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.

Situated in the area known as The Mount, Hotel du Vin is a unique luxury boutique hotel close to the centre of the historic city of York. Housed in the distinctive architecture of a beautiful Grade II-listed building that dates back to the early 19th century, it was formerly a private home, then an orphanage and more recently the Shepherd Homes building. du Vin have transformed it into a real home away from home, with 44 stylish bedrooms and beautiful suites. Every room has handsprung mattresses, fine Egyptian linen, deep baths, power showers and high speed wireless internet access.

The classy bistro is open seven days a week for lunch and dinner and offers a menu rooted in classic European cuisine with a contemporary edge. Head Chef Nico Cecchello introduces notes of originality by adding his own selections daily, all supporting the overall philosophy of using the finest and freshest local produce, cooked simply and priced sensibly.

From a choice of six starters on the à la carte menu expect to find Uig smoked salmon classic, smoked haddock chowder 'en croute', salted cod brandade with paprika and herb crostini, devilled lamb kidneys and toasted sour dough.

The simple classics option yields potted rabbit with pickled vegetables, or a Jerusalem artichoke veloute with white truffle oil, or on the mains menu the traditional fish pie, an impressively moist and well packed production with cheese topping that commands great popularity. In season don't be slow to order the traditional roast red leg partridge with bread pudding, game chips and jus rösti, a wonderful dish.

Other main courses delight customers with braised ox cheeks and fresh buttered tagliatelle, stuffed squid with carmague rice and tomato fondue, or pan fried halibut with butter bean ragout and rosemary sauce. Desserts look to homemade Bailey's cheesecake, traditional Black Forest gateaux, and a fine pear crumble with pouring cream.

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 excellent. Their selection of single malts is enough to stop a homebound Scot from going any further north. Service is telepathic in the best possible sense. Those gasping for a little nicotine are welcome in the Cigar shack or the luxurious, heated, candlelit, leather smoking bothy in the garden.

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

Located in the heart of London, close to the iconic department store, Selfridges, Ayoush on James Street offers Middle Eastern, Moroccan and North African cuisine just a stone's throw from Bond Street Tube Station and the shops on Oxford Street. The restaurant's vibrant contemporary ambience is enhanced by authentic Middle Eastern artwork and decorative touches while the 'caves' and booths downstairs are perfect for a romantic dinner for. Café style seating outside affords a ringside view of all the street side buzz while live belly dancing keeps the atmosphere inside sizzling.

Ayoush offers a selection of the best flavours and ingredients from Egypt, Morocco and the Middle East. The wide range of cold and hot starters includes classic dishes such as labna, tangy soft cheese made from yoghurt with finely chopped cucumber, fresh mint and olive oil; vine leaves stuffed with rice, lemon juice and olive oil; tabouleh; grilled chicken wings marinated in fresh ginger, herbs and lemon and mergueze; and grilled North African sausage. A special mezze menu is a great way to sample a range of the region's unique flavours.

You could follow with a sumptuous main course which includes chef's specials of chicken spinach roulade served with rice; oriental roast leg of lamb; or a vegetarian platter with a selection of grilled vegetables in extra virgin olive oil, garlic, herbs, topped with mozzarella cheese and served with rice.

The à la carte lists other authentic specialities including a variety of couscous, served with a Moroccan special flavoured sauce, and tagines, served sizzling in traditional pots, with Arabian bread, steamed couscous or rice. These include lamb couscous with tender lamb stew with traditional Moroccan mixed herbs, raisins and steamed vegetables; chicken tagine, a classic chicken stew, with the light touch of Moroccan spices, preserved lemons and green olives; and Couscous Royal of tender lamb, chicken, mergueze, steamed vegetables, raisins and chickpeas.
 
The grill offers succulent fare such as shish tawouk, a dish of grilled chicken cubes with onion, red and green peppers marinated in a herb garlic sauce, and the ever popular lamb kofta. If you prefer fish and seafood, there's choice of grilled Mediterranean king prawns marinated in olive oil, garlic, lemon juice and herbs; grilled whole sea bass topped with a flavourful tomato sauce mixed with leek, dill, fresh coriander, garlic and chilli and a tempting fish tagine which combines cod chunks with potatoes, carrots, courgettes and turnips in a traditional Moroccan herb sauce. A variety of set menus gives diners other options.

