We hear a great deal about recycling these days -du Vin recycles attractive but sometimes un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style, elegant and unpretentious. Combine this with a great spirit, wit, and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

In Newcastle-on-Tyne du Vin has looked to the Merchant Navy for its location. Shipping Lines rarely used to stint on HQ's and The Tyne Tees Shipping Company long ago had built an impressive Head Office on the heart of Newcastle's historic quayside. Hotel du Vin have maximised this into one of the most luxurious and outstanding hotels in Newcastle.

The hotel has 42 stylish bedrooms and stunning suites. Every room has handsprung mattresses, fine Egyptian linen, deep baths, monsoon showers, plasma TVs, DVDs, air conditioning and high speed wireless internet access. Life's little pleasures are by no mean neglected so there's a cigar shack and a Laroche tasting room where you can take a bibulous journey round the world's finest vineyards with minimal effort, even if you miss out on the airmiles.

In the 2 AA Rosette bistro a choice of nine starters might include braised risotto primavera, smoked salmon, tuna carpaccio with horseradish, and chicken liver parfait and toasted brioche. Main courses pursue much the same line, with wild sea trout with braised peas, and lettuce, new season lamb with garlic, aubergine and samphire, and the shin of beef cooked with carrots, oyster mushrooms, tarragon,

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb. With a team who look after the bar and the cigars, there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information on prices, special offers and tariff rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

Boisdale of Bishopsgate opened in The City of London in June 2002, the establishment, formerly home to Bill Bentley's, reflects the eclectic and idiosyncratic atmosphere of the restaurant and bars in Belgravia, it has been decorated and furnished in Boisdale's end of Empire style. The dark reds and greens will remind visitors of Belgravia, as will the display of Boisdale's extensive collection of paintings and objets d'art - providing a clubbable environment within the territory of Mammon.

The ground floor Champagne and Oyster Bar is furnished with leather, marble, old oak and mirrors and provides an excellent watering hole for the cognoscenti. Downstairs is a Restaurant for formal dining, with crisp linen place settings and a subtle hint of tartan.

The McGonagall Room is popular with discreet diners, seating up to forty two guests in rare seclusion, whilst other booths are available for those private business discussions. The traditional Piano Bar, hung with a fine collection of antique bonds and share certificates, offers classic cocktails from the jazz era.

The Head Chef at Boisdale of Bishopsgate is Neil Churchill, who offers a blend of traditional and modern British cooking, with ingredients sourced directly from Scotland, including haggis, salmon, game, lobster, shellfish and cheese.

Who could fail to be tempted by first courses such as Atlantic prawn cocktail with green harissa mayonnaise and salted lime; smoked ham hock, wild mushroom and potato roulade, spiced cranberry and redcurrant relish; Loch Carnan hot smoked salmon with new potato salad and horseradish cream, or glazed shallot and Bosworth Leaf goats? cheese tartlet?

That could be followed by the very best grass-fed Aberdeenshire beef from Aubrey Allen, dry aged for flavour with a choice of sauces from Béarnaise to green peppercorn, or, if you prefer fish, there is a selection of dishes, while vegetarians are also catered for.

All of Boisdale of Bishopsgate's facilities are available for private parties and corporate functions - particularly at weekends when large gatherings can be accommodated, at exceptionally reasonable prices. There's live jazz each evening from 6.00 - 9.00pm at the Piano Bar.

Whilst Boisdale does not set out be a cheap restaurant, they do offer good value set menus at both lunch and dinner, with more information available on their Website.

Boisdale of Belgravia was established in 1988 by Ranald Macdonald. The atmosphere is unique in London and could almost be described as end of Empire with a wonderfully comfortable, well-worn, clubbable feel, while the décor is dark green and red with oak floors and panelling and an eclectic ensemble of paintings. The clientele includes local residents and businessmen, city folk, corporate moguls, politicians, adventurers, actors, affable hedonists, hacks and friends of the proprietors.

