatoes and shavings of a good quality parmesan cheese, almost a meal in itself.

A starter of cured slice of beef may catch your attention, though seared tuna with sautéed fennel and citrus dressing runs it close as an alternative, it is finely chopped, and beautifully presented with rocket and topped with shavings of parmesan, olive oil and lemon juice. Follow on with a baked rack of lamb with Chianti and mixed herbs or whole lobster with brandy, béchamel, shallots, English mustard and cheese.

The food is presented with style and standards are high throughout for a neighbourhood Italian restaurant, while the wine list is enterprising, fairly short, but with a good choice between £20 and £30 a bottle, including most of the usual culprits, Verdicchio, Orvieto, Pinot Grigio, Frascati in the whites and a decent selection of reds also.

So there is much to recommend about Signor Sassi, if you want to enjoy a lively evening out with genuine Italian hospitality at its best, combined with cooking of real quality, and leave feeling pampered and full, it should be the perfect choice for you. Their Website should inspire you to venture in their direction.

Located just a stone's throw from Sloane Square Tube Station, and a short walk from attractions such as the Royal Court Theatre and the Saatchi Gallery, The Ebury is an exemplary gastropub with large windows offering views over Pimlico Road. It's a cool and stylish space with a flawless use of natural light to give an impression of considerable space. The whole package is undeniably smart and chic but also very comfortable, a feeling bolstered by the simple menu and a good value, well appointed wine list.

The a la carte menu offers tempting starters such as a ballotine of foie gras with dried cranberries and Sauternes jelly, salad of beetroot with hazelnuts and goats' cheese, or burrata and avocado salad served with tomato, basil and black olives. Rump of salt marsh lamb served with aubergine, courgettes and olive oil makes a hearty main course, while fish lovers could choose between a seared peppered yellow fin tuna with red cabbage, orange and hazelnuts, or barbequed spiced mackerel with pickled lentils, jalapeno and apple.

A list of carefully crafted desserts such as verbena jelly with pineapple carpaccio, chilli and citrus fruit; passion fruit and lime cheesecake or mille-feuille of fresh figs with Greek yoghurt and honey bring the meal to a fitting end.

For diners looking for a quick bite th bar menu at Ebury includes a variety of traditional bar favourites such as white anchovies in olive oil, carpaccio of salmon with pink peppercorn, pickled cucumber and radish, and a plate of charcuterie and pickles. Alternatively you could choose from the range of freshly made sandwiches, a bowl of crispy French fries or even cheese and biscuits.

The wine list offers an impressive range of champagnes and wines from across the world, available by the glass or bottle.

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

The Clarence is situated close to the corridors of power and its walls must have witnessed many whispered confidences, character assassinations and other choice snippets. It has even been suggested that the PM him/herself might take a late night lubrication or two there after a heavy day. Stranger things have happened.

100 yards up the road is Trafalgar Square; Horse Guard's Parade and the MOD are both equally near and it's a great place to take on fuel before a night at the theatre or in the West End. All told, what might be termed "strategically placed".

Downstairs in the friendly bar it's possible to find some very fine real ales, whilst the Pol Roger dining room upstairs caters for the more measured approach and private parties as required. The wine list has John Clevely, Master of Wine's fingerprints all over it, and no further evidence is needed to obtain conviction when you view, or better still come to taste, the contents.

What then of the rations? Ignore the soup at your peril, particularly on one of those days when the wind comes off the Thames up Whitehall and small brass monkeys are all over the place. On more clement days perhaps some whitebait with bloody Mary sauce, or a rare roast beef sandwich with onion chutney and creamed horseradish. Sausage and egg on toasted muffin with cheese might well fortify you for a brusque dust-up with a senior colleague in the Treasury in the afternoon, especially if assisted by a bottle of something robust from Mr Clevely's list.

Larger dishes for those with more time could include steak and kidney pudding with smashed carrots and swede, a baked vegetable cobbler, some cured gammon from Wiltshire with duck eggs and hand cut chips, or a crafty chicken curry, but don't forget the mouth freshener before you touch base later in the day.

Banana split might well indicate a divided Cabinet meeting, and the lack of any fudge on the menu is a deprivation that might just be met by the presence of treacle sponge and custard.

The Clarence is the sort of foodpub that encourages comradeship and continuity. To assist the growth of these excellent qualities The Geronimo Club has been launched. The initial benefit is a drink on the house for giving your details, followed by regular information on what's to do, a little present round your birthday and joining anniversary date, maybe an invitation to a party, a few recipes, some vouchers. Should you inadvertently receive a data base containing the full details of every consenting adult in the United Kingdom you can be reasonably sure the system has failed you.

Business meetings, lunch and dinner parties, champagne breakfasts, tasting events, charity events and sporting dinners are all grist to their mill. So don't hesitate to give them a chance to quote when the time comes.

Meanwhile keep a weather eye on their Website, which also gives you access to all other Geronimo Inns - each one different, all focused on their own patches, each giving the same genuine and cheerful service to their customers.

Il Convivio literally translates as a gathering of dissident intellectual philosophers of the Dante era over food and drink or just to keep things simple let's call it a 'banquet'. Dubbed as one of the most exciting and ambitious projects of the Eturusca group, owners Enzo and Piero have had the confidence and passion, backed by twenty-five years of experience in the catering industry, to put together a welcome addition to Belgravia's restaurant scene.

As you step into the converted Georgian house with all its original charm intact, you might notice a few tables overlooking Ebury Street. The main restaurant's sky lit area has an airy and spacious feel while the conservatory at the back with an electric roof enables year round al fresco dining. Deep red walls embossed with words taken from Dante's poetry reminisce the Romantic era and the limestone and cedar wood panels add to the elegant atmosphere.

The regularly changing menu created by Lukas Pfaff includes antipasti such as terrine of octopus with tomato essence and radish and beef carpaccio with celery and basil infused virgin olive oil. The homemade black spaghetti with lobster and spring onions, alongside duck and pea ravioli with foie gras sauce is a main draw at Il Convivio's elegant tables.

Fish courses take in the Arctic black cod caramelized with aged balsamic, served with grilled asparagus and Muscat grapes and pan-fried fillet of halibut with a 'soft shell' crab sauce and black olive tapenade. From the meat section there is clay pot roasted 'black leg' chicken with an aged Marsala sauce and crispy pancetta served with olive oil infused mashed potato, and veal cutlet with a fine herb and caper butter,

Desserts are a treat to the chocoholics with chocolate trilogy and dark chocolate and pistachio pudding with a sour cherry sorbet. Those who prefer to keep it simple could try a selection of homemade sorbets or ice creams and coffee and petit fours.

Not surprising then, that since opening in September '99, they have proved popular with critics and locals alike. A click on their informative Website will introduce you to II Convivio at home.