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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 Wavendon Arms, a country pub nestling on the edge of Wavendon dates back to 1851 when it was the centre of village life for a thriving community and surrounded by lush farmland. Formerly known as The Leathern Bottle, the pub was once the home of a friendly society called 'The Oddfellows' and their coat of arms still serves as the pub's sign.
 
Attention to detail and quality of service ensures your whole dining experience will be one to remember. Tremendous thought and effort has gone into restoring the pub to its former glory, with stone fired ovens, log burning hearths, deep leather seating and spacious teak furniture. In summer, the large garden provides a good setting to enjoy the balmy evenings. Their wine list contains well-known favourites to suit different tastes.

The choices are simple but up-to-the-minute, with lots of comfort appeal, with homely things like pizza, steaks and pasta as well as contemporary, global touches to keep things lively; all delivered by friendly and cheerful staff.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette, caramelised onion and rocket, a box baked camembert with stiratta romagna and home made tomato jam or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the starters, there is freshly made soup, sardines on bruschetta with red onion, plum tomato and gremolata or water melon with prosciutto ham, feta and chilli ice cream. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck with mouli, hoisin, carrots, spring onions and plum sauce, for the seafood fiends some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil, or piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan.
 
For the big event, there is Indian spiced salmon fillet with wilted spinach and sweet potato with aubergine and mango chutney. The freshly battered haddock with frites, tartare sauce, minted mushy peas and chips is worth trying too. The roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes is popular, a sign of the times and improving taste in eating. For hearty eaters there is a good rib-eye steak with smoked paprika and tomato butter, watercress and frites.

A wide range of supporting dishes includes Belgian frites and mayo, green salad and, cabbage, leeks and peas. For desserts choose between Eton mess or apple, blackcurrant crumble and vanilla custard. There is also a selection of cheeses to set the buffs alight.

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

Around 1927, The Arkle Manor was surrounded by lush farmland and was the centre of village life for a thriving community. Renamed after the famous Gold Cup winner in the seventies, it had been restored to its former glory incorporating the values of traditional pub hospitality together with modern design. Today the manor offers a friendly, relaxed, warm atmosphere and genuine hospitality.

Their well stocked bar has different beers on tap ranging from perfectly chilled continental lagers, to delicious European speciality beers, as well as some of the finest cask ales that the region has to offer. The range of New and Old World wines suit different occasions and styles, ranging from traditional clarets to Pinot Grigio, with many available by the glass.

The choices are simple but up-to-the-minute, with lots of comfort appeal; homely things like pizza, steaks and pasta as well as contemporary, global touches to keep things lively, all served by friendly and cheerful staff. To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats,  dolcelatte, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers there is freshly made soup; smoked salmon, pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops in the specials section. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood fiends some prawn, avocado, mango, bacon, orange and pomegranate vinaigrette receive a rapturous welcome.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan.

For the big event there is always a spit chicken with lemon, garlic, thyme and frites. Salmon with crab and chorizo fishcakes, roasted sweet corn and cherry tomato salsa is popular, a sign of the times and improving taste in eating. Battered haddock, frites, tartare sauce and minted mushy peas is worth trying too. For hearty eaters there are rib eye and fillet steaks or roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes.

A wide range of supporting dishes includes rosemary frites and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. 

Please note that the E-Mail Contact is for enquiries only, not for bookings.

Mercifully, there are still what might be termed 'real' pubs around lending their charms and restorative powers to the rural British. True it is that WiFi has arrived at The Black Horse in a quiet, hidden, Buckinghamshire conservation village but this is no hindrance to the conduct of sociability in this quaint place so incredibly near to the heart of London.

Workmen building the Church of St James next door were billeted in the warren of rooms which still look much the same as they did then, except that the furnishings have moved up market with rich fabrics, antique furniture and pictures. The food is described as 'British Colonial' (BC) and a well-travelled wine list sits comfortably alongside those who prefer hand-pulled British beers. BC apparently includes honey and mustard glazed 'Stockings Farm' ham with fat chips, fried duck egg and pineapple chutney, or cider braised pork belly with shallot tatin and broad bean jus.