Boisdale is named for Loch Boisdale in South Uist in the Hebrides. The Clanranald is one of the most ancient and royal of Scottish clans. John MacDonald, the Lord of the Isles, married Amy MacRuari and she bore him three sons. The youngest was Ranald and from him descended the Houses of Clanranald and Glengarry.

But, enough of history, let's get back to the present, and the excellent and most eclectic mix that Boisdale of Belgravia has to offer. The Auld Restaurant has 34 covers, laid with crisp white linen and delicate flower arrangements, and is candlelit by evening. The much admired Courtyard Garden has further 14 covers on one table and 20 covers on two tables, and is planted with heady-scented seasonal blooms. It has a retractable roof for al fresco dining in summer and starlit dinners in winter.

The Back Bar, situated in the mews cottage behind the restaurant, overlooks the Courtyard Garden and is a cosy and welcoming refuge from the bustle of Belgravia. The Macdonald Bar at Boisdale, features an amazing list of classic cocktails from the jazz era and features live jazz each evening. Boisdale of Belgravia also has a private dining room called The Jacobite Room. It is panelled, hung with oil paintings and lit by chandeliers.

Colin Wint, the Head Chef at Boisdale of Belgravia - previously at Livebait, Bertorelli and Rules - offers a blend of traditional and modern British cooking, with ingredients sourced directly from Scotland, including certified dry aged pure bred Aberdeen Angus minced rib eye steak, haggis, salmon, lobster, shellfish and cheese.

Who could fail to be tempted by first courses such as caramelised diver-caught South Uist king scallops, roast Macsween haggis, saffron mash and dry cured Ayrshire bacon; Aberdeenshire steak tartare and toast, or Dunkeld oak-smoked Scottish smoked salmon with organic lemon and shallot and caper dressing?

That could be followed half a roast free-range, corn-fed Black Leg chicken with roast garlic, goose fat roast potatoes, glazed carrots, rosemary and thyme gravy, or, if you prefer fish, 14-16 oz Dover sole served simply grilled or meunière with new potatoes.

Whilst Boisdale does not set out be be a cheap restaurant, they do offer good value set menus at both lunch and dinner, with more information available on their Website.

Boisdale of Belgravia boasts one of the most extensive lists of malt whiskies to be found in any bar or restaurant - a phenomenal selection of 195 Scotch malt whiskies is complemented by a wide range of single grain, premium blended, Irish and American whiskies. Boisdale of Belgravia also offers what must be the most comprehensive choice of hand-made Havana cigars of any restaurant in the world, which can be enjoyed on the first floor Cigar Terrace with sofas, armchairs and heaters, and tartan mugs for the winter.

Boisdale of Belgravia is home to The Boisdale Blue Rhythm Band performing live jazz from the '30s, '40s and '50s on certain evenings. The Boisdale Blue Rhythm Band is a traditional jam band - formed from a portfolio of over 100 of London's finest jazz exponents, the music is fresh and impromptu - as it always used to be.

As you walk the cobbled path to enter, an element of curiosity prevails. Comfortably situated off Barnet Road, The Arkley is a smart village inn and dining, whose pleasingly understated structure and design give a cosy and homely feel. The stripped out inside is a clever fusion of countryside grace and self consciously modish décor with rustic wooden furnishings, neutral tones, sensual textures and eye-catching modern art.

The atmosphere is one of joviality particularly when the sun is out, and the world seems a better place as you enjoy an al fresco meal or lounge in the warmth. The outside of the pub is set with comfortable chairs and benches, easily seating around forty-five diners at a time. For all those special occasions, The Arkley could be just the place with its retro-chic theme and bespoke menus to suit all tastes and budgets.

The kitchen's approach to cooking is mostly modern British, underpinned by a slight Mediterranean focus, with great emphasis placed on sourcing high quality seasonal ingredients. There's something for everyone and all occasions and you will find traditional favourites such as pizzas, steaks and fish and chips interestingly juxtaposed with chef's daily specials.

