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The Peacock has recently been acquired by Lord John Manners, from nearby Haddon Hall, one of the most evocative stately homes in Britain in the view of many. A thorough refurbishment has been carried out and there are 16 comfortable en suite bedrooms.

Head Chef Matthew Rushton has installed a menu that may well take its inspiration from His Lordship's table, but even if it does not it is greatly to be commended. It certainly is mindful of local ingredients and the evening menu could offer wild mushroom consommé with wild rice, a Dorset crab with vegetables in the Greek style, or smoked haddock agnelotte with quail's egg, peas and Parmesan cream. Main courses mostly have that pulling quality, but alas no assiette of them, though starters and puddings versions are available. Marlin tournedos, crab risotto, spinach, and Shimeji mushrooms with red wine sauce are popular, with beef fillet and venison haunch not far behind.

A classic orange bavarois sets the pace for the desserts, and should you ask for a savoury you will be met not by a blank stare but a proper Welsh rarebit with pickled walnuts. Full marks, chaps! The wine list is every bit as competent as the cooking.

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.

Thailand No.1 has grown in reputation and popularity to become one of the best and most renowned restaurants in the town. Herbs, spices and vegetables sent to the restaurant each week from growers in Thailand are used to create the authentic food.

Consider starting your meal with the exotic gai hor bai taei, deep-fried chicken marinated with coriander root, cracked black pepper, and wrapped in pandan leaves, or the satay jay of barbecued vegetables and bean curd served with peanut sauce.

The yum talay seafood salad can be had as a main course, complement by red and green Thai curries, and stir-fries led by a spicy pad ka-praw with basil leaves, chilli and garlic, and your choice of meat, king prawns, or tofu. The chef's specialities encompass charcoal-grilled duck called phed yang, together with crispy fish in dry curry paste with coconut milk. Set menus are ideal for people who have never tried Thai cuisine before.

Wines from around the world, champagne, beers, and spirits make up an interesting drinks list.

The Terrace offers a constantly evolving fish based menu. Displayed on blackboards and changed daily, the Terrace cuisine is based on freshness, creativity and market availability. They produce a good quality standard of food and service whilst maintaining a warm and relaxing atmosphere.

Situated within the Millstone Inn at Hathersage, The Terrace is at the gateway to the Peak District and offers stunning views of the Hope Valley, yet they're only 15 minutes drive from Sheffield city centre.

The Terrace was the invention of head Chef John Parsons. John built a reputation at some of London's finest restaurants (J. Sheekey's and The Ivy, for example) before returning home to set up The Terrace.

Morley's magnificent Breadsall Priory was once a stately residence dating back to 1260. Today it is a fascinating Marriott hotel and Country Club where historical charm meets modern style in a thoroughly convincing way. Four Hundred acres of parkland, two golf courses, a hundred and twelve rooms, pools, fitness areas, and spas complete the picture.

Set in an ancient wine cellar is one of Breadsall's restaurants called the Priory. A menu of European and international dishes opens with seared cod cheeks, and a warm salad of pancetta, black pudding, and parsnip puree, and goes on to offer duck and mango pressed terrine with plum chutney and toasted brioche. A main course of Priory's signature dish of trio of English fair mini beef Wellington, lamb cutlet, pork fillet sage mousse, fine cut vegetables, fondant potato, and red wine sauce, or roasted Pollock with a squid ink risotto and salsa Verdi both provide convincing evidence of skill in the kitchen.

Desserts are second to none and a hot peppered pineapple with pina colada sorbet and buttered strawberry could lend a glorious end to the meal.