Whilst there are no great proclamations about seasonal food even the briefest of glimpses confirms such treats as pan-fried sea trout fillet on classic niçoise salad, or deep-fried Whiting goujons with crushed cumin and garlic peas and spiced 'Black Horse' ketchup, or a classic English lamb loin chops with marinated feta, baby gem, broad bean and pea salad. In a world where some believe it difficult to make chicken sound attractive any longer, at the Black Horse they offer corn-fed chicken schnitzel with harissa spiced aubergines, crisp sweet potato and soured cream, which seems to call the shots well enough.

Somebody who cares an awful lot about vegetables go out of their way to encourage interest in that department; try the baked goats' cheese with beetroot, oven-dried tomatoes and pistachio dressing or the wild mushroom, Barkham blue and rocket puff pastry turnover with heirloom tomato salad.

What people find so very tempting about the puddings here is the wines that go with them. A list of around 12 includes Château Laville Sauternes '05, and from Italy a Vin Santo di Capezzana Riserva '02, described as 'the wine of the saints'. But this is jumping the gun and thoughts of warm caramelised pineapple tarte tatin with cardamon ripple mascarpone, or steamed chocolate sponge with butterscotch syrup and clotted cream ice cream provide that final impetus.

A happy cheerful and experienced staff are always on hand to provide service that needs no prompting and will brighten the dullest day.

A convincing number of wines by the glass means that the art of pouring the right wine to go with your meal can be well pursued here, and advice is always on hand if required. Few bottles stray over the £20 boundary.

A visit to their Website will take care of matters such as changing menus or arrangements for special occasions.

A local institution since the 1860s, The Inn at Maybury's claim to fame is being featured in H.G. Wells' novel The War of the Worlds. While retaining its charming period exterior, complete with gabled roof, the interiors have been beautifully refurbished in a contemporary style encouraging guests to relax and unwind at leisure while they choose from a range of delicious modern British and Mediterranean dishes. Located in Woking, on the outskirts of Greater London, The Inn has excellent transport links and is easily accessible by rail, road and public transport.

An uncompromising quality of service makes all the difference at The Inn, the emphasis here is on giving guests a premium dining experience, so expect a warm welcome which extends to friendly attentive service. By no means a run of the mill 'gastropub', the experience is equally rewarding whether you've popped in for a quick lunch time snack or a full 3-course meal with the family, there is something for everybody at this excellent Surrey country pub. With plenty of outside seating for al fresco dining in warmer weather and a roaring log fire during the winter, the Inn at Maybury's inviting ambience is an immediate mood lifter.

The eye for quality extends to the menu which uses market fresh seasonal ingredients and offers customers plenty of variety. You could begin with a sticky sharing platter of pork ribs and watermelon, classic Mediterranean chicken and chorizo spiedini, or delicious lamb koftas and flatbreads. Alternatively opt for individual starters of button mushroom bourguignon with stirata Romana rustic bread or homemade pork rilette with pear, balsamic and date chutney and toast.

The à la carte offers a range of pizzas, pastas and salads which extend well beyond the usual margherita or lasagna. So, take your pick from a stone-baked piccante pizza topped with pepperoni, chorizo, tomato and jalapenos, mouthwatering macaroni with smoked haddock, spinach and Applewood Cheddar or salad of chicken with avocado, melon, pomegranate, feta, chilli, cilantro and lime aioli.

If succulent grilled fare is what you would like for your main course, then The Inn makes every effort to please with a selection which includes spit roast sweet cure gammon with Brussels sprout and parmesan gratin; fillet steak garni with hand-cut jenga chips and rib eye steak with horseradish and parsley butter and frites.

To give your weekend that special touch, The Inn lays out a splendid Sunday spread which includes enduring favourites such as roast rib of beef with Yorkshire pudding; garlic and rosemary studded leg of English lamb and English loin of pork with crackling. Come in, read the papers with a pint of your favourite beer at hand, or give yourself the perfect pick-up with a bloody Mary while you unwind in the company of family and friends.

To finish, consider tempting dessert of banoffee pie; warm brownie with vanilla ice cream and dark chocolate sauce; apple and blackcurrant crumble with vanilla custard or limoncello posset with langues de chat biscuits. Alternatively, you could choose the cheese plate with delicious Colliers Cheddar, camembert and gorgonzola.

Connoisseurs of fine wine will delight in the numerous wine tastings at The Inn. Sparkling Thursdays promise premium fizz at generous prices while the Rothschild Supper Club offers two courses and a bottle of premium Rothschild champagne for two people for just £40.

You might also want to consider visiting nearby sister pubs The Inn On The Lake or The Seahorse.