To set the right note of fashionable sociability there are sharing plates, box baked Camembert with rustic bread or Greek mezze of taramasalata with humus, tzatziki, feta and flatbread.

Amongst the starters expect to find freshly made soup of the day, oak smoked salmon with buttered asparagus, melon, Serrano ham, feta and chilli ice cream or red onion tart with jersey blue cheese, watercress and roasted vine tomatoes. The salads ? more generally referred to as 'leaves' - offer crispy duck, mouli, carrots, spring onions and plum sauce and for the seafood fiends some smoked trout, prawn, pancetta, creamy lemon dressing, watercress and spinach goes down extraordinarily well.

For the big event look for a fish dish that includes the likes of smoked salmon and prawn fishcakes, baby spinach and hollandaise. The fillet steak with truffled mushroom sauce and frites is well worth trying too, so too the rib-eye steak with jersey blue cheese stuffed mushroom, watercress and fresh horseradish salad. Pastas include spaghetti, asparagus, and lemon mascarpone with poached free range egg, rocket and panagrattato.

A wide range of supporting dishes includes Belgium frites and mayo and sweet potato fritters and Asian dip. For desserts resort to the classics ? chocolate fondant, vanilla pod cheesecake or sticky toffee pudding. Local cheeses enjoy a wide popularity

A sensible wine list that matches the cuisine to perfection trawls the world and comes up with some pretty interesting numbers - almost as interesting as the laconic descriptions, many just one word but very accurate, even if ?regal, intense and youthful? does sound rather like a generous heiress of infinite promise. The Arkley also stocks a wide range of traditional cask ales alongside well known bottled brews.

Check regularly on their Website for menu changes and arrangements for special events and celebrations. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The distinctive black and white building which houses Magpie Café has been around from the sixteenth century and although it has adopted various personas over the years, it came to be a café in 1939. Today, the Magpie Café could be described as the seafood lover's ultimate paradise, overlooking the waters of the cold North Sea, set between the market and the harbour.

The historic fishing port of Whitby, where Magpie Café is located, features extensively in Bram Stoker's Dracula, and in A.S Byatt's Possession. Apart from these literary merits, Whitby stands out as a town steeped in a wealth of tradition and seafaring history; the enchanting port and surrounding area has provided the local community, whose people have braved the harsh seas, with a dedicated supply of the freshest and finest fish.

As you settle down there comfortably for a meal, enjoy the fresh Whitby crab on brown bread or the prawn cocktail in a piquant Rosemarie sauce for starters. Fat, chunky chips are served with a variety of fish - sourced locally wherever possible - such as halibut, skate, and plaice to name but a few. However, if you are so inclined, you could also try the other main courses that hover around dishes such as salmon and sautéed garlic potatoes with a crisp green salad; haddock and prawns in a creamy leek sauce and seafood paella.

The lobster thermidor served with deep fried courgettes, salad or potatoes has a number of enthusiasts queuing up. Clams, crevettes, scallops and mussels along with fresh fish, star in the hot seafood pot, cooked and served in a liquor of wine, butter and garlic, served with warm crusty bread.

In the unlikely event that you cannot let up your carnivorous inclination, the locally reared prime fillet steak or Yorkshire gammon ought to be satisfactory. Concessions for vegetarians have also been made, considering the presence of vegetable shepherds pie, and a leek, tomato and pasta bake.

After this self induced binge, you might want to end it with some enticing desserts such as the squidgy chocolate pudding with orange and white chocolate sauce and crème fraîche or the hazelnut meringue with banana, butterscotch sauce and whipped cream.

The wine list is peppered with choices from across Europe, while there are quite a few from the New World also. Patrons can choose by the bottle, glass or carafe, and all the wines perfectly accompany the meal. More information about the menu and wine list can be obtained from their Website.

