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The Lime Kiln is a re-invention of the very successful French restaurant formerly run by Ian and Jane Whyte in Brighton; it was taken over by John and Chris Hanby in 2004.

The lines have been loosened and the Gallic format which prevailed is now relaxed and easy-going, more suited perhaps to the clientele, though boules in the beer garden feature strongly and children are positively welcomed.

Generous bowls of moules marinieres and poached smoked haddock vie with a warm salad of pigeon breast with black pudding and chorizo. Game in season is one of the pub's worst kept secrets and the apple and cinnamon crumble is renowned.

From a picturesque golf course and calming spa to excellent conference facilities and smart bedrooms, the Telford Hotel and Golf Resort has what it takes to be an AA four star hotel. Located on the edge of Telford in the UNESCO World Heritage Site of the Ironbridge Gorge, the resort offers the perfect reason to leave the city and enjoy a few days of rest and relaxation.

Food is taken very seriously indeed, and a visit to Restaurant 1779 will prove that Telford's chefs have created a modern European menu that offers diners a great balance of simplicity and variety.

A meal there could begin with a bowl of French onion soup finished with port and Gouda cheese crouton or seared smoked salmon with pumpernickel bread, wasabi and balsamic dips before advancing to chicken stuffed with wild mushrooms and sun-dried tomatoes rissole potatoes, fine beans and thyme jus or fettuccine carbonara with creamy smoked bacon, mushroom and garlic sauce.

The Club bar serves a range of drinks alongside tempting salads and light meals.

Whilst the 42 Loch Fyne restaurants have a shared background there is a welcome degree of individuality encouraged throughout the group, which makes for customer interest. If you like wholesome, fresh and reliable seafood caught and reared under carefully controlled conditions, well presented in unfussy surroundings, and you enjoy being well looked after by pleasant staff, Loch Fyne is for you.

There is an increasing awareness of other food staples with an extended choice of meat dishes, but it is the original fare upon which their success was created that prevails. Loch Fyne kippers, a fine bouillabaisse, braden rost, kiln-roasted salmon fillet, and the toothsome oysters on ice, with a selection of accompaniments, all are to be found throughout the various restaurants, as well as Glen Fyne 21 day aged rib-eye steak and Scottish smoked venison. There is invariably a well-travelled wine list available which is sensible, both in content and prices.

Loch Fyne's greatest achievement has been to prove to a sceptical populace that chains or conglomerates can be made to work in the eating-out public's best interests.

This thatched country pub and eating house that sits comfortably in the heart of the Shropshire Marches first started life as a drover's hostelry. Today its trademark hospitality, provided by John Williams - for many years a member of the Master Chefs of Great Britain - and his wife Debbie, is in evidence within its spacious and stylish dining area that retains much of its traditional charm. As for matters of the plate, The Pound at Leebotwood places strong emphasis on local sourcing and quality ingredients.

Nibble on Mr Theman's platter of cured meats served with olives, local cheese and bread with basil butter, whilst you wait for a bowl of light summer pea soup, or perhaps a smooth chicken liver parfait with balsamic onion relish and crispy toasts. Main courses draw much attention to local Shropshire produce with parcel of confit lamb and Mr Walls 28 day, dry aged rare breed of sirloin beef. Finally draw the meal to a close with rhubarb clafoutis with vanilla pod ice cream or pannacotta with warm poached apricots.

Butler's Restaurant is part of a hotel, which has been formed after combining two elegant 17th century country houses, and then adding the odd wing or two in good taste. The Park House can be found on the edge of the market town of Shifnal, and serves as an ideal base to explore the outstanding countryside and attractions in and around Shropshire.

The overall ambience is one of quiet opulence, and Butler's provides a good range of comfortably-priced English and Continental dishes, served well and supported by an excellent wine list that embraces Old World and the New.

On the à la carte, peppered fillet of beef is pan-fried and paired with stilton and red onion salad, while main courses of pork fillet appear with crushed potatoes, creamed cabbage and bacon, crispy crackling, candied apples and calvados cream Grilled fillets of lemon sole are served with potted shrimps, saffron potatoes, asparagus and baby leeks, crab and tarragon velouté.

With its high backed leather chairs, solid wooden tables and comfortable sofas, the bar is a great place to visit for a drink.