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At every turn, it seems, what were once licensed premises in various forms, be they Victorian pubs, country retreats for old codgers, or boozers that had lost the plot, are being snapped up by enterprising groups, usually of young men, and transformed into something more in keeping with the aspirations of the age.

The transformations are being carried out with varying degrees of skill, but on the whole results are goods, and perhaps you could think of several in your own part of the world that have been improved beyond belief. The secret of course, is often to keep the best of what went before and combine it with the advantages of modern living. In general people do not like change overmuch unless it improves their enjoyment, and gastropubs like The White Hart can certainly lay claim to do that, located in a particularly gorgeous part of Yorkshire, and now once more the centre of village life, where traditional values are respected.

The ancient charm that pervaded before the refurbishment remains intact, and has an added lustre by the clever use of more up to date materials, colours and fittings. The ability to eat decently and without fuss is an essential part of the gastropub credo, and again The White Hart scores, with a straightforward menu packed with dishes that offer immediate appeal. Old concepts of the standard three course meal are out of the window, enjoyment of food as you would like it to be is in.

To set the right note of fashionable sociability there are sharing plates; garlic pizzette with sun-blushed tomatoes, rocket and parmesan, a box baked Camembert with red onion jam and bread, or Greek mezze with taramasalata, red pepper hummus, tzatziki, feta and flatbreads.

Amongst the starters is freshly made soup, devilled mushrooms with chilli and mint on rustic toast, and Japanese fish cakes, pickled ginger, yuzu and spring onion dipping sauce with radish slaw. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots and plum sauce, and for the seafood fiends some pastrami cured smoked salmon, Caesar, cos, parmesan, anchovies and croutons is received with enthusiasm.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find margherita, a classic medley of tomato, mozzarella, oregano and basil, Siciliana with Serrano ham, roast artichoke, olives and mozzarella or rustica with roasted Mediterranean vegetables, goats? cheese, cherry tomatoes and rocket.

Pastas include bucatini carbonara with smoked haddock, pancetta and cream, or tagliatelle bolognaise with slow cooked beef, bacon and Chianti. For the big event there is Venetian calves' liver with onions, wilted spinach, parsley mash and balsamic jus. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese, relish and frites. For hearty eaters there are rib-eye and fillet steaks, and lemon sole with prawn and watercress butter and baby potatoes.

A wide range of supporting dishes include buttered new potatoes, Belgian frites and mayo, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight. In the bar Timothy Taylors Landlord reigns supreme, but not unchallenged, and a good wine list matches well with the excellent food.

For variations in their menu and other news about The White Hart, do click on their excellent Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

We hear a great deal about recycling these days - du Vin recycles attractive but sometimes un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style - elegant and unpretentious. Combine this with a great spirit, wit, and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

Situated in the area known as The Mount, Hotel du Vin is a unique luxury boutique hotel close to the centre of the historic city of York. Housed in the distinctive architecture of a beautiful Grade II-listed building that dates back to the early 19th century, it was formerly a private home, then an orphanage and more recently the Shepherd Homes building. du Vin have transformed it into a real home away from home, with 44 stylish bedrooms and beautiful suites. Every room has handsprung mattresses, fine Egyptian linen, deep baths, power showers and high speed wireless internet access.

The classy bistro is open seven days a week for lunch and dinner and offers a menu rooted in classic European cuisine with a contemporary edge. Head Chef Nico Cecchello introduces notes of originality by adding his own selections daily, all supporting the overall philosophy of using the finest and freshest local produce, cooked simply and priced sensibly.

From a choice of six starters on the à la carte menu expect to find Uig smoked salmon classic, smoked haddock chowder 'en croute', salted cod brandade with paprika and herb crostini, devilled lamb kidneys and toasted sour dough.

The simple classics option yields potted rabbit with pickled vegetables, or a Jerusalem artichoke veloute with white truffle oil, or on the mains menu the traditional fish pie, an impressively moist and well packed production with cheese topping that commands great popularity. In season don't be slow to order the traditional roast red leg partridge with bread pudding, game chips and jus rösti, a wonderful dish.