We hear a great deal about recycling these days - du Vin recycles attractive but often un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style, elegant and unpretentious. Combine this with a great spirit, wit and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

This area of Dorset is a popular destination for visitors and holiday makers alike as well as a welcoming stopping-off point for the many yachts and cruisers that ply the waters of the harbour and the wider Purbeck heritage coast. In Poole, also the haunt of the well heeled, du Vin has taken on the former Mansion House. In addition to the customary delights of a first class hotel they have some extra goodies. For cigar lovers there is the Bothy Lodge where enjoyment of that particular kind can be pursued lawfully and without hindrance. You can dine there al fresco too in the sheltered courtyard. A La Roche tasting table in the hotel permits wine-lovers to embark on a voyage round the world's finest vineyards with minimal effort.

Thirty-eight bedrooms and suites incorporating many of the original features of the Mansion House, with handsprung mattresses, fine Egyptian linen, plasma screens and DVDs throughout, deep baths and power showers. High speed wireless internet access is available in all rooms.

In the classy bistro, called Banquette, a choice of nine starters could include twice baked Dorset cheddar soufflé with herb cream, linguini Pea and smoked salmon risotto, a delicious Caesar salad with Cajun chicken, deep fried whitebait with mayonnaise, or basil pesto with slow roast cherry tomato papardelle.

Head Chef, Darren Rockett follows a cuisine that changes daily and supports the hotel's philosophy of the finest and freshest local produce. Operating from an open kitchen that services the 80 seat bistro, 'simple classics' for the first two courses yield whole pan fried trout almandine, pressed ox tongue, watercress and potato soup, and grilled sardines with confit tomatoes and gremolata. The fish round here must not be missed, exhibiting freshness to the last degree.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb. With a team of experienced sommeliers there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

Mercifully, there are still what might be termed 'real' pubs around lending their charms and restorative powers to the rural British. True it is that WiFi has arrived at The Black Horse in a quiet, hidden, Buckinghamshire conservation village but this is no hindrance to the conduct of sociability in this quaint place so incredibly near to the heart of London.

Workmen building the Church of St James next door were billeted in the warren of rooms which still look much the same as they did then, except that the furnishings have moved up market with rich fabrics, antique furniture and pictures. The food is described as 'British Colonial' (BC) and a well-travelled wine list sits comfortably alongside those who prefer hand-pulled British beers. BC apparently includes honey and mustard glazed 'Stockings Farm' ham with fat chips, fried duck egg and pineapple chutney, or cider braised pork belly with shallot tatin and broad bean jus.

Whilst there are no great proclamations about seasonal food even the briefest of glimpses confirms such treats as pan-fried sea trout fillet on classic niçoise salad, or deep-fried Whiting goujons with crushed cumin and garlic peas and spiced 'Black Horse' ketchup, or a classic English lamb loin chops with marinated feta, baby gem, broad bean and pea salad. In a world where some believe it difficult to make chicken sound attractive any longer, at the Black Horse they offer corn-fed chicken schnitzel with harissa spiced aubergines, crisp sweet potato and soured cream, which seems to call the shots well enough.

Somebody who cares an awful lot about vegetables go out of their way to encourage interest in that department; try the baked goats' cheese with beetroot, oven-dried tomatoes and pistachio dressing or the wild mushroom, Barkham blue and rocket puff pastry turnover with heirloom tomato salad.

What people find so very tempting about the puddings here is the wines that go with them. A list of around 12 includes Château Laville Sauternes '05, and from Italy a Vin Santo di Capezzana Riserva '02, described as 'the wine of the saints'. But this is jumping the gun and thoughts of warm caramelised pineapple tarte tatin with cardamon ripple mascarpone, or steamed chocolate sponge with butterscotch syrup and clotted cream ice cream provide that final impetus.

A happy cheerful and experienced staff are always on hand to provide service that needs no prompting and will brighten the dullest day.

A convincing number of wines by the glass means that the art of pouring the right wine to go with your meal can be well pursued here, and advice is always on hand if required. Few bottles stray over the £20 boundary.

