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Hard by the walls of Newark Castle where King John breathed his last is this brilliant contribution towards the life of Newark. The setting is Bohemian smart with large colourful canvasses to catch the eye and most nights an informal programme of music from a wide range. By day the Café Bleu is a brasserie but as the shadows lengthen it adopts a more formal pose and the menu changes with the mood. In general the cooking is innovative contemporary with influence from the Mediterranean.and Europe. A suitably eclectic wine list is nothing less than you'd expect.

Elegance and sophistication are two words that perhaps best describe this friendly Nottingham restaurant. Located on the outskirts of the city, it offers warmth and tranquility to family events and stylishness to friendly gatherings.

The contemporary interior has been done up in soothing shades of cream and French beige, and wooden floors give the dining area a wonderful touch of class. The food, like the ambience, is modern and menus that are governed by the seasons offer a range of British dishes to guests.

Starters of seared king scallops with lightly curried cauliflower puree, pineapple relish, and coconut foam, and duck and sweet corn pâté with toast and apple walnut chutney give a good indication of the events to follow. If you prefer meat then order the pan-roasted chicken fillet wrapped in forest ham with chicken jus; fish lovers could go for the pan-fried sea trout with potato fondant and sauce vierge. A dessert of warm oat treacle tart with raspberry jam ice cream helps end proceedings.

Crème is available for hire for private dinners and weddings.

The Felicini chain of Italian restaurants opened its doors in northern England in 2003, and grew to become known for serving good quality modern Italian cuisine through a choice of menus all carrying the Felicini signature style of 'traditional classic with a distinctive modern twist'.

The contemporary havens are cut away from the hustle and bustle of everyday life with contemporary interiors incorporating dark wood, leather and mirrors. Each branch has a special style of its own, from being perfect pit stops for lunch, and favourite haunts of students, to places where you could enjoy a latte and watch the world go by.

The menus offers a range of tasty dishes such as starters of piatto grande di antipasto loaded with marinated olives and baby mozzarella, char-grilled chorizo, mixed bruschetta with prosciutto, tomato and basil and dips of hummus and spiced aubergine with garlic and cumin baked flatbread. Signature main courses consist of pan-fried sea bass fillet, slow-roasted confit duck leg, pizza and pasta, and delectable desserts like giant profiteroles.

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.

Clumber Park can be found south of Worksop, in the northernmost part of Sherwood Forest. And once you've taken in the amazing scenery or covered miles on your cycle, the Clumber Park Hotel, located opposite the park, provides the facilities that are required for you to enjoy a relaxing break in a country setting.

Allow the spa to pamper you or sink into bed and dream of Robin Hood. And when you feel like having something to eat, visit the Courtyard Restaurant or brasserie and feast on freshly made sandwiches or enjoy a full meal anytime during the day.

Mostly English starters could include a crayfish cocktail with baby gems, Marie rose and pickled tomatoes, and salmon and chive fishcakes with pea puree. Sharing platters of roast ham, Stilton, Scotch egg, huntsman pie, toasted breads, pickles and homemade fruit chutney are the perfect prelude to a main course of classics of scampi, French fries and tartare sauce or bangers and mash with onion gravy. For those who think a little differently there is Thai green chicken curry or Spanish meatballs and spaghetti.

For tasty Italian fare and delicious pizza, Nottingham locals know that the best choice would probably be Savai Restaurant and Pizzeria, the first of its kind in the chic Lace Market locality, which has been serving people since 1998. Authentic stone baked pizzas and a wide range of tempting food has made this a popular spot for business lunches and parties and even conferences, while friends wouldn't think twice before heading there for a delightful informal meal.

Try the seafood and prawn salad marinated in olive oil served on a bed of salad or maybe the breaded calamari strips as a starter. Move on to the main course of pastas or probably some of the chefs' specials such as salmon steaks steam cooked in white wine and served with cream and parsley sauce. Finally, finish with a luxurious chocolate ice cream coated in a crisp chocolate shell or of course, the perennial favourite, tiramisu. The drinks list demonstrates the ability to strike a balance between fine wines and champagnes with beers and ciders.