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Edinburgh is great, but sometimes the hustle and bustle of a major capital city is not exactly what you're seeking. Why not combine the best of both worlds by staying or dining at Kilspindie House in the picturesque village of Aberlady overlooking the Firth of Forth, with the urban benefits of Edinburgh just twenty miles down the road in case of need. It's the perfect spot for golf enthusiasts with the Kilspindie, Craigielaw and Lufless Golf Courses all within a five minute drive, while other local attractions like the Tantallon and Dirleton Castles, Aberlady Nature Reserve and the Scottish Seabird Centre are less than a 30-minute drive away. Kilspindie House is a perfect base to explore the East Lothian coast and then unwind with a drink and some delicious Scottish food.

Kilspindie House dates from 1638 and has been tastefully renovated to create a wonderfully comfortable modern hotel boasting 23 en suite bedrooms. Each room has its own individual touches and is fitted with wireless internet, freeview TV, direct dial phones, free WiFi and tea and coffee making facilities.

The hotel also boasts the award-winning Ducks Restaurant which offers stunning modern Scottish cuisine made with wonderfully fresh local produce. A meal from the restaurant's à la carte menu could start with a tian of crab and brown shrimp with dill soured cream, avocado puree and young shoots, or wood pigeon breast with braised puy lentils and red amaranth jus. Main courses include slow roasted pork belly served with rumbledethump potatoes, creamed East Lothian Savoy cabbage, courtyard pear chutney and thyme jus, whilst those in search of something rather bulkier could take a close look at the sirloin of matured Buccleuch beef with Yukon Gold fondant potato, kale, celeriac puree, foraged chanterelles, haggis fritter and peppercorn sauce.

Scotland has a close association with some of the coldest and freshest waters in the world which in turn yield superb quality seafood and shellfish, including fantastic fresh lobster or crusted Firth of Forth mackerel fillet served with Dunbar Rover potato and caper salad, gooseberry and ginger relish and radish. Finish on a high note with chocolate fondant and raspberry sorbet.

For such a relatively short menu the choice of tastes and texture is amazingly broad, nor is it very often that you find a bar menu running the à la carte such a close second. Seafood chowder, that classic dish; barbeque chicken wings with green salad, beef burger with smoked cheddar, red onion marmalade, salad, tomato and hand cut chips, the wonderful haggis parcels with sweet chilli syrup, roasted chicken breast with wild mushroom risotto, rocket and red wine jus, or haddock and salmon fishcake with tomato and dill sauce are all attractively served, popular and incredibly good value.

Donald's mixed grill encompasses sirloin steak, gammon steak, sausage and egg, grilled ciabatta sandwiches, and offer side dishes such as rocket and parmesan salad, bowl of Cerignola olives, tomato and onion salad, and mashed potato. This is food brought together to meet the needs of a carefully researched clientele, not forgetting their splendid Sunday lunch, anticipation of which must have comforted many a chilly Sabbath morn at the Kirk.

Wine at Ducks is one of the pleasures of life, and the hand - or nose - of some astute connoisseur would appear to be not far away from the cellar. There are also a number of fine whiskies available at the bar, just as well with the renowned Glenkinchie distillery virtually on the doorstep.

Ducks host several events throughout the year such as St. Andrews Night dinners, wine tasting evenings and live music, and the function room, which seats up to 100 people, provides a wonderful venue for weddings while the team do their best to make your big day memorable. There are also a number of deals on rooms over the Festive period, and with sumptuous special menus for Christmas Lunch and Dinner, as well as a glorious dinner and dance at Hogmanay, Kilspindie House could make the ideal setting for seeing in the New Year.

To gain further information, just visit their extremely comprehensive Website.

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.

The wonderful city of Edinburgh has the capacity to retain its sense of history, antiquity even, yet at the same time to respond to the times. The result is a vibrant city which manages to have it all without losing dignity and certainly not its credibility. Glaswegians, who have other fish to fry, tend not to acknowledge or even appreciate this special quality and make dour jokes about weddings and funerals.

In many ways The Rutland underlines this quality with precision having won the Boutique Hotel of the Year 2010 prize given by the Scottish Hotel Awards. With twelve individually designed guestrooms, the very epitome of tasteful glamour, each room offers all the latest technology and home comforts including real filter coffee and homemade muffins. But for many the ultimate stunner is the majestic views of Edinburgh Castle as you wake to a new day.

In the restaurant, described as 'a feast for the senses', head chef David Haetzman and his team work from a menu that embraces much of what is good about the best Scottish produce from which traditional dishes, some with a twirl of the glens and the lochs about them, are all impeccably prepared and served. The start of the day combines delicate and diet-conscious plates with the more hearty offerings that touch upon such treats as Crombie's pork sausages, Stornaway black pudding and McAllister's Loch Fyne kippers.

