Restaurant-Guide.com
hand picked restaurants

Winteringham Fields is a 16th century manor house set in a quiet rural village in North Lincolnshire. It was one of only five restaurants in Britain in 2006 to meet the Good Food Guide criteria of being 'highly individual and displaying impressive artistry'. It is in good company: the others were Gordon Ramsay in London, Le Manoir aux Quat' Saisons, Great Milton, Oxford, and The Fat Duck in Bray, Berks. It is also one of the most individual and secret places you could wish to stumble across, with an ambience and cuisine to rival Europe's finest. It has won many accolades including Best Chef and Restaurateur's Restaurant of the Year.

It is owned by Colin and Bex McGurran. Colin is a trained chef, having studied catering at Bournemouth College and worked at the Two Michelin Starred Domaines Haute de Loire restaurant in France.

"The food will evolve under our chef's expert guidance and we will continue to use the finest local produce from Yorkshire and Lincolnshire, including vegetables from our own gardens. We will also upgrade the bedrooms, to make a night at Winteringham Fields a truly unforgettable experience," explained Mr McGurran.

The wine list has been given a complete overhaul by award-winning North Yorkshire wine merchants Bon Coeur Fine Wines. Simon Kershaw of Bon Coeur commented: "We have created a bespoke, personal and competitively-priced list which will complement the restaurant's excellent food."

A typical menu could include dishes such as confit pork cheeks with chicory chutney, quail's egg and Soubise sauce, or East Coast John Dory with lettuce velouté, Iberico ham and cress salad to start.

Followed by mains like: paper-fried bream with puy lentils, langoustine crepés and artichoke barigoule; rolled saddle of Lincolnshire lamb with sauce paloise, confit vegetables, lamb hotpot, garlic purée and lamb jus for two; Label Anglais chicken cannelloni with ragoût of asparagus and liver, feves and crispy chicken wings, or fillet of Scottish beef with caramelised butternut squash, smoked pommes puree and cigar of ox cheeks.

The desserts are justifiably renowned, what an impossible task to choose between: blackberry frangipane with pineapple and basil sorbet; classical vanilla crème brûlée with red fruit and brandy snaps; dark chocolate coolant with parsnip ice cream, or praline and chocolate feuilletine with vanilla ice cream.

However, the restaurant is very always adaptable, and if you have had a favourite dish when you have eaten there before, then give the chef a little warning and he will make it for you specially. This demonstrates a real understanding of hospitality.

Details about Winteringham Fields's private dining room, bedrooms, menu and wine list can be viewed on their Website.

Chimichanga Lincoln on Brayford Wharf serves a delicious Mexican cuisine menu in stunning, contemporary surroundings overlooking Brayford Pool. Ideally located close to the centre of the historic city, and a short walk from popular landmarks including Lincoln Cathedral, the historic Bailgate Quarter and the Theatre Royal, the restaurant is perfect for weary tourists to enjoy a welcome break.

Chimichanga's extensive à la carte caters to a variety of palates. A wide range of delicious appetisers includes crab cakes, Buffalo chicken wings and empanadas, a traditional crispy pastry filled with a choice of chicken or chorizo sausage with cheese and served with sour cream. Other choices include piri piri prawns, Cajun chicken with chilli sauce and jalapeno bullets, a dish of deep fried jalapeno peppers with cream cheese and chilli sauce. Appetisers to share include chicken nachos or taquitos, crispy flour tortilla tubes with a range of fillings including cheese and black beans, chicken, cheese and salsa and chorizo and cheese.

Light bites include a range of tortilla wraps including a classic fajita wrap with a choice of char grilled fajita steak or chicken served with peppers and onions in a tortilla with Jack cheese. Vegetarians are catered for with the delicious courgette and Portobello mushroom wraps which comes with chipotle chilli sauce and jack cheese. There's also a number of tempting salad options such as blackened tuna salad with tuna steak coated in a special blend of Cajun spices, blacked on a hot skillet and served over a bed of mixed leaves with roasted peppers, cherry tomatoes and cucumber.

