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Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

Set in Harlaxton, a few miles from Grantham in Lincolnshire, The Gregory Pub and Dining Rooms combines the rustic charm of a village pub with the lively chatter of a contemporary restaurant. A white façade with beautiful creepers adorning the windows, the place exudes an old world charm that's inviting in every sense. On entering the pub lives up to its promise and extends a warm, cosy ambience ideal for any occasion. The service is friendly and responsive and the food delicious.

The menu has modern British cuisine and pub classics like confit leg of chicken Caesar salad, char grilled pork steak, Dickenson and Morris sausages and mash, beer battered fish of the day and home-made chips and salmon fishcakes with garlic and lemon mayonnaise, to name a few. The food is ooked fresh to order and locally sourced wherever possible. The Gregory Pub and Dining Rooms is a vibrant place for catching up with friends over drinks, an intimate pub for a date or a special occasion and a non-intrusive place for alone-time or business.

To the ill informed person who made the comment that Grantham was the most boring town in Britain I can only say that clearly they had not become acquainted with the Avenue Hotel. As a son of Lincolnshire I could add something else, but dignity coupled with the feelings of our worthy proprietor, preclude this.

The Avenue has been around for quite a while, Lavande, inexplicably has not, considering how popular it is. So what's on offer? Fenland pigeon, of which there are more than a few around as the local fields will quickly reveal, is served with rhubarb pickle parsnip cream, juniper syrup and garlic shoots. Just down the road the Belvoir estate provides venison, and for puddings try the little known but delightful Lincolnshire plum bread soufflé, or apple caramel stacks served with cream or ice cream.

In the bar a broad menu does well for less formal occasions or when time is of the essence. Light bites offer a range of sandwiches and hot or cold baguettes. More substantial dishes include sausage supreme, made of course with Lincolnshire sausages, or their vegetarian offspring, ham, egg and chips or a range of steaks from the grill.

A well mannered wine list does credit to the menu. With 36 covers, Lavande never seems overcrowded, and with friendly service the way is clear for an entertaining evening or lunch at this well established hotel.

While not entirely demolishing any stereotypes you may have of Indian restaurants, Everest Inn does try to create a new image of the modern age Indian and Nepalese eatery with élan. The décor is casual and borders a mite above functional but it is the food that you need to consider and formulate your opinion. Made from the finest ingredients, the focus in the execution seems to lie between traditional and contemporary and they pull it off extremely well.

Starters could include the Nepali choila, marinated lamb mixed with fresh herbs and served with crispy rice, followed by salmon tikka or chicken bhutuwa, boneless chicken with green herbs, spices and spring onions. Fish and seafood options are numerous while biryani is another popular rice preparation. There's also an assortment of nans and rotis along with a number of vegetarian dishes such as jeera aloo, potatoes cooked with cumin and tomatoes. Desserts might include kheer, a warm and sweet rice pudding.

Harry's Place enjoys the distinction of being the smallest Michelin-starred restaurant (10 seats), in the pleasant Georgian home of Harry and Caroline Hallam. Harry is in the kitchen, Caroline goes front-of-house. Choice of dishes is limited to around two per course but in the circumstances this is not generally a disadvantage.

Main courses run from £22.50 to £30. Local produce features but the net has been cast much wider and with zeal. Even so, one remembers with affection the roasted Lincolnshire woodcock accompanied by bacon and sage. The wine list is relatively brief and not inexpensive but this does not deter business and you are well advised to book ahead.

Jan Moir, distinguished restaurant critic of the Daily Telegraph, was totally disarmed by Harry's Place, saying "it is quite a thrill to eat in a restaurant with a proper heart and soul, fuelled by such copper-bottomed expertise".

Widely regarded as the oldest surviving English inn, the Angel and Royal Hotel, as it is known today, is a historic and much loved property many guests have enjoyed over the last eight-hundred years. Seven past Kings of England have stayed at The Angel and it was in the magnificent King's Dining Room that Richard III in 1483 signed the death warrant for the Duke of Buckingham.

Their stunning first floor restaurant, the historic King's Room is only open on Friday and Saturday evenings and for Sunday lunch. On offer is a weekly changing menu of Modern British dishes that are created using quality produce from award winning suppliers around the British Isles.

Feast on creations such as smoked mackerel with horseradish cream, papardelle and porcini mushrooms with fresh parmesan; pork tenderloin stuffed with sausage, meat, and herbs, and desserts of blueberry samosas or summer pudding with clotted cream.

Carefully selected wines from all over the world make up the drinks list, together with champagne, pudding wines, and liqueurs.