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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.

If you're on the look out for a stylish fusion restaurant and cocktail lounge in Newcastle-upon-Tyne, this could be the place that meets your demands. Gourmet Chef Terry Miller opened Rockafella after rising to prominence when, as part of the team guided by Gary Rhodes, he won ITV'S Hells Kitchen in 2005.

The restaurant is known for its friendly service, an affable atmosphere and of course, a range of attractive modern British dishes.

Consider the Rockafella grilled prawns or sliced roast duck with pâté and raspberry dressing for a start. Matching cocktails create an interesting fusion of flavours. Mains on offer comprise sea bass fillet, poached with lemon grass, ginger, mushrooms and bean shoots, or chicken cassoulet with white beans, smoked bacon, fresh sage and a cream sauce. The beguiling desserts, which many will find hard to resist, include warm chocolate cake, or meringue with fresh strawberries and cream.