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Shanghai 30's seeks to capture a slice of the avant garde culinary spirit prevalent in the Chinese city’s fantastically heady days in the 1930s. Set in a 15th century building in St. Aldates, the restaurant’s comfortable interiors and friendly service allows guests to settle down to an enjoyable meal.

Presenting a fusion of both classic and contemporary dishes belonging to Shanghai and the surrounding areas of Shaoxing and Yangchow, the seasonally changing menu also includes popular ones from Sichuan, Peking and Canton. Whet the appetite with champagne spare ribs, roasted duck breast served with fresh mango slices in an orange sauce, drunken chicken in a sesame soy dressing or baked super king prawns. Then continue with steamed wild sea bass fillet with black mushroom, prawn stuffed aubergines, honey roasted chicken, crispy beef in berry sauce, lychee crispy pork, duck stir fry and sweet and sour cabbage. Fried rice with egg, prawn, peas and roasted pork or steamed jasmine rice completes the selection.

South Stoke is a quintessentially English village, with a beautiful church, a primary school, sadly no shop and a 17th century village pub called The Pike and Perch. There is plenty to do in this part of the Thames Valley. The river itself is only two minutes away and there is much to see in the market town of Wallingford, in Goring and in Streatley. The noisiest things around are birdsong and the sound of walkers on the Ridgeway Path as they pass the pub's front door.

There are only four bedrooms, each with an eye-catching style of its own. When it comes to the food, Pike and Perch call theirs a little different. At lunchtime you will find not only good value favourites such as fish and chips and sausage and mash but also a range of interesting salads and creative main courses. In the evening dishes such as warm smoked trout fillet, chilled cantaloupe melons, stuffed breast of chicken and succulent steaks appear on tables.

The Inn at Farnborough is a 16th century Grade II listed free house situated in the picturesque village of Farnborough, 6 miles north of Banbury. The stylish surroundings are ideal to unwind over real ales and wholesome food. You could visit them for lunch or dinner after exploring the Civil War battle ground at Edge Hill or for much needed refreshment after a walk in the surrounding countryside.

The a la carte menu features modern British dishes like slow cooked free range pork, Devonshire crab croquettes and roast breast of maize fed duck as well as the great classics such as beef and Hook Norton ale stew.

For their smaller customers imagine plates of lovely baked organic salmon fingers, a grilled Aberdeenshire beef burger or the mini chocolate pot from the little gourmet menu, served any time during the day. The inn's ciabattas or mezze platters from the little bites section are perfect for those wanting to have something to eat inbetween meals.

As well as an extensive wine list, they offer Hooky in barrels on the bar.

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.

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.

A charming 16th century coaching inn, recently taken over by Jonathan and Josephine Lewis, formerly of Wesley House at Winchcombe. Cast very much in the role of a French inn with its simplicity of furnishing it would pass as a restaurant brasserie here, but either way it has taken off to acclaim. There is a very rustic feel to the approach in the kitchen which is reflected in the dining room itself. This could manifest itself in the form of a fish soup brought to table in a large terrine for all to help themselves and enjoy. In the summer you have the choice of a very English walled garden as an option for dining al fresco.

Jonathan produces dishes like: cream of sweet potato soup with crispy cheese beignets; warm tian of Mediterranean vegetables and goats cheese; smooth chicken and foie gras parfait with red onion marmalade; scallops poached in a saffron nage with cucumber spaghetti and chervil or terrine of mixed game with roast garlic and fennel compote - and that is just to start with. Mains could consist of sirloin steak with onion confit, mash & red wine sauce; loin fillet of venison with caramel peaches; fillet of gilt head bream with warm potato salad and saffron sauce or fillets of John Dory served on a potato cake. But you must leave room for their desserts with examples of a rich dark chocolate marquise with raspberry sorbet and english sauce; fabulous cranberry and orange pudding with toffee sauce or warm fig and frangipane tart with pecan and maple syrup ice cream. The wine list is concentrated and reasonably priced from £12.75 and there are eight vins de table by the glass.