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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.

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.

With three AA stars and two Rosettes, Wilton Court Hotel has certainly clinched some prestigious awards in addition to making the best use of the 16th century Elizabethan building in which it is housed. Add to this a riverside location and a collection of knick-knacks from the Far East and we have a hotel full of character and warmth.

The kitchen at the Mulberry Restaurant remains fiercely loyal to local suppliers and attuned to the seasons, but the European touches are unmistakable, for instance let's take the confit of chicken and truffle terrine with pancetta and shallot puree, and mussels in a white wine and cream sauce, which feature amongst starters. The main courses follow suit with loin of venison, parsnip puree and chocolate oil, and the delicate mutton that makes an appearance with seared loin, boulanger potato and haricot blanc. Little extras like French fries, glazed seasonal vegetables and dressed mixed salad are always a welcome addition.

Glewstone Court is amongst the fruit orchards of Herefordshire, deep in the valley of the River Wye and an Area of Outstanding Natural Beauty. The house has a calming air, which may well be to do with the owners who have been there since 1987 and exude an air of permanence. Little touches in the restaurant like napery and flowers add warmth to the place.

The food follows suit with Sunday lunch being the highlight of the week and dinner every night is a ceremony in itself, but in a relaxed atmosphere. Amongst starters, preceded by their well-known canapés, you may find a Thai beef salad or homemade crab cakes with a sweet chilli dipping sauce. Mains can include breast of pheasant wrapped in bacon and stuffed with plum and ginger, or a loin fillet of Welsh lamb with roast parsnips and a port and rosemary gravy. The kitchen prides itself on promoting good local food in season, including salmon, Hereford beef and strawberries.

Ledbury's High Street is dominated by a beautiful black and white building, which has been a popular place for weary travellers to relax since Elizabethan times. Even though it offers many modern facilities to unwind in comfort, much of the original character of the building is retained in the bedrooms with the beamed walls and ceilings and antique furniture.

The AA rosette Fuggles Brasserie, one of the three dining destinations at The Feathers Hotel, is named after an English hop variety and offers traditional and modern British cuisine in a lovely hop-bedecked setting.

Head Chef Suzie Isaacs does wonders with rural Herefordshire produce, and proof of her passion and hard work lies in such dishes as ham hock and poached quail's egg with garden pea puree and Italian parsley croute, mains of stone bass fillet with lime, chilli and ginger risotto or breast of guinea fowl with Szechwan pepper scented Parmentier potatoes, sautéed leeks and chorizo.

The Top Bar and Lounge offers a great setting to relax over wines, ales, and award winning local ciders.

Six miles outside Hereford on the route taken by the pilgrims on their way to the shrine of St Ethelbert, the hotel has splendid views over the Golden Valley and offers sound eating in calm and pleasant surroundings. The cuisine takes the influences of France and Britain and combines them in a menu which offers the familiar with the slightly risqué.

For starters you may find a warm Stilton and red onion tart served with apple chutney on a bed of mixed leaves, or a terrine of locally smoked salmon with prawns and asparagus and served with a tomato and balsamic vinegar salad and granary bread. Main courses offer a wide range and lamb shank simmered in a rich gravy of Burgundy, mixed root vegetables and rosemary and served with a spicy couscous has an agreeable touch of somewhere from across the sea, possibly Morocco even. Looking for something a touch further north you might feel drawn to the fresh salmon wrapped in bacon and served on a bed of spinach with a cucumber and fresh herb sauce.

A crème brûlée with brandied orange segments makes good press and the rich three chocolate mousse comes served in a torte with crème fraîche. Pilgrims detained by the need for a quick fix before they fetched up alongside St Ethelbert would have approved of the wine list and gone on their way rejoicing, particularly as they were not driving.

The small market town of Ross-on-Wye is home to a charming Georgian mansion that welcomes guests as the AA three star Chase Hotel. Located a short walk from the town centre, the elegant refuge sits in eleven acres of landscaped gardens and is conveniently located off the Midlands motorway network, just five minutes from Junction 4 of the M50.

The thirty-six bedroom country house hotel offers a lovely setting for relaxation and comfort, be it for business or pleasure. Its five meeting rooms can accommodate up to three hundred delegates.

The dining facilities are second to none and Harrys Restaurant gives diners a chance to sample award-winning modern British and international cuisine amidst ornate plaster covings and original Georgian features.

Expect to find dishes such as aromatic duck and fresh water prawn brochette with sweet and sour chilli and mango, a main course of pan-roasted breast of guinea fowl with a cassoulet of chorizo, fresh peas, broad beans and pear barley, and a decadent finishing touch of dark chocolate fondant with milk chocolate mousse and white chocolate sorbet.