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The first Browns opened in 1973 at Brighton, with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The second Browns to open was here at Oxford, in an old Morris garage, now an archetypal British brasserie. Inside the large windows open on to the street in summer and attract a mixed clientele that include students, families, businessmen and tourists.

A plate of appetisers to share comes in either vegetarian or seafood antipasti form. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across baked Scottish langoustine with spinach, cream and Emmental, served with crusty bread. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and seared beef fillet salad with chilli, garlic, soy and spring onions.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with grilled chicken topped with prosciutto and taleggio cheese with Hollandaise and chips, and calf's liver and bacon with mashed potato and a green peppercorn sauce. Their fantastic selection of cheesecakes arrives in interesting flavours such as baked vanilla, blueberry and banoffee. Brown's afternoon tea is served from 2 to 5.30 pm.

By the way their breakfast and brunch menu is just one of the best. There is also a prix fixe menu, served from 4 to 6.30pm and 9.30 to 10.30 pm and you are not interrogated as to whether you are actually attending the theatre.

The wine list is masterfully compiled but not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthier list, however many are available by the glass. Helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New and Old World wines under them.

Browns at Oxford are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

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 Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

Maxwell's at Oxford has been around for quite some time and its popularity is as great now as it was when it first opened, probably more so. Many of our political and celebrity figureheads of today cut their drinking teeth there, in company with a menu that hovers between straight American and a British twist. The decor speaks of wood and glass with space, there is a cutting edge cocktail bar and their pricing policies are equally keen and imaginative.

Late night dancing and entertainment may attract those who want to throw off academic boredom, as well as a wider public; either way, the place is always buzzing. Amongst the starters look out for sharing plates of crispy baked hand scooped potato skins with smoked bacon, duck spring rolls with plum sauce, and smoked Buffalo chicken wings with a choice of mild or spicy sauce.

To leave this restaurant without having come to grips with one of their famous hamburgers is unthinkable. Said to be a sure cure for hangover or heartbreak, possibly both even, they come with French fries, a crisp mixed salad, choices of dressing, and the relish tray.

A full rack of tender baby back ribs St. Louis style is smothered in their tangy sweet barbecue sauce and served with French fries and coleslaw. To follow, think New York cheesecake or Maxwell's sundae, followed by copious quantities of coffee that tastes very positively of the bean.

Let's assume the day is still comparatively young and the cocktail bar beckons. Manned by eager, amusing and knowledgeable staff you can in the fullness of time, become more stoned than those dreaming spires outside, fuelled by such potent creations as the Mai-Tai, a blend of gold, white and dark rums mixed together with orange curacao, apricot brandy and pineapple juice. The sinner Clements is another classic drink with a kick - Beefeater gin, Absolut citron, orange extract and bitter lemon. Have a care; you'll be back next day for more hamburgers.

Watch out for a dress code that makes it clear not just everyone is admitted, enjoy the after midnight closing times and live music - this is Oxford with a difference. It is worth noting their daily happy hours between 17.30 and 19.30 and from 21.00 till close.

We hear a great deal about recycling these days - du Vin recycles attractive but often un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style - elegant and unpretentious. Combine this with a great spirit, wit and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

In Henley-on-Thames, du Vin has taken on the façade of the former Brakspears Brewery, a handsome brick-built structure in the best style of such buildings, strategically placed in the heart of the historic town centre, yet only 50 yards from the riverside moorings. Within and around a unique luxury boutique hotel has been constructed. For instance the former fermentation room and old malt house have jointly provided the location for one of the three private dining rooms.

Forty three exquisite bedrooms and magnificent suites have been created in the old buildings encircling the old brewery yard, and this also houses the hallmark du Vin bistro.

Head Chef, Neil Falzon presides over the kitchen of this 2AA Rosette bistro servicing a menu of 'simple classics' supplemented by his own selections, depending overall on a European cuisine with a contemporary edge. Starters of soused herrings with beetroot carpaccio and celeriac rémoulade, poached duck egg with chorizo, tomato and chick peas, or Uist Lodge smoked salmon with Spanish caper berries set a firm tone before choosing from either the simple classic or main courses, or both.

The Hotel du Vin fish pie says all that is good about this wonderful dish, good for lunch or dinner, capable of many different forms. Moving to the main courses, from a choice of seven, in season the roast Yorkshire grouse, with fondant potato, crisp ham and orange jus, or a smoked haddock brandade with poached hen's egg and hollandaise is recommended.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb. With a team of three sommeliers, headed here by Stephane Sanchez, there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

If familiarity is the sine qua non of a popular neighbourhood pub, The Red Lion admirably combines it with innovation to deliver a premium dining experience in the heart of Oxford. Boasting a high quality modern British cuisine menu with a Mediterranean touch, it is ideal for a quick meal for customers attending a show at the Burton Taylor Studio Theatre or the Oxford Playhouse, both of which are just a stone's throw away. If the weather?s fine, al fresco dining is an also an option in the pub's spacious courtyard.

