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It's not every day that you happen upon a quiet English village of which a significant part is a handsome looking inn where an elegant, exotic dining experience based on the best of Moroccan and Middle Eastern flavours is served with considerable charm and unique style.

Nor does it end at the menu, as you morph from the English countryside into a passable representation of, shall we say, Marrakesh, since this is the place for which the English from Churchill downwards always hanker to head towards.

Located conveniently between the M4 and M40 motorways, and close to London, Ayoush is ideal for an escape into another world where painted hieroglyphics, Moroccan dark wood, tiles and fabrics set the mood perfectly and the bubble of a hookah pipe completes the transition. Three areas define the restaurant, mezza bar and terrace and a wide selection of set menus and party menus for lunch and dinner make for easy choices, particularly when faced with the mouth-watering range of North African dishes, each one a temptation in its own right.

The mezza selection works in tapas mode with Moroccan and Lebanese starters all served on many plates for easy sharing followed by an Ayoush special with minced lamb and herbs samboussek, hummus, tabouleh and daoud pasha, meat balls mixed with chopped onion, parsley, garlic, coriander and cooked in tomato sauce. North African seafood dishes hail from Morocco's Atlantic coast, providing some of the best maritime ingredients in the world such as the grilled sea bass mixed with fresh fennel, olive oil and lemon juice.

This menu has Lebanese connections, such as fatoush, crispy salad and toasted pieces of bread, lettuce, radish, mint, tomatoes, spring onion in sommak herb, olive oil and lemon dressing. The couscous is traditional and invariably accompanies the five choices of that great Moroccan dish, tagine, of which the undoubted favourite is the sizzling chicken or lamb variety. A special treat is the Couscous Royal, couscous topped with tender lamb, chicken and mergueze steamed vegetables, raisins and chickpeas to make a dish that invokes the spirit of North Africa on a plate.

Strong Lebanese reds from Bekaa Valley vineyards take pride of place on the wine list, as well as rioja and pinot grigio, and French wines. The cocktails marry well with the zesty atmosphere that prevails and beers, all from an international background, including Moroccan Casablanca do well for those with long thirsts.

All this against a background of music, belly-dancers and North African exotica makes Ayoush and ideal place for a good party where time, place and inhibitions become pleasantly blurred and life takes on new meaning. Private hire celebrations, large groups and belly dancing give a special sparkle to weekend evenings at Ayoush.

For details of events and other information a quick click on their Website will do the business.

In the great pub evolution there have, as always, been winners and losers. The weak have gone to the wall, the strong have survived, and the newcomers have led the renaissance. The emergence of modest groupings of revitalised pubs has brought some real stars, of which The Royal Oak is undoubtedly one, a verdict supported by the award of Dining Pub of the Year in the Good Pub Guide for 2011.

The advantages of an historic building have been skilfully combined with new ideas, modern management with heart, and an adherence to being British that borders on patriotism. Character and atmosphere is there in abundance, and you will dine in a rosy red room with glowing dark floorboards.
 
Only 15 minutes from the M4 and the M40, and 3 from the centre of Marlow (great shopping for the m'sahib) The Royal Oak is rural enough to have the red kites, reintroduced to the Chilterns in 1989, doing an aerial display over the pub. Once inside, the warmth of an egalitarian clientele, and friendly staff can lead to a steady and insidious relaxation.

Head Chef Ed Frost presides over a talented team which monitors on what they call a 'British Colonial' style. This involves emphasis on the products of the local fields and hedgerows, an art that over the years we have mislaid, to our own disadvantage. Starters of small plates look to seared Scottish salmon and horseradish blinis with rocket and beetroot salad cream; bubble and squeak with oak smoked bacon, free range poached egg and Hollandaise sauce, or Dorset brown crab mayonnaise on toasted ciabatta.

Many dishes are subject to season and in summer look out for grilled Cornish mackerel fillets with warm marinated feta, broad bean and new potato salad and harissa yoghurt. At any time that grand dish, the char-grilled aged English steak should not be ignored, served here with blue cheese Caesar butter and skinny chips. The eponymous pan-roast Barbary duck breast with confit potato, caramelised red onion tarte tatin and broccoli purée combines flavours that were surely grown or bred in some celestial place, though for those who like their pleasures at the table simple there is whole Cornish sole with buttered marsh samphire, sautéed new potatoes and sauce vierge.

Amongst an inspired presentation of vegetables look for open field mushroom and spinach lasagne with garden herb sabayon, pickled walnuts and truffle oil, to name but a few. Puddings present a star-studded raft of choices, starting with the baked dark chocolate soup with chocolate crackles and tiramisu ice cream, some stunning home made sorbets (mango, elderflower and strawberry for instance), or passion fruit delice with caramelised pineapple and coconut candy. I won't go on about the British cheese plate, but do leave some space . . . . . .

