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An elegant contemporary Italian restaurant in Talbot Road, Leonardo takes guests on a gastronomic exploration of the country's regional cuisine. The warm ambience and stylish setting exudes a festive spirit with the promise of an enjoyable evening.  Blackpool's main attractions are only a short walk away. 

The meal gets off to a start with pan fried chicken livers, mushrooms stuffed with breadcrumbs, white wine and cheese, homemade meatballs in a garlic and tomato sauce and mussels in fresh cream, garlic and white wine. Having sampled what the establishment can offer, carry on with spaghetti carbonara, smoked salmon with fresh cream and tomato with penne, steak Diane with onions, mushrooms, brandy, cream, French mustard and demi glace or veal in breadcrumbs with Bolognaise sauce. Conclude with chocolate profiterole, banana split, cakes filled with custard topped up with nuts or tartufo. A range of white and red wines enhance the pleasure.

Michael Wan's Mandarin Restaurant opened its doors to the people of Blackpool in 1961 and has since served Chinese food to over three generations of customers. The refuge functions with the belief that every meal shared should be special and so they spend longer carefully selecting ingredients and creating dishes for customers who visit the restaurant.

The tastefully done up dining area is filled with the happy chatter of diners enjoying their meal. So after a fun filled day at the Pleasure Beach or on the seafront head to Mandarin for a relaxing meal that could include chicken noodle soup, salt and pepper spare ribs or steamed prawn dumplings followed by a main course of crispy spicy chicken, 'the house' duckling, Chinese marinated pork with fried onion and scrambled egg, or a sizzling mini fillet steak. Seafood dishes encompass steamed whole sea bass with ginger and spring onion.

End your oriental dining experience with a classic banana spilt or chocolate pudding with cream.

This charming restaurant is located just off St. Annes Square in Lytham St. Annes, Lancashire; a delightful dining destination for those who want delicious food in an intimate and cosy atmosphere. Greens Bistro is a favourite amongst the local residents as well as visitors for their range of tasty modern British fare prepared with an eye for detail and a passion for using only the best locally sourced produce. Paul and Anna who run the Bistro have accumulated plenty of experiences in their sojourns abroad which reflects easily in their exciting menu.

Begin a meal with grilled black pudding, bubble and squeak, soft poached egg and crispy bacon and follow it up with a main course of fillet of turbot, red wine sauce, samphire, new potatoes and buttered carrots. End with a blackcurrant sorbet, summer berries and orange shortbread while those with a preference for the savoury will find the Lancashire cheeseboard appealing. The wine list is extensive, featuring an eclectic and global selection.

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.