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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.

Haché describes itself as a restaurant that happens to sell burgers and it's no bad description. The trouble with burgers, of course, is that a potentially delicious way of serving meat has been cheapened mainly by financial greed to the point where it is difficult to find anyone with a good word to say about them. Whereas faggots, the basis for a satisfying and wholesome meal, are regarded quite rightly as permissible verging on gourmet, burgers are not.

So let's hear it for the real burgers, the ones that are made from decent ingredients and properly cooked, which is precisely what Haché is all about. All their burgers are served on a toasted ciabatta bun with rocket, beef tomato and sliced sweet red onion, along with the special Haché mayo. If however you prefer your burger low calorie style they will substitute the bun with a salad garnish.

All their beef comes from prime Scottish beef steak, starting with Au Naturel, finest aged 100% chopped steak, seasoned and charbroiled, with seven variations on the main ingredient, all cooked medium unless otherwise requested. Chicken Haché burgers offer four choices, au naturel, forest, Spanish, club plus the newly introduced honey-moutarde.

Of them all the big treat has to be the steak le grand double (that's 14oz) steak burger with your own choice of topping, but do not lightly ignore Le Mexican. All tastes are taken into account, with vegetable burgers, tuna and the 'all-day'. Toppings include roast red pepper, sweet cure bacon, mature cheddar, Portobello mushrooms, goat's cheese and Stilton.

To complete the enjoyment leave room for the Haché Belgian chocolate fudge brownie followed by an excellent range of coffees. And yes, they do have a licence.

Tired of the London art scene? Tired of London? Ignore advice about people who are tired of London and get the next flight to Scotland; Glasgow or Inverness will do fine. On landing pick up the car and head through some of Scotland's finest scenery to Fort William where, under one roof you can absorb contemporary Scottish art, some of the best of Scottish food, and a comfortable resting place at the end of the day.

Or go and do one of a hundred other things but make sure you return to the restaurant at the Lime Tree, where for starters at dinner you could find a ballotine of oak smoked and poached salmon with a new potato salad, crème fraiche and chive oil. And if the weather is not being kind look out for the pheasant, yellow split pea and winter vegetable broth with mushroom and bacon dumplings.

One iced pineapple granita later and you are making eye contact with a rib eye of Angus beef, with a ragout of oxtail, root vegetables and Burgundy jus, followed by chocolate mocha mousse with warm doughnuts, or a sticky date pudding with caramel sauce.

This being Scotland you will then find the most comfortable arm chair you can locate, and believe me you're spoilt for choice, and order up a long malt whiskey or three, by which time you will have reached the conclusion  there is little to be said for returning to London. Is there?

From being a bait shed on Fort William's town pier, to the characteristic red roofs that now bear the hallmark of place well-known for their fantastic seafood with a touch of class, Crannog Seafood Restaurant has come a long way since it's inception in 1989.

The kitchen team is passionate about bringing the fresh taste of the sea, so you'll find a constantly changing menu that uses the best local catch of the day. A bowl of mussels the classic way, steamed with onion, white wine, and garlic and finished with cream and you're off to a good start. Plump local scallops with belly of pork and baked white fish quickly follow, accompanied by lemon courgettes and rocket pesto. If there's more stomach room left, try the cranachan pannacotta where Scottish raspberries, oatmeal, Drambuie and honey pannacotta arrive with a Crannog shortbread biscuit.

With unrivalled views of Loch Linnhe's calm waters coupled with traditional Highland hospitality, you have a recipe for a thoroughly enjoyable meal.

Any award for thirteen running years is an achievement, but the 13 coveted AA Rosettes awarded to Neptune's Restaurant are testament to their longstanding commitment to excellence. Part of the Moorings Hotel, located in Banavie village, about four miles from Fort William, guests are rewarded with spectacular views of Ben Nevis and the Caledonian Canal.

The split level, wooden panelled bar, surrounded by stained glass, has a relaxed, informal touch and the garden patio offers the right amount of seclusion, whilst watching the boats pass by provide a soothing experience during summer evenings.

The menu keeps pace with the seasons and there are a pleasing range of locally sourced options such as the trio of Highland salmon that includes hot smoked salmon, smoked salmon mousse and salmon tartare. Roast rump of Perthshire lamb and tournedo of beef fillet with venison duxelle on toasted crouton with a red wine and shallot sauce are some of the other dishes that could satisfy a hungry diner after a hectic day of ski-ing, snowboarding or sledging. Alongside an extensive wine list, you will also find a range of malt whiskies and real ales including the award-winning local brew, Deuchars.

Dinner at Inverlochy Castle is an experience to savour in any of the three dining rooms, each decorated with period and elaborate furniture presented as gifts to Inverlochy Castle from the King of Norway.

Old Pines is one of those places that happen once in a while, where everything is right and you wonder why you can't stay there for ever. It's like a cosy little discovery where guests could experience the beauty of the scenic location and relax in the comfortable sofas with a book in tow, while real fires keep the toes nice and warm. Indeed this is a homely hotel with food very much at the centre.

If there was one word to express the kitchen's philosophy it would be 'natural' and all their bread, ice-cream, jams and marmalades, desserts, pasta, scones and shortbread are made in-house. Going with the principle of locally sourced materials try the Isle of Eigg crab salad and avocado salad with tomato vinaigrette, followed by a roast chump of Mull lamb, parsnip and spring onion mash, braised shallots, port and thyme jus.

To round off proceedings allow yourself to be beguiled by the Highland selection of Isle of Mull cheddar, Dunsyre Blue and Lochaber smoked cheese with homemade oatcakes and quince jelly.