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Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

The first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The premises at Leeds are located on the Headrow in the imposing setting of the 1930s banking hall of the former Leeds Permanent Building Society.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and pan-fried butterflied tiger prawns tossed with linguine in a tomato, coriander and chorizo sauce.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

The chalkboard carries a list of the day's specials, but every day except Sunday is Browns's afternoon tea day, served from 2 to 5.30 pm. It would be harder to find a dessert much more English than apple pie and custard, and profiteroles with warm chocolate sauce has a good appeal.

By the way their breakfast and brunch menu is just one of the best and they also do a pretty nifty prix fixe menu from 4 to 6.30 pm and 9.30 to 10.30 pm regardless of where you are going.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthy list. Many bottles are available by the glass. Helpfully each group of wines is classified under headings such as white, red and rosé with house recommendations, reserve selection and New and Old World wines under them.

Browns at Leeds are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

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.

Fourth Floor Café and Bar, situated on top of the Harvey Nichols store in the heart of Leeds, is a popular destination on the Yorkshire circuit, offering fantastic cityscape views by day and more formal romantic ambience at night.

The unique design of the ceiling creates the Café's signature with dramatic over-scaled vary-coloured lighting piercing through the perforated ceiling plane and backlit in fluorescent sky blue. The rich timber finish and warm colours of the lacquer bar surfaces are juxtaposed with the cooler palate of the restaurants shell finishes. This typical Harvey Nichols chic design creates an elegant dining atmosphere. A focal point of the restaurant is the fully glazed façade and terrace, which can seat ten, overlooking the rooftops of Leeds.

Born in Yorkshire, Head Chef Richard Walton-Allen recognises the importance of supporting local producers and his menu can be seen to reflect his passion. He is also a judge at the Great Yorkshire Cookery competition and as such looks for imaginative and innovative use of Yorkshire produce.

A choice of a la carte and prix fixe menus are available at lunch and dinner, which include starters such as slow cooked pork belly, soy, seared squid, orange and sesame sauce and seared fillet of mackerel, beetroot carpaccio, beetroot and blackberry puree, with mains like whole lemon sole, sautéed courgettes, grape, almond and verjus dressing and roast Nidderdale lamb rack, char-grilled baby leeks, beetroot jus and mini hotpot. Finishing with a trio of damson desserts - mousse, ice cream and damson polenta cake - or marzipan and honey cake with white wine poached pear.

With nearby theatres and cinemas such as the Grand Theatre; home of Opera North and the Northern Ballet, The West Yorkshire Playhouse, the Henry Moore Sculpture Gallery and the Light Cinema, the Fourth Floor Café and Bar is the ideal venue for pre-dinner theatre. It also offers morning coffee, lunch, afternoon bar menu, pre-dinner drinks and dinner with quality food, reasonable prices and efficient service.

Celebrating a decade milestone anniversary in Autumn 2006 they received the news that they had won both Restaurant of the Year and Chef of the Year at the Leeds Restaurant Association Awards 2006. In addition, Harvey Nichols also won the Leeds Restaurant Awards for Best Service 2 years running in 2007 and 2008. For more details do visit the Harvey Nichols Website.

The Malmaison group of hotels has established throughout Britain a collection of centres of excellence where nothing but the best will do. As a concept alone this is exciting, but the reality is brilliant, so that at last there is a hotel group where uniformity of standards is of the same high calibre.

Malmaison also have a happy penchant for selecting buildings of character for their hotels and restaurants, in this particular case a former bus company office that stands majestically on a corner site in Leeds. As their publicity says 'head to the bar in the back, a low lit den of fine wine and devilishly divine dining' - couldn't have been put better than that.

The bedrooms are all that one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing. Rich, warm tones of aubergine and plum with taupe help build a seductive and lavish atmosphere.

Amidst elegant surroundings, with an impressive vaulted ceiling, leather booths and a contemporary open-through glass fireplace and of course the spotless gleaming glassware and shining cutlery, an essentially brasserie menu is offered. Lovers of seafood will be delighted to note at once that their particular needs are well heeded, starting with a delightful home hot smoking salmon.

Head Chef James Key and his team using delectable local ingredients create brasserie dishes such as goats' cheese ravioli with pepper and spring onion salad that never fails to please the crowd. Other starters include a guinea fowl terrine with Scottish langoustine and roasted foie gras and oxtail hash brown served with poached egg and mustard sauce.

