Close to the river on the Eton side of Windsor Bridge, Gilbey's Bar & Restaurant is located between the historic buildings of Eton College and Windsor Castle. The light and airy restaurant and conservatory lead on to a picturesque courtyard garden - a haven of tranquillity for summer dining, yet only a stone's throw from the bustle and excitement of nearby Windsor. This site has now been run continuously by the Gilbey family since 1975. The extensive refurbishment in 2010 saw the addition of a superb Studio Guest Accommodation Suite with rooftop views to Windsor Castle.

They are now spreading their buying net for their wine list much wider by enlisting the help of Tom Gilbey (Bill and Caroline's son), who after fourteen years in the wine trade, has started his own very dynamic wine company - The Vintner. The list changes frequently with exciting new additions from around the world as well as the French classics.

The Modern British 'a la carte' menu, with its emphasis on seasonal ingredients, has been designed by Head Chef Amaury de Oliveira and his talented team. There's a choice of at least seven starters prime among which would be the seared scallops, crab and lemon tian with carpaccio of smoked tuna and fennel chiffonade, or chicken liver parfait with curried chicory chutney, toasted walnut and raisin bread.

The affair with fresh and seasonal ingredients continues with the main courses, resulting in such delicious fare as roast Barbary duck breast with butternut and potato gratin, cavolo nero and candied orange; 7oz sirloin steak with green peppercorn sauce, chips and rocket, and tomato fondue tarte tatin with crème fraîche and basil mousse and melted gorgonzola.

The dessert list is very appealing, featuring such delectable confections as a lemon tart with vanilla ice cream, or dark chocolate truffle marquise with spiced mango compote and coconut sorbet. If you find more savoury delights tempting, there is a selection of British cheeses served with celery, chutney and biscuits.

In addition to this, there is an excellent value Set Menu available from Monday-Saturday lunchtime and Sunday-Thursday evening from 6.00pm. On Friday and Saturday evenings it is available between 6.00 - 7.00pm. This menu is ideal for a quick bite before a visit to Windsor Theatre, concerts at Eton College or St George's Chapel Windsor Castle and the races at Windsor Racecourse.

Afternoon tea is available in the weekends between 3.30pm - 5.30pm on Saturday, and on Sundays at 4pm - 6pm. For those who prefer something savoury there is also their afternoon 'grazing' menu.

Do click on their Website, which always features the up to date menus and pictures of the restaurant and private dining room.

This is also a wonderful venue for private parties both large and small. The upstairs private dining room, which seats a maximum of sixteen, is perfect for both private and corporate entertaining as well as intimate reception parties. The friendly and helpful staff have a great reputation for their caring and organisational skills.

The Woolpack country pub and eating-house has an open plan and stylish interiors. Like many other gastropubs that have sprung up in various locations over the past decade, this Risborough Road outlet's menu is a splendid excuse to stop by for lunch or unwind after work. Its well-lit, spacious and comfortable ambience draws both locals and visitors.

Contemporary inns such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have an optional al fresco eating out space, in this case on a patio at the front, and last, but by no means least, a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Woolpack provides ample evidence that this is true. But of course there are other factors. The term gastropub covers a multitude of blessings, and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, box baked Camembert with red onion jam and rustic bread and Greek mezze of taramasalata with red pepper hummus, tzatziki, feta and flatbreads.

Amongst the starters, there is freshly made soup, smoked mackerel pâté, seared pigeon breast, or a red onion tart. The salads - sorry, that should read 'leaves' - offer Persian chicken kebabs, fattoush salad, yoghurt and mint dressing, and for the seafood fiends some smoked trout, prawn, pancetta, horseradish dressing, watercress, spinach and baby potatoes.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic Margherita of tomato, mozzarella, oregano and basil, another with pepperoni, chorizo, tomato and jalapeños. Pastas include rigatoni, pork, veal and oregano meatballs with arrabiata sauce, and smoked haddock risotto.

For the big event, there is always a fish of the day on request. The spit chicken with roast garlic, lemon, thyme, aioli and frites is worth trying too. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with onion, gherkin, mustard mayo, cheese and bacon. For hearty eaters there is a five spice duck confit, or lamb rack with a spiced dukkah crust.

A wide range of supporting dishes includes Belgian frites and mayo, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight.

The Woolpack stocks a wide range of beers, both well-loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

You can check that out and much more on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

Every so often there is an occasion in your life when only the best will do, and without doubt Babylon at The Roof Gardens falls well inside that category, combining as it does all that is best in a restaurant that is able to offer that elusive quality - complete reliability.

