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Blackfriars Restaurant, dating back to 1239, is the oldest public dining room in Britain. With the main restaurant originally built to house the refectory for the Dominican Black Friars, and as a working inner-city former monastery, it's unique, certainly Newcastle has nowhere of its ilk elsewhere there. Blackfriars, with its horseshoe of buildings, also houses a number of craft shops, shelters a medieval courtyard used for al fresco dining in the summer, and is time-enduring, for long one of the city's most recognised restaurants and regarded as a Newcastle icon.

As well as the award of 'Best restaurant in the North East/Newcastle' by readers of The Observer, Metro Newspaper, and Hi-Life Dining Club, Blackfriars has also gained an AA Rosette, and inclusion in the Which? Good Food Guide, Hardens and Michelin Guides.

The main candle-lit dining room holds up to 70 covers and lends itself to both intimate and romantic dining, with small inglenooks and hideaway corners, and was voted the 6th most romantic restaurant in the UK. It also serves well for larger dining parties with the dining room split into two levels.

Sourcing seasonal produce from local farms and markets, the award-winning team produces gutsy traditional-British menus including an à la carte, a well-priced set menu, a canapés and buffet menu, accompanied by a large award-winning wine list. The restaurant is served by friendly and professional waiting staff.

Blackfriars is so passionate about local produce that diners only have to glance down at the place mats to glimpse a map of the north east, showing exactly which farm each component of their meal comes from - an original and well-liked feature.

Typical starters might include potted Northumbrian beef with onion jam, rye sourdough and home-made brown sauce; hot smoked Scottish salmon, pea purée and salad of edible flowers, or North Sea scallops with langoustine soup, wilted lettuce and crispy bacon. Main courses also use local, seasonal produce, with rolled Durham belly pork with crackling, duck fat potatoes, girolles and lumbard mustard; risotto of home-smoked North Sea haddock, cockles and bacon and pea spume, or a Hadrian Heritage rib-eye steak, bone marrow butter, roast tomatoes and hand-cut chips. To round off a memorable meal try their Duke Humphrey of Gloucester's custard tart with orange ice cream, or their ever-popular plate of North of England cheeses, celery, grapes, water biscuits and chutney.

The splendour of Blackfriar's ornate medieval Banquet Hall has recently been brought back to life following a year of painstaking and meticulous research and restoration. The celebrated venue, that King Edward III used for receiving royal Scot, Edward Balliol, in 1334, boasts authentic and bespoke banners, chandeliers, wall coverings, stained-glass windows, reclaimed wooden screens, large oak communal dining tables and matching chairs, all created by local craftsmen.

It makes ample provision for their famous Medieval Banquets where suckling pig with all the trimmings, personally introduced by the Chef, is served with honey roast vegetables, complemented by fine wines or strong Benedictine ale, served by buxom wenches and 'monks' at a 30 foot oak table. The hall, which also has its own kitchens, bar and toilet, accommodates 50 guests on large communal tables and is the perfect venue for corporate events, networking groups, functions, wine tastings, educational visits, private parties, anniversaries and weddings.

Although the main restaurant offers a full à la carte service, dining in the communal Banquet Hall and Old Dormitory Rooms lends itself to bespoke menus and full advanced pre-orders.

Whilst quality cuisine and good design features play a significant part in the success of a restaurant such as Blackfriars, this is not to overlook the cellar and wine list, regarded as one of the best to be found in Newcastle. Excellent French wine from Georges Dubeouf starts at £15 or £4 a glass, with over ten more wines by the glass. Carafes remain popular whilst further down the list keep an eye for the Chapel Hill's Shiraz/Grenache, McLaren Vale, a super-heavyweight at a very reasonable £26. Blackfriars also stocks the largest range of bottled local beers and Scottish whiskies in Newcastle.

Click on their Website for further details of their frequent special offers, events, meeting rooms for up to 40 delegates and menu changes.

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.

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.

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.

We hear a great deal about recycling these days - du Vin recycles attractive but often 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.

Situated close to the centre of the historic North Yorkshire spa town of Harrogate, du Vin has brought together eight Georgian styled houses overlooking the 200 acre common, called The Stray. Within they have installed 48 superb bedrooms and strikingly airy loft suites, with pristine beds, luxurious Egyptian linen and unique décor. All beds have handsprung mattresses, fine Egyptian linen, deep baths and power showers. High speed wireless internet access is available in all rooms.

