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hand picked restaurants

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.

Hugo's Restaurant is located in the old part of the original 16th century country house, which is situated within 67 acres of parklands, and owned by the Summerson family. The restaurant, which offers an intimate setting, and has been awarded with 2 AA rosettes for fine dining, boasts captivating views over the nine hole golf course. The hotel is situated five minutes from the A1(M), just off junction 59.

Located in the attractive market town of Darlington, Bannatyne Hotel is a unique blend of luxury accommodation and fine dining, and a meal at Maxine's Bar and Restaurant should explain things better. The décor centers on rich dark furnishings and the menu brings some the best the seasons have on offer.

The kitchen is devoted to modern British cooking and starters such as breast of pigeon and seared fillet of sea trout with peppered rocket, black treacle and Bloody Mary sorbet may impress. For the main event there's confit of duck leg served with spiced cabbage, fresh cranberry and orange sauce for the meat eaters and asparagus and saffron risotto for the vegetarians amongst us. At dessert time surrender to a Bramley apple, elderflower and pistachio crumble or gently bite into a Coquet Dale or the smooth textured Cuddy's Cave.

The hand picked wine list changes regularly and is an ideal accompaniment to the meal.

Headlam is a picturesque hamlet between Darlington and Barnard Castle, and as you drive through the dwindling country roads the impressive Headlam Hall, housed in a Jacobean mansion, seems to appear from nowhere. The dining facilities at the hotel occupy a white orangery, for a fresh and serene dining experience, a handsome panelled room, that gives a cosy and warm feel, and an attractive Victorian hall done out in a pleasant shade of green.

Seasonal pickings define the menu and the well kept gardens at Headlam Hall serve as an excellent supplier for many of the ingredients used in the kitchen. Expect to find starters such as English pea and lettuce risotto, garlic mushrooms and poached Scottish salmon and prawns. Well presented mains include grilled fillet and goujon of plaice, served with braised baby gem and tartar sauce, and pan fried rump of Simpsons beef served with wild garlic potato cake, mushrooms and puy lentil gravy. You could delight your sweet tooth with a warm chocolate fondant and ice cream or elderflower blossom crème caramel.