The White Horse on Bearsted Green dates back to the sixteenth century, when it was the centre of village life. Tastefully restored to its former glory with a thoroughly modern design, it somehow fits with the traditional exterior. The pub overlooks the cricket pitch and their garden is an ideal spot to relax in and enjoy balmy evenings, whilst in the winter, log fires crackle and spit as customers relax over a glass of wine. The atmosphere inside is comfortable, friendly and informal.
 
The menu is simple but up-to-the-minute with lots of comfort appeal and offers homely dishes like pizza, steaks and pasta as well as ones with more contemporary, global touches, all delivered by cheerful staff. Their wine list contains well known favourites alongside more unusual numbers from around the world.

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 starters, there is always freshly made soup; lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or gambas with rocket, garlic, aioli and rustic bread. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer pang pang chicken with pak choi, satay, cashew nuts and cucumber; for the seafood fiends some prawn, avocado, pecans, mango, bacon with orange and pomegranate vinaigrette are a real treat.

These days no self-respecting gastropub can afford to be without its pizza range; 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.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken, calves liver, half rib-eye steak or fillet steak. These are all served with a choice from amongst frites, steak sauces, chips, cracked black pepper, béarnaise or red wine and shallot jus among others. For the big event the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes measures up well to any occasion.

The smoked haddock fishcakes with curry Hollandaise, mango, tomato, coriander and red onion salad is popular, a sign of the times and improving taste in eating. There is spit chicken with lemon, garlic, thyme and chips as well as blackened cod fillet with egg noodles, pak choi, mango and chilli salsa.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. From a list of attractive desserts choose between a Eton mess or limoncello posset with Langues de Chat biscuits. There is also a selection of cheeses to please the gourmets.

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.

This pub has been an attractive part of Chilworth's history since the 19th century. It is located close to the New Forest and a short drive from the sandy beaches of Bournemouth. An extensive refurbishment has transformed it into a comfortable place with warm log fires in the winter, and a large al fresco patio and garden for finer weather. They serve tasty food, beers, a range of wines and fresh juices.

There are gourmet pizzas perfect for an early weekday evening out, to a range of fine aged steaks and fresh fish for that ultimate treat. The menu is full of traditional pub classics, many with a slight Italian twist. Plenty of pastas, salads and lighter dishes for those who don't want to over-indulge are always there.

The wine list has an even balance of New and Old World wines with a variety of styles to choose from. There is also a range of continental beers to enjoy. Food is served all day from the bar menu, containing lighter bites to a full set of options.

To set the right note of fashionable sociability there are sharing plates, antipasti of dolcelatte, Italian meats, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers there is freshly made soup; smoked salmon, pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops in the specials section.

The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood fiends some prawn and avocado with pecans, mango, bacon, orange and pomegranate vinaigrette appeal.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, basil and cherry tomatoes, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is always a spit chicken with lemon, garlic, thyme and frites. The roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes is popular, a sign of the times and improving taste in eating. Salmon, crab and chorizo fishcakes, roasted sweetcorn, cherry tomato salsa is worth trying too. For hearty eaters there are rib eye and fillet steaks or battered haddock with frites, tartare sauce and minted mushy peas.

A wide range of supporting dishes includes carrot, cumin, orange and chilli salad, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream. There is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

Fourth Floor Café and Bar, situated on top of the Harvey Nichols store in the heart of Leeds, is a popular destination on the Yorkshire circuit, offering fantastic cityscape views by day and more formal romantic ambience at night.

The unique design of the ceiling creates the Café's signature with dramatic over-scaled vary-coloured lighting piercing through the perforated ceiling plane and backlit in fluorescent sky blue. The rich timber finish and warm colours of the lacquer bar surfaces are juxtaposed with the cooler palate of the restaurants shell finishes. This typical Harvey Nichols chic design creates an elegant dining atmosphere. A focal point of the restaurant is the fully glazed façade and terrace, which can seat ten, overlooking the rooftops of Leeds.

Born in Yorkshire, Head Chef Richard Walton-Allen recognises the importance of supporting local producers and his menu can be seen to reflect his passion. He is also a judge at the Great Yorkshire Cookery competition and as such looks for imaginative and innovative use of Yorkshire produce.

