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Tin Goose represents a major leap for BAA and Geronimo Inns, who have teamed up to provide the travelling public with a kind of restaurant flight simulator. Built round the legendary Tri-motor, the first all-metal plane ever created to fly passengers, made by Ford, and now recreated in spirit at Heathrow, the world's busiest airport and base to over 90 airlines, Tin Goose brings to life the pioneering spirit and luxury of those early days.

Passengers enduring interminable airport waits will find in Tin Goose a haven from the stress and strain, reminders of the days of early air travel in the form of leather trunks and port-holes, and first class pampering in the way of furnishing, refreshment and service. All of this - and more - is accomplished within a space of over 4,100 feet, encompassed by two vast glass walls overlooking an exterior balcony. The food sets new standards for the airport variety with more than a suggestion of gourmet approach, starting with the breakfast, where porridge served with golden syrup, however much it may scandalise the Scots serves to make it acceptable to the rest of us.

The English breakfast is a symphony in self-indulgence; Tin Goose is one of the few places I know where they don't suspend breakfast at some outrageously early hour, and then there's always eggs Benedict as well. The smoked salmon salad is served with guacamole and rocket, and an excellent charcuterie platter comes with chutney and foccacia. Other delights are Tin Goose fishcake, warm asparagus and dolcelatte tart, or ham, egg and wedges. Chocolate fondant with crème fraiche or baked lemon tart rounds the meal off with a flourish.

Despite dire injunctions about the perils of mixing flying and the demon drink, many still persist, and are even more likely to do so when they see the Tin Goose wine list, particularly as many of the wines listed have helpful little notes intended to enhance your pleasure. How else would I have known that a Louis Latour Chardonnay Grand Ardeche 2002 simply loves chicken and leek pie? To cap it all there is a wonderful institution known as the Coffee Runner who will bring you unlimited coffee all day long at £1 a call. We have allowed £12 as the average cost, though a full meal with wine would clearly come out at rather more.

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

In the great pub evolution there have, as always, been winners and losers. The weak have gone to the wall, the strong have survived, and the newcomers have led the renaissance. The emergence of modest groupings of revitalised pubs has brought some real stars, of which The Swan Inn is undoubtedly one, a verdict supported by the award of Bucks Dining Pub of the Year in The Good Pub Guide 2008, also shortlisted in the Morning Advertiser's Top 20 Pubs '08 in the country. Winning the prestigious Les Routiers Gastro Pub of the Year in 2011 is another feather in the cap.

The advantages of the Georgian double-fronted wisteria-covered building have been skilfully combined with new ideas, modern management with heart, and an adherence to being British that borders on patriotism. Character and atmosphere is there in abundance. In winter a large log fire is the centrepiece of a warmth that has both physical and human form aplenty. Every so often one comes across a pub whose regulars and visitors pay no heed to matters of status but get on with enjoying each others company, and the Swan is strongly of that ilk.

The fact that all this is to be found only a few miles from the London suburbs and two motorways should be a cause of delight to people for whom life is too short to bother about such trivialities as status. Equally as encouraging is the quality of the menu fielded by Head Chef Mark Snelling, with an emphasis on simple, stylish dishes that lack any fussiness and palaver. Start your meal with the aid of an eclectic range of choices that open with rustic breads with slow roast garlic, balsamic vinegar and olive oil, or sautéed duck livers and hearts with crispy bacon, dandelion leaves and gooseberries. For bubble and squeak enthusiasts the Swan version has oak smoked bacon, free range poached egg and Hollandaise sauce astride it.

On, then, to the main event, some nine in number and changing when the season allows, with more than an eye lifted for the classic braised lemon and thyme ‘Label Anglais’ free range chicken with sweet potato fondant and broad bean broth, or the char-grilled 21-day aged British rib-eye steak with roast garlic butter and hand-cut chips. Side orders are like a refreshing gale blowing through the halls of lassitude which we exhibit in this country towards the proper presentation of vegetables. Baked cauliflower cheese with brioche crumb, sweet corn and spring onion fritters with chilli jam, or lemon buttered samphire - it doesn't come much better.

Meanwhile back in the sous chef department what stirs? Enough to rapidly dissolve any thoughts of being up to the brim, starting with rhubarb, ginger and polenta crumble with vanilla custard, vanilla crème brûlée with strawberry compôte, or chocolate pana cotta with violet ice cream. Of such treats are the dreams of Brits stuck in some desert hell-hole made.