Being where it is the restaurant is a natural haven for those who lunch, whatever their reason, and to be able to order an excellent lunch of quality at their prices is perhaps a tribute to the impact of a competitive market as well as a tour de force for the hotel. Theatre goers welcome a similar approach to pre-event suppers, again at prices and quality which will not molest the digestion.

Some restaurants may respond to the special quality of evening or the mood of their guests, but yet again this restaurant reacts like litmus to an indefinable something and as you tuck into a dinner starter of ravioli of slowly cooked beef shin or a terrine of Ayrshire pheasant, partridge and rabbit, the magic enfolds. Do try the grilled Fraserburgh mackerel with a salad of pickled vegetables and mustard dressing, a nice tribute to this much under-rated but very sustainable fish.

A natural progression to roasted Highland venison haunch seems like a good idea, both at the time and afterwards, or perhaps a simply wonderful spinach, chickpea and aubergine tagine, with preserved lemon and mint ricotta and couscous fritter. Always popular is the whole baked sea bass with Sicilian roasted vegetables and basil vinaigrette. Dishes from the grill are predictably superb, employing nothing but Scotch Black Gold beef, matured on the bone for a minimum of 28 days, from the much respected Mathers in Aberdeenshire.

The canapé and finger food menu affords an opportunity to those who want something simple and quick to avail themselves of such delights as mini pork, apple, black pudding and mustard sausages, tapenade and anchovy crostini and lamb kofta skewers with harissa, a wonderful way to eat informally but comfortably in every sense. Nobody mentions the word tapas, but it does sort of spring to mind.

A wine list drawn from well over one hundred bins tours the world with an impish delight that blends with the skills of a keen nose to produce a list that is comprehensive enough without being inscrutable. Beginners to the pleasures of combining fine food with equally fine wines could do well to become regular visitors to the Restaurant at The Rutland.

Their Website is beautifully done, a pleasure to visit and agreeably informative.

If there's one thing you can get the British hooked on, it's seafood, pun predictable. So up in Scotland, which can usually be relied upon to show us the way in quite a lot of things, they are surprisingly a bit behind the times on the fishy thing, which is extraordinary when you think they have so much of the stuff around them. Not only lots of it, but real quality as well.

But both the Edinburgh and Glasgow Mussel Inns are doing their best to make sure that Scotland catches up and tells the world that Scottish seafood is streets ahead of the rest.

In Rose Street to be precise, that well-loved Edinburgh thoroughfare that offers a parallel pedestrian alternative to much of Princes Street, is friendly and well-used, and has rather sadly tended to shake off its formerly slightly louche flavour. Unlike its sibling in Glasgow the Rose Street Mussel Inn has not won any awards, but the food is every bit as good.

Creamy seafood chowder and the soup of the day both come with fresh crusty bread, or there's crab salad, which comes with claw meat and crayfish tails in a lime mayonnaise with cherry tomatoes on a toasted foccacia and drizzled with basil oil. The grilled platters give an option between starters or light meals, and oysters are either chilled natural, or grilled with gruyere cheese and bacon. Goat's cheese makes an excellent foil for seafood flavours, none more so than when grilled and served on toasted baguette slices topped with bell pepper and caper relish, as here.

Plump, juicy King scallops are a weakness for many, and at Mussel you can have them char grilled, on a skewer, or seared. Their small cousins, mussels, come in kilo pots, again with choices, this time natural, shallot, roasted pepper, leek, Moroccan, blue cheese, or corona, of which the Moroccan, with chillies, garlic, ginger, coriander and cumin sounds highly toothsome. But you would have been diverted well before then by thoughts of the hot seafood platter with its mix of fish and assorted shellfish poached in their own seafood sauce topped with grilled sea bass fillet and chive cream fraîche.

Round off with a chocolate crème brûlée, and then shuffle off into a dark corner to rest until it's time to come back. The wine list is predictably mostly white, though with some concession to heathens who occasionally like to have some wiry red with their shellfish. Their Cuvee Bouchard lives up to its claim of being excellent taste and value.

The Scottish passion for deep-fried Mars Bars is well catalogued, but not available at the Mussels, where lime cheesecake served with mango and passion fruit sauce may challenge the odds just as much, but do it with more grace.

Both Mussels are doing a first class job for their public and the cause of seafood in general. Any differences or preferences are purely personal and slight and do not affect the excellence of either.

For far more information - including their full menu - try a visit to their fun-packed Website, from which I was delighted to have authoritative evidence for what my instincts have been telling me ever since my first mussel, that seafood is seriously good for you.

There is an air of gentility about The Dining Room at 28 Queen Street, Edinburgh that somehow summarises the graciousness of Edinburgh. A menu that has its epicentre in Britain with outposts in Europe takes full advantage of the abundance of wholesome ingredients for which Scotland is renowned.

As if this is not enough, 28 Queen Street also happens to be the nerve centre of The Scotch Malt Whisky Society. Whilst whisky of any kind has a part to play in matters of the table, it is less involved than wine so it is encouraging to see the Society taking its gastronomy seriously, with Chef James Freeman in the lead from the time of its opening in 2005.