A choice of a la carte and prix fixe menus are available at lunch and dinner, which include starters such as slow cooked pork belly, soy, seared squid, orange and sesame sauce and seared fillet of mackerel, beetroot carpaccio, beetroot and blackberry puree, with mains like whole lemon sole, sautéed courgettes, grape, almond and verjus dressing and roast Nidderdale lamb rack, char-grilled baby leeks, beetroot jus and mini hotpot. Finishing with a trio of damson desserts - mousse, ice cream and damson polenta cake - or marzipan and honey cake with white wine poached pear.

With nearby theatres and cinemas such as the Grand Theatre; home of Opera North and the Northern Ballet, The West Yorkshire Playhouse, the Henry Moore Sculpture Gallery and the Light Cinema, the Fourth Floor Café and Bar is the ideal venue for pre-dinner theatre. It also offers morning coffee, lunch, afternoon bar menu, pre-dinner drinks and dinner with quality food, reasonable prices and efficient service.

Celebrating a decade milestone anniversary in Autumn 2006 they received the news that they had won both Restaurant of the Year and Chef of the Year at the Leeds Restaurant Association Awards 2006. In addition, Harvey Nichols also won the Leeds Restaurant Awards for Best Service 2 years running in 2007 and 2008. For more details do visit the Harvey Nichols Website.

The Stradey Park Hotel is an Edwardian mansion in Furnace, on the outskirts of Llanelli, overlooking Carmarthen Bay and the Gower Peninsula; located on a wooded hillside, it manages to capture all that is scenically best about this spectacularly beautiful part of Wales. It cannot be said often enough that at the heart of a good hotel is a restaurant that panders to the inner man, and Samphires with its modern take on Welsh cuisine is no exception.

It is named after the vibrant green plant that grows in many tidal estuaries, it has a salty and succulent texture which is frequently cooked briefly in butter, but responds so well to a little gentle steaming.

The blend of contemporary and traditional makes for a memorable stay in this large, independent hotel where the service is local and friendly. The comfortable accommodation ranges from twin rooms to The Stradey Suite and all points between. Eighty two rooms means that there is something to suit everybody and each room has been individually styled with contemporary en-suite facilities that include wireless internet access, telephone and fax facilities. A full Welsh breakfast is served in the picturesque Samphires restaurant.

Guests also have access to the rooftop lounge, needless to say the highest point of the hotel, with incredible views across sea and coast. Conspicuously art deco, the lounge is sensitively lit, has a gleaming black piano and makes an idea hideaway for complete relaxation, a quiet drink or an exclusive party.

In a location such as this it must be a great temptation to monitor on the fruits of the omnipresent sea which is such a wonderful part of the hotel but however much this might suit some guests a wider approach has to be, and is, considered. Cockle and laver bread fishcake topped with a fried quails egg on crispy bacon and mushroom salad, to offer a fine prelude to such dishes as apple wood smoked pollock on grain mustard mash and Gorwydd Caerphilly cheese sauce. Vegetarians are well looked after and leek and walnut strudel is served on cottage cheese and sweet potato mash with a ratatouille compote. Tradition is well served with pan fried medallions of beef with an oxtail croquette, winter root vegetables and a garlic and thyme jus.

Breakfast is clearly designed to equip guests for a healthy day out in the surrounding countryside, and whilst more restrained options are available the temptation of a full Welsh, complete with the uniquely Welsh laver bread, is one that many may be in no hurry to resist. Quite apart from anything else the Welsh have a way with sausages that is beguiling.

The area may be blessedly devoid of industrial or business communities, but lunch is still strongly featured and a three course meal offers exceptional value. Welsh rarebit and smoked chicken bruschetta with homemade piccalilli, or breast of chicken wrapped in cabbage and bacon on a casserole of braised puy lentils and baby potatoes with a roasted tomato jus is followed up by treacle tart with lemon custard.

And whilst there be sure to sample the local Welsh single malt, an anathema possibly to those north of another border, but well worth more than passing attention. Samphires ticks all the boxes, is available to non residents as well as those fortunate enough to be staying. Their Website will keep you up to date; the setting is timeless.

The handsome contemporary building which is home to Hart's stands amidst elegant Georgian and Victorian town houses, on the site of the ramparts of Nottingham's famous medieval castle. Located in its own traffic-free cul de sac, it is just five minutes to the city centre. It opened in November 1997 and was almost immediately awarded Restaurant of the Year 1997 by The Guardian, a tribute to the quality of its fine modern British cuisine.

