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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.

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.

A real taste of the Mediterranean is to be found at Terra, with dishes that have their origins in Spain, Italy, Greece, Turkey and onwards. Located where it is it makes an ideal setting for business lunches, romantic rendezvous, dinner with colleagues or a great place to entertain that creaky relative who is considering making you his principal beneficiary. With theatres all round Terra is a great place for the pre or post suppers that set their seal on a successful evening out.

A menu that will instantly impress your companion with your sagacity and worldliness sets the ball rolling with a choice of 10 or more starters, the diversity of which has been known to change the nature of meals to a tapas party. Among the delights that await, look for pan-fried squid on a bed of mixed leaves with chilli and garlic dressing, or spiced meat balls served with tzatziki dip.

Salads abound as main courses, with basil, feta cheese, tomato, cucumber, olives and peppers as some main ingredients. The grill and griddle starts off with a lamb, sirloin, rib eye or ostrich steaks, possibly overshadowed by escalope Montenegro, char-grilled pork fillet, stuffed with Parma ham and feta cheese. If you have a somewhat jaundiced view on the limited appeal of risotto spare some space for their seafood version with calamari, clams, prawns and mussels, cooked in homemade tomato sauce.

Lest you think Italy may have been overlooked run an eye down the list of pasta dishes, including a tagliatelle alla Terra with wild rocket, scallops and white clams in a white wine sauce. See Terra and live! Desserts are as naughty as you had hoped for, and there are no reports of disappointed diners on record.

A short but punchy wine list may be limited on choice but the ones that matter are there, with house champagne well within limits, house wines that make comfortable drinking possible by the glass or bottle.

Their special offers make for smiley faces, and so make best use of your time and your wallet. For details of offers, menu changes and other good news click on their Website. A taste of the Mediterranean seldom comes at such good rates as these.

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.

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.

In 1979, Porters English Restaurant was opened by The 7^th Earl of Bradford, for those times, a restaurateur extraordinaire; not every day does an English Earl, either then or now, expand his interests beyond the ancestral acres to set up shop within the highly competitive London restaurant market. Lord Bradford, who wears his title lightly, said at the launch, "Porters English Restaurant will give a lot of people good, simple, traditional English dishes in comfortable surroundings, at very reasonable prices!" If every politician kept their word as well as he has done the world might be a better place.

Porters does not set out to be a classy restaurant. Instead, in homely surroundings that smack of bistro turned brasserie, they serve food and drink that is easily recognisable as genuinely comfortable grub, relished by far more people than might be supposed if you paid too much attention to the culinary media.

So for starters keep an eye lifted for Norfolk dressed crab, the ever popular roast tomato and basil soup, creamy and with that tell-tale colour which proclaims the real thing, and chicken liver pâté with brandy and garlic, with homade red onion marmalade.

At the outset Porters was mainly about pies, and whilst the balance has shifted, they remain a staple dish. Little wonder then that steak, Guinness and mushroom pie stands still as Porters's perennial bestseller. No fancy recipe, you get what it says, and like all other main courses it is served with one of a number of traditional accompaniments, of which chips and baked potatoes are well up the list.

Loyalty is suitably expressed by Buckingham pie, venison for the Scots, beef for the English, leeks for the Welsh, and redcurrants or puff pastry, depending on your point of view but just as welcome, for the Irish. The wild boar and sage sausages are a real treat for the connoisseur of such delicacies, in the same ranking as the braised beef and herb faggots, with onion and ale gravy.

Grills at Porters are chargrilled over hot coals for full flavour retention, and include a 16oz Aberdeen Angus T-Bone steak, 28 day hung and cooked to your preference and served peppered, plain or with a Béarnaise sauce and caramelised onions. Puddings follow the same traditional course and include steamed syrup sponge, dark chocolate chip pudding, burnt Trinity cream with a tangy damson base, and wonderful homemade ice cream.