To be able to finish on a high note is always a pleasure, though in truth writing about The Swan Inn has at no time been anything but a pleasure. This concerns that sometimes neglected department known as the wine list where the best efforts of good chefs are occasionally scuppered. Here there is a list which considering its relative brevity - sometimes seen as an advantage by wives and less than well informed husbands - produces a selection of great breadth, incredible pricing with few bottles straying above the £30 mark, and good credible choices under £20, with plenty of by-the-glass numbers, and a collection of pudding wines that will gladden the hearts of those so inclined.

So really there is absolutely no excuse for not making an early visit to this charming pub with restaurant, where all needs are met and where Robbie Burns himself would have been at ease. Consult their Website for all the latest on-goings, including menu changes that stalk the seasons.

The English breakfast features Cumberland sausage, bacon, tomato, mushroom, baked beans, fried eggs and toast, bacon butty with HP sauce and English mustard and ploughman's board, honey roast ham or cheddar with pickles, chutney and bread. Main course includes crisp gem lettuce, tomato relish, onion bap and chips, pan-fried salmon and prawn fish cake and roast pork and leek sausages buttered mash served with red wine sauce. For dessert try black forest gateau and sticky date pudding and toffee sauce.

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

The first thing that strikes you when you step in to Terminal 3's Three Bells is the four-storey high atrium and the stunning bar. The dining area with its fascinating colour schemes could delight even the most jaded of travellers and tourists could make a quick mental note of London's famous attractions portrayed in the constantly changing slide show.

The all day menu displays starters of crisp fried whitebait with tartar sauce and chicken liver pâté with toasted sourdough and chutney. This could be followed by roast pork and leek sausages with buttered mash and red wine sauce, or lamb curry with basmati rice and black forest gateau for dessert. If you happen to come along for breakfast there's the full English, or freshly baked croissant and toasted English muffins from the bakery.

A John Clevely crafted wine list has done away with dull titles instead we have warm hearted reds, Chardonnay lovers and friends and southern hemisphere.

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

Curry aficionados can do justice to their cravings at The Red Turban which features a menu with interesting dishes from the subcontinent. Located in Straetfield Road, guests can unwind in a buzzing restaurant atmosphere with typical Indian street images lining the walls and live DJs stepping up the pace. With the capacity to host 100, the restaurant seating options - booths, benches and a lounge bar area - allows diners the space to chill out just as they wish. With a takeaway menu they can enjoy themselves in the comfort of their homes as well.

Moving away from typical 'Indian English food', executive chef Ashish Bhatia has been inspired by a culinary tradition that goes back 200 years old, rooted in the royal kitchens of India. It's a cuisine characterised by the subtle use of spices to impart a delicate flavour to the food. The Red Turban's offerings range from tangy street fare dished out in the region?s colourful bazaars to flavourful kebabs from Lucknow and tempting desserts, all made with fresh seasonal ingredients in-house.
 
Rich curries occupy pride of place on the restaurant's à la carte menu. Enjoy starters of potato cakes stuffed with green peas and drizzled with tamarind, tandoor baked mushrooms filled with cottage cheese or chicken tikka marinated with basil, kaffir lime leaves and green chillies. Traditional seekh kebab nizami, originally created by the chefs of the nizam of Hyderabad, combines minced lamb meat with the delightful flavours of saffron and spearmint to create an extraordinary melt-in-the-mouth dish.

Main course options include okra with powdered pomegranate, cumin and garlic, a north Indian speciality, lamb shank in a rich onion gravy infused with saffron and medley of salmon, scallops and king prawn poached in coconut milk. Fiery lal maas from Rajashthan delivers carefully selected pieces of lamb cooked with more than the usual quota of red chillies and other spices to create a dish that tests the palate's limits. Delectable biryanis of lamb, chicken and vegetables or a range of naan breads complement the main course.

Finally, consider soothing the palate with kulfi trilogy, infused with Bailey's, Kahlua and Malibu, pistachio pannacotta or carrot halwa, each of which makes for a pleasureable end to a fine meal. The cocktail bar promises red diva, Indian summer, lychee martini and peach and passion bellini as well as lassi, milkshakes and fruit juices.
The restaurant's 'turban experience' is a free membership system that allows customers to indulge in what they like best with discounts on food and drink, priority bookings for events and ad hoc gifts throughout the year. Comedy nights and a cinema club are on the anvil to enhance the experience.

