Restaurant-Guide.com
hand picked restaurants

Gourmet Burger Kitchen was the brainchild of three New Zealanders, who craved after the way that food tasted back home. The chain was instrumental in changing the perception of many people who saw the traditional burger purely as a fast food option; instead they are now seen as more sophisticated products, made using fresh, good quality ingredients.

Their first outlet opened in Battersea and today there are forty-one serving scrumptious burgers. Chef Peter Gordon believes in using innovative combinations, with good quality English chicken and Aberdeen Angus Scotch beef among the ingredients, to make nutritious and convenient to eat fare. They offer chorizo and sweet potato, lamb and minted relish, or the vegetarian portabella mushroom among others. GBK sauces and accompaniments add to their taste.

The menu has nearly thirty different choices and if you feel like biting into pure beef, do try their classic burger with salad and relish - available with or without cheese, this is served with sauces like smoked mayo, spicy satay, fresh chilli and Thai red curry, lending the meal varying degrees of spice.

Some, like the Kiwi, are made using unusual raw materials such as beetroot, fried egg and pineapple, while for fans of chicken, the grilled breast with streaky bacon, salad and avocado is a delicious combination. There are a surprising number of burgers suitable for vegetarians with versions made from puy lentils, potato, green curry or aubergine served with goats' cheese and sun blushed tomatoes. Fresh fruit juices, soft drinks and milkshakes are alcohol free options.

A welcome list of wines and beers complete the picture of a relaxed and modern environment as Gourmet Burger King excels in making the humble burger taste so good.

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.

YO! Sushi Milton Keynes is a vital gastronomic experience rather than simply a place to eat sushi. This exciting and visually appealing Japanese delicacy, almost a cuisine in itself and going back to the 4th century BC, is fast rising in popularity for reasons of both taste and health, as well as its companionable setting. The restaurants offer a range of delectable nibbles that are attractively presented and revolve on a gently moving belt in front of customers, allowing them to sample a real wealth of varieties and eat just what they like best as often as they wish.

Contrary to many people's perception of sushi as raw fish, it comes in many forms drawing heavily on rice, fish, vegetables and seafood but the great variety arises chiefly from the different fillings and toppings, condiments, and the way these are combined. Often the same ingredients may be assembled in a traditional or a contemporary way, yet creating widely differing tastes.

Some of the most popular types are sashimi rolls, made from raw or seared slices of salmon and tuna and meant to be eaten within a couple of hours of being put together. Other options include cones of seaweed with rice and fillings and the little boat shaped parcels called gunkans. Miso soups, salads and nigiri sushi made of rice with toppings all add to its strong visual appeal.

Great beers like Asahi Super Dry and Sapporo support the food superbly, as well as hot and cold sake for those who want to sustain the Japanese experience. The menu also has non-alcoholic drinks and a limited list of wines and champagne. For dessert try the dorayaki, mochi or settle for fresh fruit.

The experience of having a meal at YO! Sushi is enriched by the unique array that appears as if by magic before the diner, with its unique colour coded pricing system. But the real pull is the fresh, healthy and tasty food that keeps people returning to their outlets across the UK.

Modern contemporary restaurant set within a 16th century building in Medieval country town. Stylish interior featuring fabric wall hangings, muted shades and Italian leather. Modern French cuisine with gutsy undertones - menu features signature dishes of confit of duck, perfectly pan fried scallops, hand made ravioli and hazelnut praline parfait. Attentive professional service and an astute wine list.

There's nothing quite like the aroma of freshly brewed coffee to rejuvenate your senses and Fego Caffe, with its pleasantly quaint continental ambience and comfortable atmosphere is an excellent place to visit with friends or colleagues. With their four locations spread across the UK, they are making their mark on the café scene and considering the delicious food they have on offer, it is hardly surprising they are becoming a welcome dining destination for many.

Coffee in all its forms is available and you are quite spoilt for choice, but do take a look at their breakfast menu with the delectable filled croissants, Panini baguettes, wraps, muffins and even a whole traditional English spread. Salads, pastas and burgers are adequate choices for other meals, while their desserts are simple but enticing, with a selection of cakes served with cream. For those who enjoy their tipple, there's a good selection of wines and spirits available to help ease along the meal.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.