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hand picked restaurants

If the rascally Sheriff of Nottingham was still around he would surely relish the sweeping views of his fiefdom afforded by Saltwater, perched on top of the Warner cinema complex, with outside eating as an option in summer. The food, though modern British, suffers nothing in the transition from more traditional fare, and the facility to create your own dishes is a novel approach, especially as the results will served on the square plates in use throughout the restaurant. The chargrill approach reigns supreme here, though not to the exclusion of all else. A hot and sour chicken soup with coriander and shitake mushrooms sets the scene and the fish soup, which stops short of being a chowder is blessed with chilli aioli and gruyere cheese. The Caesar salad is has roasted garlic as an important feature and a caramelised five onion tart comes with Stilton from down the road a bit, and asparagus butter.

A consideration which may make you think very seriously in favour of the chargrill is their policy of hanging all red meat on the bone for not less than 28 days. As a result the steaks are memorable. The chargrilled fillet of red snapper, and black tiger tail prawns are but two of the fish dishes, well supplemented by the fish of the day as nature and the market dictates. My eye, and appetite was drawn to a great favourite, the Louisiana jambalaya, made with chicken and chorizo as its two main ingredients. Puddings maintain the eclectic approach with sunburnt lemon tart and a passion fruit coulis and the

chocolate pudding, served warm with Macadamia nut and caramel ice cream.

The wine list has benefited from a major overhaul, with wine by the glass or bottles from £12. many above the £20 mark.

No children under after 7pm.

From north to south, Indians follow many different cooking styles and there are no prizes for guessing that the tandoori style is most certainly the best known. In Mount Street, Nottingham, the Laguna Tandoori restaurant pays homage to the traditional clay oven it calls 'the most versatile kitchen equipment in the world'.

Diners from Nottingham and beyond enjoy home-style food from the North of India in a spacious and tastefully done up interior. The dishes are created using fragrant herbs and spices and have a distinct aroma that cannot come from commercially available curry powders.

A meal there could begin with tandoori starters of seekh kebab, fish tikka or succulent tandoori chicken. Among main courses, the 'delicacies for the connoisseur' section presents the exotic lamb Shahjehani created with assorted fruit and herbs, while the chef's recommendations include a buttery chicken makhni. Close to ten different traditional Indian breads complement the food.

The growth of Thai restaurants in Britain over the last two decades is a tribute to many different influences. Not least amongst these is their reputation for a new cuisine, taste, call it what you will, combined with quality, courtesy and colourful restaurants. You can be sure that these, and other attractive features, will be there to welcome you in the great majority of Thai restaurants.

So to Nottingham, legendary home of the Wicked Sheriff, the Goose Fair, and more recently Thailand No.1, a city where the current growth of above average restaurants has been a welcome phenomenon, ensuring that only the best do well. Walk inside and you will enjoy the transformation from the busy city streets to a calm oasis of Far Eastern charm and décor. It's worth going just to see the wooden carvings alone, as well as to feel the embrace of oriental order and meticulous care in preparation, and the almost stately service that would grace any table.

Restaurant 1877 is a traditional English restaurant situated on Canning Circus in the heart of the city centre of Nottingham. The restaurant serves a variety of imaginative and modern English cuisine that is freshly prepared in an elegant, and tastefully redecorated Victorian building with solid oak floors, red banquettes, and handmade curtains offsetting the glass staircase, and marble fireplaces.

The food is primarily British with European influences, made from local produce with a similarly expert attention to detail. Tempting starters of smoked coley and haddock fishcake with tartar sauce; or mature cheddar rarebit begin the meal, thereafter patrons can tuck into pan fried duck with puy lentils and celeriac or roasted chicken supreme with potato rösti, wild mushrooms and crushed peas.

The food is also beautifully complimented by an extensive and thoughtful wine list. As well as catering for private parties, Restaurant 1877 also holds a wedding licence and can help you arrange every detail of your big day.

The word Kayal refers to the serene backwaters of the South Indian state of Kerala, frequently referred to as 'God's own country' due to its breathtaking natural beauty. Opening in 2008, in Nottingham, Kayal was probably the first authentic South Indian seafood restaurant in the Midlands and introduced people to this Asian coastal cuisine.

Start your meal with a soothing drumstick soup, known for its medicinal qualities in ayurveda, spicy lamb cubes with onions, black pepper, ginger and green chillies, or batter fried boiled egg served with chutney. Main courses of thrilling prawn dishes cooked in a thick sauce with coconut, ginger and curry leaves; pomfret covered with specially made spicy paste, wrapped with banana leaf and steam cooked, and vegetarian specials of stew and a pea mushroom curry can be accompanied by steamed or coconut rice, or the traditional Indian breads. Trust a pudding of rice payasam to help you sign off in style.

Complementing the food, wines, beer and champagnes are to hand.