The Red Turban is the perfect location for that special celebration. If it's your birthday and you are planning a party with at least eight guests, they will treat you to a complimentary bottle of champagne.  Or, they'll bake you a cake if your party has over 20 guests. And, for that special anniversary, there's an intimate meal for two with a complimentary bottle of wine. Their excellent Website will give you further details.

Housed in a beautiful Tudor building, formerly The Victory pub, Zizzi delivers contemporary Italian dining in warm, welcoming surroundings. The restaurant's design draws inspiration from the history of Pinner, including the work of the celebrated artist W. Heath Robinson, while making the most of the delightful historic architecture.

A short drive from Pinner Hill Golf Club, Zizzi is the perfect place for a delicious Italian meal after a round of golf.

The bustling open kitchen at Zizzi turns out freshly prepared, tasty fare. The extensive à la carte offers distinct sections of antipasti, salads, pizza and calzone, pasta, risottos and mains of seasonally changing meat and fish dishes with a variety of tempting desserts to finish.

Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.

Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website

With quality food, friendly staff, quick service and excellent value for money, Nando's is a great place to eat. Don't expect identikit, pre-fab restaurant interiors which are usually a staple of the larger chains; each restaurant is tailored to its local surroundings and customers, offering up a unique restaurant experience to go with the equally unique taste of legendary, Portuguese, Peri-Peri chicken.

Your peri-peri chicken, when the chips are down so to speak, is a fresh A grade chicken that has never seen the inside of a freezer, but having made the supreme sacrifice is butterfly-cut, marinated for 24 hours in a secret brew called - you've guessed - peri-peri, and is then cooked to your choice over an open flame.

There are, of course, many variations on this broad theme, numerous plays on words such as Nando's experi-perience, peri-peri good reasons why you should eat at a Nando's, and all one hopes is that for their sake chicken never goes out of fashion. New Nando's are opening all the time, peri-peri quickly in fact, the spicy bastes become hotter and more daring, and the full platter offers a whole chicken, large chips or spicy rice and Nando's salad or coleslaw.

Since chickens are vegetarian it seems logical you can order veggie or bean burgers and patties, and still feel the heat from the peppers. All in all, Nando's is hotly recommended for those occasions when you have a large following of permanently hungry children, or adults even, to keep happy - the only thing taken really seriously is the quality of those peri-peri good chickens.

Nando's is a place for bright people who love to laugh and love to eat, and is guaranteed to spice up your taste buds. Their fun approach to life means that when you visit Nando's you can fully relax without the airs and graces associated with more starchy dining out.

For the location of your nearest Nando's restaurant and a host of details about menus, parties and drinks, a click on their Website will reveal a Pandora's box of information.

Café Rouge has over one hundred branches throughout Britain all offering a wide range of dishes drawn from the French cuisine. Slightly less than half their branches are in or close to London. Almost inevitably the décor and design of each restaurant differs from the others, but there is a general curtsy towards La France.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a steak frites before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

With quality food, friendly staff, quick service and excellent value for money, Nando's is a great place to eat. Don't expect identikit, pre-fab restaurant interiors which are usually a staple of the larger chains; each restaurant is tailored to its local surroundings and customers, offering up a unique restaurant experience to go with the equally unique taste of legendary, Portuguese, Peri-Peri chicken.

Your peri-peri chicken, when the chips are down so to speak, is a fresh A grade chicken that has never seen the inside of a freezer, but having made the supreme sacrifice is butterfly-cut, marinated for 24 hours in a secret brew called - you've guessed - peri-peri, and is then cooked to your choice over an open flame.

There are, of course, many variations on this broad theme, numerous plays on words such as Nando's experi-perience, peri-peri good reasons why you should eat at a Nando's, and all one hopes is that for their sake chicken never goes out of fashion. New Nando's are opening all the time, peri-peri quickly in fact, the spicy bastes become hotter and more daring, and the full platter offers a whole chicken, large chips or spicy rice and Nando's salad or coleslaw.

Since chickens are vegetarian it seems logical you can order veggie or bean burgers and patties, and still feel the heat from the peppers. All in all, Nando's is hotly recommended for those occasions when you have a large following of permanently hungry children, or adults even, to keep happy - the only thing taken really seriously is the quality of those peri-peri good chickens.

Nando's is a place for bright people who love to laugh and love to eat, and is guaranteed to spice up your taste buds. Their fun approach to life means that when you visit Nando's you can fully relax without the airs and graces associated with more starchy dining out.

For the location of your nearest Nando's restaurant and a host of details about menus, parties and drinks, a click on their Website will reveal a Pandora's box of information.