Much of the attraction of this sleek, modern restaurant atop the Kensington Roof Gardens used to lie in its spectacular views, but now Head Chef, Ian Howard, with years of experience under his belt, has created menus with a focus on fresher produce from local suppliers to increase the quality of dishes served to Babylon's guests.

Ian's stints at The Savoy, The Belvedere Restaurant under Marco Pierre White, and The Cumberland Hotel under Gary Rhodes, have more than just given him an impressive CV, they have also fuelled his passion for modern British cuisine adding a personalised twist to old favourites.

The à la carte menu carries the main presentation with a list of stunning first courses that leave customers in no doubt they have come to the right place. The perfect touch applied to the butternut squash soup topped with whipped crème fraîche and chives is a hint of things to come. Cornish crab mayonnaise has that little extra, presented with celeriac and apple remoulade with wafer thin caraway croutons.

Main courses of Cotswold White roasted chicken breast is served with date puree, baby leeks, café au lait jus with chopped dates and mash potato, or there is celeriac risotto with crème fraîche, parmesan and shredded ham hock and sauerkraut, garnished with red chicory and cornichons.

Portion sizes have increased, too, but make sure you save space for pudding. The menu is designed to suit all tastes, and could include mango and white chocolate mousse with black sesame seed tuille, papaya and rum sorbet, caramelized exotic fruits; crème brûlée, and vanilla and honey madeleines with framboise.

At many restaurants great attention is quite rightly paid to the traditional Sunday lunch. At Babylon Saturday lunch also comes in for special treatment, with prices that are a positive incentive to those taking advantage of the quality shopping that is so conveniently close to Babylon.

Service provided by the slick and very friendly staff, who are attentive without being obtrusive, must be given top marks.

On Friday and Saturday evenings, guests of Babylon can continue their night in The Roof Gardens Club, open from 10pm-3am. So, you can enjoy a quiet cocktail in the gardens or dance the night away until the early hours of the morning - the choice is yours.

Their Website is well worth visiting as a prelude to the real thing.

Sofra, the small chain of inexpensive café restaurants, offers diners the opportunity to sample home style Turkish cooking, with an eclectic blend of Mediterranean, Middle Eastern and Oriental styles. Sofra has been successful in changing the view of many, who regard Turkish restaurants as nothing more than kebab shops.

Owner Huseyin Ozer who came to the UK from humble beginnings in Turkey, worked in kebab shops before opening his own restaurant. Several ministers and the then Turkish Ambassador would dine at this Mayfair restaurant, fortified with bullet-proof windows to receive these special guests. Ozer deserves credit for introducing Londoners to the delights of genuine Turkish cuisine.

The restaurant's mezze platter is known to give diners a small peek into many delicacies. Hot starters like humus kavurma, spiked with succulent, morsels of lamb and pine kernels, icli kofte, a great classic of the Middle East, deep-fried oval shells of pounded lamb, bulgur and flavourings filled with spiced mince and herbs or the börek platter, a selection of spinach, feta cheese and leek filo pastry parcels help set the stage. Cold starters include imam bayildi made of stewed aubergine, tomato and peppers and salmon sashimi.

For the mains, try the Sofra style lamb tagine, on the bone lamb, oven cooked with vegetable, almond and dry fruit, served with bulgur and lentil. If you're in the mood for seafood or fish, try the marinated Malaysian prawns served with silk route made with stir fried vegetables, rice and yoghurt. The chef's special salmon stew with onions and peppers, with Maris Piper potato puree is worthwhile too. The charcoal grill, dishes out delicious marinated chicken or lamb delights like the kulbasti or the house special of grilled mince on a bed of bread, fresh tomato sauce and yoghurt.

Red and white wines served by the glass include options from Turkey, among other wine making countries. The friendly waiters at Sofra help choose wines that go best with the food ordered. The cubes of milk pudding in rose syrup with berries and nuts are a combination of flavours and one must not leave Sofra without sampling this. Kazandibi, the caramel milk pudding with cinnamon powder and rose ice cream is another delightful choice. The knowledgeable and obliging staff make the experience at Sofra both special and memorable.

More information can be found on their Website.

Overlooking Cefn Onn Park on Cherry Orchard Lane, the Old Cottage is an idyllic country pub in the picturesque and well-heeled Cardiff suburb of Lisvane. A picture of cosy comfort, as its name suggests, guests can expect warm hospitality, evocative interiors and a number of favourites on the modern British menu. Just a stone's throw from the Lisvane and Thornhill Rail Station, and easily accessible from the M4 motorway, the Old Cottage is just a short drive from Caerphilly and Newport with plenty of on-site parking space.

