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'Chinese restaurant opens in London' not a headline that is normally likely to inspire enormous interest, however, in the case of the 3 AA Rosette Min Jiang at The Royal Garden in Kensington it ought to as has set new quality standards in so many areas. Managed by the irrepressible and enthusiastic Jason Li, formerly of Hakkasan and the Oriental at The Dorchester - what an impeccable pedigree - it serves superb and interesting food.

But it also starts with the huge advantage of one of the finest views in London from the tenth floor of the hotel, as, if you are lucky enough to get a table by the windows, you would be looking out right across Kensington Gardens and the whole of Hyde Park. On a fine day you can see the Gherkin, London Eye, Post Office Tower and many of the landmark structures of London.

However, the décor is equally unusual; the most prominent colour is red, with dark wood shelves lining some of walls or breaking the area up, these contain niches filled with an enormous selection of Chinese pots, and there is also the wide use of mirrors, on walls and ceilings, definitely not your standard look.

They bring you hot towels first, and then, as we looked at the menu, we realised that we were in for a rather special experience and that the greatest difficulty was going to come in deciding what to select as it all sounded so tempting.

The dim sum platter was first among the appetisers, a must for us, though it is unusual to find them being served in the evening, they had clearly been prepared with great care, absolutely perfect and symmetrical - eight pieces of four different styles, crab meat, pumpkin with mixed seafood, vegetable and prawn.

We accompanied these with crispy fried squid with salt, pepper and chilli, and soft shell crab done the same way, particularly impressive was the fact that they were not greasy - so often a fault with them elsewhere.

Mains of sautéed gung bao king prawns, done with dried whole chillies, which carried a warning of being very spicy, though it was rather milder than might have been expected, and steamed sea bass with back fungus and golden mushrooms were both beautifully presented and tasted perfectly delicious, with a side order of stir-fried asparagus with hoshimeji mushrooms.

We washed this down with a bottle of South African Sauvignon Blanc, recommended by the helpful wine waitress, at £34 it was a good choice, demonstrating her knowledge of the subject. Finally we couldn't resist their snowy flake jasmine tea tiramisu, though we were tempted by the cinnamon cheesecake with green tea ice cream, but lacked room for two desserts.

Miang Jang is mostly busy, always a good sign, and it is worth noting that they offer excellent value with their dim sum menu at lunchtime. Check out full details on their Website.

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.

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.

For those hardy souls seeking the perpetual party, the answer to your desires exists in the heart of Covent Garden. Referred to by Time Out as 'a phenomenon', this is a pretty accurate description. Live bands are on stage every night, and a great line-up of some of the best DJs in town between them make very sure that the tempo stays high and the enjoyment level never droops at Roadhouse Covent Garden.

Fuelled by a 60-strong cocktail list the pace is emphatically party whether you are celebrating, commiserating or just trying to forget - no problem - get in there and do your thing, Happy Hours come and go as the evening wears on, no matter what day of the week, but with 50% off most drinks it pays to be around at the right time.

Why not call down on a Monday or Wednesday for Roadhouse Rockaoke? Instead of just listening to one of their amazing live bands, they give you the chance to get on stage and sing with them. Pick a song from the extensive list and compete for your chance to win a £100 bar tab.

All this sybaritic living can be very taxing, and a vast array of dishes that cover a medley of cuisines are served in the Diner to sustain you, starting with the small bites, call them tapas if you will, with crispy-fried calamari, beef satay and jalapeño cream cheese peppers amongst the list.

Then come the real starters like nachos grande, char grilled chicken and cheese quesadilla and the Roadhouse classic burger, followed by their combo collection that might be termed the hearty school of eating - well what else can you say about of a full rack of barbecue ribs and two chicken breasts, and the fully loaded version with a couple of steak and chicken breasts each and French fries, onion rings and salad.

But it's the grill that really hits the high spots, with a New York strip, cut from the centre section of the short loin to produce some great flavour and texture. There's a barbecue big rack, char grilled and smothered in their signature BBQ sauce, served with chunky coleslaw and fries; blackened salmon, basted in Cajun spices with spring onions, mashed potato and red pepper sauce or flame grilled fajitas served sizzling on tequila and lime infused peppers with a choice of filling.

The Bailey's sundae is certainly not aiming to be left out of the calorie contest while the hot chocolate fudge cake resumes its position as the king of desserts. The diner has its own happy hours, and the cocktails are brought to your table; no scary journeys for you from the bar to your table with a fistful of precious fluids.

The Roadhouse is very keen in the offers department and it pays to keep an eye on their website, where print off vouchers can be the source of an excellent value evening.

