Looking out to sea with a timber deck set with white parasols and steel pillars, Fire & Stone Portsmouth offers guests the feeling of being on a cruise liner, perfect for dining al fresco. Situated on Gunwharf Quays, close to the Vue Cinema, the restaurant is perfect for a meal before or after a movie.
 
Fire and Stone's stone-baked pizzas are made from fresh ingredients and cooked in a wood-fired oven. Inspired by flavours of the world, the pizzas are grouped into classic, Africa, Asia, Americas, Australasia and Europe. A party menu, kids menu and special offers are also available.

The range of delicious starters includes grilled bruschetta with Parma ham, melted brie, caramelized onion jam and pesto; crisp fried calamari served with tartare sauce and a charcuterie board with Parma ham, Napoli salami, garlic and fennel salami, smoked ham, houmous, taramasalata, Kalamata olives, cornichons and grilled pitta bread.

Fire & Stone's classic pizza range includes the Florence with mozzarella, tomato sauce, spicy pepperoni, Italian garlic and fennel salami, sun blushed tomatoes and marinated black olives and Athena with roasted red pepper sauce, mozzarella, tomatoes, spinach, barrel-aged Greek feta cheese and pine nuts, all drizzled with pesto sauce. For something more exotic try a Marrakech with mint yoghurt sauce, mozzarella, cumin spiced ground lamb, olives, red onions, topped with mint and cucumber yoghurt, raisins and chilli oil.
 
Going further east, there's the Peking pizza with Chinese hoi sin sauce, shredded aromatic duck, mozzarella and spring onions topped with cucumber ribbons or the Bombay with roast tandoori marinated chicken, spiced tandoori yoghurt base, broccoli, sliced red onion, mozzarella topped with spiced mango chutney, cucumber and mint yoghurt.

For New World flavours try an Acapulco with mozzarella, tomato sauce, slow cooked ground chilli beef, jalapenos, sliced red onions, topped with sour cream and guacamole or, from the Australasia section you could opt for the Byron Bay topped with basil pesto, mozzarella, field mushrooms, cumin roasted sweet potato, cherry tomatoes, green olives, topped with crushed macadamia nuts.

The salads section offers a refreshing choice of chicken Caesar salad with roast chicken breast, cos lettuce, parmesan, rustic croutons and classic Caesar salad dressing; Israeli cous cous salad with mixed peppers, roasted aubergine, whole roast chicken breast, coriander, tzatziki and spicy harissa and spinach, bacon, avocado and artichoke salad tossed with creamy grain mustard vinaigrette.

If you prefer pasta there's a choice of sumptuous smoked bacon and mushroom penne with mixed field mushrooms, white wine, smoked bacon, double cream and parsley or vegetarian rigatoni alla arrabiatta with giant rigatoni tossed in a classic North African chilli, garlic and tomato sauce with added roasted red peppers.

Finish with tempting dessert of tarte au citron with crème Chantilly and raspberry coulis, banoffee pizza; a sweet pizza base with banoffee sauce, freshly sliced bananas and vanilla ice cream or a selection of Marshfield Cotswold ice cream.

The drinks menu includes a selection of wines, beers, spirits, cocktails, smoothies and shakes..

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

glo at Reading has brought an added air of sophistication to eating out in this popular university town. Whatever the purpose of your call at glo, winding down with colleagues after a brusque day or just enjoying the company of friends, you can enjoy some expertly constructed cocktails in a chic and romantic environment to set your evening in motion before dining in the restaurant.

The signature cocktails are the perfect way to go, perhaps starting with one of the six listed martinis, before going on to classic longs, sparklers or shooters. Driving? Then select one of the four non alcoholic varieties.

An international menu offers many interesting choices, and they recommend sharing food for maximum pleasure, although many do not wish to do this. Dim sum is a speciality so look out for pork and prawn siu mai, hoi sin duck, and scallop and shiitake mushroom dumplings amongst the steamed.

That old favourite duck spring roll leads off the crispy dim sum, cashew and prawn dumplings represent the new wave and vegetarian spring rolls are pure melt in the mouth. Starters include mushrooms with gorgonzola and coriander, Thai crab cakes and hoisin duck pancakes.

