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hand picked restaurants

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.

An old George Street stables building has been converted into a restaurant called Zest; which like its name suggests, exudes loads of passion and enthusiasm. The relaxed little eating place retains much of its beautiful original character, but with a fresh and very welcoming mood.

By creating British and modern European menus that change with the seasons, the chef and his team make the most of the area's best seasonal produce. To give you a good idea of what is offered consider starters of prawns with honeydew melon, lime, and avocado, or yoghurt-marinated chicken kebab with smoked paprika.

Main courses embrace a Korean marinated salmon fillet accompanied by bok choy and mushrooms, and roasted duck breast with truffle polenta and loganberry sauce. With a gooseberry tart or mixed berry trifle and whipped cream, the puddings might come last but they are in no way the least.

The wine list features carefully selected numbers from some of the world's finest estates.