Other main courses delight customers with braised ox cheeks and fresh buttered tagliatelle, stuffed squid with carmague rice and tomato fondue, or pan fried halibut with butter bean ragout and rosemary sauce. Desserts look to homemade Bailey's cheesecake, traditional Black Forest gateaux, and a fine pear crumble with pouring cream.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as excellent. Their selection of single malts is enough to stop a homebound Scot from going any further north. Service is telepathic in the best possible sense. Those gasping for a little nicotine are welcome in the Cigar shack or the luxurious, heated, candlelit, leather smoking bothy in the garden.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

Fusco's of Whitby have been selling top-notch fish and chips in Whitby since 1968 with Stuart Fusco being awarded the title of UK No.1 Young Fish Frier of the Year 2004-5, they won Les Routiers Cafe of the Year 2005, Top Fish and Chip Shop in Yorkshire in 2008 and
Fish and Chip Restaurant of the Year Top Three in 2011. Given the long-standing love affair between the British and their fish and chips, which has survived powerful counter-attractions from other lands, this is no mean feat. It all started in Pickering, also in Yorkshire, way back in the 1950s, at a time when the effects of a long war were still apparent and there was an even greater desire for this nutritious and much-admired national dish.

In 1968 the Fusco family decided to move from Pickering to be closer to the natural home of their chief product, and the ancient town of Whitby was chosen, mainly because the Royal Fisheries was up for sale. The Royal Fisheries had once been selling some of the best fish and chips to be had, though at the date of purchase it had been closed down for some time.

But the fish is only part of the equation. Those who fondly suppose that any old potato will do to make chips could not be more wrong. Fusco's chips are made from carefully selected potatoes, where the main stipulation is quality. The days when there was a notion around that fish and chips could be eaten anywhere that was handy to the deep fat frier, with bottles of gelatinous substances available, are largely gone. They certainly are at Fusco's, if indeed they ever existed, and their Quayside Restaurant, run by Stuart Fusco, is a palace by comparison.

Fusco's took over the Quayside in 1999, since when it has grown and prospered. Viewed from the outside in the clear light from the North Sea it looks the very epitome of a smart seaside licensed restaurant, which is exactly what it is. The fish and chips offered are of the same high quality as on their other sites, and it also has a take-away section.

There is a children's menu, changing facilities and high chairs. Thoughtfully arranged facilities also mean that disabled customers have their difficulties minimised. And to cap it all there is air-conditioning. At the Quayside there is a lively take-away with an equally busy café attached.

The Quayside building is enhanced by the addition of Bar 7, which could be said to be Fish and Chips with knobs on. The décor is chic, and as well as a fully equipped cocktail bar there is music, light refreshments, quality drinks and - wait for it - Fusco's Fish and Chips, of the same high quality.

It is refreshing to see a family business doing an update on fish and chips. Time moves one, and whilst few would want to see the essential earthiness of this great national dish turned into something that was untrue to its origins, Quayside have got it absolutely right and deserve every bit of the success they are so obviously reaping.

For further details regarding their menu, a visit to their Website is highly suggested where you will also find a live interactive webcam.

We hear a great deal about recycling these days -du Vin recycles attractive but sometimes un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style, elegant and unpretentious. Combine this with a great spirit, wit, and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

In Newcastle-on-Tyne du Vin has looked to the Merchant Navy for its location. Shipping Lines rarely used to stint on HQ's and The Tyne Tees Shipping Company long ago had built an impressive Head Office on the heart of Newcastle's historic quayside. Hotel du Vin have maximised this into one of the most luxurious and outstanding hotels in Newcastle.

The hotel has 42 stylish bedrooms and stunning suites. Every room has handsprung mattresses, fine Egyptian linen, deep baths, monsoon showers, plasma TVs, DVDs, air conditioning and high speed wireless internet access. Life's little pleasures are by no mean neglected so there's a cigar shack and a Laroche tasting room where you can take a bibulous journey round the world's finest vineyards with minimal effort, even if you miss out on the airmiles.

In the 2 AA Rosette bistro a choice of nine starters might include braised risotto primavera, smoked salmon, tuna carpaccio with horseradish, and chicken liver parfait and toasted brioche. Main courses pursue much the same line, with wild sea trout with braised peas, and lettuce, new season lamb with garlic, aubergine and samphire, and the shin of beef cooked with carrots, oyster mushrooms, tarragon,

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb. With a team who look after the bar and the cigars, there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information on prices, special offers and tariff rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

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.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try 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, and on Sundays it offers a choice of three roasts. It would be harder to find a dessert much more English than lemon tartlet with crème fraîche.

Browns at Sheffield 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 Prince of Wales, located in Eccleshall Road South, Sheffield, 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 Prince of Wales is all about sociability and sharing plates are an indispensable aid in boosting this amiable quality; look for the antipasti of stuffed peppers, salamis, rocket, green chillies and warm stone-baked flatbread as you consider the menu, sip a cocktail or two and generally unwind.