They also have an interesting selection of noodles, and pesto and coriander, Thai green and kung po are amongst them. Nowadays you seem to be never less than ten metres from a pizza, and glo is on the mark once again giving a new dimension to this much loved Italian invention, all served with a unique house tomato base and lightly sprinkled with Asian spices, the hoi sin duck or Thai spicy pepperoni are highly recommended.

The grills are equally spectacular with Thai BBQ ribs and poussin chicken, manuka rump steak, and pesto lemongrass chicken skewers. Whilst exploring your way through the dessert menu you might encounter a chocolate box, or ice cream money bags, hot and crisp on the outside with creamy Asian ice cream on the inside, topped with warm manuka honey.

The taste in wines is eclectic and not so large as to be thoroughly confusing. Several are by the glass and all under £20. glo stays open until 2am and as a refuge for the restless night hawks it could hardly be bettered.

Their smart Website will tell you more. Only one thing left to say - enjoy! It is even open for breakfast from 10.30 each day as well.

 A comfortable setting invites guests to relax and unwind with a traditional British menu at The Lass O' Richmond Hill on Queen's Road. The restaurant's customised picnic hampers to enjoy in nearby Richmond Park are just perfect for that sunny day. 

The regularly changing menu uses the best fresh, seasonal British ingredients and begins with tasty starters of potted pork with apple sauce and cider jelly, Devon crab with tomato salsa and Melba toast and crispy quail with Stilton sauce. Main courses include lamb rump with potato fondant and mint cream, Gressingham duck breast with braised chicory and orange, and Young's beer battered fish and hand cut chips with minty mushy peas follow. There's also choice of fillet or rib-eye steak served with hand cut chips and a creamy peppercorn sauce as well as a barbecue menu in fine weather. After a satisfying main course, dessert of layered chocolate pie with toasted hazelnut custard or warm almond galette with vanilla ice cream is but icing on the cake.

The wine list offers a range of expertly chosen whites and rich reds as well as a selection of fine ales including Young's Bitter, Well's Waggle Dance and Sambrook's Junction.

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

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.

One of the recent exciting developments in London has been the Westfield Shopping Centre in Shepherd's Bush, and there in the thick of it is Fire& Stone, ensuring that this shopper's paradise has easy access to quality pizzas and pasta with an international twist. Feeling fragile after long exposure to a shopping frenzy? Head for some ravishing and tasty solace, freshly prepared and laced with familiarity.

Some years ago I lunched at the first Fire & Stone, in Covent Garden, with a colleague and quickly realised that here was a restaurant that meant business. The vibrancy of the sparkling new and contemporary retail centre at Westfield is infectious and a decent meal is all part of the experience. A simple but highly efficient service ensures that bookings can be made with ease wherever you are.

Frankly all this rushing about buying things can be pretty exhausting. Give yourself a break and take a close look, for instance, at the lunch meal deal. Book in advance and choose any pizza, pasta or salad from the set menu, currently for £4.95, and  note that lunch starts at 11am, going on to 4pm. Choose from amongst such delights as the Marrakech with cumin spiced ground lamb, mozzarella, mint yoghurt sauce, green olives, raisins and sliced onion drizzle with chilli oil, or the Acapulco with slow cooked ground chilli beef, Fire & Stone's tomato sauce, jalapenos, mozzarella, sliced red onions, topped with sour cream and guacamole.

For a modest extra indulgence there's the Peking, with Chinese Hoi Sin sauce, shredded aromatic duck, mozzarella and spring onions topped with cucumber ribbons, or you can go green with barrel aged feta, sliced red and green peppers, cucumber, jumbo green olives, red onion, oregano, vine tomatoes and red wine vinaigrette. From which you will note that Fire & Stone spare neither imagination nor scope.

On the main menu consider the myriad choices drawn from five continents preceded by starters that take in a range of dips, sharing boards, calamari, crispy wonton king prawns to name but a few. Their new thin bases still have the same great flavours, homemade sauces and chutneys that top the Original base, but are bigger and crisper. Salads of each and every sort abound. A range of toppings helps in adding individuality to your pizza or you may prefer to head for the pasta choices that include their renowned spicy sausage Rigatoni.

