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hand picked restaurants

The Felicini chain of Italian restaurants opened its doors in northern England in 2003, and grew to become known for serving good quality modern Italian cuisine through a choice of menus all carrying the Felicini signature style of 'traditional classic with a distinctive modern twist'.

The contemporary havens are cut away from the hustle and bustle of everyday life with contemporary interiors incorporating dark wood, leather and mirrors. Each branch has a special style of its own, from being perfect pit stops for lunch, and favourite haunts of students, to places where you could enjoy a latte and watch the world go by.

The menus offers a range of tasty dishes such as starters of piatto grande di antipasto loaded with marinated olives and baby mozzarella, char-grilled chorizo, mixed bruschetta with prosciutto, tomato and basil and dips of hummus and spiced aubergine with garlic and cumin baked flatbread. Signature main courses consist of pan-fried sea bass fillet, slow-roasted confit duck leg, pizza and pasta, and delectable desserts like giant profiteroles.

Piedaniel's Restaurant offers value for money in a relaxed and friendly atmosphere. A charming French barn restaurant with friendly service, hidden away in the attractive Derbyshire Peak District market town of Bakewell. The food is of a very high standard using local and fresh quality ingredients. Owned by Eric Piedaniel and his wife Christiana, it opened in 1994, realising an ambition that he had always since childhood. As he says: "I first became interested in cooking at the age of six and my passion for food only became stronger as I grew older. Realising that there was only one thing I loved, my teachers at school arranged for me to go to L'Avalasse Catering College one year ahead of my time because of my enthusiasm. Subsequently I came top of the College for three consecutive years and left with full catering Honours."

Choices could include blue cheese soufflé served with a leek casserole or poached egg baked in filo pastry served with a watercress sauce to begin with, then pork fillet roulade stuffed with black pudding and smoked bacon finished with a rich red wine sauce to braised shank of lamb served with rosemary gravy and truffle mashed potato to follow, and hazelnut meringue, banana and caramel nest served with a pistachio nut sauce or spiced gingerbread and pear pudding served with a vanilla sauce to end the meal with.

Gourmet meals are arranged on special nights, whilst there are private rooms available for parties and small weddings. The wine list of around 50 choices is thoughtfully put together, with good descriptions and sensible mark-ups. Three house wines kick it off at £10.99.

Family-run establishments almost always exude a special warmth of their own, and close to the attractions of the Peak District, in the charming hamlet of Hassop, lies Hassop Hall, a classic 17th-century retreat surrounded by gardens and rolling parkland.

The hotel allows for guests to relax in the bar and lounge, or in the comfort of its well-equipped ensuite bedrooms. Conference delegates have the use of the quiet and spacious boardrooms. The dining facilities at Hassop are second to none, and The Catherine Eyre Restaurant, with splendid views, offers a quintessentially English menu of traditional favourites; their Sunday lunch is a popular event too.

Hassop caters for civil and church weddings and a range of private rooms are available for parties of up to 110 people.

Most famous for the Bakewell pudding, which originated in the kitchens of this charming stone hotel, The Rutland Arms is a warm, friendly, and traditional refuge that takes you back to the days of the Georgian era.

It is believed that Jane Austen stayed in one of the thirty-five bedrooms whilst visiting Chatsworth and working on Pride and Prejudice. The hotel gives guests an opportunity to enjoy all the same comforts and beauty even today.

At The Square Restaurant, Head Chef Greg Wallace offers a wide variety of modern British dishes all created from locally sourced fresh produce. So after exploring the historic delights of Haddon Hall you could settle down to a fine three-course meal of, say braised pigs' cheek and langoustines with a vanilla-scented cauliflower puree and bisque foam; seared-fillets of red sea bream with citrus couscous, fennel marmalade, and a sweet red pepper sauce, and a dessert of Rutland Bakewell tart with fresh berry compote and vanilla bean ice cream.