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hand picked restaurants

A welcome addition to the Ma Cuisine group of restaurants is The Grill Room in Twickenham, a modern British steakhouse that produces some very commendable steaks and grilled seafood. The décor is pleasant, and although slightly grandiose, what with all the wood panelling and floors, it still exudes a cosy and relaxed ambience.

Their biggest draw is the T-bone steak, Aberdeen Angus beef that is matured on the premises for at least 32 days, hand cut, grilled and served with chunky chips and homemade sauces. However, don't hesitate to order the starters of smoked haddock fish cake with tartare sauce before moving on to the whole baked sea bass with lemon and fennel or the grilled lobster and chips with homemade tomato relish. The rhubarb crumble with vanilla ice cream ends the meal on a tart and sweet note, and the wines from a well travelled list complement your meal expertly.

With a name derived from a manoeuvre in the popular rugby sport played at the international stadium in the town, Up and Under is a warm and welcoming bistro situated a couple of minutes away from the stadium and the train station. Serving a range of authentic French cuisine, the imaginatively decorated venue features oak-panelled walls, a cosy ambience and hand-made tables from old railway sleepers. The menu is thoughtful and reasonable priced, with some delectable dishes that can be enjoyed with pleasant lounge music playing in the background.

The owner, Driss Amarouche's considerable experience in preparing French cuisine is manifested through the menu offering traditional fare such as pork belly confit, best beef cutlets and fresh mussels served in various styles. Patrons are also given tastes of English cuisine in dishes such as Sunday roast which can be followed up with chicken, beef or lamb joints and assorted veggies. Of the many homemade desserts available, the rhubarb crumble, bread and butter pudding, spotted dick and trifle are the most popular.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

You might be forgiven for wondering if you had strayed into a place of worship when you first arrive at Brula. It's the stained glass windows (really good ones, too), the handsome pews, padded for the benefit of those with long memories of aching behinds, that make the point.

Brula fuses classic French style with contemporary cooking. A dedicated team is always on hand to recommend food or wine. The regularly changing menu focuses on fresh and seasonal produce from reputable and well researched suppliers, earning Brula it's eighth consecutive Michelin Bib Gourmand.

Line caught Cornish mackerel, English asparagus and horseradish cream sets the tone, followed by a delicious roast of baby chicken, prune sarladaise, carrots and tarragon sauce.