In these difficult times the number of special offers increases and Fire & Stone have that one taped too. Amongst them are the Pizza Passport, so that each time you buy one of their unique pizzas up to six you collect a stamp, ensuring that your seventh pizza is free. The best way to keep abreast of these and other offers is to sign up for their Newsletter, or check up on their Website where offers like Friends Eat Free, 2 pizzas for £10, £10 after 10pm, and Kids Eat Free, are frequently to be found.

You want to eat; Fire & Stone want to help you do that as economically and enjoyably as possible.  It's really that simple. Buon appetito!

Think of Brighton, and English's springs to mind, particularly if seafood is your weakness; owned by the Leigh-Jones family since 1945, English's has established itself as one of the most famous seafood restaurants in the South of England. Established by the Braziers during the last century, the restaurant is set within three fishermen's cottages dating back 400 years with wonderful al fresco dining. The three series of murals painted in 1996 by two local art students, Catarina Perestrello and Mark Davies feature Edwardian dinner scenes in the Spode Room. The Wedgwood Room has after dinner pleasures, and the Minton commemorates the handbag scene from 'The Importance of Being Ernest', with none other than the author himself casting a sardonic eye over proceedings. The menu includes a comprehensive array of seafood dishes with a particular emphasis on local and sustainable produce.

Head Chef Gavin Lee started his career about 19 years ago at The Savoy in London, his interest in food started from a very young age, and he was lucky to be offered an apprenticeship in this premier London hotel at the age of 16. He has not looked back since. Gavin draws his inspiration from the creative process; the way a dish starts out in his head and culminates in a delicious meal. It's really about how the journey evolves along the way. Being a chef has also given him the opportunity to travel, having worked in some of the best kitchens in America and New Zealand amongst others.

Due to the seasonality of the products, the menu changes regularly to take advantage of the best that the markets have to offer. Ingredients are, whenever possible sourced locally and an ever increasing emphasis is put on sustainable sources both locally and further afield. Oysters are particularly popular, with a selection of rock oysters available all year round and a selection of native oysters available from September till the end of April. All the oysters come from well respected suppliers who take the utmost care and attention to ensure a superior product for the customer.

Great care and attention is taken in the selection of wines making the List. Bringing you a variety of wines with interesting back stories as well as great tone, character and taste. A good deal of time and effort has been spent sourcing, tasting and compiling a carefully chosen mix of wines, champagnes, dessert wines and half bottles which means it goes beyond the examples widely available on the High Street. The list is tweaked and refreshed on an on-going basis, whilst retaining many of the firm favourites. You also cannot fail to be impressed with the selection available by the glass, which offers variety and flexibility to your choice.

Whether you choose to sit 'sur le terroir', at the famous Oyster Bar or in one of the Edwardian plush dining rooms you will experience a traditional and expertly executed service which has all but disappeared in the modern wave of the branded restaurants. Whether it's due to the notable volumes of regular guests or the confidence and surety throughout this establishment, there is a genuine and relaxed friendliness in the air. The stereotypical pretentious nature synonymous with celebrated restaurants certainly does not exist here.

It's hard to say anything more about this restaurant so just go there, sit outside on a good day and enjoy superb seafood with the salty breeze off the Channel; or nestle into the plush red velvet and gold décor for an evening of unbridled pleasure.

For vastly more information about English's, a unique Brighton institution, their private dining and full menus, do visit their Website.

The picturesque and awe inspiring landscape of the town of Perth is home to the smart New County Hotel where the award winning Opus One restaurant continues to gather laurels and awards for their impeccable modern British gourmet cuisine. The hotel is located on County Place in the heart of Perth City Centre and is an ideal retreat whether you're there for business or pleasure. The marvellous adventure sports scene in Perth draws many an enthusiast, and at the end of the day the respite offered by the hotel is enough to rejuvenate even the most exhausted participant.