More information can be found on their Website.

There are very few settings for restaurants that can truly be described as unique; however, it certainly applies in the case of Haxted Mill, where their wonderful candlelit terrace overlooks the mill race and pond, ideal for dining al fresco in the summer. The restaurant is situated in the beautiful Eden Valley in the heart of the Kent countryside, where you can watch the sun go down over the fields, and sip on a glass of well-chilled premier cru Chablis. In winter, you can enjoy the warm comfort of their superbly beamed dining room and try some of their delicious modern European cuisine.

Haxted Mill has been running as an upmarket establishment with accolades from the AA guide for the past twenty-six years, but has now introduced fixed price menus for lunch and dinner as well as an à la carte, which reflects a more casual and relaxed style of eating, more in tune with today's trends of dining out.

The day starts with morning coffee and croissants baked in their kitchen.

At noon their full menu kicks in, including light lunch options such as a variety of salads from lobster, whole cracked crab or smoked haddock on spinach and mash served with chive sauce to a grilled sirloin steak, pepper sauce with chips or poached fillet of organic salmon, crushed potatoes and steamed leeks. Additionally, many of the starters would be suitable for a light lunch.

A little later on, as the sun starts to sink, their full menu is again on offer, including sautéed scallops, black pudding and sauce vierge; char-grilled whole fish, mixed salad with home made chips; roast rack of lamb, minted vegetables and new potatoes, and pan roasted skate wing, small prawns, capers and brown butter new potatoes and green beans. Baked glazed lemon tart and lemon sorbet, and raspberry semi-freddo contribute to making the dining experience one to remember.

The Haxted Mill Riverside Brasserie is the place to relax by the river whether you are hiking the Vanguard Way, walking your dog across the fields, celebrating with friends or simply having a quiet dinner for two.

A clever wine list demonstrates only too clearly that it is not necessary to spend on wine sums of money that could diminish your pleasure in the meal overall, yet still enjoy carefully chosen class wines from the world over that have character, with a sensible number of them by the glass.

However, Haxted Mill is much more than just a restaurant. They also host weddings, offer light lunches and have set menus on offer on certain days that represent excellent value. For further information view their very comprehensive Website.

Please note that they are closed from December 24th to April 1st.

Lussmanns, with its modern style of English and European food, and its sibling in Hertford, are restaurants with a difference, in that they really do try to reflect the seasons, as well as source local ingredients. There is a kind of transparency of intent about Andrei Lussmann and Tim Hope, whose enterprise creates confidence and trust, feelings which are clearly shared by their customers and staff.

The fish is taken from sustainable stocks using environmentally friendly methods; meat is supplied by Donald Russell, probably the most famous quality butcher in Scotland and who really know how to source and hang the finest beef, and they use only English free range and farm assured chickens.

The St Albans Lussmanns shares proximity with the Roman Abbey and Cathedral in Waxhouse Gate. Spread over three floors, the restaurant's unusual glass roof enhances the natural lighting. A gallery up on the third floor ensures that private parties have all the seclusion they require.

The main menu is available generally during opening hours and could include Hertfordshire free-range chicken liver and Armagnac parfait; Moray Firth smoked mackerel and cornichon pâté with granary toast or Highland oatcakes, and the Lussmanns for two people with free range speck and wild rocket, roasted peppers, buffalo mozzarella, artichoke, salami, roasted tomatoes, basil pesto, olives and tzatziki.

However, it should not leave the hearty diner incapacitated and unready to consider the relative merits of a plate of line caught Cornish pollock, a house fishcake, or free range English chicken schnitzel with tomato or garlic and chilli linguine. A classic burger is cooked to taste and served with frites, and fish and chips is available on Fridays.

Desserts maintain the pace of excellence with a West Country organic chocolate cheesecake alongside English artisan ice creams and sorbets.

Corney and Barrow, always a good name to have around, take a hand in the wine list which is modest in number but punchy in selection and comfortably priced. There are organic fruit juices and long drinks such as elderflower bubbly and Luscombe mule, in addition to some quality British beer.

This is an admirable restaurant where quality and integrity are the virtues around which their success revolves. Learn more about them from their Website that mirrors their exuberance and pleasure in what they are doing. For 2011 it has gained the distinct achievement of being listed in the latest Good Food Guide for the second successive year.