Warm Mediterranean trends exert their presence with Greek mezze: taramasalata stuffed chilli peppers, red pepper hummus, drunken aubergines and flat bread, and the box baked Camembert, stiratta romagana, horseradish and beetroot chutney is superb. A Stilton and spiced pear tart with rocket, red wine and hazelnut vinaigrette, or duck rillette with rhubarb and ginger chutney and wholemeal toast are early indications of skills at work in the kitchen.

Fancy a pizza? No problem, choose from six options that includes smoked salmon, or a gamberetti full of the flavour of the sea. 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.

Let's assume you bypass the linguini, one of four selections from the pasta list, before moving on to a truly generous array of main dishes where roasted rack of lamb, mini shepherd's pie with chantenay carrots and cumin competes with sea bass fillets, curried sweet potato and spinach, yoghurt and mint dressing, and roast guinea fowl, puy lentils, peas, bacon and baby potatoes, amongst others. An impressive harvest of side dishes make the most of field and garden.

A galaxy of puddings goes for the jugular with sticky toffee pudding, a spiced apple caramel crumble with vanilla custard, 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 George - 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 Cabernet Sauvignon Rose from Rothschild Lafite in Chile, or a rather striking Hawk Crest Merlot by Stag's Leap from the Napa Valley.

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

Inspired by the spicy and tangy flavours of Indian street food, Dabbawal on High Bridge offers a variety of freshly cooked authentic Indian dishes in a vibrant contemporary setting. The restaurant takes its name from the ubiquitous dabbawalas or 'lunchbox men' of the teeming city of Mumbai. Located in the bustling heart of Newcastle, Dabbawal is perfect for a meal before a performance at the Theatre Royal Newcastle or a show at the News Theatre. You could also relax here after a shopping expedition at the Eldon Square Shopping Centre close by or after taking in a Newcastle United game at St. James Park.
 
Dabbawal's tapas style menu is ideal for sharing and also includes a range of classic curry dishes to offer an authentic slice of the Indian eating experience. You could begin with street classics of vada pav, a deep fried potato burger in a bun served with homemade condiments; crispy lamb samosas; chicken chilli fry; bhel puri, a dish of puffed rice tossed with onion and pomegranate in a tangy tamarind sauce and sweet potato chaat. There's also choice of lentil and curry leaf soup and the house signature salad with mango, honey, peanuts and spring onions.

The grill offers chicken cubes marinated in yoghurt with mint, coriander and green chilli; minced lamb marinated in mixed spices, red onion and sweet peppers; salmon in a honey, dill and saffron marinade and king prawns with chilli, lemongrass and kaffir lime leaves. The special Dabbawal grilled platter offers chicken tikka, lamb chop, citrus prawn, seekh kebab and salmon tikka while a mixed veggie grilled platter delivers a selection of spiced and grilled seasonal vegetables.

For the main course try one of Dabbawal's signature dishes of duck Nilgiri, seven spice coated duck breast served with stir fried spinach in a red wine flavoured sweet and sour sauce; railway lamb curry and saffron pulao, a classic dish of cubed lamb served with baby potatoes in a curry leaf, coconut, mustard seed and onion sauce. More adventurous diners could opt for vindaloo beef, a tenderloin fillet steak marinated in vindaloo spices served with seasonal vegetables. Other classic dishes include spicy south Indian lamb pepper fry; king prawn in a spicy tomato and ginger masala sauce and Indian cottage cheese and mushroom in a cashewnut sauce. The dum biryani, slow cooked aromatic rice with meat or vegetables served with garlic raita and vegetable curry, is a meal in itself.

The restaurant also offers an extensive range of side dishes and accompaniments including freshly prepared breads such as mozzarella and coriander naan, and keema naan with spicy minced lamb. Side orders include tandoori roti; mushroom pulao rice; zesty Bombay potatoes; stir fried okra and spinach; and Kachamber salad of finely chopped onion, tomato and cucumber. A two-course lunch menu is also available and includes roomali wraps with fillings of spicy chicken, seekh kebab and mixed vegetable.

The carefully compiled drinks list complements the food perfectly and offers a selection of cocktails including the house special Dabbawal Martini, which blends raspberry vodka with fresh lime, raspberry puree and crème de framboise shaken and served straight up, as well as white and red wines, champagne, beer and cider and a variety of non-alcoholic drinks.