The light and airy bedrooms are furnished splendidly in stylish monochromatic colours, where white teams up with black for a classic look, and with beige for a more understated but elegant feel. The en-suite bedrooms are equipped with every conceivable comfort including flat screen TV, direct dial telephone, hair dryer and a well stocked hospitality tray.

The 2 AA Rosette awarded Opus One restaurant has garnered other prestigious awards too, such as a Silver Award from EatScotland at the end of 2008 and a Platinum Plate for their outstanding food with Hotel Review Scotland. And to add to that they were named the 'Rising Star Restaurant for 2009' and also achieved a runner-up place for Scottish National Hotel Restaurant of the Year in the Scottish Hotel of The Year Awards; while in 2010 they were 'Urban Restaurant of the Year' in the Scottish Restaurant Awards. Little wonder that the restaurant's popularity has been increasing from strength to strength and their Head Chef, Romuald Denesle from Normandy, who has worked in many excellent restaurants, most recently as Senior Sous Chef at The Ardeonaig Hotel on Loch Tay, is busy as ever trying to raise the bar even higher.

Opus One, we are told, could mean several things, such as the first masterpiece of an artist or composer or the famous wine from Napa Valley. The restaurant, which can be perceived as a magnum opus on its own, has been furnished with a contemporary taste where elegance combines graciously with modern style. The seasonal menu draws on the best of local produce and for lunch starters might include chicken liver parfait with red onion jam and oatcakes, or wholemeal blinis with thick cut smoked salmon with salad leaves and a grain mustards crème fraîche.

Main courses could involve delights such as slow roasted belly of pork with braised red cabbage, truffled potatoes and a sultana and thyme jus, or breast of corn fed chicken with celeriac and potato rösti, Savoy cabbage and Madeira jus. Dishes tend to become more elaborate in the evening, where meals could typically begin with goats' cheese pannacotta with caramelised beetroot and rocket salad, or carpaccio of monkfish cured in lime oil and a caviar dressing. Follow this with fresh market fish of the day or pan-fried fillet of beef.

Luscious and decadent, the desserts at Opus One could easily meet your calorific fantasies more than half way, for who can resist the pineapple and star anise mousse with roasted pineapple and green apple sorbet, or sticky toffee pudding with vanilla ice cream and butterscotch sauce? To ably accompany such excellent food be sure not to miss the selection of fine wines and spirits. Their signature wine is understandably the Opus One, a Napa Valley number that is produced meticulously as a result of the inspired collaboration between Baron Philippe de Rothschild and Robert Mondavi.

There's much more information about opening times, menus and drinks lists on their elegantly designed Website and a few clicks will bring you closer to this wonderful dining destination. Do note that they do not accept children under the age of ten.

Located in Maiden Lane, Fire And Stone Covent Garden, this is the original and it remains the flagship restaurant of their extending portfolio bringing "deliciously different pizzas" into the heart of the West End. For regular Fire & Stone habitués many feel this is the place to be. Visitors to London weaving their way through one of its most attractive areas are delighted to find this 250 seater restaurant, spread over two floors, with a cool and contemporary interior that attracts without deflecting attention from the fine range of fresh and appealing food.

Some years ago I lunched at the Covent Garden Fire & Stone with a colleague and quickly realised that here was a restaurant that meant business. Their subsequent expansion suggests this was a deserved assessment. A simple but highly efficient service ensures that bookings can be made with ease wherever you are. They also specialise here with their party menus for groups both large and small.

Give yourself a break at lunchtime and take a close look at the lunch meal deal. Book in advance and choose any pizza, pasta or salad from the set menu, currently for £4.95. Choose from amongst such delights as the Marrakech with cumin spiced ground lamb, mozzarella, mint yoghurt sauce, green olives, raisins and sliced onion drizzle with chilli oil, or the Acapulco with slow cooked ground chilli beef, Fire & Stone's tomato sauce, jalapenos, mozzarella, sliced red onions, topped with sour cream and guacamole.