For something more filling diners could opt for a tortilla burger, made from 100 per cent fully traceable prime Scottish beef wrapped in a flour tortilla with mayonnaise and served with changa chips.

The char grill section's succulent offerings include barbecue baby back ribs served with change chips and jalapeno coleslaw; sirloin mojo rojo, a centre cut sirloin steak marinated in chilli, garlic and coriander and served with beer battered onion rings and change chips, Santa Fe chicken with rice, black beans and guacamole or flame grilled piri piri chicken.

Sumptuous Mexican specialities naturally include chimichanga, a flour tortilla fried golden brown with Jack cheese and served with your choice of filling - either chunky beef chilli con carne, BBQ pulled pork or bean chilli - sautéed onions and peppers and garnished with sour cream, chives, guacamole and tortilla croutons, as well as a variety of burritos, enchiladas and tostadas. There are also chipotle meatballs, Mexican paella, chilli de la casa and south-western crab cakes. The grande quesadilla is a baked flour tortilla sandwich with your choice of filling and drizzled with sour cream and served with Mexican rice and chipotle chilli sauce.

The lunch menu offers a choice of two or three courses while a children's menu caters to the tastes of the little ones.

Round off the satisfying meal with scrumptious dessert of giant Mexican profiterole, chocolate fudge brownie or honeycomb smash cheesecake. Alternatively, end with a speciality coffee or liqueur. Chimichanga offers a variety of wines, beers, cocktails, margheritas, sangria and soft drinks to quench the thirst.

More information can be found on their Website.

With quality food, friendly staff, quick service and excellent value for money, Nando's is a great place to eat. Don't expect identikit, pre-fab restaurant interiors which are usually a staple of the larger chains; each restaurant is tailored to its local surroundings and customers, offering up a unique restaurant experience to go with the equally unique taste of legendary, Portuguese, Peri-Peri chicken.

Your peri-peri chicken, when the chips are down so to speak, is a fresh A grade chicken that has never seen the inside of a freezer, but having made the supreme sacrifice is butterfly-cut, marinated for 24 hours in a secret brew called - you've guessed - peri-peri, and is then cooked to your choice over an open flame.

There are, of course, many variations on this broad theme, numerous plays on words such as Nando's experi-perience, peri-peri good reasons why you should eat at a Nando's' and all one hopes is that for their sake chicken never goes out of fashion. New Nando's are opening all the time, peri-peri quickly in fact, the spicy bastes become hotter and more daring, and the full platter offers a whole chicken, large chips or spicy rice and Nando's salad or coleslaw.

Since chickens are vegetarian it seems logical you can order veggie or bean burgers and patties, and still feel the heat from the peppers. All in all, Nando's is hotly recommended for those occasions when you have a large following of permanently hungry children, or adults even, to keep happy - the only thing taken really seriously is the quality of those peri-peri good chickens.

Nando's is a place for bright people who love to laugh and love to eat, and is guaranteed to spice up your taste buds. Their fun approach to life means that when you visit Nando's you can fully relax without the airs and graces associated with more starchy dining out.

For the location of your nearest Nando's restaurant and a host of details about menus, parties and drinks, a click on their Website will reveal a Pandora's box of information

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

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.

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.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

On Lincoln's vibrant Brayford Waterfront development, Zizzi Lincoln is a popular restaurant serving a wide range of Italian dishes. The restaurant's decor is inspired by Lincoln's rich history as well as references to the Red Arrows, the official Royal Air Force Acrobatic Team, who are based in the city.

Within easy reach of the many leisure attractions close to the Brayford Waterfront, including the Odeon Cinema, Brayford Pool and the Theatre Royal, Zizzi offers a welcome respite to busy tourists and locals alike. With plenty of outside seating, guests can enjoy al fresco dining complete with wonderful views over the River Witham.

The restaurant's bustling open kitchen turns out a wide range of freshly prepared, tasty fare. The extensive à la carte offers traditional antipasti, pizza, pasta and salads, as well as seasonally changing meat and fish dishes with a variety of tempting desserts to finish.

Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.
 
Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.