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Located in a former barn at Blindley Heath, a pleasant part of rural Surrey, The Red Barn is redolent of country and an easier pace, where the monthly farmers' market meets, a wide range of community garden parties are held, tasting events and cooking lessons, as well as sport events grip the imagination and Sunday Roasts are an institution.

One of John Clevely's masterly wine lists keeps abreast of the game and what is described as a "range of weird and wonderful beers" takes care of the inevitable thirst that must occur amidst all this activity. After all, shopping in a market can be a very thirst provoking occasion.

The menus are veritable habitats of delight and from Monday to Thursday a simple menu with some real brasserie style favourites holds sway between 5.30 and 7 pm. There's shepherd's pie with a creamy, cheesy mash top, and Savoy cabbage. Cumberland sausages and mash are served with caramelised onions, casserole of the day with chunky fresh bread. Backed up by say steamed syrup sponge and custard a man could last comfortably for 24 hours on this sort of tucker.

The Week Menu is a riot of dishes that all have instant eye appeal and if nothing else serve to set the juices flowing as one contemplates the relative merits of belly of Gloucester Old Spot with mustard mash, greens and cider gravy as against roast rib of Sussex beef for 2 to share, with triple cooked chips, pepper sauce and tomato salad, or smoked haddock kedgeree with curried sauce and a poached egg.

Meanwhile, direct from the Aga, that mainstay of country kitchens everywhere, there's slow cooked lamb shank with a root vegetable and white bean casserole. In season look for local game casserole with pheasant rabbit and partridge, creamy mash and red cabbage. Side orders yield homemade chips with sea salt, braised red cabbage and French fries.

Smaller dishes can be taken on their own or as starters and include smoked mackerel pate, melba toasts and caper relish, or a salad of maple cured bacon and roasted chicken with toasted walnuts and croutons. Can providence bring any more delights, yes, it can and if cherry and almond tart with cinnamon ice cream doesn't do it for you there are plenty more options of which dark chocolate fondue to share, marshmallows, strawberries and banana is but one. And, of course, a decent British cheese board with chutney and biscuits.

Based where they are there is plenty of demand for private hire, and The Red Barn is blessed with a wide variety of areas that can be hived off to accommodate parties of all sizes. For very large parties the marquee option is ever present. Be it a buffet, 4 course dinner or fantastic hog roast, give them a spec and just leave it to them.

Their cheerful Website will tell you all about the current menus, forthcoming events as well as the local gossip. This is a fun and friendly place that invites attention.

Situated on the ground floor of The Lingfield Park Marriot Hotel and Country Club, The Cyprium Bar and Grill is a stylish and comfortable restaurant offering a clear view of the Lingfield's racetrack, just a stone's throw away. Filled to capacity in summer the restaurant draws the elite and well-heeled crowd with its chic and intimate ambience and dining area with crisp white walls and contemporary furniture. The food served is fresh and sourced locally, including beef from East Grinstead and lamb from Rusper.

Even though the restaurant is billed as a grill, the fare is varied and delectable rather than the typical pub grill one might imagine. It comprises of dishes such as braised shank of lamb with fondant potato, red cabbage and roast salsify; belly of pork with seared scallops, parsnip puree and garlic; and smoked haddock risotto with poached duck egg and pea shoot tendrils. The grilled fare consists of fillet steak, sirloin steak and Scottish salmon.

The dessert temptations include dark chocolate and pistachio brownies and a tasting of strawberry featuring mini doughnuts, strawberry trifle and coriander ice cream.

An unabashed attempt to recreate the spirit of the Wild West in gastronomic terms which succeeds well, and it does not take too much imagination to keep one eye on the batwing doors and the other on your Smith and Wesson handle as you contemplate the menu and savour your rye.

The food is all you'd expect - and more. Appetisers of buffalo wings of fire, loaded skins, and a vast nacho platter that common decency demands you share with your partner - sorry, pardner - set events off to a good start before moving on to coated ribs or southern bbq chicken 'smothered' in sweet bbq glaze.

This being an American outpost t-bone steaks do not stop at 16oz, and a smokehouse strip offers 10oz of prime tender sirloin. Traditionalists will enjoy an old fashion fillet steak, weighing in at 8oz and served with cheesy mash potato and southern gravy. For those who mix their options the ocean steak combines a 10oz strip sirloin surrounded by a fleet of deep fried tiger prawns with a sweet chilli dip, served with a choice of baked potato, fries and choice of dressings.

Amongst the sweet treats there are cartons of Ben and Jerry's ice creams, a belly buster surprise based on a chocolate brownie that can be shared - no, needs to be shared - and Granny's famous pancakes. For Brits feeling uneasy amongst all this country and western culinary culture, relief can be found in 'good ole banoffee pie'.

The liberties taken with cocktail titles can only be imagined, and given they have their origin in a country still staging a long term recovery from Prohibition the potency can be quite eye-watering. A great place to take a young family, extended or not, for a fun time.

The Wiremill is situated in a charismatic 15th century building in the beautiful Surrey countryside. As it stands today, the gastropub is fast becoming famous as one of the best places in the area for exceptional food, great drinks and fun. Owners Colin, Anthony, Jason and Tim are working hard to make the haven stylish and attractive yet cosy and welcoming.

Pop in at 9am and start your day with fresh coffee, muffins, full English breakfasts, and a range of continental dishes. Food is served starting at noontime, all created from local produce by Jason and Anthony. A daily changing menu could include starters of stuffed green lipped mussels, and caramelised red onion and gruyere cheese tart, and mains of slow-roasted belly of pork and tiger prawns served on mashed potato with roasted cherry tomatoes, Mediterranean herb-crusted trout with stir-fried vegetables, and the day's roast. Snacks are served from noon until 6pm.

The Wiremill offers a dedicated room called Icon for those wanting to take a break from the office or for private dining.