The dessert menu maintains the Middle Eastern authenticity and offers mouth-watering choices such as mehalabia, a traditional Egyptian dish made from cornflower, milk, eggs, fresh strawberry and topped with whipped cream, or masfouf, a Tunisian dessert of steamed fine couscous mixed with sugar, pomegranate and topped with nuts and cinnamon.
 
The drinks list offers a wide range of cocktails and shooters, white and red wines, beers and spirits.

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

San Carlo in Liverpool demonstrates exemplary commitment to fine Italian food, good service, luxurious and comfortable surroundings, and value for money.

San Carlo Liverpool is appropriately enough located in Castle Street, a sophisticated setting in the heart of the city's business district, where the unique experience offered is appreciated to the full. A wide, open and airy dining room provides the hub, with all-white space and red and black furnishings, whilst the impressive bar and lounge area is open plan with stools strategically scattered.

A menu that follows the traditional Italian format exhibits some of the best in Italian cooking. Whoever it was said that San Carlo was the best restaurant Liverpool had ever seen made a good point which few would contradict. The deeply satisfying antipasti, that wonderful prelude to an Italian meal, contributes hugely to setting the scene for what is to come.

Mixed Italian salami and Parma ham served with artichoke and fried pecorino cheese establishes some traditional flavours of the country. For simplicity the smoked salmon with thinly chopped white shallots and capers is devastatingly effective, and by contrast the avocado diverso, avocado served with crabmeat, Marie Rose sauce, smoked trout, horseradish and sunblushed tomatoes provides a more complicated alternative.

Whatever the origin of pasta, Italy seems to have the contemporary ownership of this attractive food form and its appearance of any self-respecting Italian menu marks the transition from introduction to getting down to business. From a menu of seven options pay serious heed to the pasta alla Norma which involves aubergines, tomatoes, basil, garlic and the ever present pecorino cheese.

It's arguable whether Italian cuisine favours meat or fish; those who prefer the former point to such wonderful dishes as vitello Signor Sassi, escalopes of veal cooked in mustard seeds, cream, brandy and mushrooms, closely followed by fillet of beef medallions wrapped in Parma ham in a creamy truffle sauce, or lamb cutlets in Madeira sauce with rosemary and sun dried potatoes, all of course on the menu at San Carlo.

With a coastline of 4,712 miles, and that doesn't include Sicily it's hardly surprising that Italy also has a love affair with seafood and fish. Try the mixed shellfish Royale for sheer indulgence, or the mixed grill of fish formed from 5 different fish and shellfish. A tagliolini lobster is a special pasta dish with lobster, brandy, tomato, cream and peas and it is superb.

When you consider that we English reckon on 3 courses to a meal it is refreshing to find a cuisine where you can get away with 6 without being considered over indulgent, which brings us to the pizza, an Italian achievement which some people go through life thinking is about the only food Italians eat. It would be more accurate to say that this is probably more true of the English. A choice of 7 at San Carlo leaves plenty of room for experiment.

With a truly Italian flourish of desserts this is the setting for a memorable meal that surprisingly will not leave deep dents in your wallet. Do click on their Website for further information on this admirable pathway to authentic Italian food.

The first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try the flatbreads with a range of interesting toppings.

In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and pan-fried butterflied tiger prawns tossed with linguine in a tomato, coriander and chorizo sauce.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

The chalkboard carries a list of the day's specials, but every day except Sunday is Browns's afternoon tea day, served from 2 to 5.30 pm, and on Sundays it offers a choice of three roasts. It would be harder to find a dessert much more English than lemon tartlet with crème fraîche.

Browns at Sheffield are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

At the very heart of the vibrant Covent Garden quarter, Tuttons has for over 30 years occupied its enviable position, offering high quality Modern European cuisine to an enthusiastic and cosmopolitan clientèle. Now refurbished and re-opened looking across to the sublimely beautiful front to the Royal London Opera House, Tuttons again takes its place in the scheme of things.

Large sliding, folding windows enable diners to enjoy some of the best views across Covent Garden's market, much enhanced by the dining terrace where alfresco rules.

In keeping with the tradition of freshness that the name of Covent Garden recalls, the menu calls upon the best of seasonal produce in the daily specials. As one might expect from a former market area the tradition of an early breakfast is maintained and at 8am daily the doors are opened and the delights of a major breakfast menu revealed. Two delightful private dining rooms are available from 8am for business breakfast meetings. What a civilised start to the day!

