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This elegant house sits on the site of Henry VIII's Oatland Palace, and retains much of the majesty that one associates with that particular monarch. A meal could consist of sauteed chicken liver on a mixed salad with red fruits and served with a balsamic dressing. To follow, the tournedos Rossini, served with foie gras, toast and port and truffle sauce, finally coming over all Carribean with a baked rum flavoured baby pineapple served with vanilla ice ceam. The price of such indulgence does not come cheap, but just brace yourself and think of Good King Hal.

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.

Bengal Clipper's main outlet, and also its first, opened in 1994 in London, and recently completed fifteen years of serving authentic Indian cuisine in the city. Now opened at Weybridge and fashioned on very similar gastronomic lines, it occupies a prominent position at Temple Market in Queen's Road. There's nothing very fussy about the décor, with neatly arranged tables, comfortable seating and carpeted flooring.

The cooking that awaits you is exciting, the spices blending well with rich ingredients, and an aroma of flavours that float around to fuel your appetite. Start with a goli shish kebab, onion coated minced lamb seasoned with exotic spices and grilled on skewers or a salmon tikka, tender pieces of charcoal roasted fish marinated with saffron and fresh herbs. Murgh makni, chicken cooked with a particular tomato based sauce, along with karahi paneer, cottage cheese cooked with onion and capsicum and served in a sizzling iron pot, are all time favourites at Bengal Clipper.

A splendid dessert menu includes classics such as pies, cakes and pastries apart from Indian sweets.

Cosy little restaurants have a special charm of their own and in many cases big and luxurious ones cannot match the enduring appeal of their smaller counterparts. The inviting Meejana gives customers an opportunity to sample traditional Lebanese specialities, wonderful for a quiet lunch in the patio or dinner with family or friends.

A European delicatessen sells delights such as San Daniele hams, truffles, boutique wines, olive oil and a range of exclusive delicacies.

Thirty-six sharing plates of mezze range from bastorma, slices of Armenian smoked beef, and moutabbal, puree of grilled aubergine, to haloumi cheese, and dafadeh, frog legs with house coriander, and wine or traditional date juice to accompany your meal.

Mains comprise of choices such as whole quail sautéed in pomegranate sauce and specials of rice and grilled sea bass in a delicate spice sauce. There are vegetarian dishes, salads, grills, stews and steaks for those who fancy a change.

You'll find some of the finest charcuterie, cheeses and sandwiches at Meejana's café.