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The Box Tree started off life as a humble farmhouse in 1720. Its transition to restaurant dates from 1962 and for a time served as the setting for Marco Pierre White's upward progress. It is good to be able to report that it is now back in good hands with Simon Gueller and his wife Rina in charge. The welcome is warm, the décor and trappings bears the hand of someone who knows their business only too well and you are immediately at ease. The menu offers that rare commodity, a relatively short range of dishes each one of which manages to tickle the imagination. What a refreshing change from those lengthy menus that fail to strike a single chord.

The risotto of English lobster, served with fresh tarragon and essence of lobster makes a noble starter, though the ravioli of quail with creamed cabbage, essence of cepes and fresh thyme is not far behind. Amongst the ravishing main courses single out the roast wild sea bass with aubergine caviar, anchovy beignet, confit tomatoes, beurre noisette and balsamic. For those of a more adventurous nature there is braised Old Spot pig's trotter stuffed with ham hock and morels and finished with Madeira truffle sauce.

A classic caramelised lemon tart with lemon ice cream achieves the usual high standard expected at this charismatic restaurant, though the hot prune and armagnac soufflé with ice cream will provide close competition.

The Box Tree has always been renowned for its wine list and nothing changes there except for the better. Service is impeccable and there seems little doubt that Gueller's foray into the country, after all that time in Leeds, will be a success story in keeping with the culinary reputation of The Box Tree; as The Which? Good Food Guide 2007 has now recognised by making them Yorkshire Restaurant of the Year.

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.

A seventeenth century village pub two miles north of Ilkley on the edge of the Yorkshire Dales.

The menu has a rustic flair including the popular meat and potato pie, slowly roasted Old Spot belly pork, wild sea bass with wine and mushroom sauce, and Whitby haddock and chips.

A fine range of puddings is also available, including bread and butter brulee and chocolate marquise.

Rustic but classy.