An inspired choice amongst the main courses is the fillet of sole with saffron fondant and parsnip purée, while the beef bourguignon is just perfect for those seeking by this time a slightly more carnivorous approach. Which leads us neatly to the, wait for it - Mal burger - a 250 gram burger made from ground beef tucked into a floured bap to join bacon and gruyere, served with homemade relish and some fries.

Over the years the number of outriders surrounding a good honest steak on the plate has grown to unacceptable dimensions. At Malmaison the thought and care is centred on the dry-aged on the bone Scottish rump and that's it - except for the chips. If you want all the rest go for the side dishes, but steak and chips on its own takes some beating. Vegetarians are well looked after - the stuffed palm hearts served with bean sprout and pak choi broth, and macaroni cheese with cep mushrooms sound appealing.

Heading the puddings is the sticky toffee pudding with butterscotch sauce, a triumph of timing and co-ordination, supported by other choices amongst which expect to find a chocolate and blood orange tart and lemon and thyme crème brûlée. Their homemade ice creams and sorbets are dreamy while their renowned cheese trolley has a selection of British and French farmhouse cheeses served with an assortment of breads, biscuits, walnut and chutney.

The wine list is a symphony of its kind, clearly compiled by an enthusiast who knows his wines well enough not to disappear into a world of hyperbole when describing them.

Their Website is a wealth of information that will, I predict, only serve to increase your resolve to make Malmaison your next stop in Leeds. It is worth noting that you can also make reservations Online on their Website.

The Deer Park, located in Street Lane, Leeds, is the sort of place that gives gastropubs a good name. With its welcoming and well presented exterior as an immediate invitation, inside it is a delight of carefully chosen colours that stroke the psyche of its customers and create the relaxation and pleasure that go with good taste and hands on management.

Plenty of wood and leather creates warmth and luxury, and nothing is neglected, be it tasteful menu holders or well balanced lighting. This is a gastropub that is created for the convenience and enjoyment of its guests as a primary objective.

With a menu that is predominantly modern British, a Mediterranean influence can also be detected , and all dishes are seasonally motivated. Choices are impressive and a large range carries the conviction that is not always a part of extensive menus.

The Deer Park is all about sociability and sharing plates are an indispensable aid in boosting this amiable quality; look for the Greek mezze, with taramasalata, stuffed chilli peppers, red pepper humus, drunken aubergines and flatbreads as you consider the menu, sip a cocktail or two and generally unwind.

Warm Mediterranean trends exert their presence with asparagus, Serrano ham and crispy poached egg, and Romagna style onion and parmesan crostini soup are superb. A Stilton and spiced pear tart with rocket, red wine and hazelnut vinaigrette, or twice baked pecorino soufflé, crab, ginger, apple and rocket salad are early indications of skills at work in the kitchen.

Fancy a stoned baked flatbread? No problem, choose from six options that includes chorizo, chilli, mozzarella, rocket and tomato, or crayfish, smoked salmon, garlic, parsley and crème fraîche. Nor are salads forgotten, there are choices and seared beef with beetroot, orange, fresh horseradish and watercress with shaved parmesan can be taken either as a starter or main course, as can many other pre-dishes.

A widespread selection form the pasta, rotisserie and stove options roams through fifteen or so none of which I would have the slightest difficult in taking a knife and fork to, starting with Scottish Highland venison steak, curried smoked haddock, a classic burger and roast lamb rack alongside a mini shepherd?s pie and cumin tossed carrots. Steaks are plentiful and clearly from a sound source, and the fillet medallions with wasabi spring onion mash, shitake mushrooms and yuzu sauce seem to be an irresistible dish for those not averse to a little luxury. An impressive harvest of side dishes, amongst which expect to find Belgian frites and mayo, make the most of field and garden.

A galaxy of puddings goes for the jugular with sticky toffee pudding, a spiced apple caramel crumble, or a plum and frangipane tart with lemon mascarpone; farmhouse cheeses abound and there's a Warre?s Optima 10 years old tawny port to go with it, if the spirit moves that way.