But I will go on about the fairly short but quite outstanding wine list which does the business in that direction with consummate skill. There is a good by-the-glass selection and addicts of pudding wine will find themselves in some sort of plummy heaven. Prices are a gift from the gods too.

Their excellent and friendly Website will introduce to further points of virtue about The Royal Oak, together with more information on such matters as changing menus.

Housed in a quaint, converted brewery just a short walk from the River Thames and Knole Park, Zizzi Marlow delivers a selection of contemporary Italian dishes in a cosy setting. The restaurant interior retains a number of original features, including the lovely vaulted ceilings, skilfully combined with large contemporary murals adorning the walls, a paper chandelier and an amusing chef's table complete with River Birch trees.

Nestled amongst the shops, pubs and restaurants on the busy High Street, Zizzi also offers the option of al fresco dining during summer months.

The restaurant's bustling open kitchen turns out a wide range of freshly prepared, tasty fare. The extensive à la carte offers traditional antipasti, pizza, pasta and salads, as well as seasonally changing meat and fish dishes with a variety of tempting desserts to finish.

Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.
 
Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value.

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cure ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively Website.

The Queen's Head is fondly referred to as Marlow's little secret because it's a delightful sixteenth century pub untouched by gaudy commercialism, where you can cosy up with friends, relax, sip on the numerous wines or enjoy an expertly prepared meal. The rustic element is reflected in the simple decor, where wooden beams and a cheery fire create a welcoming atmosphere. This idyllic setting in the heart of Marlow is perfect to sample some of the delights that emerge from the kitchen; all created using fresh and seasonal ingredients.

If starters of pan fried scallops with black pudding, blue cheese and egg salad sound tantalizing, the main event is no less special - char grilled swordfish with green olive and new potato mash, wilted greens, brown butter and caper sauce. The range of desserts offers some comforting as well as decadent options running through choices such as lime brulee, chocolate mousse and Bailey's cheesecake. The wines follow the well known route, offering splendid New and Old World selections.

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.

Marlow is a charming town located by the River Thames in the south of Buckinghamshire and situated in the busy High Street is The Marlow Bar and Grill, considered to be one of the most popular dining destinations in the area. Inspired by the boating activity on the River Thames, the restaurant is done up in navy blue leather, teak and stainless steel, and monochrome photography adorns the walls.

Relax in the bar lounge, terrace, or head straight to the restaurant to dine while watching the chefs in action in the open kitchen. Share plates of mezze with humous, tzatziki, tabbouleh and Greek pastries or an Asian starter of Thai prawn cakes, duck spring rolls, chilli squid, tempura prawns and Vietnamese vegetables. Mains consist of wild mushroom risotto, Gloucester Old Spot sausages, mashed potatoes and onion gravy, and specials of Goan spiced fishcakes with coconut, chilli and lime.

Sign off with fresh desserts like summer berry and passion fruit Pavlova or a classic crème brûlée. Carefully chosen wines accompany the food.

Modernity has its merits and at the Crowne Plaza it is evident in the fluidity of form present in the structure which keeps it very far from becoming an unwelcome distraction in the beautiful Buckinghamshire countryside of Marlow. Comfortable and luxurious, this hotel offers a respite from the pressures of life with rooms that are furnished with every thought given to convenience. Excellent conference facilities ensure that it's a good option for business meetings while its stunning lakeside location makes it a wonderful venue for weddings and other such events.

The contemporary décor of the restaurant is highlighted by the floor to ceiling windows that offer fabulous views of the countryside. The menu could include dishes such as smooth chicken liver pate with red onion chilli jam for starters, followed by a main course of salmon fishcakes with chickpeas, smoked paprika and garlic mayonnaise. For dessert, you could opt for the sticky toffee pudding with double cream.

Spending an enjoyable evening in the refreshing ambience of The Orangery at the Danesfield House Hotel and Spa requires little second thought. Guests can dine here from a modern British menu for breakfast, lunch, afternoon tea or dinner. Located in Henley Road, the hotel stands in exquisite grounds with acres of formal gardens and outstanding views over the River Thames to the Chiltern Hills beyond.

The evening meal could begin with risotto of roast Cornish scallops and winter truffle; terrine of confit chicken leg with chestnuts, quince puree and pickled trompettes, or salad of roast quail, sweet carrot puree and roasted cèpes. Then consider a pan-fried fillet of bream with crab risotto and crab jus, or slow cooked sirloin steak with pomme puree, pied de mouton and red wine jus. Sumptuous desserts of chestnut soufflé and pear sorbet, and dark chocolate pannacotta with pink grapefruit granita and cocoa nib tuile bring the meal to a fitting end. The wine list, graced with aromatic, spicy whites and mellow, fruity reds, provides further food for thought.