As with so many things English, afternoon tea is an event at Porters, complete with bottomless cups, traditional fruit scones, clotted cream and strawberry jam, and other more weighty confections such as summer pudding with whipped cream for those who missed out on lunch.

A practical, down to earth wine list offers excellent value interesting drinking from around the world, including England - of course. And if you like the food that much a copy of Porters English Cookery Bible can be yours for a modest sum.

Chutney Mary in the Kings Road, Chelsea, started out life in 1990 and has never looked back. Perhaps this is a comment on the British attitudes to Indian cuisine, and curry in particular, for when the late Robin Cook made his 'chicken tikka masala' observation he was not far wrong, and in an age when multiculturalism is fashionable we could do a lot worse than concentrate on exchanges of culinary traditions. Their colourful Website is a mine of information and well worth a regular browse.

From the outset Chutney Mary has been picking up the gongs, and deservedly so. In 2002 a major transformation took place, bringing the restaurant even more into the London mainstream, and the awards continued to flow, including Best Modern Indian Restaurant in London for 2003 and 2004.

Fay Maschler, writing in the Evening Standard remarked "Not so much Bollywood as jolly, jolly good", and if, as one suspects, she was referring to the décor as well as the food she could hardly be more right.

The approach to food here is to combine traditional Indian recipes with the contemporary ways that food is going in India, presenting refined Indian cooking at its very best. The emphasis on seafood will be welcome to many who wonder why more conventional Indian restaurants have so little on the menu, particularly with a coastline that extends so far.

Tapas have their Indian counterpart in kebabs, and breads, always a hot number if you'll pardon the pun, have the attention of those who would extend their range. Starters at Chutney Mary could include a real artisan soup, spiced seafood of great delicacy, a well presented chaat and flavoursome kebabs. There is no hesitation here in using the ingredients and produce of the country such as game, and applying Indian cooking techniques and adapted recipes. Prices start at £6.25 up to £9.50, with more for lobster.

Main courses cover the whole range of cooking techniques and produce, including game. Prices range from £15.50 to £22.50, amongst which poultry, lamb sourced from Devon and seafood feature prominently. If there is one country in which vegetarians get a really square deal it must surely be India, and at Chutney Mary there is a choice of two platters, one of which is a traditional North Indian composition of vegetables and daal.

A more modern approach comes in the form of seven mini-dishes such as stir-fried banana flower with coconut, baby courgette masala, okra and water chestnut combined into one platter. Indian food is by nature colourful, though to look at some of the dishes served elsewhere the colour element has been lost to a universal Windsor brown occasionally alleviated by a touch of turmeric or the flash of a chilli defying the colour ban.

Chutney Mary are to be lauded for helping to put to flight the universal assumption that Indian food is worthy only of pints of indigestible lager, or CAMRA approved ales whose own flavours tend to be submerged in a flood of curry.

Wine is taken seriously, aided by an input from Matthew Jukes, the writer on wine, to whom the buying of wine is no great hardship. Their attitude to wine can be clearly seen in the glassed-in, temperature controlled wine room. Some of the fruits of his labours are to be seen there and be found in a wine list that has attracted warm support, particularly the helpful annotations.

Cha Plu has become something of a local West London landmark for Thai cuisine. On Fulham Road, right opposite the Chelsea and Westminster Hospital, it's the sort of place where you could linger over a relaxed meal and drink with family and friends. The restaurant's stylish interior blends Thai statues, bronze masks and other traditional artefacts with leather chairs and dark metallic tables to create a delightful contemporary ambience.

The extensive à la carte menu includes starters such as yum pu nim, a dish of succulent deep fried soft shell crab served with Thai mango salad; pla murk gra tieum, dried crispy squid with garlic and pepper and typical Thai style charcoal grilled loin pork on a stick served with a tamarind chilli dip. If you prefer a salad then go for charcoal grilled duck breast mixed with fresh chillies and lime juice, minced chicken with spring onions, lime juice and dried chilli or som tum, a traditional papaya salad.