An à la carte menu eventually takes over with around twelve choices, of which I am happy to say four originate from the sea, with Dorset potted crab, mace butter and sour dough leading the way. Warm smoked ham hock with an Umbrian lentil vinaigrette carries warmth and recollection in its flavours, and a roulade of goat's cheese, with roasted baby beetroot, red chard, pine nuts and beetroot vinaigrette can be served as a main or starter. An attractive charcuterie board for sharing makes a pleasant change and ice breaker if needed.

The menu has been well designed by Executive Chef Darren Lock (lately of Tom's Kitchen) so that it provides lighter dishes more suitable for lunchtime to some of the more traditional brasserie style favourites such as chicken liver and Madeira parfait and confit duck leg. Children are able to enjoy their own menu with five main dishes of the sort beloved by the young (and some young at heart adults).

The grill makes a major contribution to the Tuttons scene, with steaks and Middle White pork cutlet, caramelised apple and red wine jus. Good to see Mid Shires rose veal schnitzel with lemon and caper butter sauce back on menus, including Tuttons, and also the pan fried line-caught pollock with turlu turlu, a Turkish vegetable and chickpea stew, an unusual and delightful combination; even the side dishes have received careful attention, notably the broccoli transformed by the addition of Pecorino cheese and olive oil.

Tuttons does a brisk business in Hen and Birthday packages where everything is thought about, even to disposable cameras at the table. These are frequently held in the vaults, offering a comfortable and sociable setting to a minimum of 12 guests.

For a central London venue within easy distance of main line stations and tubes, theatres and entertainment Tuttons is hard to beat and looks set to enjoy a further 30 years giving good food in pleasant surroundings to an admiring following. Do click on their Website for offers, menu changes and images.

Whilst the postcode of Richard Corrigan's latest home, at the side of The Grosvenor House Hotel just off Park Lane, is one to be envied, what matters even more is the driving force which this much admired Irish chef brings to his main ingredient, honest no- nonsense food in generous portions. With an exciting wine list that pays dutiful homage to the kitchen, Corrigan's Mayfair represents a combination of 21st century luxury and style with down-to-earth home-inspired British cooking. As you might imagine the atmosphere fairly buzzes with the electricity of proper values and confidence.

The menus provide the backbone of this seemly restaurant, reflecting the expectations held by a customer base that takes in both corporate and social influences. So an enviable breadth of choice operates throughout. Carpaccio of roe venison with buttermilk cream, watercress, truffle and lardons are clever combos that at first may startle but on closer acquaintance makes good gastronomic sense. Steak tartare, horseradish cream, caviar and crispy shallots brings together two main ingredients which might not at first sight appear as a union made in culinary heaven - but just try it.

No self respecting menu that offered fish its own section could exclude scallops. Straight from the gods the eye is drawn, and even pan roasted Cornish scallops with Jerusalem artichokes and braised pork osso buco has to accept a worthy competitor. Slow cooked heel of beef with oxtail comes wrapped in cured ham with heritage beetroot and foie gras. Sprouting broccoli meet blue cheese, and chips are cooked in goose fat; vegetables are an essential part of the enjoyment and fun.

Roast parsnips with honey and black pepper combine health-giving ingredients with a happy blend of flavours, whilst the cheese board bears all the indications of one of the top London suppliers. Pear and lime pannacotta is served with yogurt sorbet.

Only Corrigan's could produce a Sunday seasonal market menu - what a brilliant idea! Start with a lobster pancake with American sauce or duck ballotine with sour cherry mousse. Staying traditional? Then there is only one course open, the baked fillet of hake served with peas, lettuce and bacon, though it may be a bit of tussle with New Season lamb with pepper relish, sheep?s cheese and wet garlic on the menu too. Those of a determinedly seamanlike persuasion need look no further than the fish pie with lobster, monkfish, haddock and scallops before going out on a blaze of glory with the crème caramel and rum soaked raisins.

Weekday lunch changes daily offering a three course meal at £27 that includes a 250ml carafe of wine, and this could commence with cured salmon, heritage beetroot and smoked salmon tartare; herb roasted chicken and leek pie, coasting down the winning straight with a sticky toffee pudding with clotted cream. Whilst on Sunday it is £27 for three courses, without the wine.

The wine list cannot be missed. With over 300 different choices there is virtually no limit to the combinations customers can create and Mayfair's Sommeliers always ensure that standards and stocks are maintained.

There are two private rooms to cater for the larger party, the exclusive Chef's Table, that seats twelve, and the Lindsay, which can cope with up to 25 guests.