Everything on The Dining Room's menu is homemade from the amuse bouche to the puddings. Primarily, and apart from private functions, The Dining Room exists to offer an à la carte menu, backed up by a menu du jour, to both members and a wider public. It is an ideal location for a light lunch or something a touch more formal such as a romantic get-together, business lunch or social celebration.

Whether or not you are addicted to the blessed dram, chances are that you will not be unaware of the joys of the grape and The Society can meet you more than half way on such matters. As well as an excellent selection by the glass there is a range of fine wines to please the connoisseur and the recreational drinker alike.

The Dining Room menu has that happy knack of offering two menus that are just long enough to give cause for hesitation and can hardly fail to suit anyone for whom the joys of the table are a serious matter. There is a good balance between the different styles; let's say breast of pheasant and roast scallops followed by chestnut and chocolate millefeuille with a truffle honey sabayon.

Grilled black figs, goat's cheese mousse and a basil salad provide the sort of starter that is designed to stir the palate with a pleasing range of flavours. There are huge numbers of deer in Scotland, so double joy to see venison haunch with winter roots and mustard fruits, spätzle and a black pepper sauce receiving appreciate attention from robust diners. A wonderful yet still largely unappreciated choice of meat.

Imagination is on display with such detail as a sheep's cheese dressing that subtly conveys its presence to a beetroot remoulade accompanying rare venison loin. Amongst the desserts expect to find at the right time of the year the Society Christmas pudding with brandy butter ice cream, or orange gelée with whisky raisin ice cream. Side orders are inspiring and include potatoes roasted in duck fat, chipolatas with bacon and buttered sprouts with chestnuts.

It would of course be churlish not to mention The Scotch Malt Whisky Society's other activities, of which arranging single cask whisky tastings on or off the premises, in fact anywhere in the world, is a major preoccupation. Private parties are also very welcome and you do not have to be a member to book.

The Society's Website is a partly whimsical, but at heart quite a serious statement of what they do, and you might even feel tempted to join. Slàinte mhath!

In the elegantly refined ambience of the Bollinger Bar at the Palm Court in Princes Street guests may linger over afternoon tea, enjoy a delicious dinner or celebrate with champagne. Lilting strains from a harp and piano give the occasion a certain sensuousness.

Afternoon tea at the Palm Court includes a variety of sandwiches, a selection of scones with Cornish clotted cream and preserves, tea pastries and coffee or loose leaf tea. The champagne tea comes with a glass of Bollinger special cuvée, Ayala rosé or Bollinger rosé special cuvée. Choice of teas includes Royal Scottish Balmoral, Earl Grey, Darjeeling, Ceylon, silver needle, lapsang souchong and China keemun. Sandwiches with fillings of honey roast Scottish ham, brie and tomato, roast Blairgowrie beef and egg mayonnaise as well as seafood such as Loch Fyne oysters and traditional Scottish salmon add substance to the menu. A selection of innovative cocktails, fine liqueurs, Scotch and Bourbon vie for the connoisseur's indulgence at the bar.

To gain further information, just visit their extremely comprehensive Website.

With quality food, friendly staff, quick service and excellent value for money, Nando's is a great place to eat. Don't expect identikit, pre-fab restaurant interiors which are usually a staple of the larger chains; each restaurant is tailored to its local surroundings and customers, offering up a unique restaurant experience to go with the equally unique taste of legendary, Portuguese, Peri-Peri chicken.

Your peri-peri chicken, when the chips are down so to speak, is a fresh A grade chicken that has never seen the inside of a freezer, but having made the supreme sacrifice is butterfly-cut, marinated for 24 hours in a secret brew called - you've guessed - peri-peri, and is then cooked to your choice over an open flame.

There are, of course, many variations on this broad theme, numerous plays on words such as Nando's experi-perience, peri-peri good reasons why you should eat at a Nando's' and all one hopes is that for their sake chicken never goes out of fashion. New Nando's are opening all the time, peri-peri quickly in fact, the spicy bastes become hotter and more daring, and the full platter offers a whole chicken, large chips or spicy rice and Nando's salad or coleslaw.

Since chickens are vegetarian it seems logical you can order veggie or bean burgers and patties, and still feel the heat from the peppers. All in all, Nando's is hotly recommended for those occasions when you have a large following of permanently hungry children, or adults even, to keep happy - the only thing taken really seriously is the quality of those peri-peri good chickens.

Nando's is a place for bright people who love to laugh and love to eat, and is guaranteed to spice up your taste buds. Their fun approach to life means that when you visit Nando's you can fully relax without the airs and graces associated with more starchy dining out.

For the location of your nearest Nando's restaurant and a host of details about menus, parties and drinks, a click on their Website will reveal a Pandora's box of information.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website .

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.

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.