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Originally built in 1832, The Mulberry Tree was formerly a wheelwright's, sometime brewery, blacksmith and latterly a cavernous pub. The refuge has, since its opening in April 2000, grown to become one of the most critically acclaimed dining destinations in the region. It has retained a Michelin Bib Gourmand for four consecutive years, has won Les Routier's North West Dining Pub of the Year and is highly recommended in the Good Food Guide.

Mark Prescott, a Roux trained exponent of the art excels in creating Modern European cuisine. The bar and lounge area does a roaring trade at lunchtime and for less formal meals such as fish and chips, most in generous proportions, whilst the dining room produces a more ambitious menu for those with time to spare. Think in terms of Iranian Sevruga caviar, and seven-hour braised lamb shank with fondant potatoes, baby vegetables and honey and rosemary scented jus.

The wine list fields more than 50 numbers from all over the world.

The Spread Eagle is a delightful 18th century coaching inn situated in the village of Sawley in the heart of the Ribble Valley. The inn's comfortable rooms provide beautiful views of the valley and some guests visit the place simply to relax over tasty food and wine and traditional afternoon teas; others take advantage of the surroundings wooded areas by going on riverside walks.

The dining areas give visitors a chance to have light dishes such as corned beef hash cake and homemade soup, sandwiches, platters of cured meats, or full meals complemented by a range of hand pulled ales and wine. Main courses take in thick sliced honey roast ham with bubble and squeak, grilled double pork chop with apple puree and buttered greens, and pan-seared fillet of sea bass with roasted basil, cherry tomatoes, roast root vegetables and pan gravy.

A tempting warm chocolate brownie or stewed apple and almond tart with star anise, crème anglaise and plum sauce helps bring a pleasant end to proceedings.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

Stanley House is an attractive newly restored and developed complex only a short distance from the M6 and M65, easily accessible from Cumbria, Manchester, Yorkshire and Merseyside. Formerly an historic farmhouse built on manorial scale, with handsome stone farm buildings adjacent, it has been transformed into a boutique hotel in the farmhouse with all other facilities in the buildings. The overall result is stunningly effective.

As with any good hotel the restaurant is regarded as the jewel in the crown with a dramatic décor of shades in rich blackberry, amethyst, purples and greens, complimented by silver and crystal, sumptuous linen, cut glass and elegant cutlery. From Northcote Manor, where he was Head Chef, comes Warrick Dodds to follow his holy grail, the "pursuit of perfection", with menus for every occasion.

The a la carte version offers around seven choices for each course, with risotto of smoked bacon, garlic and parsley, smoked bacon foam, or cannelloni of lobster, crunchy fennel, lobster and citrus foam make up two of the starters. Main courses can offer char-grilled fillet of beef with seasonal vegetables, potatoes and red wine sauce, poached fillet of wild sea bass, braised fennel, tomato refergardo with basil purée, or baked cannon of lamb, olive and herb crust, herb scented couscous, shallot purée and lamb sauce. Amongst the desserts is an artist's palette of ice creams and sorbets, a prune and Armagnac soufflé with Anne Forshaw's yoghurt ice cream, or a chocolate delice, mascarpone espresso parfait and walnut espuma.