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hand picked restaurants

Every so often a new restaurant flashes on to the scene, bringing in its wake a sense of presence and certain success. When Simon Rogan set up the business in 2002 at L'enclume in Cartmel he had a very clear vision of the way in which it should be heading, and he seems to be pretty well on target. Described in The Independent as being "one of the five best restaurants with rooms in Europe", it may well be that one of the biggest problems L'enclume will have is retaining its proportion which seems at the moment to be about right.

Simon was named Best Chef by The Good Food Guide 2009 and L'enclume was also included in the final 'top ten' restaurants outside London at the London Restaurant Awards - known as the 'Oscars' of the London restaurant industry, and the AA have awarded him five Rosettes for 2011. Recently, it has established its place among the top ten restaurants in UK, by winning the coveted runner up slot in The Good Food Guide 2012 awards.

For diners who want to make the evening memorable by staying the night, there are twelve individually designed and furnished rooms at L'enclume, together with the cosy three bedroom L'enclume House.

The approach to food is refreshingly unusual. After years of learning the rules we hear that in Cartmel at least, they are there to be broken - with careful research and experimentation, of course. There is about L'enclume an air of determined restlessness, in a wholly positive way as new flavours are found, old ones are resurrected, and due obeisance is made to nature. In other places where this has occurred it has sometimes induced a labatorial frisson into the realms of the kitchen, but this is not apparent in Cartmel, and instead we hear that "subtle herbs, roots and flowers" are to be encouraged to take control. Sounds good.

Three menus are available, arranged rather as a series of inductions within a semi-secret society. The Introduction is an ordering of food that embraces the whole table, what some might term a tasting menu, and starts with vintage potatoes in onion ashes, whey sauce and wood sorrel. Next comes hake fish with chicken skin, spring greens, artichoke and mulled cider, with potted Bessy Beck trout served with radish, fresh cream, dill and rye toast.

Iced yoghurt and wild flower honey, sorrel and hazelnuts precede cream crowdie and a conclusion of Douglas fir and rhubarb. This summons up a whole cacophony of flavours and textures that is wonderfully appealing, though traditionalists may find themselves reaching for their dictionaries. But there's more.

Other dishes could include roasted cauliflower with razor clam, seaweed and oyster, and buckwheat pancake with fresh cheese, leeks and English mushrooms. Desserts include their Coniston oatmeal stout ice cream with apple, malt and sweet brackens, or sweet cheese with beetroot and walnuts.

The sense of restlessness mentioned above means changes from time to time - keep abreast of them by clicking on to their elegant and informative Website.

The Tufton Arms Hotel, a former coaching inn, is situated in the stunningly beautiful Eden Valley, in the market town of Appleby in Westmoreland. Walk into the warmth of the Tufton Arms Hotel, a renowned watering hole in the centre of the medieval market town of Appleby-in-Westmorland, and savour the experience. Guests dine on excellent modern British food in the elegant Conservatory Restaurant overlooking the cobbled Mews courtyard. Be prepared to spend some time browsing through the menus for a wide selection of delicious dishes, using local fresh produce. The superb quality of the whole experience has not gone unnoticed and the restaurant has received many awards.

You will be welcomed with a smile at reception and a genuine concern that your stay will be not just pleasant but memorable. It is quite likely you will immediately meet one of the owners, the Milsom family.

The Hotel was lovingly restored in 1989, by the Milsoms, who also run the Royal Hotel, Comrie, Perthshire. Since it had been a former Victorian coaching inn, the idea was to evoke that era when the Tufton Arms reached its present proportions.

All twenty-two ensuite bedrooms are individually furnished and decorated, with all the modern day comforts you would expect.

With a wine list of over a hundred and sixty bins, expertly chosen for value and distinction, the perfect marriage to meat, game, fish or seafood is assured.

Menus change according to the season but a roast rack of Eden Valley lamb is a constant favourite as are grouse, partridge and other game in season. Fresh fish comes up daily from Fleetwood and is well represented in the form of lightly grilled fillet of salmon and baked cod steak. Whole sirloins of local beef from Appleby's famous butcher Mr Ewbank appear on the carving trolley on Sunday lunchtime.

For banqueting or conferences there are three purposefully designed conference and function suites. Elegantly furnished to retain the hotel's character and ambiance, the suites offer a luxurious backdrop to any occasion and meet all business requirements.

If you feel like pampering yourself in one of the most scenic parts of Britain, you might consider the Tufton Arms well worth while. Do visit their Website to find out more.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cured ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively Website.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value.

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cure ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively 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.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value.

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cure ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively Website.

The Shepherds Inn at Melmerby is a very classical looking village Inn run by a husband and wife team of Andy and Ceri Webster. The Inn is set on the village Green and is just off the main trans pennine route across the north east. It is surrounded by the stunning countryside and views of the Eden valley.

With local Cumbrian suppliers knocking at the kitchen door, dishes are deliciously fresh and well presented, like the shredded honey roast duck, Asian spiced king prawns and home cured local salmon, served with crisp Lakeland oat cakes, cream cheese and balsamic vinegar. Next you could find a luxury Shepherds Inn shepherd's pie with mutton and pork topped with a rich wholegrain mustard mash and melted cheese, and there is a 10oz Askerton rib eye if you'd like to indulge in bovine pleasures.

Watching mountaineer Doug Scott's escapades in the Himalayas could bring much cheer to those with an adventure streak, and these individually signed photographs are up for sale as well.