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The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

Seasons restaurant is a unique little place; sited in a refurbished old barn, which has been converted to a shop and a restaurant. This is relatively small, only holding up to thirty upstairs and ten down; a special feature is that there is a chef's table, where you can watch him at work.

The experienced chef, who has worked in some good kitchens, is young and passionate about his food; everyone gets a visit from him at the end of the evening, a nice touch. The restaurant is lit by candles and small lights, creating a pleasant atmosphere to celebrate either a special occasion or just a simple meal for two.

A typical meal might start with fresh tuna steak and green bean salad with diced potato on a bed of salad and basil dressing followed by fillet of lamb with a potato rosti and crushed peas, rounded off with a rich red wine sauce or a pan seared salmon fillet served with slowly braised leeks in Napoleon brandy and duchess potato, with a refined dill jus, and finishing with chocolate fondant with a rich chocolate sauce or kiwi cheesecake with a kiwi coulis and star fruit.

Located mid-way between Manchester and Liverpool, the Thistle Haydock resembles a large Georgian mansion. The hotel restaurant is elegantly furnished, and has seating for 120 guests (which includes a private room for up to 16 guests). It serves a la carte cuisine, a table d'hote evening menu, a hot and cold buffet lunch and a buffet style breakfast. The adjacent cocktail bar, is an integral part of the lounge.

Le Frog Bistros are an independent chain of restaurants situated in the North West and West Midlands. Modern British food, influenced by French and Mediterranean flavours is the main draw here and the spacious dining area can accommodate between 60 and 180 diners. The menus are presented in similar style and supplemented by a range of specials that change with the season.

From the lamb shank with creamed potatoes and a red wine jus to Le Frog bouillabaisse with the freshest shellfish and fish in a spicy tomato broth, everything here is cooked from scratch. Consider starting your meal with French onion soup and then choose from a classic grill selection of steak frites, surf and turf or char-grilled chicken. Side dishes range from chunky chips to tomato and mozzarella salad and marinated olives. Fondant au chocolate for dessert deserves a special mention.

Cabaret nights and other special events are hosted regularly and make for a great night out.

A modern, stylish restaurant offering table d'hote cuisine and a la carte. We cater for all parties, providing a free celebration cake for parties over 10. All kinds of cuisine catered for by our international brigade of chefs. Our dishes range from steamed mussels and garlic or deep fried Camembert for appetisers, honey glazed duck or fillet steak with pepper sauce for main course.