Hart's was voted as Nottingham's highest rated restaurant in the Good Food Guide 2004 and winner of Restaurant of the Year at the 2008 Nottingham Restaurant awards. Hart's restaurant maintains a focus on delivering superb food and excellent personal service in a modern, chic and intimate environment, under the leadership of Head Chef, Tom Earle, and Restaurant Manager, Sally Martin.

The British cuisine is highly seasonal with the emphasis on fantastic fresh ingredients. Expect to see delicious starters such as game terrine with Cumberland jelly, raisin purée and toasted brioche, or the sublime smoked haddock risotto with poached egg and mustard foam. For main courses choose pan-fried calves? liver, crispy bacon, mash, shallot and sage sauce, or roast duck breast, plums, baby carrots and duck consommé. Desserts are to die for, chocolate brownie with milk ice cream; caramel, lime and ginger soufflé with yoghurt sorbet, or Gewürztraminer mousse with cassis poached pear.

The aesthetic for the interior of the restaurant is inspired by the Bauhaus abstract paintings of Stefa Hart's father, who trained in the famous Weimar design school in the 1920s. The very comfortable wool fabric seating, together with the crisp white linen and rich American cherry of the floor and tables, gives the main dining room both warmth and sophistication.

Hart's restaurant could be described as a bright, uncluttered stage set for the enjoyment of very good food and first class service. They have a sound wine list with plenty of choice in the £15 to £30 price bracket. More information can be gleaned from their excellent Website.

They also opened Hart's Hotel in 2003, it is Nottingham's first purpose built boutique hotel and winners of the Good Hotel Guide 'City Hotel of the Year' for the UK and Ireland in 2007. Light pours into all of the 30 bedrooms and two suites, and the majority of guest rooms boast spectacular views of the city below. Beds are decked with Egyptian cotton bed linen and goose down pillows and duvets. All rooms have en suite bathrooms and state-of-the-art communications technology offered by few hotels in London.

Offering authentic Turkish cuisine in central London, Ozer on Langham Place is a well-appointed and elegant restaurant that mixes tradition with modernity. Sporting a stylish ambience with rich furnishings, the vibrant dining space offers patrons indoor as well as al fresco dining options. The restaurant serves a variety of dishes, drawing inspiration from Ottoman Empire classics, using locally sourced and organic ingredients wherever possible. Just off bustling Regent Street, the venue is close to Oxford Circus Tube Station and BBC Broadcasting House on Portland Place.

The brainchild of acclaimed Chef Huseyin Ozer, the restaurant's extensive à la carte menu has something for everyone. It reflects his emphasis on healthy high quality options with genuine Turkish flavours. Light and fresh meze dishes include prawn tempura with cacik and pomegranate; salmon satay marinated in olive oil, soy sauce and herbs and served with cress; lahmazza, a traditional Turkish precursor to pizza with minced lamb and pine kernels; battered squid marinated in vodka or lamb's liver and red onions all make for a perfect beginning to the meal. Mixed platters and a variety of light dishes are also available.

For the main course, the seafood lover can choose between black cod marinated with white miso; mackerel fillet grilled and served with cress or spicy fish pot with a selection of fresh fish cooked in coconut cream and an onion and ginger based sauce and served with basmati rice. Vegetarians are well catered for with a range of choices that could include vegetarian moussaka; penne with rocket leaves and dolce latte cheese or spinach stew cooked with chickpeas and baby potatoes and served with basmati rice and yoghurt.

A variety of succulent meat dishes such as grilled lamb kidney served with potato puree; grilled beef sirloin steak served with potato wedges and cress; spicy meatball pot with chicken, lamb or beef meatballs cooked with red peppers, coconut cream, onion and spices and served with basmati rice or marinated chicken pieces, skewered and char grilled, will satisfy the committed carnivore. House specials of lamb tagine, kuzulu begendi, sautéed fillet of lamb with smoked aubergine caviar, or aubergine stuffed with minced beef, onions and herbs and served with basmati rice pamper the palate further.

A chef's special menu offers an assortment of twelve dishes per person. Guests can also choose from breakfast, lunch and pre-theatre menus.
 
