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The heart and soul of the cuisine at the Brosh lies in the exploration into the traditional cooking techniques of the Jewish Diasporas, predominantly of the Eastern Mediterranean, using locally sourced free range, organic produce. Chef Raviv Hadad and his wife Sharon have taken their diverse influences - a kibbutz in Israel and Cheltenham, to create a unique blend, which can be experienced at this friendly venue. Guests can enjoy the distinct flavours offered by the kitchen in a relaxing ambience helped by the knowledgeable and non-intrusive service.

Mezzes feature a wide range starting with the falafel to sambusak of roast butternut squash and malawach. The menu features mechwia, char grilled pepper, aubergine, preserved tuna salad, poached egg with herb dressing and Yemeni beef soup among starters. If you are the adventurous sort then order meatloaf hamin with tomato and butterbeans. Desserts include mouthwatering options such as blue poppy seed and caramel tart with crème anglaise.

The intriguingly called Egypt Mill Hotel, formerly a paper mill, is said to take its name from the immigrants who came from Egypt and settled on the banks of the river, possibly to provide labour for the mill itself. From today's perspective, as well as providing facilities for what are euphemistically called 'functions' in today's terminology, there is eating at two levels, both physically and gastronomically. Down below in amongst the working bits of the mill is the bistro where food of the same idiom, but served more simply is offered to a marginally more relaxed clientele.

Upstairs we have the restaurant amidst a welter of ancient beams, with traditional cooking supplied by Chef Jason Lemming and his hardworking band of culinary brothers (and sisters). A starter here could be the boudin of chicken and herbs served on a chive and garlic pommes puree. A swordfish steak, if not a signature dish, seems to be popular and most, if not all, the fish is brought in by special delivery to ensure maximum freshness. There is a multiplicity of desserts which might lead some to settle for the cheeseboard. Staff are very willing, cheerful and polite. The wine list has certainly travelled round a bit and house wine is at £9.90.

The 14th century Charingworth Manor Hotel can be found between Chipping Campden and Banbury, delighting the people who visit it with its beautiful setting and excellent facilities. The manor house is built of Cotswold stone and sports quite a few original features such as exposed beams with medieval decoration, flagstone floors, and open fireplaces.

Let's now explore the hotel's dining facilities, where the AA rosette John Greville Restaurant offers dishes created from the very best Cotswold produce. The à la carte changes to reflect what's freshest in the market, and you could expect a great choice of meat, fish, and vegetables there. The time-honoured tradition of Sunday lunch is one to look forward to, so get set to spend lazy afternoons with the family or friends.

In good weather, meals can be taken al fresco on the terrace.

Charingworth has retained its unspoiled antiquity whilst adding its own spa, indoor heated swimming pool, and a well-equipped gymnasium.

The Malvern View Hotel's location is certainly enviable, with sweeping vistas of the Malvern Valley in the front and Cleeve Common, designated as a Site of Special Scientific Interest, to the rear. The restaurant is a world away from the glitz and glamour of its urban counterparts with the large windows offering ample light and views and a Cotswold stone fireplace which provides that much needed warmth during a chilly winter night.

You might choose to start with a plate of game pâté with pear chutney or fig salad with goats' cheese, whilst a choice of five main courses offer fresh fish such as halibut and salmon, or the lamb hotpot with celeriac crust and braised white beans. Puddings such as saffron pannacotta with honey and thyme shortbread and autumn berry millefeuille are a work of art, clearly homemade and tasting delicious.

Much of The Malvern View's food is seasonal and is sourced locally and the emphasis is on simplicity and bold flavours.

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.