It almost goes without saying that a party night out at Roadhouse is a real blast, with a great range of nights from which to choose the bands and DJs you like, and food and drink to keep everybody, yes even the vegetarians, thoroughly happy.

Do note their cover charges - Mon and Tue £5 after 22:00, Wed £5 after 21:00, Thu £7 after 21:00, Fri £10 after 21:00, Sat £5 after 19:00, £12 after 21:00.

Their programme never stays still, so stack their Website amongst your all time favourites as the key to a real party.

Serving modern Lebanese food with flair, LayaLina on Beauchamp Place in the heart of fashionable Knightsbridge delights the palate as well as the senses with a vibrant ambience. Just a stone's throw from Harrods, Layalina is open every day of the week from 11 a.m. to 1 a.m., evenings here come alive with music and belly dancing, reflecting the typical verve and zest of traditional Lebanese culture.

The restaurant's executive head chef Joseph Chahine comes with nearly thirty years of experience and is highly acclaimed for his culinary skills. His extensive menu delivers a flavourful variety of dishes combining creativity with traditional culinary techniques. The mezze selection includes cold, hot and tartar dishes with choices of hummus, tabouleh, stuffed vine leaves, prime fish fillet topped with herbs and pine nuts and served with a spicy tomato salsa, crispy cheese filo and kafta nayeh - a traditional dish of minced lamb tartar mixed with parsley, onion and fresh spices.

A delicious beginning to the meal is followed by sumptuous vegetarian, fish, chicken or lamb main courses. Vegetarian options include artichoke heart stew of grilled artichoke, flavoured with olive oil, spinach mushroom, white cheese, onion and garlic. While fish dishes include roast fish, a classic Lebanese fisherman?s dish with prime fish-of-the-day served on a bed of seasoned rice with a fragrant glaze. Meat dishes include the house speciality of LayaLina lamb, slow cooked fall-of-the-bone lamb leg served with mushroom and rice of the day, or chicken taouk - a traditional  shish kebab of marinated chicken pieces, char grilled and served with roasted vegetables and garlic sauce could be equally satisfying.
 
No Lebanese meal is complete without a salad and choices here include fatoush, a mixed leaf salad with tomatoes, sumac, cucumber and roasted bread croutons, or a seafood salad with prawns, pickled calamari, anchovy fillets, mixed leaves and tomatoes, flavoured with green sauce, cheese and virgin olive and garnished with roast almonds. Other options include a rustic village salad of cheese, tomatoes and black olives or chicken salad of grilled chicken marinated with garlic, lemon and red capsicum, served on tossed green leaves with cucumber, onion and tomatoes.

The grilled selection offers marinated lamb cutlets with bouquet of wild herbs and mustard served with Lebanese couscous, or succulent fillet steak, and seasoned beef fillet grilled and served with mushroom sauce on a bed of asparagus, vegetables and flavoured rice. Sides of traditional bread, steamed rice cooked with minced lamb onions, pine nuts and Arabian spices, and thick cut potato chips served with homemade salsa or Lebanese pickles complement your main course dish.

Elaborate confections of baked fresh pears served with ice cream and mohalabiyah, cheese honey - a dessert dish of steamed cheese with semolina and honey, topped with ashta and syrup and sprinkled with crushed pistachio, and aish al saraya, homemade crispy dough cooked with honey, topped with cheese, banana and pistachio make for tempting desserts. Guests can savour a range of champagnes and cocktails in the trendy lounge bar and sample a variety of fine wines too. 

A two-course lunch menu comes with a complimentary glass of house wine. Sharing set menus are available too. LayaLina offers a takeaway menu and home delivery as well for the convenience of its patrons.

Guests can also chill out at LayaLina Privée, a late night cocktail lounge adjoining the restaurant. Stylish contemporary interiors with individual touches provide the perfect setting for Knightsbridge denizens and out-of-towners to relax and unwind in comfort while enjoying a range of exotic signature and classic cocktails. A main room and a VIP room can be booked for private parties with up to 150 people.

More information is available on their Website.

The British love affair with French cuisine rolls on and all over the country pockets of Gallic expertise pander to this national inclination. The Little French Restaurant, tucked into one of the more civilised and quieter corners of Earl's Court, takes a leading role in perpetuating our adoration of not only the cooking abilities of the French, but perhaps just as importantly their philosophy regarding this highly rated pastime, occasionally cloaked beneath the mantle of necessity.

Given that the entente cordiale is not always the uppermost thought in the minds of the collective British, this is an enormous tribute to the culinary abilities of a race that are characterised by such daily icons as garlic, the whiff of Gauloises, romance and inscrutable politics.