Tempting traditional dessert of kunefe, a warm shredded pastry filled with cheese, pistachio and syrup; rice pudding enriched with coconut milk and garnished with almonds or su muhallebisi, cubes of milk pudding and rose syrup with berries and nuts, bring the meal to a delicious conclusion. Alternatively, choose chocolate torte with raspberry sorbet or crème brûlée with saffron to satisfy even the sweetest tooth.
 
The wine list offers a range of New and Old World wines including Turkish varieties and popular labels such as Spy Valley Sauvignon Blanc from New Zealand, Piropo Pinot Blanc from Argentina, La Serre Cabernet Sauvignon from France and Branch Creek Shiraz from Australia.

More information can be found on their Website.

One of the small Sofra chain of inexpensive café restaurants, Sofra Covent Garden 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.

The Deer Park, located in Street Lane, Leeds, is the sort of place that gives gastropubs a good name. With its welcoming and well presented exterior as an immediate invitation, inside it is a delight of carefully chosen colours that stroke the psyche of its customers and create the relaxation and pleasure that go with good taste and hands on management.

Plenty of wood and leather creates warmth and luxury, and nothing is neglected, be it tasteful menu holders or well balanced lighting. This is a gastropub that is created for the convenience and enjoyment of its guests as a primary objective.

With a menu that is predominantly modern British, a Mediterranean influence can also be detected , and all dishes are seasonally motivated. Choices are impressive and a large range carries the conviction that is not always a part of extensive menus.

The Deer Park is all about sociability and sharing plates are an indispensable aid in boosting this amiable quality; look for the Greek mezze, with taramasalata, stuffed chilli peppers, red pepper humus, drunken aubergines and flatbreads as you consider the menu, sip a cocktail or two and generally unwind.

Warm Mediterranean trends exert their presence with asparagus, Serrano ham and crispy poached egg, and Romagna style onion and parmesan crostini soup are superb. A Stilton and spiced pear tart with rocket, red wine and hazelnut vinaigrette, or twice baked pecorino soufflé, crab, ginger, apple and rocket salad are early indications of skills at work in the kitchen.

Fancy a stoned baked flatbread? No problem, choose from six options that includes chorizo, chilli, mozzarella, rocket and tomato, or crayfish, smoked salmon, garlic, parsley and crème fraîche. Nor are salads forgotten, there are choices and seared beef with beetroot, orange, fresh horseradish and watercress with shaved parmesan can be taken either as a starter or main course, as can many other pre-dishes.

A widespread selection form the pasta, rotisserie and stove options roams through fifteen or so none of which I would have the slightest difficult in taking a knife and fork to, starting with Scottish Highland venison steak, curried smoked haddock, a classic burger and roast lamb rack alongside a mini shepherd?s pie and cumin tossed carrots. Steaks are plentiful and clearly from a sound source, and the fillet medallions with wasabi spring onion mash, shitake mushrooms and yuzu sauce seem to be an irresistible dish for those not averse to a little luxury. An impressive harvest of side dishes, amongst which expect to find Belgian frites and mayo, make the most of field and garden.

A galaxy of puddings goes for the jugular with sticky toffee pudding, a spiced apple caramel crumble, or a plum and frangipane tart with lemon mascarpone; farmhouse cheeses abound and there's a Warre?s Optima 10 years old tawny port to go with it, if the spirit moves that way.

The Great British Roast makes an impressive appearance on Sundays, accompanied by log fires in season, Sunday newspapers, Bloody Marys and leather sofas. Just bliss. However the weekend starts early at The Deer Park - Thursday to be precise, when all day they offer crisp, fresh Prosecco and house champagne at unbelievably bargain prices. Not for nothing is it referred to as Sparkling Thursday.

On weekdays a great value prix fixe menu is available lunch and early evening until 7pm, Monday to Friday, with a choice of two or three courses.

The wine list has been selected to inspire and excites even the most experienced topers. Try the Claret, Caberenet Sauvignon/Merlot, Rothschild Bordeaux, or a rather striking Bodegas VQ Sauvignon Blanc/Verdejo. Many wines are by the glass as well as the bottle.