There is a great deal more to know about Corrigan's Mayfair, and their Website will amply repay a visit. Meanwhile take an early opportunity to make your own mind up about this impeccable and friendly restaurant in the heart of London.

Located opposite the Bristol Museum and Art Gallery in the heart of this vibrant city, The Botanist on Berkeley Square is a striking pub on the banks of the River Avon. Boasting stylish contemporary interiors and a delicious modern British menu with a Mediterranean twist, the restaurant also has a large courtyard that's perfect for al fresco dining.

Close to the city centre and its numerous attractions, which range from landmarks such as the Georgian House to more modern diversions such as the bustling Broadmead shopping centre and the Cube Cinema. The Botanist is also a stone's throw from the idyllic Brandon Hill Nature Park and cultural delights such as the Royal West of England Academy of Art, Colston Hall Theatre and Bristol Hippodrome.
 
After a busy morning of shopping or sightseeing why not recharge your batteries in style. The classically proportioned space holds a number of cosy niches perfect for private dining and is flooded with daylight from the glass ceiling. Beautifully decorated in a palette of pastels, dove grey predominating, with herringbone parquet flooring, the bar area also offers sofas and banquettes to sink into.

This attention to detail is also reflected in the seasonally changing menu which uses market fresh ingredients. Starters of Romana white onion soup, crispy fried pumpkin ravioli with parmesan and tomato salsa or a sharing platter of baby back ribs, chicken and chorizo spiedini, lamb koftas with flatbreads and chilli jam bring a whiff of the Mediterranean to the meal.

With freshly caught fish available for the asking in Bristol, The Botanist's seafood offerings are peerless and could include a mouth-watering pesto crusted cod with herb and spring onion mash and sauce Choron; pan fried sea bass fillets with aubergine and sweet potato tagine and, of course, the all time favourite of freshly battered fish and chips with minted mushy peas. Fish Fridays also offers a superb spread for fish and seafood lovers with the added attraction of a 50% discount on a bottle of white wine thrown in.

Committed carnivores needn't despair for the à la carte lists their favourites too including braised short rib of beef with bubble and squeak, lamb rump with sauce soubise and pork fillet with pancetta. They can further rejoice in Steak and Wine Supper Wednesdays with a bottle of red wine at half the price.

This pub pulls out all the stops on Sundays with an extensive menu which includes sumptuous British roasts with all the trimmings. Alternatively, you may wish to do brunch with dishes such as smoked haddock kedgeree with poached egg and curried hollandaise; eggs Benedict with scrambled eggs and smoked salmon or English lamb kidneys with wholegrain mustard sauce and rustic bread.

For a quick lunch or an early evening dinner, a two-course prix fixe menu is available while a more celebratory Supper Club menu offering two courses along with a bottle of Rothschild champagne starts at £40.

The finale at The Botanist is no less indulgent with puddings of warm brownie with vanilla ice cream and dark chocolate sauce; apple and blackcurrant crumble with vanilla custard and orange blossom and almond cake with mascarpone.

The globally representative, and expertly chosen, wine list includes a fine selection of Mediterranean whites and reds. A variety of bottled beers and cask ales as well as a number of cocktails and martinis also quench the thirst.

Loved The Botanist? You could also check out sister pubs The Bathampton Mill in Bath or The Langton in Cheltenham for a similar experience.

More information can be found 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.

We hear a great deal about recycling these days - du Vin recycles attractive but 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.

In Brighton, just a stone's throw from the seafront and the famous promenade, du Vin has taken on a gothic revival and mock Tudor building, the indulgence of a wine merchant who had clearly prospered or married well, or both. It occupies the site of an old inn and either copied the original or was designed by somebody who knew what he was about. Proximity to The Lanes means that parking can be tricky, but resort to Black Lion Street will yield an NCP.

A double height baronial hall houses the wine bar, overlooked by a gallery. There are 37 bedrooms including three loft suites, all with handsprung mattresses, fine Egyptian linen, deep baths and power showers. All rooms have high speed wireless internet access available. At weekends a 2 night minimum stay operates.

In the classy bistro head chef Rob Carr presides over a kitchen that produces a choice of six starters that could include "Springs" locally smoked salmon, feuilleté of wild mushroom and wild garlic leaves or a plate of teruel Serrano ham, Manchego cheese and roquette.

A crab crusted halibut with tagliatelle and chive velouté affords a real treat, or there's rump of lamb with braised red cabbage and madeira jus. Amongst the simple classics look for slow roasted pork belly with black olive crushed new potatoes.

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, leaving 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.

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.