The Great British Roast makes an impressive appearance on Sundays, accompanied by log fires in season, Sunday newspapers, Bloody Marys and leather sofas. Just bliss. However the weekend starts early at The Deer Park - Thursday to be precise, when all day they offer crisp, fresh Prosecco and house champagne at unbelievably bargain prices. Not for nothing is it referred to as Sparkling Thursday.

On weekdays a great value prix fixe menu is available lunch and early evening until 7pm, Monday to Friday, with a choice of two or three courses.

The wine list has been selected to inspire and excites even the most experienced topers. Try the Claret, Caberenet Sauvignon/Merlot, Rothschild Bordeaux, or a rather striking Bodegas VQ Sauvignon Blanc/Verdejo. Many wines are by the glass as well as the bottle.

Should you not be convinced by now that we are impressed with The Deer Park, check on their Website for further information - but there's nothing like firsthand experience. Please note that the E-Mail Contact is for enquiries only, not for bookings.

Brasserie Forty 4 is a bright, buzzing, fun-loving restaurant located in a waterfront setting in Leeds city centre. Hardly a brasserie, more a restaurant, though the distinction seems to become steadily more blurred these days, this refuge occupies a former grain store - one of the earliest conversions of its kind. Some would say the principle has not changed very much and the interior is a striking example of the genre.

It is a highly popular, informal venue with a fun and lively ambience emphasised by an interior refurbishment. The restaurant scores consistently high marks in the most respected guides for offering an excellent service and good food at very reasonable prices.

Brasserie Forty 4 has a cosmopolitan style of food and atmosphere that is instantly appealing and set apart from the brasserie norm... it's well-liked by personalities from television, stage, music and sport.

Their starters might include choices such as seared king scallops with parsnip purée and roasted hazelnuts; chicken liver parfait with pear chutney and granary toast; or duck roulade with beetroot and sweet red onions.

Whilst the well presented mains could consist of roast breast of chicken with wild mushroom and pancetta cream sauce; slow braised lamb shoulder with butter beans and Savoy cabbage, and fillet of Yorkshire beef with slow cooked tomato, field mushroom and red wine sauce.

A 10oz Yorkshire sirloin steak with peppercorn sauce; or confit leg of duck with bubble and squeak mash and port sauce help to ensure a consistently wide spread of choices, your only problem being to focus on just one.

You cannot ignore their desserts; Brasserie Forty 4's famous chocolate fondue enriched with marshmallows and fresh fruit; spiced apple strudel; winterberry cheesecake; vanilla crème brûlée, or pear and almond tart, all crying out for attention. Simply irresistible?

Patisserie Forty 4 adjoins the brasserie, specialising in wedding, novelty, celebration and corporate cakes. Full details, including their excellent value fixed price menus, wine list and much more can be found on their Website.

Housed within the Cardigan Fields Leisure Park, just off Kirkstall Road, Bella Italia is the perfect place to put your feet up after a busy day or to grab a quick bite to eat before a night out The restaurant is also close to popular attractions like the Vue Cinema and the Hollywood Bowl bowling alley.

Bella Italia is open for breakfast and offers choices such as fried or scrambled eggs, bacon, sausage, mushroom, tomato and sautéed potatoes, and toasted ciabatta filled with bacon, fried egg and tomato. Menu Frisso, available during midday, is a selection of appealing dishes such as crisp gem lettuce in a Caesar dressing, with lightly toasted ciabatta croutons and Parmesan shavings, and crispy pancetta, torn field mushrooms and penne ricce pasta in a creamy white wine sauce, with Parmesan shavings.

It is always worth remembering that eating Italian is a great opportunity to work away through something rather more liberating than the conventional 3 course English meal. Little and often seems to be the motto but move on to the antipasti and it's immediately obvious this is no easy task, confronted with well over a dozen dishes, not one of which you really have the heart to turn down. The selezione classica assembles a few of the favourite starters; oven baked lemon and rosemary chicken wings, spiced meatballs, calamari, mini garlic butter-filled calzoni and lightly battered courgettes served with flamed pepper and lemon herb dips.

A speck e rucola pizza, added to a traditional margherita brings together two traditions with Italian speck ham providing the second, but it is within the pasta and risotto dishes that you can adapt almost any main ingredient, as well enjoy some of Italy's most traditional treats. Who can deny a well-formed spaghetti Bolognese or penne Marco Polo? And not for nothing is a nicely prepared spaghetti carbonara the preferred dish of many.