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

Number 21 Queen Street, Newcastle has been home to some pretty exciting culinary experiences over the last few years, but longevity has tended not to be amongst their qualities. However, those with a taste for a bet on the side might well be considering that Pan Haggerty is all set to reverse this trend.

What is so special about this restaurant in the burgeoning Newcastle eating out experience? A catering business professional once said 'there are only so many permutations to what you can do with a restaurant - the skill lies in picking the right ones'. One of the most basic of these is that you don't wish to emerge from having a meal, particularly if it has left your wallet with hunger pangs, suffering from those same pangs yourself.

Not everybody wants 'a reet good blow-out' as the saying goes, but most of us want to feel adequately fed, which is where Pan Haggerty really ticks the box. After all it's named after a traditional Northumberland recipe for a good, robust no-nonsense dish of pan-fried layered potatoes and onions topped with cheese. Basic it may be, satisfying and well presented it most certainly is.

Head Chef Simon Wood, formerly of McCoy's at The Baltic and The Grainger Rooms, believes in offering dishes that bring pleasant memories of home cooking at the hands of your Mum, dishes such as braised pork belly, pan-fried duck breast and other British contributions to the well-being of mankind. Food is about enjoyment, not suffering misunderstood anguish about health and personal weight.

Grilled Seahouses kipper with herbed potato salad, lemon and shallot dressing lay the foundation for things to come. Soup nowadays has moved into the realms of the sublime, often, as here, using ingredients such as spiced crab and prawn dumpling to make an exceptionally tasty starter.

Black pudding enjoys a warm reception up north - and increasingly in the south let it be noted. Take Doreen's black pudding and then add a helping of crisp bacon, fried bread, apple compote and homemade brown sauce and what do you have? Total satisfaction and lots of happy customers.

Sit and enjoy beer battered fish and chips, secure in the knowledge that the sea from whence its ingredients came is only a few miles away, properly served with minted mushy peas and tartare sauce. Thoughts of Peach Melba with pistachio and chocolate biscotti could by this time be having a punch-up with the enterprising selection of cheeses gathered from both afar and close to home.

And just in case you're thinking all this is going to cost the earth, think again. For Sunday lunch you will be asked to part with £12.50 for two courses, £15 for three. For more details log on to their Website.

Newcastle has changed, in some places almost beyond recognition, and it is not just the physical aspects of this vibrant city. Down on the riverfront within easy reach of the millennium bridge, Tate of the North, the Sage Music Centre and Baltic Mills contemporary Arts Centre is another major conversion, the award-winning Malmaison. This one-time cooperative warehouse was formerly a storage facility for grain and cotton from the bustling river trade of the Tyne.

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.

Their 122 bedrooms, which include 14 lavish suites, are exactly what one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing. Most of them have fantastic views of the River Tyne and the spacious suites on the Chateau floor have personal lounges and little touches like wine and nibbles. The Ark Royal suite, named after the famous WW2 aircraft carrier, exemplifies sheer indulgence with twin baths and two flat screen TVs.

At the hotel's heart is a lively brasserie with strong French influences at play and a widely spread menu that delivers something for everybody. This brasserie is striking and moody with innovative designs and the use of bold colours and decadent fabrics - seductive and alluring rich leather banquettes and chairs are both comfortable and indulgent, while the solid wood table tops and leather place settings are positioned within discreet bays.

Hand tailored paint work of gold and purple curve theatrically toward the candle lit stairway, the top steps of which lead through a heavy velvet drape of rich crimson and once beyond that you enter the intimate and inviting atmosphere, which is the Brasserie. Amidst these elegant surroundings, with spotless gleaming glassware and shining cutlery, an essentially, but not exclusively, brasserie menu is offered by Head Chef Drew Heron and his team.

Lovers of seafood will be delighted to note that their particular needs are well heeded, starting with a delightful halibut with herb crust and creamed leeks or papillotes of sole salmon. Brasserie dishes such as monkfish with chorizo and butter beans rarely fails to please, and a terrine of pheasant is topped with a wild mushroom dressing.

An inspired choice is the chicken Kiev, with roast loin of venison 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 Gruyère, 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 rump and that's it - except for the chips. If you want all the rest go for the side dishes, but steak and real chips on its own takes some beating. Vegetarians are well looked after - the pumpkin and gorgonzola filled gnocchi sounds 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 citrus pannacotta, spicy berry compote or splendid chocolate financiers with Clementine sorbet.

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 Newcastle. It is worth noting that you can also make reservations Online on their Website.

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.