Should you not be convinced by now that we are impressed with The Deer Park, check on their Website for further information - but there's nothing like firsthand experience. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Inn on the Green and the Green Rooms present a pretty picture, an ancient inn, on the old Roman road from the coast to Dorking, offering well-presented classic English food in surroundings that are forever England, with menus that keep pace with the seasons. It perpetuate all that is good about the village inn, without in any way inhibiting its reaction to change, where clam chowder could replace brown Windsor soup but the villagers' dogs are still welcome, and stories of local ghosts are regarded with interest rather than disdain.

Accommodation in the form of six comfortably furnished en suite rooms, the design and fitting out of which has obviously been carefully thought through from the customer's point of view, enables weekend breaks against a background of excellent food, and a welcoming base for business clients after a hard day in the area. The full English breakfast makes a challenging start to any day, and less demanding options are also available.

There is of course a knack to all this, and it's called good management, linked with the vision thing, and it starts in the car park from whence it pervades the whole place. The result is an inn that claims loyalties and affections in great quantity. Owners Paul and Gwyneth preside over this well run piece of human theatre, ensuring that good friendly service is always to hand, that fresh local produce gets priority in the kitchens, and the menu is always up to scratch.

The advent of talented chefs, creating what Paul refers to as 'a really fantastic team in the kitchen', heralded changes in the menus. However the modern trend towards simpler, more recognisable homemade food, made to order where possible, has not been forgotten, and a certain well-known TV chef would feel at home here. There is a strong emphasis on local produce and suppliers.

Starters are likely to be offering a soup of the day, minted lamb kofta kebab, and deep fried breaded brie served with cranberry compote and mixed leaf garnish.

Main courses are built round a chicken/fish/meat/vegetarian plan, starting with chicken fajitas that could have just dropped in from an upmarket cantina in El Paso. No British menu is complete without traditional fish and chips, served here battered and with traditional chips, peas and homemade tartare sauce.

Should you be feeling a touch fragile and undernourished go without hesitation for the New Zealand shoulder of lamb, or sesame seed crusted tuna steak served with crispy noodles, bok choi, soy sauce and wasabi.

Amongst the attractive and well presented desserts is the pear frangipane tart, not forgetting the traditional Eton mess meringue with strawberries, cream and strawberry coulis. A choice of some 17 wines offers sensible options and a heart-warming mark-up that makes contemplation of a second bottle virtually unavoidable.

The Green Rooms is perfect for parties of up to 76 people seated or buffets for 100 and everything can be tailored for your needs.Their attractive and colourful Website offers details of events at the inn, corporate bookings, attractions and accommodation and takes only a brief time to check out.

The Red Lion at Stoke Green has been a public drinking house for over four hundred years and was formerly part of the estate belonging to the Howard-Vyse family of Stoke Place. For centuries, it has been integral to the culture of Stoke Green. It is one of those pubs that have surfaced on the mainstream of casual eating in the UK during the last decade and are taking an increasing share of the market.

Contemporary pubs like 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 a garden, an optional al fresco eating out space. 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 by implication the good management that goes with them, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Red Lion at Stoke Green provides ample evidence that this is true.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette with sun-blushed tomatoes, rocket and parmesan, a box baked Camembert with red onion jam and bread, and Greek mezze with taramasalata, red pepper hummus, tzatziki, feta and flatbreads.

Amongst the starters is freshly made soup, devilled mushrooms with chilli and mint on rustic toast, and Japanese fish cakes, pickled ginger, yuzu and spring onion dipping sauce with radish slaw. Look, too, for scallops of the day.

The salads - sorry that should read 'leaves' - offer crispy duck, mouli, carrots and spring onion with plum sauce, and for the seafood fiends some pastrami cured smoked salmon, Caesar, cos, parmesan, anchovies and croutons is received with enthusiasm.

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

Pastas include bucatini carbonara with smoked haddock, pancetta and cream, or tagliatelle bolognaise, slow cooked beef, bacon and Chianti. Scottish salmon with noodles, Asian greens, coriander, pineapple and chilli salsa is popular, a sign of the times and improving taste in eating and the spit honey gammon ham with creamed potato, parsley and truffle sauce is worth trying too. For hearty eaters there are rib-eye and fillet steaks, and lemon sole with prawn and watercress butter and baby potatoes. Other choices encompass Peroni beer battered haddock and lamb rack with spiced dukkah crust, char-grilled stuffed peppers and minted potatoes.

A wide range of supporting dishes include creamed potatoes, 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 Red Lion 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.

For up to date information please refer to their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.