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Slug and Lettuce has a chain of almost a hundred bars spread across the country sharing a common love of serving down to earth, undemanding food and drink.

The group prides itself on offering dishes prepared using quality ingredients, and you should be attended on by attentive staff in a safe, welcoming and cheerful environment. The Slugs have something for anyone - breakfast for a lively start to the day, lunch for busy people, family meals or even a relaxing glass of wine to bring a tiring day to an end - all in a variety of modern and stylish settings.

The menu features old time English favourites such as Gloucestershire Old Spot sausages in buttered mash or fish pie made with Dartmouth smokehouse haddock, in a Devon cream and leek sauce, although dishes look to Europe and further afield to Asia for inspiration. A good way to start the enjoyment is by sharing platters of Southern fried chicken breast pieces, crispy potato wedges, garlic ciabatta strips, half a rack of BBQ pork ribs, wasabi vegetables with onion rings or some Greek mezze

Hearty steak pies, Thai curry with sticky jasmine rice or butternut squash with goats' cheese lasagne are amongst the more popular main dishes. Sandwiches or wraps - warm tortilla with chicken and Parmesan or aromatic duck in plum sauce - provide for those who prefer something lighter. They also serve burgers as well as tempting salads like salmon, asparagus or tomato and mozzarella. For children they have good old British standby sausage and mash, or pepper pasta and ketchup among other choices, all of which never fail to delight, particularly as some of them seem to have come out of a certain celebrity chef's Book of Forbidden Dishes.

Desserts appear in the form of raspberry biscotti, hot chocolate pudding or a creamy strawberry cheesesake. The wine list is well compiled and substantial. There are not less than seven French, three from Italy and some from Spain, Chile, Australia as well as New Zealand. Slug and Lettuce can cater for events including birthday parties, fashion shows, hen nights, wedding parties or just an enjoyable night out with a few friends.

Every now and again a change from more sober establishments is in order, and this is just what's on offer at King's Lodge. The lighting is rigged to gently shift the mood, there is live jazz piano, the décor is cool and the fine art demands a second, or even third glance. The zing factor is high and matches the food which is audacious and up-to-the-minute. It takes confidence to pair up black pudding with smoked trout. Many take the view that there's nowt wrong with chips as long as they are good ones, and here is ample evidence to support that view. And if you have never combined bread and butter pudding with honey ice cream, well, there's always a first time. An OK wine list with house wine at £9.25.

The Hide chain of cafés, bars, and grills pleases customers very effectively in the north east, and west Yorkshire. Their delicious, varied cuisine, contemporary interiors, informal yet attentive service, and relaxing atmospheres appeal to most people visiting a Hide.

The Durham outlet can be found on the road to what is sometimes referred to as the most magnificent cathedral in the world. Stop by for a meal, or coffee and a light snack while you experience the city's many fabulous attractions.

The café offers such delights as char-grilled 6oz rib eye sandwiches, pizza, pasta, burgers, and mezze platters, while the grill menu caters for those wanting something more substantial.

Precede a main course of seared leg of lamb, puy lentil, slow roast tomatoes and jús, with aromatic duck pancakes with hoi sin, or Thai beef salad. Other choices comprise a 10oz sirloin hand-cut local steak, Anglesey sea bass fillets, free-range chicken breast, gnocchi pasta, pancetta and sage sauce, and tarragon and chive crêpes stuffed with spinach and ricotta cheese.

The chocolate brownie with pouring cream delights those with a sweet tooth.

Rockliffe Hall marks the addition of another resort destination in the north of England with all the trappings of five star comforts, a championship golf course and one of the largest spas in the country. Post tee-off it's time to don those smart casuals and head to The Clubhouse for a meal.

Traditional British cooking is their forte but well aimed shafts of innovation bring welcome relief to jaded palates; think smoked haddock with crisp hen's egg and homemade potted seafood pie with garden vegetables and new potatoes. You'd also notice some robust flavouring coming through main courses such as rare breed pork loin with apple mash, root vegetables, black pudding and Muscat raisin jus. For dessert a combination of white chocolate and raspberry is truly sharp and indulgent and what better way to enjoy this tart than with spoonfuls of coconut ice cream.

Rockliffe Hall hopes to add a further selection of eight meeting rooms to the existing two suites in a bid to woo more business visitors who can then mingle commerce and pleasure within its pleasant, convivial setting.