Half the battle in any French restaurant so impudent as to establish itself in a foreign field is to get the décor right. Thoughts of impressionist art, pewter bars, red velvet and dangerously ponderous sparkling chandeliers and a general air of controlled decadence come to mind, and on at least some of these matters The Little French restaurant ticks the box.

But of course, when the chips are down, it is the food and drink that make the pace, so let's start with the wine list. Having perhaps visited their website beforehand you will have noted that the most expensive bottle of wine does not even reach the £25 mark. This, from one of the most respected wine producing countries in the world, may well have surprised and a Crozes Hermitage at £22.95 does not disappoint. As ever an exception is made for the Lanson champagne which does cross the threshold, but wait - the house champagne at £22.95 is most certainly not to be overlooked.

Lunch time in Earl's Court makes the middle of the Sahara look overpopulated and the three course meal on offer at £9.95 is therefore offered at both lunchtime and in the evenings, making it incredibly sound value. With a choice of nine dishes each from the starters and main course the eye catches a traditional start with French onion soup, vichyssoise, corn and crab French potage with scent of fresh parsley, springs, thyme, shallots and black pepper, or tartare of marinated wild salmon with cucumber salad.

Main courses weigh in with coq au vin d'Alsace done the French way in a pot, before even considering the lamb Wellington, hardly an item one expects to find in a French restaurant, but never mind all that was a long time ago. A return to patriotism is signalled by the arrival of the cod à la Provençale, but let nobody ignore the canard Josephine, tender breast of duck, marinated in Asian spices, grilled and served with sauce bigarade.

Desserts such as French apple tart, or crème caramel lead the satisfied diner to a graceful completion before coffee is served and the relative merits of a single malt or an excellent brandy become a talking point.

The Little French Restaurant lives up amply to its name and has all the necessary accoutrements to ensure its neighbourhood status. Do check on its Website for further information and evidence that it is in tune with then spirit of the times.

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.

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.

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.

Everybody in London knows Browns. Whether they were first introduced whilst at university in Oxford, Cambridge, Brighton or Bristol, or they work near one in the City, Covent Garden or Canary Wharf, Browns has become very much part of the London scene.

The strengths of Browns have always been you know what you are going to get, attractive staff, straight forward food cooked well and excellent value wines and cocktails. However, as with any enterprise, no matter how good, time moves on, and Browns have given their restaurants a different look that has retained the best and added where necessary.

Browns opened up in Islington, on the Green and next door to Waterstones in a part of London, which has always had a cutting edge to it. In October 2004 a novel design was unveiled with a much more contemporary flavour including a lounge space at the front of restaurant that is equally appropriate for drinking or dining. The whole area now feels a great deal more comfortable whilst still retaining the original Browns style.

The bar is where the transformation is most obvious. The bar counter is now clad in pewter, which gives it the feel and look of Paris in the 1920s. The wine list is as diverse as ever and there are still the wonderful signature cocktails for all to try. There has also been the addition of some great draught beers such as Staropramen, Leffe, Erdinger and Amstel; perfect for the after work drinkers.

The back area of Browns is reserved for diners and is much more of a serene environment than it was before with pastel colours used to add a sense of warmth. The whole ambience is one of quality coupled with the thought that someone has spent a great deal of time and effort in creating a truly special feel.

The menu has been over-hauled to reflect all the design changes. It still has all the old favourites with some lighter options for those who don't need comfort food all the time. They all combine to provide a menu that suits all needs, whether it is a light lunch, afternoon tea or a pre-theatre meal. Thus, starters could include Scottish langoustine gratin with spinach, Emmental and cream served with crusty bread; pan seared Black Pearl scallops with a lemon and pea risotto and chilli butter dressing, or homemade soup of the day.

Moving down, the range of main courses include slowly braised pork with black pudding and crisped bacon served with mashed potato and sage gravy; slowly cooked shoulder of lamb with garlic and rosemary jus, sprouting broccoli, Chantenay carrots and mashed potato, or chicken schnitzel served with a poached egg and a tomato, onion and herb salad. Hard to resist are puddings such as poached pear with warm chocolate sauce and chocolate ice cream, and raspberry and chocolate brownie with vanilla ice cream.

What Browns has always done so well is provide a place where you can enjoy yourself and nothing has changed there. If you are out shopping with the family, meeting friends for dinner, going out with colleagues for a drink after work leading on to a bite to eat, then Browns is a superb choice. The service is always friendly and efficient but unlike some other chains in Islington, Browns delivers the quality of food to back it up.

If you haven't been to Browns for a while then you really should give Browns Islington a go. My guess is you will be pleasantly surprised. Their Website will yield further information particularly on menus and opportunities for other social gatherings.