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Comfortably near to the city centre the restaurant within the hotel is called La Bonne Cuisine, so no prizes - virtually everything is French. The kitchen excels at the great classical dishes. House wine at £9.90.

Abode hotels are on the march, the latest in Canterbury, with the mix much as in the others under the reassuring guidance of Michael Caines fresh from his leadership from the front after having a major hand in cooking the Queen's birthday celebration lunch. The boutique hotel is a masterpiece of redesign by Plumtree Mee and the dining room in particular, in muted shades of non-gloss, is restful and calming.

Which is just as well because the menu is something to get excited about, starting with a choice of seven dishes that could include ballotine of quail with leeks and summer truffle, pan fried red mullet, or ravioli of Kent lobster with Savoy cabbage and lobster bisque.

Roast best end of Romney marsh lamb with creamed vegetables and a brochette of lambs saddle and kidney leads the mains, with roast breast of guinea fowl, pan fried wild sea trout, and sirloin of Kentish beef all making regular appearances could make this one of the best meals you have enjoyed for quite a while. I still think wild sea trout remains one of the best fish dishes there is.

Great attention is paid to the cheeses here, with Lanark Blue, Grimbister, Waterloo and Brucklay amongst others often to be encountered, leaving only the pudding with Scottish cranachan soufflé or a classic apple tart tatin supported by vanilla ice cream and butterscotch sauce amongst the six or so choices.

Design elements such as York stone floors and antique photographs may point to its historic setting in the delightful village of Ickham, but Duke William certainly manages to draw in a loyal crowd from nearby and further afield. Settle down next to the real log fire or take your drink through to the light and lovely conservatory restaurant, which overlooks the large garden, and if you'd like to extend the experience to include a blissful night's rest, then a stay in one of their four en-suite bedrooms is warranted.

Food is treated in a straightforward manner to include some modern British delights such as sizzling king prawns in ginger, spring onions and garlic butter, Barbary duck breast with a pink peppercorn sauce, lamb leg steak with honey and mint jus, and Irish chocolate torte.

Duke William also serves up some fine draught ales such as Shepherd Neame Master Brew and Harveys Sussex plus a monthly guest variety, alongside wines to suit any occasion, taste or budget.

A few steps away from the cathedral, the spirit of Havana beats on in the lively heart of The Cuban. This bubbly restaurant, set over three floors, pumps out Latin rhythms with its mojitos to an exuberant and relaxed crowd of diners. The diverse influences on Cuban cooking can be tasted in the cuisine, which draws on classic and Nuevo Cubano techniques for a menu of tapas, grills, seafood and paella.

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.

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.

Whether it is the middle of a work day or at the end of a long, hectic day, Jalsha restaurant in Canterbury is a haven of peace. The authentic cuisine and friendly service are food for the soul. With over sixty varieties of tandoori, balti, passanda and korai dishes, there is something for every palate and every mood.

Like most Eastern restaurants, Jalsha lays a lot of emphasis on starters, and there is a long list to choose from. The restaurant uses the freshest ingredients available and avoids using artificial colouring so that the food retains its natural colour and flavour. Some unusual dishes offered are chicken with coconut, lychees, and ground almonds and cooked in a rich sauce, and lamb saag, succulent pieces of lamb cooked with spinach and spices. There are plenty of other combinations of sea food, meat, poultry or vegetables cooked in the vindaloo, Madras or curry styles of cuisine.

The choices of accompaniments is extensive too, with varieties from a tandoori roti to the rich, dry fruit filled Peshawari naan and exotic rice cooked with mince to its poor country cousin, simple steamed rice. The inclusion of a variety of dhansak, adds an unexpected, but not unwelcome hint of Persian cuisine.

Opened in 1993 by the Uddin family, Jalsha has been successful in offering tasty, authentic Eastern food and warm service. The restaurant can seat up to eighty people while the Jalsha Lounge can cover another thirty people and is available for private gatherings.

Jalsha, in Bengali means bringing people together, and this restaurant has certainly been living up to its name.