From a selection of five choices amongst the secondi many will head unerringly for controfiletto ai ferri, an 8oz rump steak char-grilled to preference and served with garlic butter, roast field mushrooms and rocket, or the fritto misto, lightly battered prawns, cod fillet, calamari and courgette with fries and a herb lemon and caper dip.

Could anything be more appropriate than The Godfather, for 1 or 2 naturally, with nutty chocolate fudge brownies, vanilla and honeycomb ice cream with chocolate sauce, fresh cream and wafer curls, and rest assured the coffee will do justice to the meal.

With a wine list that makes few concessions to other countries - and why should it - good Italian food can receive an equally national baptism by wine. For further enlightenment, news about their on-line shop and special deals, a click on their lively Website will reveal all.

More information can be found on their Website.

San Carlos Flying Pizza on Street Lane welcomes guests with a sophisticated ambience complete with crisp white linen table cloths and plush leather chairs. Serving delicious Italian cuisine in a spacious airy atmosphere, it is the perfect place for a business lunch or leisurely evening meal. To make the most of a sunny day, take advantage of the stunning al fresco dining area. Situated close to Leeds?s popular Roundhay Park, the restaurant is ideal to recharge your batteries after a round of golf or a walk around the Tropical House and Gardens.
 
The meticulously compiled à la carte changes seasonally and offers a range of authentic Italian dishes made with the finest ingredients. Starters include classic antipasti of mixed Italian salami and Parma ham served with artichoke and fried pecorino cheese; char grilled aubergines, courgettes and peppers marinated in fresh mint with extra virgin oil, garlic and chilli and served with buffalo mozzarella and parsley; or deep fried whitebait with baby marrows.
 
The tempting main course offers a range of dishes such as pan fried breast of chicken with white wine, mushrooms, cream sauce and asparagus; escalopes of veal cooked in mustard seeds, cream, brandy and mushrooms; calf's liver in a traditional Venetian sauce made with onions, Madeira wine and polenta; and lamb cutlets in Madeira sauce with rosemary and sun dried tomatoes. Seafood lovers will be spoilt with choices of roasted giant prawn, langoustine, prawn crevettes, scallop and mussels with garlic butter; special pasta with lobster, brandy, tomato, cream and peas or a mixed grill platter with a selection of five different fish and shellfish.
 
The pasta selection is an interesting mélange of regional dishes such as lasagne emiliane, a variation on the layered pasta dish with bechamel and Bolognese sauce topped with mozzarella and parmesan cheese. Other choices include linguine with clams, tiger prawns, tomato sauce, cream and sun blushed tomato; and garganelli salsiccia and porcini, an egg pasta dish with a spicy sausage specially imported from Calabria served with porcini mushrooms and a light tomato sauce.

As you would expect, there's also a superb range of pizzas on offer including the house special pizza Bianca with smoked Scottish salmon, sliced red onion, soured cream and chopped dill, or pizza Daviola with tomatoes, cheese, spicy hot sausage, onions and chillies.

To finish, consider traditional pannacotta served with fresh fruits, chocolate coated zabaglione flavoured ice cream or a classic baked cheesecake. There's also a range of homemade desserts, ice creams and sorbets as well as a mixed Italian cheese platter served with grapes, celery and biscuits.

To gain further information, just visit their extremely comprehensive Website.

Miller and Carter Steakhouses showcase a passion for tender and flavoursome steaks as well as an eclectic selection of wines from around the world. Lovingly restored buildings, former coaching inns, historic barns, trendy shopping centres and boats play host to the steakhouses and the design concept follows a minimalist yet elegant route.

Steak features prominently on the Miller and Carter menu and a well-reared 28-day aged West Country beef is cooked to perfection. Choose from various cuts such as rib-eye, fillet, sirloin, rump, T-bone, Porterhouse or chateaubriand served with a choice of sauces like béarnaise, hickory maple barbecue, five mushroom chasseur and chimichurri among others.

There are plenty of chicken and fish dishes as well as burgers, freshly prepared salads, pasta and risotto. Miller and Carter's younger guests have a dedicated carte and there is a nibbles menu for light eaters too.

The Miller and Carter steak school is a great way to hone your grilling skills.

To gain further information, just visit their extremely comprehensive Website.