Restaurant-Guide.com
hand picked restaurants

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

Blubeckers has an impressive chain of more than twenty restaurants spread across the South East and although the unifying factor in each is the superb food and drink they offer, each restaurant is distinct and stands out on its own, rather than a mindless factory assembly product. Consider for example the gorgeous buildings that they choose, every single one of them attractive, full of character and charm, creating a relaxing and casual atmosphere for drinkers and diners.

Tempting options for lunch include sandwiches served on thick white or malted brown bloomer, whereas light bites such as macaroni and cheese or handmade scotch egg are equally popular. The main menu brings you starters such as pork and apricot terrine followed by grilled lamb steak in mint and redcurrant sauce, served with rosemary roasted new potatoes. End with a plum tarte tatin and enjoy the wide range of wines, champagnes, beers and ales from their excellent bar.

The Bull at Barkham is a wonderful local pub near Wokingham with a warm and welcoming atmosphere and a very traditional environment that lends itself nicely for an evening of relaxation over a fine meal. This 18th century building, formerly an inn, is grade 2 listed and is full of character, and the current owners have transformed it into a haven of gastronomic delights without taking away much in terms of its original charm. Their passion for local produce has led to the creation of some delicious dishes that have won them quite a few awards also.

Starters from their modern British menu could feature succulent crayfish tails with marie rose sauce on a bed of crisp salad leaves which makes an impressive prelude, only to be followed impeccably by the homemade fish pie topped with mash potato and served with green beans and carrots. End with a hot Belgian waffle with caramel fudge ice cream and choose something from the list of excellent wines to complement the meal.

The Castle at Hurst is a charming building which houses a traditional gastropub. Visitors would most likely wish it was their own local pub because of its cheery atmosphere, delicious food and amazing range of wines on offer. Locals of course are proud of its presence and people can always be seen enjoying a meal either in the gallery which offers views of the countryside or the panelled Oak Room, which has a lovely open fire.

Some of the tempting fare on offer could be the roast quail salad with lardons and hazelnut dressing; mushroom risotto with truffle oil; roast suckling pig with sage and onion stuffing, baked apple, roast potatoes and jus or a steak and ale pie with hand cut chips. If you're looking for a simple lunch, then the Ploughman's could be an ideal choice, with pork pate, British or French cheese with pickle, apple dressed leaves and homemade bread.

Miltons is situated in the grounds of Cantley House Hotel, where, in the informal and relaxed setting of a 17th century barn, enclosing a secluded and attractive courtyard, the restaurant offers a selection to please most palates, both with their food and wine.

Their menu of mainly Modern British food with influences from the continent and occasionally other more distant parts of the world changes regularly, but this is also supplemented by various specials, always including freshly delivered fish. Vegetarians are well looked after with many choices and the menu also includes several healthy options which are clearly marked.

They are particularly proud of their wine list, where, instead of the huge mark-ups common in other less enlightened establishments, they put a maximum £10 on the price of a bottle, thus making it a veritable pleasure to enjoy a better quality wine with your meal.

Lunch represents particularly good value, with a £12.50 for two courses fixed price menu, which could offer such delicious choices as leek and potato soup or chicken and wild mushroom risotto cooked in a white wine and coriander sauce finished with shaved parmesan to start followed by beef fillet strips gently pan fried in a paprika butter finished with cream and brandy served with a braised rice tower or cod fillet lightly grilled with a lemon butter served on a crispy frisée salad with cherry tomatoes.

Their a la carte might contain first courses such as plum tomato and mozzarella tower served warm with an olive and herb salsa finished with a balsamic reduction; chicken liver parfait served with cherry tomato salsa and warm brioche finished with tarragon dressing or pan fried kidneys cooked in a grain mustard sauce finished with a rice tower and shallots.

With main courses like strips of chicken pan-fried with chestnut mushrooms in a chive flavoured butter finished with bean sprouts and a light soya sauce and a rice tower; pork fillet layered with sweet potato set on a white port and cream sauce served with a shallot and leek compote or lamb fillet coated in a light garlic mousse with mint set on an onion and tomato rosti finished with a madeira sauce, as well as delicious pasta, fresh fish and vegetarian dishes.