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Keith Blackburn, the owner of Jack's Bistro in Wood Street has a simple plan, which he puts across saying, "As a restaurateur, my aim is to give pleasure to other people. We are creative? there is always the thought that maybe tomorrow we will create something even better".

The bistro menu presents diners with a range of tasty and creative dishes, good enough to tempt discerning diners. In fine weather you could enjoy a drink in the sun or choose to have a relaxing meal inside.

Consider starters of crepe chinoise, duck confit spring roll, or a refreshing salad of orange, rocket, roasted cherry tomatoes and ricotta with watermelon and toasted sunflower seeds. Main courses include calamari in a bacon white wine cream sauce with spaghetti; Mediterranean marinated lamb, and a platter of Toulouse cassoulet, lamb and rosemary sausage kebab and pork and leek sausage baked wrapped with puff pastry.

A choice of freshly prepared desserts is available. The food can be accompanied by wines by the bottle with a handy range of half bottles available.

"Banthai" means Thai house, and this restaurant in St Annes on Sea is designed keeping its name in mind, using lots of wood and Thai crafts to give it a comfortable, informal atmosphere.

The delightful waitresses are from Thailand or other parts of Asia, and add that special touch of class to the service; their chef is also Thai, with many years of experience working in quality restaurants, and guaranteeing an authentic dining experience.

Thai cuisine is a combination of styles and flavours from many regions of Asia. Investigate further by trying starters of moo yang or juicy marinated grilled pork, or flavoursome coconut, mushroom and herb soup, alongside Thai fish cakes.

Among mains, gaeng noh mai or bamboo shoot curry in your choice of red, green, matsuman or phanang paste, and roast duck in red curry with tomatoes, and basil and lime leaves, jostle with nuae kow pord, stir-fried beef with sweet baby corn, and minced chicken salad. Phad Thai and assorted rice dishes accompany the food.

Chef Warrick Dodds and his team leave no stone unturned to ensure that the freshest ingredients in the season are sourced and that the food miles are reduced to the minimum. The cooking is sound and honest, and clean distinct flavours stand out in spite of some exotic combinations that include pepper steak mushroom and Hastings ale pie and pan roasted fillet of halibut with roast langoustines.

To accompany the meals an intelligently chosen, world travelled wine list is to hand.