A visit to their Website will take care of matters such as changing menus or arrangements for special occasions.

In terms of an overall impression, almost all restaurants tend to slot into a number of groups, and Indian restaurants are the same. So it is particularly impressive when an Indian restaurant sets new standards in a switched on hot-bed of gastronomic fever such as Newcastle on Tyne, where quality eating out is enjoying a surge that exceeds even the greatly increased national interest, this exception to most of the normal rules is Spice Cube.

As owner himself says, - The Spice Cube never looked like a typical curry house and that's something our customers responded to from day one! This starts with the décor, which is modern chic, light and airy, with splashes of restrained colour, giving an aura of relaxed sparkle. Indian culture is on the march in these vibrant surroundings. No wonder then that they were the winners of the North East Regional Curry Final 2010 at South Tyneside College to find the best curry in the North East.

Reliable sources say that India has its own ladies-who-lunch culture, lunch here in this frenzied age, needs to be almost an on the hoof event, but the next best thing is a two course meal with lighter than usual portions chosen from a menu of about 12 dishes. There are light lunches of salads and soups from dishes such as chicken wings, vegetable samosa, chicken or lamb tikka or seekh kebabs in a platter.

As with any self-respecting restaurant it is usually the dinner menu that carries the reputation of the entire team, which here is headed by Ram Trivedi.

Twelve or so starters include crisp parcels filled with seasoned lamb, chicken breast stir fried in chillies, coconut and turmeric dressing, and mustard seed and crisp fried gram flour coated okra. But it is amongst the modern main courses that the skills really begin to show, Indian Railway lamb curry, the tenderest pieces of lamb gently cooked with potatoes in a curry leaf, onion and mustard seed gravy or karawali fish curry, marinated salmon fillets, simmered in coconut, coriander and mustard flavoured spicy sauce.

Amongst the traditional dishes are that all time favourite rogan josh, diced lamb cooked with Kashmiri chillies, fennel and dry ginger powder, murgh handi Lazeez, chicken simmered in brown onion, yoghurt gravy, scented with cardamom and saffron and topped with grated boiled egg, a tandoori kebab platter with Punjabi chicken tikka, chicken wings, tandoori king prawns, seekh kebab, salmon tikka and lamb chops. Amongst the vegetable options are paneer methi malai, creamed fenugreek and Indian cheese cooked with cumin seeds and garlic.

The Early Evening Special, offers a free starter with every main course and accompaniment ordered per person between 5pm to 7pm, perfect when an evening out lies ahead, or for healthy eaters following the 'nothing-after-eight' guideline!

Spice Cube's wine list goes its own way, providing a home for many of the world's unusual wines, with Malbec from South America, Pinot Bianco from Northern Italy, Tintoretto from Spain and plenty of choices amongst cabernet sauvignon and chardonnay. Read much, much more on their Website, particularly arrangements for parties and special occasions.

Occupying what must be one of the finest restaurant locations in London, The Park Terrace on the ground floor of the luxury 5 star Royal Garden Hotel looks out over Kensington Gardens, a serene oasis in the capital city.

Executive Chef Steve Munkley works with a brigade of some 80 chefs and in between carrying responsibility for all the catering outlets in the hotel also finds time to be the youngest ever Chairman of the Craft Guild of Chefs. He graduated from TVU in the '80s.

The restaurant is divided into three areas, designed to deal between them with multi various requirements of those wishing to enjoy the wide availability within the hotel. A British à la carte cuisine has a strong focus on locally sourced ingredients. A lounge area allows more informal dining to proceed all day, with afternoon tea available, and a bar which provides the focal point of the room, visible from the hotel lobby, with an extensive selection of drinks.

As with any major hotel breakfast is available to non residents. A du jour lunch offers around five or so courses well able to keep the average human furnace fuelled, always with fish and vegetarian dishes. The likes of a platter of English cured meats with rhubarb and orange chutney, or rosemary and sherry marinated Shetland salmon with pickled cucumber provide variety within lighter plates, as well as desserts with baked lemon curd raspberry sorbet a popular choice.