The whitewashed walls and slate tiled roof of Old Cottage are the perfect antidote to the hustle and bustle of Cardiff city centre, while the pub's pretty garden is perfect for al fresco dining in the warm summer months. Split level interiors are decorated in warm tones, and the clever blend of contemporary comfort with pleasing rustic touches are only a forerunner to the impeccable quality of service and attention to detail at this premium country pub.

The a la carte menu opens with sharing plates of mezze with hummus, roasted vegetables, fregola, tzatziki, taramasalata and warm flat breads or antipasti of dolcelatte, Italian meats, marinated vegetables and warm stone-baked flatbreads. The Mediterranean influences continue with individual starters of chermoula and fennel crusted squid with rocket, pineapple and spring onion salsa; and red onion tart with gorgonzola, roasted apple and mustard seed dressing display.

There's a plethora of traditional pub favourites too, and seafood lovers will relish the freshly battered fish and chips with minted mushy peas; salmon and caper fishcakes served with poached egg, chive hollandaise and spinach and sea bass fillets with sweet potato and spinach curry and tzatziki. On Fabulous Fish Fridays it's all of that and more with a bottle of white wine at half the price.

Other hearty main course dishes include spit roast maple gammon with a brussel sprout and parmesan gratin; braised short rib of beef with Lea & Perrins glaze, bubble and squeak and crispy fried onions as well as spit chicken with lemon, roast garlic, thyme and frites. Steak and Wine Supper Wednesdays offer a range of the best quality steaks along with a bottle of red wine at a generous 50% discount.

Lazy weekends acquire a flavour of their own at the Old Cottage with a variety of delectable roasts with all the trimmings for Sunday lunch. For a regular weekday, a two-course pre fixe menu offers a quick and affordable lunch and early dinner. For that special occasion, the Supper Club menu offers a more lavish two-course gourmet menu for two along with a bottle of the prestigious Rothschild champagne for just £40.

Tempting desserts are some of the best to be found anywhere and include apple and blackcurrant crumble with vanilla custard, sticky toffee pudding with vanilla ice cream and choux bun with fresh cream, espresso and chocolate sauce.

A selection of aperitifs, digestifs, unique cask ales, soft drinks and hot drinks quenches the thirst. The wine list offers a variety of Mediterranean whites and reds including an Airen from Spain, a Pinot Grigio from Italy, a Shiraz from Sicily and a Claret from Bordeaux.

Looking for a sister pub to the Old Cottage? Try The Bathampton Mill in Bath or The Botanist in Bristol.

More information can be found on their Website.

The Plough in Eynsford is a warm, elegant riverside pub and eating house located just off Station Road, on the banks of the Darent. The grassy playground area by the river becomes packed with children enjoying themselves during fine weather. Whilst in more inclement times customers can relax in front of log fires and enjoy real ales in the pub's comfortable and informal atmosphere.

The Plough's menu is contemporary with lots of tempting homely dishes - to set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats with dolcelatte, stuffed peppers, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers is freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day.

The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, spring onions, watercress and plum sauce, and for the seafood fiends some prawn, avocado, pecans, mango, bacon, orange and pomegranate vinaigrette is received with enthusiasm.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include bucatini with salmon, chilli, almonds, red pepper pesto, pecorino and rocket; spaghetti with spit chicken, spring onions and blue cheese pesto, or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is always roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes.

The calves liver with tray baked potatoes, red onion, bacon and sage panagrattato is popular, a sign of the times and improved taste in eating. Smoked haddock fishcakes with curry Hollandaise, mango, tomato, coriander and red onion salad is a popular choice too. The rotisserie dishes for hearty eaters are well worth trying and choices include spit chicken with lemon, garlic, thyme and frites.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. For desserts choose between Eton mess or limoncello posset with Langues de Chat biscuits. The selection of cheeses is likely to set the buffs alight.

Their bar stocks different beers on tap ranging from continental lagers to European speciality beers as well as ales. For those celebrating a special occasion there are champagnes at reasonable prices. The wine list has an even balance of New and Old World wines with a variety of styles to choose from.

Their excellent Website will keep you up to date on any changes. Please note that the E-Mail Contact is for enquiries only, not for bookings.

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.

The leafy glades of Edgbaston have long been crying out for a place like The White Swan. A prosperous area full of people who know what they like and have a keen eye for value, The Swan offers exactly what they appreciate. The fact that it is part of a modest group that has already earned an excellent track record also bolsters confidence for the future.

The Swan's interior, has been transformed and contemporary design has worked its magic, with a generous dose of natural materials that provides a restful and friendly backdrop. Whilst clearly the restaurant rules, there is no lack of space and setting for those who want to do what pubs used to do - exclusively - and have a drink or two.