Chilli infused cuisine and a warm, friendly and festive atmosphere make Mohujo's a popular hotspot in Billingham and those looking for traditional Mexican or Tex Mex combinations need no longer stray too far in their pursuits. Recipes are sourced directly from Mexico to lend an authentic touch while daily supplies are often acquired from reputed local suppliers. Contrary to popular belief, it's not all about chillies and the menu can cater to those who are not too enamoured with spicy and hot food too.

Amongst appetisers, the baked jalapeno peppers stuffed with creamy cheese and chipotle chillies offers a fiery start while tostadas, pan fried tortillas layered with refried beans and shredded chicken is a good choice for those who look for milder flavours. Amongst the main courses, do try the award winning chicken parmesan served with salad or rice. Bring in the Latin flair with San Miguel beers, spirits and liqueurs or tequilas of course.

Owner and Landlord, Andrew Brown, was the first Raymond Blanc scholarship winner in 1995. After training in such salubrious establishments as Le Manoir aux Quat' Saisons and the Petit Blanc, Andrew served some time with Gary Rhodes at the Green House in London, David Wilson at the Peat Inn Scotland and Gorges Blanc in France. Andrew then moved to the North East and opened the County in his own unique style.

All meals are prepared from the freshest ingredients, using local produce where available, and cooked to order - don't expect your meal to arrive five minutes after you have ordered it!

However, with offerings to start like confit of chicken, roasted peppers and basil terrine with home made lemon mayonnaise; summer salad of marinated Mediterranean vegetables, rocket, parmesan shavings and pesto; eggs Benedict or crab and prawn risotto with lobster sauce, who cares if you have a short wait.

Mains of prime halibut steak with welsh rarebit crust, pesto new potatoes and vine tomato salad; home cured seared salmon with asparagus tips, carrots, new potatoes and hollandaise sauce or confit shoulder of lamb, Mediterranean vegetables and mint couscous, topped with a cucumber raita could follow.

Puddings run from traditional summer pudding, served with red fruit, fruit coulis and creme fraiche to 'the county' chocolate torte, served with grand manier creme anglaise and ice cream. All of this is served by a pleasant and helpful team, and accompanied by a short wine list with many under £20.

Hartlepool has come a long way in the last decade, especially the makeover of the marina. Home to the award-winning historic quay, it is always alive with tourists, and is only likely to get busier with the city's future beautification plans.

Farrar's Bistro Restaurant in Hartlepool, boasts of a magnificent view of the marina with its anchored boats and yachts. It serves modern British and Mediterranean food, and as English cuisine today is influenced tangibly by Asian cooking, don't be surprised if you see onion bhajee served with mint and cucumber yoghurt rubbing shoulders with pasta or pork and apple terrine.

Some of the other popular dishes here are haddock goujons and medallions of pork loin. Apart from these, ham, roast chicken, pork form the base for the main meal at Farrar's.

They also have a sandwiches and light bite menu, and their interesting selection of side orders has garlic dough balls, onion mash potato and slow roasted tomatoes with balsamic vinegar.

For desserts you could pick the dark chocolate fondant with griottine cherries and vanilla ice-cream, poached pear in red wine sauce or banoffi pie. Their dessert menu changes daily while the food menu varies each season.

The food is bought locally and prepared to the highest standards, ensuring there is a wide variety of seafood, meat and vegetarian dishes as well as an excellent selection of wines to complement your meal.

The service is informal and relaxed allowing you to relish your meal in an unhurried manner. Opened in June 2002 by owner and head chef Mark and Charlotte Farrar, this bistro has carved a niche for itself in the local restaurant scene.

For residents of Barnard Castle, the Riverside Restaurant has been a real find, a lovely restaurant tucked away at the end of County Bridge, offering a remarkable dining experience that excels on all counts. The warm and welcoming atmosphere is enhanced by the low beamed ceilings, numerous candles and Moroccan décor, with relaxed but efficient service. The owners are committed towards using fresh local produce and this passion reflects in their delicious fare, while their focus on slow cooking methods ensures that the richness of taste is unequalled.

The fixed price menus offer great value and Sunday roasts are indeed the talk of the town, while the à la carte brings choices such as starters of grilled fresh sardine fillets on rustic toast, lemon and herb butter followed by a main course of seared rump of venison, slow roasted haunch and champ mash. For a light but sweet end, the fruity pavlova ought to do the trick and the wine selection brings new and old world choices priced attractively.