The 2 AA Rosette bistro serviced by Head Chef, Murray Wilson and his team expect to find the impeccable service for which Hotel du Vin is renowned. Starters include honey glazed ham served with fried eggs, pineapple; homemade pork pie with apple piccalilli; and a salad of beef rib, truffle potatoes, watercress and hazelnuts. From amongst seven or so main courses the roasted pigeon breast and braised leg with wild mushroom and broad bean risotto appeals to those who like something a little different, whilst carnivores can enjoy themselves with a Donald Russell, dry aged, grass fed, rib eye steak served with fat cut chips.

Amongst the simple classics spare more than a thought for the oxtail terrine and horseradish cream, or the artichoke barigoule.

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 of four sommeliers, headed here by Mark Perlaki, there is no room for anything but the best. They have a Cruvinet wine machine, said to be possessed of magical powers. Perhaps a little testing might be in order. Service is telepathic in the best possible sense.

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

The distinctive black and white building which houses Magpie Café has been around from the sixteenth century and although it has adopted various personas over the years, it came to be a café in 1939. Today, the Magpie Café could be described as the seafood lover's ultimate paradise, overlooking the waters of the cold North Sea, set between the market and the harbour.

The historic fishing port of Whitby, where Magpie Café is located, features extensively in Bram Stoker's Dracula, and in A.S Byatt's Possession. Apart from these literary merits, Whitby stands out as a town steeped in a wealth of tradition and seafaring history; the enchanting port and surrounding area has provided the local community, whose people have braved the harsh seas, with a dedicated supply of the freshest and finest fish.

As you settle down there comfortably for a meal, enjoy the fresh Whitby crab on brown bread or the prawn cocktail in a piquant Rosemarie sauce for starters. Fat, chunky chips are served with a variety of fish - sourced locally wherever possible - such as halibut, skate, and plaice to name but a few. However, if you are so inclined, you could also try the other main courses that hover around dishes such as salmon and sautéed garlic potatoes with a crisp green salad; haddock and prawns in a creamy leek sauce and seafood paella.

The lobster thermidor served with deep fried courgettes, salad or potatoes has a number of enthusiasts queuing up. Clams, crevettes, scallops and mussels along with fresh fish, star in the hot seafood pot, cooked and served in a liquor of wine, butter and garlic, served with warm crusty bread.

In the unlikely event that you cannot let up your carnivorous inclination, the locally reared prime fillet steak or Yorkshire gammon ought to be satisfactory. Concessions for vegetarians have also been made, considering the presence of vegetable shepherds pie, and a leek, tomato and pasta bake.

After this self induced binge, you might want to end it with some enticing desserts such as the squidgy chocolate pudding with orange and white chocolate sauce and crème fraîche or the hazelnut meringue with banana, butterscotch sauce and whipped cream.

The wine list is peppered with choices from across Europe, while there are quite a few from the New World also. Patrons can choose by the bottle, glass or carafe, and all the wines perfectly accompany the meal. More information about the menu and wine list can be obtained from their Website.

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 Pine Marten is an attractive country house that had been lovingly restored, with a thoroughly modern feel but retaining the character of the original building. Upstairs there is a twelve bedroom hotel. It is one of those pubs that have surfaced on the mainstream of casual eating in the UK and are taking an increasing share of the market, evidenced by their growth in numbers and the popularity of what they have to offer. If this results in a 'type' there is certainly no harm in that.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have an enclosed rear garden with an ornamental pond as a centrepiece, providing some 100 seats as an optional al fresco eating out space, and last, but by no means least, a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Pine Marten provides ample evidence that this is true. But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables and warm stone baked flat breads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters, expect to find freshly made soup, smoked salmon with pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops of the day. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood enthusiasts some prawn and avocado with pecans, mango, bacon, orange and pomegranate vinaigrette receive a rapturous welcome.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes or piccante with pepperoni, chorizo, tomato and jalapeños.

The grill and rotisserie dishes for hearty eaters are well worth trying and choices include spit chicken with lemon, garlic and frites, and rib-eye steak with smoked paprika and tomato butter, watercress and frites. For the big event there is roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. Blackened cod fillet, egg noodles, pak choi, mango and chilli salsa is popular, a sign of the times and improving taste in eating. Salmon with crab and chorizo fishcakes, roasted sweet corn and cherry tomato salsa add further dimensions to a wide choice range.

Well presented supporting dishes include tomato and red onion, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The Pine Marten stocks a wide range of beers, both well loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

For up to date information please refer to their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

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.

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.