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The Real Greek first opened its doors in 1999 and now has seven outlets, ample proof that customers love the Greek street food on offer in the comfort of quiet, charming and sophisticated interiors with chandeliers, wooden flooring and cocktail style seating, where Hoxton and Clerkenwell blend with the neon lights of Bankside.

Freshly cooked Mediterranean food, like so many other forms of cuisine, is all about outstanding ingredients, unique textures and honest flavours. The Real Greek demonstrates this through their mezes, small savoury appetisers that are best had with hot flatbread, before going on to enjoy the souvlaki or the Greek grilled kebab. Hot meze include choices like deep-fried whitebait, and grilled octopus tossed in olive oil, lemon, garlic and Greek mountain oregano. The charcoal grilled kebabs or souvlaki come wrapped in flatbread and can be shared or had individually.

Diners can also relax over Greek wines among other popular red, white, and rosé wines along with a selection of champagne, cocktails and beer.

Whilst conveyor-belt sushi bars have become exceedingly popular in the UK - and what a sensible idea they are, even if they reduce the joy of interactivity between yourself and the waiting staff - Moshi Moshi can claim to be the first to introduce the concept to the UK.

They also believe in championing other innovative initiatives, particularly that of sustainability, making sure that their fish comes from stocks that are protected from over exploitation. Commendably their Cornish fisherman Chris Bean supplies whatever he has caught on the day, whilst their farmed salmon comes from Loch Duart - a company that they know well, and their chefs have even been there to see their production methods, which avoid some of the negativity that bedevils the industry, leading to a sometimes poor reputation.

Their approach involves leaving sea lochs fallow for one year in three to allow regeneration through wind and tide; whilst the fish food is certified as coming from sustainable resources and the salmon are left to grow at their own pace, in conditions 25% less crowded than average commercial cages, giving them more space to exercise in, leading to a firmer texture to the flesh.

Although the resulting product comes at a higher price, they strongly believe that the benefits of better tasting, textured and healthier salmon are clearly borne out in the cost. They have also dropped most varieties of tuna, except for the yellow fin, as there are larger stocks of that one, though they are continuing to monitor the situation.

If all of this makes them sound too serious, then the converse is that visiting one of their outlets is a most convivial and enjoyable experience, with food quality that lifts them above the general level of Japanese restaurants.

They also manage to avoid some of many clichés of Japanese food by introducing some unusual choices, such as their winter dishes of pork kakuni - succulent pieces of free-range pork belly, slow cooked and simmered in a thickened soy, mirin and sake sauce, served with aubergine, okra and sweet potato or tataki of horse mackerel with a ponzu sauce - this is a highly sought after fish in Japan for its creamy texture and fresh flavour, theirs comes from Cornwall and is best in the winter.

However, they also offer many of the old favourites, such as the nigiri special - a selection of nigiri sushi - one piece each of salmon, tuna, sea bass, squid, prawn, octopus and tamago (sweet omelette), plus a choice of two from freshwater eel, chilli cod roe, salmon eggs, scallop or one piece of sea urchin, and their temaki set - crisp seaweed handrolled cones filled with the following assortment of fillings - one each of teriyaki freshwater eel, salmon and spring onion, grilled teriyaki salmon skin, and crabstick and avocado, served with miso soup. Surprisingly the first dish is only just over £10 in price, and the second is less.

Last, but not least, wine is normally not a strong point in many Japanese restaurants - though they naturally offer a variety of sake including some unusual ones, such as Isake premium red, made from a unique and ancient type of red rice, this junmai sake has a nose of raspberry, cherries and flowers and a silky texture with a refreshing finish - and my favourite Asahi beer, they also boast a small but well chosen list, mainly French, but even including an English sparkling wine.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

Tradition sits well on the mantle of Simpson's Tavern in Cornhill, and it has been doing so for more than two centuries as this same spot has served as a restaurant since 1757. While that alone could stimulate your interest, there are many other features which make this old world eatery rise above the rest. Their Grill Room, an old fashioned chop house, where seating is arranged in stalls to encourage sharing of tables, is delightful and charming while the restaurant too seems to be untainted by any form of modernity.

Clearly described as good, honest fare, the menu could offer starters of slow cooked pork belly with crackling and English mustard dressing followed by a main course of steak and kidney pie or braised lamb shank. Grills are popular, particularly the Edwardian pork chop, and homemade puddings vie alongside an English cheese board. Tradition is not overlooked in the wine list although Simpson's Tavern does feature interesting New World wines too.

The First Edition Restaurant is a modern restaurant serving international cuisine and is popular with the Dockland workers looking for an informal business lunch venue. The varied menu features ravioli of king scallops and mango, braised lamb shank and Thai fish cakes. Expect to pay anything from £8-£17 for a main course and be prepared to be tempted by the fine dessert menu too.

Reviewed by Linda Buttle

Corney and Barrow are independent wine merchants who have been in business since 1780. Today they are also well known for their eleven wine bars and restaurants. As might be expected, the emphasis in these bars is on wine, with impressive lists - however, the food is enjoyable too.

They cater for different occasions whether it is a champagne breakfast, business lunch, post work drink or a private party. Each outlet is done up in different colours from rich wine to silvery white, with furniture to suit the mood of the place. The branches can host parties ranging from 150 to 400 people depending on the location, and some of them have private areas for groups and outdoor seating when the weather permits.

All branches offer British food with Mediterranean and European flavours. They have a typical brasserie menu with antipasti and Mediterranean platters for starters. There is a range of sandwiches from ribeye steak to honey roast Norfolk gammon served throughout the day. You could also find season's specials such as crispy herring, pancetta and white pudding salad or seared Hampshire red trout fillet.

They have burgers along with other dishes such as crayfish, Loch Linnha salmon fishcakes, twenty-eight day matured sirloin steak with béarnaise sauce or lemon and herb butter with Portobello mushrooms, sautéed spinach, slow roasted tomatoes and hand cut chips. For a perfect end to your meal, try the classic spotted dick with vanilla custard or have the chocolate and terrine with espresso cream.

Corney and Barrow cater to an eclectic clientele, so don't be surprised to find satellite television and huge sports screens at their Lloyd's outlet, but a more sedate group of office goers with a few representatives of the Press and Law at Fleet Place while theatre goers throng to the West End branch.

At the front of this establishment lies a rather exceptional bakery and patisserie, whose extravagant window displays attract a hungry crowd of passers by. If you really like what you see you can buy a little something to take out or venture through to the rear of the shop where you'll find an elegant Parisian style tea salon, the perfect place to enjoy a leisurely lunch or afternoon tea. Paul is just the sort of reasonably priced but high quality snack place that attracts those who are looking for a break from shopping or simply enjoy the luxury of a tasty confection with coffee.

On the menu you'll find classic bites such as omelette, quiches and generously portioned salads. The idea is not to over indulge with your main course though, but to save space for a dessert such as rich chocolate cake, or strawberry tart. There is an enormous range of breads and pastries accompanied by that wonderful aroma of freshly baked goods that cannot fail to stimulate the feeblest of appetites.