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Believed by many to be amongst the best of the ethnic cuisines that compete for the privilege of catering ex officio to the future governing classes. Well, I do like being provocative occasionally but there is little reason to doubt the claim for Chutney's ascendancy. It presumably takes its name from the impressive range of chutneys that accompany the opening volleys of nibbles and poppadums. It is possible to eat comfortably here for around £20, which is not exactly cheap but then I find the average prices for most things in Oxford above the norm.

The White Horse is a charming 17th century coaching inn situated in the village of Duns Tew, on the eastern edge of the Cotswolds. The low beams, original flagstone floors and open fireplace lend the place an old world charm, encouraging guests to enjoy the tranquil surroundings.

Their restaurant spans two rooms, each with its own distinct character. The menu blends classic fare with modern international cuisine and the inn prides itself on its selection of wines and traditional ales.

A popular Indian in Oxford, with reasonable prices, a wide-ranging menu and a BYO policy on drinks with no corkage. To have won the Oxfordshire Curry Chef of the Year twice is some achievement and even if the menu does not contain a lot of originality what is there is the old favourites at prices people can afford. Also to be fair it is not every Indian where fresh fish dishes are on offer, as is the case here.

An experience of dining at La Cucina could very well make you feel like you're dining in Rome - with authentically Italian food that is simple and tasty, charming service and a relaxing open restaurant - they're slowly but surely proving the restaurant to become one of Oxford's best.

The kitchen sends out robust portions of dishes that are all cooked to order using quality produce. Consider visiting them for a meal or simply to have a cup of wonderful Italian coffee.

Sip on seasonal homemade soup as you order starters of baked field mushrooms stuffed with taleggio cheese, deep-fried calamari or a salad of crab and tiger prawn with a thyme and chilli dressing. Pizzas with ingredients such as mozzarella, ham, artichokes and sausage, or farfalle con l'anatra, butterfly pasta with a rich sauce of duck and white wine could follow. Meat and fish dishes encompass prime-cut beef, roasted vine tomatoes and mixed leaf salad, and grilled salmon with leeks.

A dessert of Italian cheesecake with candied oranges and lemon gives the perfect end to a meal.

If you're in the mood to try a cuisine that's fresh and different compared to that which most Oxford restaurants provide, visit Bar Meze in London Road. The welcoming restaurant and bar gives customers a peek into the many delights of food from Greece, Spain and Turkey.

From a wide choice of hot and cold starters or mezze, to exotic lamb, chicken, fresh fish and vegetarian delicacies, there is something for everyone. Begin with taramasalata of marinated smoked cod roe; dolma of rice stuffed vine leaves; Albanian lamb liver; baked chicken wings or balik kofte fish cakes with a creamy mango sauce, for a wonderful start.

This could be followed by kebabs, pan fried tiger prawns; charcoal grilled vegetables, or a mouth watering mixture of spinach, cheese, herbs and chicken breast, called izmirey.

Desserts take in the one and only baklava as well as our very own warm chocolate fudge brownie. A decent selection of wine is available both by the glass and bottle.

Branca opened in 2000 to the sound of trumpets as it focussed on a wide gap in the university city's gastronomic provision, and has never looked back. Modern design and a mature approach to what they do certainly help. Branca says of itself "we tend to be a lively venue, casual in feel but with generous warm service". This statement offers one of those all too rare occasions when the spin lives up to the reality and with up-to-the-minute information reflecting snappy management and genuine interest in the customer it is not difficult to see why Branca is such a success.

The menu follows the same pattern, designed to inform and simplify rather than confuse. From the antipasta comes a mixed taster plate of three separately listed items, the deep fried squid, parma ham and buffalo mozzarella. The stone baked pizzas also do a mixed platter of which pepperoni, fontina cheese, chilli and spinach is but one. Meat and fish tend to follow a less Italian path, but the real thing is there if required. Puddings are a medley of Italian indulgence, a delight to people of any age but especially to children who are made to feel very adult and important at Branca.

The wine list is brief but perfectly adequate, all Italian as you might expect, with six reds, six whites one of which, a Sicilian, is the house wine at £11.45 a bottle. Branca deserves every bit of the success it is reaping.

Reviewed by Michael Tebbutt

Some restaurants that take the wonderful English sausage, surely an ultimate in comfort food, as their theme, tend to lose the plot a bit on the way. Not so here at The Big Bang, where deviation from the party line is seen as something of a faux pas.

The bangers come from The Covered Market where David Johns specialises in gourmet sausages from all over the world, including the Valentine Pork Sausage, heavy with ginseng and ginger. Max Mason, proprietor of TBB then does the necessary, starting with breakfast and onwards through the day, sausages for ever.

Oxford of course is synonymous with the sausage, 250,000 tons (a suspiciously neat round figure) of which are said to be consumed annually by the British, so they feature well on the menu, which also includes Cumberland, Welsh pork and leek, wild venison, gourmet hot dogs, and the famed Big Bang Trio, described in their words - not mine - as a stomach-bursting combination of any three sausages on the menu. This, and all other meals, is served with a guard of honour of peas, red cabbage and fried onions and a choice of mash.

Voted through the columns of the magazine Restaurant as the finest sausage and mash in Britain, there is little doubt that The Big Bang is playing its part in those culinary changes that are improving the face of Britain, so bury any prejudices you may have and hurry along armed with a little research to put you ahead of the game.