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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.

Located minutes away from golf clubs and race courses, and set in the picturesque Yorkshire countryside, is the Kyte Hotel, a well equipped and modish venue designed with relaxation in mind, and perfect also for business travellers. The restaurant at Kyte is elegantly designed for comfort and has a contemporary décor alternating white with shades of tan in its minimalist furniture, candle lit tables and restful settees.

Providing British classical cuisine and its modern variant, they serve breakfast, lunch and light bites alongside an indulgent evening repast. Starters such as smoked duck salad, chicken roulade and baked goats' cheese pave way for main courses like sirloin steak and homemade fish pie. You could conclude your meal with profiteroles served with chocolate sauce and Chantilly cream or head to the stylish bar for a glass of real ale or a fine brandy.

The Parkside is ideally situated, 200 yards away from junction 32 of the M62, with the major cities of Leeds 20 minutes away, and Manchester, York and Harrogate 1 hour away.

We offer large traditional home cooked food, with a strong emphasis on value for money.

The erudite words of Rabindranath Tagore are displayed prominently on the walls of this modern Indian restaurant, amid eclectic artwork that helps create an atmosphere of understated elegance. Located in the historic market town of Pontefract, Tagore Fine Indian Cuisine is a welcome addition to the gastronomic scene, particularly when considering the popularity that food from the sub continent has garnered in recent times.

A typical starter there would be a plate of tikka, grilled succulent boneless chicken marinated in yoghurt and spices, while main course of Bengal biriyani, stir fried lamb, mushrooms, carrots with basmati and sauce, provides a taste of the Bangladeshi version of this ubiquitous rice dish. Favourites like tandoori chicken, pasanda, korma and jalfrezi have not been ignored, although those who love new tastes could try the Tagore's delight, fresh water prawns with green peppers, onions, coriander leaves and cumin seeds. The carrot halwa and ice cream for dessert is a combination that always pleases.

The Wentbridge House Hotel is one of those timeless houses, surrounded by extensive grounds and a peaceful setting in the Went Valley, yet handy for nearby towns. The elegant centrepiece of this little paradise is Fleur de Lys Restaurant, where French style mingles with modern British innovation to produce a wide range of both classic and contemporary dishes to delight the cosmopolitan diner.

The summer menu could offer around ten starters such as twice baked Keens mature cheddar soufflé, or Yorkshire dressed crab, celeriac and anchovy remoulade with crisp endive. A main course of Roundgreen Farm venison and forest mushroom Wellington is served with lavender roast potatoes and garlic roasted bobby beans, or the vegetable spring roll with water chestnuts, pak choi and sesame egg noodles could not be any fresher. French classicism shines through the desserts, particularly crêpe Suzette with vanilla ice cream.

Their range of special offers is one to watch out for and is based on two people sharing.