Main course dishes capture the essence of authentic Thai cooking with offerings such as lamb massaman, lamb braised and cooked with mussaman paste, potatoes, onions, and peanuts; beef pad kra chai, stir fried sliced tender beef with sweet basil, krachai leaves, pepper seeds and fresh chillies; stir fried light buttered crispy pork loin with pepper and garlic and tamarind duck, roast duck breast on pak choi topped with tamarind sauce.

The seafood section offers a variety of delectable dishes including sea bass neung see eiw, steamed sea bass fillet with light soy sauce, ginger and spring onions; stir fried river prawn with red curry paste and lime leaves and stir fried scallop with asparagus.

You could also try house specialities of stir fried sirloin with Thai green curry paste, coconut milk lime leaves, bamboo shoots, kra chai roots and sweet basil; spicy pan fried sea bass topped with Panang curry sauce or stir fried soft shell crab with black pepper seeds, red and green peppers and chillies. The assorted seafood sizzling platter delivers stir fried king prawns, squids, scallops and mussels, cooked and flavoured with sweet basil, fine beans, onions, red and green peppers and chillies.

The royal banquet set menu for a minimum of four persons offers a platter of mixed appetisers such as chicken satay, Thai fishcake, crab spring rolls and goong hom pah, all served with variety of dips and followed by tom yum tiger prawn or chicken tom kha soup. For mains, there's a choice of dried green curry halibut fillet, duck red curry, beef pad lemongrass or pad Thai prawn and chicken served with steamed jasmine rice. Round off with Thai pancake served with vanilla ice cream. A three-course set menu is also available.

The same care and attention to detail extends to the drinks list which offers a selection of wines and champagnes from around the world as well as cold beers, ales and spirits. The cocktail menu includes classics such as pina colada, mai tai, mojito, daiquiri and margarita as well as a range of non-alcoholic cocktails to enhance the pleasure.

More information can be found on their Website.

Established over 16 years ago and positioned in the heart of Theatreland, Palm Court Brasserie guarantees its reputation as one of Covent Garden's most established dining and drinking experiences with a stunning refurbishment and menu overhaul.

Opened by London restaurateur Brian Stein, it has been lovingly crafted to recreate a classically 1920's art nouveau environment. The intimate restaurant is perfectly suited for long, leisurely chats over a bottle of choice Chardonnay, or other choices from the vineyards of France, Italy and the New World, enhanced by a welcoming selection of dishes from the bar menu.

The walls are adorned with carefully selected images conducive to the art-deco feel and the eye is drawn to these by subtle use of varied lighting effects to create a subdued but cosseted ambience.

The beautiful, wrought-iron, centrally hung chandelier softly illuminates the surroundings and contrasts the failing, winter's light outside as the Covent Garden Piazza slides into nightfall. Palm Court Brasserie is an elegant time capsule and an oasis of sophisticated calm.

Palms absorb dishes by influence from Italian and French culture and gives them a traditionally British slant. The emphasis of Palm Court Brasserie cuisine is focused on light and healthy dishes representing an attractive fusion of the rustic and urban styles. Classic brasserie offerings such as steak frites and mussels cooked in white wine, garlic, parsley and cream, sit happily alongside pan-Mediterranean dishes including a seafood linguine of king prawns, clams with roma tomatoes, chilli and spinach, and grilled duck breast with dauphinoise potatoes, roasted vegetables and peppercorn sauce.

This 120-seater restaurant is ideal for couples or quieter mature groups who wish to enjoy a relaxing meal in casual, leisurely environment, either before or after the theatre. Guests may enjoy dining by the French windows commanding a view of the artists performing in the nearby Piazza.

Alternatively, the restaurant's rear suite with forty seats may be sealed off, creating an ideal atmosphere for guests who wish for complete privacy during a meeting, buffet or seated party. A range of menus is available, and you could find one to best suit you. More details are available on their Website.

Do note that they are closed on Christmas Day and Boxing Day.

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.