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The Angel at Hetton, near to Skipton, sets a remarkably hearty pace as an example for British pubs, which are aiming to fashion a unique experience, to follow. The Angel Inn was the creation of Denis Watkins, who sadly died in July 2004, he was a delightful man, an extremely able chef and always full of bubbling enthusiasm. The Angel has gained almost too many awards to be able to mention, but one highlight was when Denis was given the Catey from Caterer and Hotelkeeper, a tribute from his chosen profession, in 1998.

However, it has been a stalwart fixture of the Good Food Guide for many years, and in 1991 they won the Good Pub Guide's 'All Round Dining Pub of the Year', as well as the AA's 'Best Newcomer' in 1992. In the past years, it has become, above all, a place to enjoy the finest of food, good real ales and a wine list hand picked of extraordinary length and surprising value. All oak beams, separate rooms, nook and crannies, it is a hotch potch of contrasting styles and features, which come together to create an authentic atmosphere reminiscent of a more relaxed and bygone age. In the summer you can dine al fresco on the flagged forecourt overlooking Cracoe Fell.

The restaurant offers an early bird and an á la carte menu Monday to Thursday. On Friday they serve an early bird and a fish á la carte menu. A fixed price menu is served for Saturday dinner at £38.50 for four courses and coffee and Sunday lunch at £26.25 for three courses and coffee. Opening times given are for the restaurant. There is a wide choice of dishes and a specialisation in fresh fish. More informal food, with no necessity to book can be found in the Bar Brasserie, which is open for lunch and dinner every day.

The Angel is most famous for its food. Not the usual 'bought in' reheated fare, so often termed 'Pub Grub', but everything is absolutely fresh, of the finest quality, prepared by a dedicated and highly skilled kitchen team under the direction of their Head Chef.

The style of the food is Modern British, reflecting British origins but influenced by the cultures and cuisine of many countries, not least France and Italy. Wherever possible, raw products are sourced locally, meat and game from the Dales and Lancashire, sausages and cheese from Lancashire. Fish is delivered daily from the East and West coasts and herbs are from their own garden. All recipes are authentic and whilst the colour of a dish is important, it is the flavour that should live in the memory.

A typical dinner could begin with a choice of Glasshouses smoked trout fillet with beetroot jelly and horseradish cream; mini courgette and broccoli crumble; a little 'moneybag' of seafood baked in crispy pastry, served with lobster sauce, or carpaccio of Yorkshire beef.

Following on with a duo of Bolton Abbey mutton with liver, onion and bacon pie, roasted loin, courgette puree, sun-dried tomato, basil potato and rosemary sauce; and char-grilled fillet of Waterford House beef with foie gras, spinach and wild mushroom fricassée, baby vegetables, chateau potatoes and périgueux sauce. But leave room for their wonderful desserts, like sticky toffee pudding with butterscotch sauce; a selection of sorbets and fresh berries, and croissant and butter pudding with apricot compote.

There are five luxury suites and a Wine Cave over the road in the Angel Barn Lodgings. The Wine Cave is an atmospheric homage to a wine producer's cellar, with exposed stone walls, wood beams, stone flagged floor and nooks and crannies. It also makes for an intimate wedding venue and hosts 'The Angel Auberge', a private dining experience with a rustic farmhouse style of service. One long table seats up to 24 guests and hearty plates of charcuterie could be followed by big bowls of cassoulet, beef bourguignon, fondue Savoyard or chicken chasseur.

All studios and suites have been individually furnished to a high standard and decorated to compliment the natural beauty, stone and beams of the ancient building. For residents' convenience all rooms are equipped with mini bars, electric hair dryers, safes and tea and coffee making facilities.

For details of specials on their menu and other information visit their Website.

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.

Michelin starred chef Nigel Haworth couldn't have asked for a better opportunity to work in tandem with Yorkshire's farmers and suppliers, and The Bull at Broughton suits him exceptionally well. A part of the Ribble Valley Inn group and taking its name from the Broughton Estate's famous herd of shorthorns, there has been an alehouse on the site since 1702. Now there is al fresco dining happening in summer and blazing log fires in winter.

The locally inspired menu has specialities such as Yorkshire pudding with gravy, slow cooked oxtail bits and Mrs Carr's raspberry vinegar to start. Main courses include Whitby scampi in beer batter and Wakefield rabbit, bread crumbed and pan-fried in butter, and to finish there is Frumenty, a traditional dessert with Dale raspberries or strawberry sundae with pomfret cake ice-cream.

Chicken nuggets are a thing of the past and little diners at The Bull are now moving on to try scaled down versions of adult meals like chipolata sausages and English pancakes.

Nestling deep in the Yorkshire Dales it may come as no surprise to hear that in a former incarnation Le Caveau served as a place of incarceration for felons and sheep rustlers. Admittedly this was a few years back, though this being Yorkshire, not all that many.

Whatever, we now have a surprisingly cosy little restaurant at the bottom of the stairs below the Edinburgh Wool shop in which Brian Womersley and Richard Barker slave away, employing good local produce and ingredients to great effect as, subtly touched by the French influence they serve up celery and apple soup, and scallops and with a timbale of Savoy cabbage and tarragon sauce. Try also the oven-baked cod with herb and garlic crust on red pepper and tomato coulis from the extensive range of fish dishes offered. For devotees of the safe and comfortable there is summer pudding when the time is right and those seeking a new experience need to keep an eye on the cheeseboard - not everywhere will you find a blue goats' cheese from Croatia. The wine list would do credit to the best efforts of Thomas Cook, starting with house wines at £9.95.