The Kensington Tea is the Park Terrace's solution to the 7^th Duchess of Bedford who, in the early 19^th century took issue with what she described as "that sinking feeling" during the late afternoon and arranged for a pot of tea and a light snack to be sent to her boudoir for private enjoyment ad relief. The Kensington Tea goes rather further, The Hampstead Tea even more so with a glass of champagne amongst the goodies.

When it comes to dinner the full force of Steve Munkley's approach to sourcing becomes apparent. Much of the meat derives from a co-operative of farmers in Essex and East Anglia. The animals are all free range, some are classified organic. So precise is the control that they are sometimes able to tell you which farm your meat came from. Label Anglais chickens give an outstanding flavour, and venison comes from the New Forest via a lady called Mrs Tee who also picks for wild mushrooms from the forest for Park Terrace tables.

The same precision and care is taken with the fruits of the sea, and Neal's Yard on Covent Garden are entrusted with the British cheeses. Cromer crab ravioli is served with samphire and shellfish bisque and East Anglia scores again with beef fillet carpaccio, wild rocket, Spenwood cheese and horseradish oil. Turning to more ample dishes the grilled free range Blythburgh pork cutlet with caramelised plum, honey and sherry vinegar, kale bubble and squeak and pork crackling is indeed a dish fit for a prince. A lounge menu, with bar menu and bar plates give wide variation with more informal dishes.

A fascinating wine list bears all the evidence of careful and enlightened choices, although the inclusion of some British labels might not come amiss.

Park Terrace is a treat at any time of the day or year, but as part of a prestigious hotel complex in West London it carries the seal of perfection. Their Website will keep you informed, in particular about the changing menus and special offers.

The Holly Bush Inn in the village of Salt, close by the River Trent, is seriously popular and seems to thrive, as many successful restaurateurs are aware of, on giving people what they like, not what you happen to think they ought to. Leave the education process to the subsidised elements of this world.

Furthermore, if you happen to be running the reputedly second oldest pub in the country, set in attractive country near a major conurbation, you are off to a head start anyway.

A visit on any weekday towards evening might reveal the true scope of their popularity with a friendly and diplomatic staff who manage the bar as well as the restaurant with admirable efficiency.

The menu could include starters of Staffordshire oatcakes stuffed with spiced black pudding and herby tomato sauce or pan fried calves liver in garlic butter with mixed leaf salad. Main courses number at least twelve on any day and top contenders for dish of the day could easily be the homemade steak and kidney pudding with a rich onion gravy, a traditional venison casserole cooked with home cured bacon, button mushrooms and red wine or the deep fried cod with mushy peas.

Should that not tickle your fancy there is the House mixed grill, a journey down memory lane with generous helpings of gammon, pork chop, sirloin steak, liver, kidney and not least the hand-made local sausages. The steaks, again from Mr Perry of Eccleshall, are a revelation with a 20 oz T-bone on the menu. For cheeses, think in terms of Fowlers of Earlswood, the oldest cheese making family in England.

The real ales are a revelation, with about four variations monthly, and a wine list offers fair choice at prices that will not spoil your appetite. There are no frills when it comes to the supporting tackle, though you can eat in the bar, and the dining room does make some concessions in that direction.

This may not be Michelin star country, but it is a place for hearty eaters who appreciate sound cooking, as well as a celebration of what Staffordshire can produce in the way of honest local ingredients. Whilst it has an array of awards to support this, the real proof lies in the overflowing car park.

The Holly Bush Inn is very proud of the fact that they were awarded Best British Food 2003 at the prestigious Publican Pub Food Awards. Hosted by celebrity chef Antony Worrall Thompson the ceremony was held on the 13th November at the Queen Elizabeth Centre, Westminster where Holly Bush Landlord Geoff Holland accepted the award.

For masses of additional information, do visit their extremely comprehensive and interesting Website.