For a modest extra indulgence there's the Peking, with Chinese Hoi Sin sauce, shredded aromatic duck, mozzarella and spring onions topped with cucumber ribbons, or you can go green with barrel aged feta, sliced red and green peppers, cucumber, jumbo green olives, red onion, oregano, vine tomatoes and red wine vinaigrette. From which you will note that Fire & Stone spare neither imagination nor scope.

With not a spot of grappa in sight the way is free to indulge in other liquid excitements from cocktail jugs to a range of uplifting house spirits, and wines displaying a good spread of country and style. Sensibly, many of the wines can be bought by the glass.

On the main menu consider the myriad choice of flavours drawn from five continents preceded by starters that take in a range of dips, sharing boards, calamari, crispy wonton king prawns to name but a few. Their new thin bases still have the same great flavours, homemade sauces and chutneys that top the Original base, but are bigger and crisper. Salads of each and every sort abound. A range of toppings helps in adding individuality to your pizza or you may prefer to head for the pasta choices that include their renowned spicy sausage Rigatoni.

In these difficult times the number of special offers increases and Fire & Stone have that one taped too. Amongst them are the Pizza Passport, so that you collect a stamp each time you buy a pizza up to six, and the seventh pizza is free. The best way to keep abreast of these and other offers is to sign up for their Newsletter, or check up on their Website where offers like Friends Eat Free, 2 pizzas for £10, Kids Eat Free, and a Sunday Special are to be found. One of the reasons they are able to keep their prices so incredibly reasonable is their efficient booking system that enables them to make best use of space and facilities.

You want to eat; Fire & Stone want to help you do that as economically and enjoyably as possible.  It's really that simple. Buon appetito!

At the very heart of the vibrant Covent Garden quarter, Tuttons has for over 30 years occupied its enviable position, offering high quality Modern European cuisine to an enthusiastic and cosmopolitan clientèle. Now refurbished and re-opened looking across to the sublimely beautiful front to the Royal London Opera House, Tuttons again takes its place in the scheme of things.

Large sliding, folding windows enable diners to enjoy some of the best views across Covent Garden's market, much enhanced by the dining terrace where alfresco rules.

In keeping with the tradition of freshness that the name of Covent Garden recalls, the menu calls upon the best of seasonal produce in the daily specials. As one might expect from a former market area the tradition of an early breakfast is maintained and at 8am daily the doors are opened and the delights of a major breakfast menu revealed. Two delightful private dining rooms are available from 8am for business breakfast meetings. What a civilised start to the day!

An à la carte menu eventually takes over with around twelve choices, of which I am happy to say four originate from the sea, with Dorset potted crab, mace butter and sour dough leading the way. Warm smoked ham hock with an Umbrian lentil vinaigrette carries warmth and recollection in its flavours, and a roulade of goat's cheese, with roasted baby beetroot, red chard, pine nuts and beetroot vinaigrette can be served as a main or starter. An attractive charcuterie board for sharing makes a pleasant change and ice breaker if needed.

The menu has been well designed by Executive Chef Darren Lock (lately of Tom's Kitchen) so that it provides lighter dishes more suitable for lunchtime to some of the more traditional brasserie style favourites such as chicken liver and Madeira parfait and confit duck leg. Children are able to enjoy their own menu with five main dishes of the sort beloved by the young (and some young at heart adults).

The grill makes a major contribution to the Tuttons scene, with steaks and Middle White pork cutlet, caramelised apple and red wine jus. Good to see Mid Shires rose veal schnitzel with lemon and caper butter sauce back on menus, including Tuttons, and also the pan fried line-caught pollock with turlu turlu, a Turkish vegetable and chickpea stew, an unusual and delightful combination; even the side dishes have received careful attention, notably the broccoli transformed by the addition of Pecorino cheese and olive oil.

Tuttons does a brisk business in Hen and Birthday packages where everything is thought about, even to disposable cameras at the table. These are frequently held in the vaults, offering a comfortable and sociable setting to a minimum of 12 guests.

For a central London venue within easy distance of main line stations and tubes, theatres and entertainment Tuttons is hard to beat and looks set to enjoy a further 30 years giving good food in pleasant surroundings to an admiring following. Do click on their Website for offers, menu changes and images.

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.