A relaxed ambience is made even more inviting with a crackling log fire in winter, while large windows let the light flood in and numerous sofas and chairs actively encourage customers to unwind at leisure. Add to all this, a warm welcome and superb service, special offers each day of the week and plenty of options on the à la carte, it soon becomes obvious what gives The Red Lion the edge over more run of the mill gastro pubs.

Guests can relish a range of British classics as well as pizzas and pastas, not to mention daily specials, all made with the freshest seasonal ingredients including locally sourced fish and meat. Sharing plates of mezze with rustic breads; Romana white onion soup with cheese croute and tiger prawn, chorizo and crab linguine offer a wonderful slice of the Mediterranean. While crispy duck salad with mooli, carrots, hoisin and plum sauce or fruit de mer pizza with tuna, prawns, anchovies and pineapple salsa incorporate influences from farther afield.

There's no escaping the well-loved aromas of classic British specialities at The Red Lion. Be it freshly battered fish and chips with minted mushy peas or calves liver with champ potatoes, crispy shallots and red wine jus, these time tested favourites satisfy the appetite. Steak and Wine Supper Wednesdays with the best steaks and a whopping 50% off on a bottle of red wine is indeed an offer too tempting to resist. Fish and seafood lovers get their own deal on Fridays with chef's fresh fish and shellfish specials and white wine at half the price.
 
The Sunday selection pleases with its succulent roasts with all the trimmings. Fine food and drink come together with the Supper Club menu for two which offers a bottle of the celebrated Rothschild wine with a two-course menu. A prix fixe menu is also available for a quick lunch or early dinner.

Tempting desserts of apple and blackcurrant crumble with vanilla custard, a choux bun with fresh cream, espresso and chocolate sauce or white chocolate crème brûlée brings the meal to a fitting end. A cheese plate with Colliers Cheddar, camembert and gorgonzola could be equally satisfying.

The stylish bar is the perfect place to drop by for a quick drink or linger on for a meal from the bar menu. An extensive selection of delicious aperitifs and digestifs as well as cask ales, chilled draught beers and an expertly chosen wine list offer a multitude of reasons to stay a while longer.

You might also want to consider visiting nearby sister pub The Trout Inn.

More information can be found on their Website.

The Trout at Lower Wolvercote has a strong literary heritage and has been immortalised in Colin Dexter's Inspector Morse novels. This connection runs much deeper with writers of the calibre of Lewis Carroll and CS Lewis, having sat on the banks of the Thames, inspired by the relentlessly moving waters. Truly, pubs such as The Trout are part of the very fabric of British life.

The wonderful setting by the bridge opens out into a large terrace overlooking the banks of the river. Taking a stroll alongside up to Point Meadow is a great way to spend an idyllic afternoon. The interiors too are not to be outdone and after being restored, the exquisite country pub has combined the traditional with the modern, stone fired ovens and real log fires vibe well with deep leather seating and teak furnishing to create a comfortable haven. The willow trees provide nature's umbrellas, giving shelter for al fresco dining.

Contemporary inns such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously. If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Warren, a real country pub dating from the 1850s, just outside Wokingham on the Forest Road, provides ample evidence that this is true.

But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings, and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be. To catch the right note of contemporary sociability there are sharing plates, antipasti of Italian meats with dolcelatte, stuffed peppers, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers there is always freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer pang pang chicken with pak choi, satay, cashew nuts and cucumber; for the seafood fiends some prawn, avocado, pecans, mango, bacon with orange and pomegranate vinaigrette are a real treat.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include bucatini with salmon, chilli, almonds, red pepper pesto, pecorino and rocket, or tagliatelle with slow cooked Bolognaise and parmesan.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken, calves liver, rib-eye steak or fillet steak. These are all served with a choice from amongst frites, aioli, black pudding, cracked black pepper, béarnaise or red wine and shallot jus among others. For the big event the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes measures up well to any occasion. The smoked haddock fishcakes with curry Hollandaise, mango, tomato, coriander and red onion salad is popular, a sign of the times and improving taste in eating.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. From a list of attractive desserts choose between a Eton mess or apple, blackcurrant crumble and vanilla custard. There is also a selection of cheeses to please the gourmets.

More information, including full menus, is available on their Website.  Please note that the E-Mail Contact is for enquiries only, not for bookings.