The restaurant itself is full of light wood, with a level of elegance that compliments but does not overpower or distract. A menu based on the experience gained though the other houses within the group offers simplicity and draws heavily on the welcome - to most people if they were honest - concept of comfort food.

The White Swan is a place for jolly groups, maybe out to relax after a day working in the same environment, so what better to set the right note of fashionable sociability than sharing plates, antipasti of cured meats, dolcelatte, roasted vegetables, parmesan, rocket, stuffed peppers, green chillies and baked flat bread, or Greek mezze of taramasalata with red pepper humus, tzatziki, feta and flatbreads.

Amongst the starters, expect to find freshly made soup, sake cured salmon with wasabi crème fraîche and pickled ginger, or fennel with chilli crusted squid, pineapple and coriander salsa. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer pang pang chicken, Asian greens, satay, cashew nuts and cucumber, and for the seafood enthusiasts some prawn, avocado, spinach, watercress, crispy bacon and garlic dressing receive a rapturous welcome.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil, another with roasted vegetables, goats' cheese, tomatoes and rocket or the delicious Siciliana with Serrano ham, roast artichoke, olives and mozzarella.

The grill and rotisserie dishes for hearty eaters are well worth trying and choices include spit chicken with cacciatora sauce and frites, and rib-eye steak with rocket, fresh horseradish sauce and crispy onions. For the big event there is calves' liver with sweet potato, beetroot gratin and watercress. Persian spiced lamb chops with tzatziki, tomato and red onion salad is popular, a sign of the times and improving taste in eating. Scottish salmon with Asian greens, chilli salsa and tempura sweet potato fritters as well veal paillard add further dimensions to a wide choice range.

Well presented supporting dishes include tomato, rocket and mozzarella, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight.

A good range of draught and bottled beers that embraces the continent, and a wine list that well complements the products from the brigade of chefs, combined with cheerful service all add up to make The White Swan a thoroughly good place to recommend to your friends - but not before you have confirmed that for yourself.

Their excellent Website will keep you up to date with menu changes and events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

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.

As a name for a restaurant it is hardly likely that The Purple Goose will fail to attract attention, but it is for the quality of its quality classic cuisine that it is more likely to be remembered. Scott Ludlow, Head Chef and Proprietor of this friendly place, aims to offer the things that so many restaurants aspire to, such as locally sourced produce of high quality and a wine list that inspires and complements, and unlike some actually achieves the desired results.

Their mission statement (whatever happened to all those worthy and often totally unattainable essays into optimism?) is short and pithy: 'The Purple Goose Restaurant - you either love it or you haven't eaten there'. So let's examine that claim.

The notion of having a great list of dishes under each course is fast fading - partly because the credit crunch has brought a sense of reality to such matters - and six opening courses, say, gives not unreasonable scope. Soup of the day is a steady survivor and with imagination brought into play, is sound judgement. A grilled whole Brixham lemon sole with a caramelised shallot and parsley butter make regular appearances as does the twice baked crab and smoked salmon soufflé with prawn velouté.

The Purple Goose is big on its chargrill, offering a range of weights from sirloin, ribeye and prime fillet. A choice of three sauces will satisfy most though I have the distinct feeling that another personal favourite might not be refused - just ask. The meat is sourced from the local butcher and is matured for a minimum of three weeks. And should you aspire to a T-bone or some other weight of steak, again do ask.

Seven main courses may include slow braised shoulder of lamb stuffed with herbs and fruit, confit garlic and blue cheese sauce, pan-roasted cod in aromatic spices, or corn-fed chicken breast wrapped in Parma ham.

The habit of passing up on a dessert course could be quite distressing, and often so symbolic that it hardly survives the first 'oh, go on'. In any case a list of seven mouth watering options is not the easiest of temptations to avoid, particularly when it is supplemented by a cheese trolley to die for. Eton mess, vanilla pod Chantilly cream, or seasonal fruit and spring berry coulis contains all the delights you might expect to find, and the duo of chocolate terrine with frozen aerated strawberry milk bottle could well prove to be the undoing of all your good intentions.

Lunch is served Wednesday to Saturday from an imaginative 2 or 3 course menu. The wine list at The Purple Goose is an example of its kind in that there are some 36 by the glass, making for really interesting drinking.

The Purple Room is an excellent haven for a party of up to 6 who want somewhere quiet and private to enjoy lunch or dinner. With its own private lounge, it is very affordable. Meanwhile the special events of the year are observed with élan.

Their Website provides further information and updates on menus for those wanting to plan in advance.