Finally, their specials menu changes monthly and the latest one can be viewed on their website.

Please note that they do not accept bookings by e-mail, so only use it for questions or enquiries.

Lussmanns, with its modern style of English and European food, and its sibling in St Albans, are restaurants with a difference, in that they really do try to reflect the seasons, as well as source local ingredients. There is a kind of transparency of intent about Andrei Lussmann and Tim Hope, whose enterprise creates confidence and trust, feelings which are clearly shared by their customers and staff.

The fish is taken from sustainable stocks using environmentally friendly methods; meat is supplied by Donald Russell, probably the most famous quality butcher in Scotland and who really know how to source and hang the finest beef, and they use only English free range and farm assured chickens.

The Hertford Lussmanns is located in the town centre, within walking distance of the Castle grounds and gardens. Its Egyptian style frontage should not be taken as an indication of the cuisine, but is one of only two built in the 1830s. It was once the meeting place of the secret society of the knights' templar of Aquarius.

The main menu is available generally during opening hours and could include Hertfordshire free-range chicken liver and Armagnac parfait; Moray Firth smoked mackerel and cornichon pâté with granary toast or oatcakes, and the Lussmanns for two people with free range speck and wild rocket, roasted peppers, buffalo mozzarella, artichoke, free-range salami, roasted tomatoes, olive tapenade, basil pesto, olives and tzatziki.

However, it should not leave the hearty diner incapacitated and unready to consider the relative merits of a plate of organic Shetland Isles salmon, a house fishcake, or free range English chicken schnitzel with garlic and chilli linguine. A classic burger is served with Dorset cheddar, frites and coleslaw.
 
Desserts maintain the pace of excellence with a West Country organic chocolate cheesecake alongside English artisan ice creams and sorbets.

Corney and Barrow, always a good name to have around, take a hand in the wine list which is modest in number but punchy in selection and comfortably priced. There are organic fruit juices and long drinks such as elderflower bubbly and Luscombe mule, in addition to some quality British beer.

This is an admirable restaurant where quality and integrity are the virtues around which their success revolves. Learn more about them from their Website that mirrors their exuberance and pleasure in what they are doing.

Finally, their specials menu changes monthly and the latest one can be viewed on their website.

Please note that they do not accept bookings by e-mail, so only use it for questions or enquiries.

The Apple Tree, tastefully restored to become a warm and inviting country pub, offers an upmarket gastronomic experience. Bright and spacious interiors involve the skilful use of natural materials that show off its contemporary design, while the log burning hearths, leather seating and comfortable teak furniture add a sense of panache. Service remains the same as ever - attentive and fast, making for memorable visits.

To set the right note of fashionable sociability there are sharing plates, box baked camembert with stiratta romagna and homemade tomato jam, and Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers look for freshly made soup; spiced crab, avocado, prawns, ginger and pink grapefruit, or water melon, prosciutto ham, feta and chilli ice cream. The salads - sorry, that should read 'leaves' - offer pan fried chicken livers, bacon, grapes, cherry tomatoes, herb croutons and grain mustard sauce, and for the seafood fiends some prawn, avocado, pecan, mango, watercress, bacon, orange and pomegranate vinaigrette never fail to please.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is calves liver with tray baked potatoes, red onion, bacon and sage panagrattato. The roast rump of lamb with sauce soubise, asparagus, pancetta and button onions is popular, a sign of the times and improving taste in eating. Spit chicken with lemon, garlic and thyme is worth trying too. For hearty eaters there are rib eye and fillet steaks or freshly battered haddock with frites, tartare sauce and minted mushy peas.

A wide range of supporting dishes include Belgium frites and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream. A worthy selection of cheeses in guaranteed to set the buffs alight.

The Apple Tree stocks a range of continental beers as well as cask ales. To complement the food, there is a well chosen wine list which includes champagnes. Their service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

More information, including full menus, is available on their Website.

Please note that the E-Mail Contact is for enquiries only, not for bookings. 

As a name for a restaurant it is hardly likely that The Purple Goose will fail to attract attention, but it is for the quality of its quality classic cuisine that it is more likely to be remembered. Scott Ludlow, Head Chef and Proprietor of this friendly place, aims to offer the things that so many restaurants aspire to, such as locally sourced produce of high quality and a wine list that inspires and complements, and unlike some actually achieves the desired results.

Their mission statement (whatever happened to all those worthy and often totally unattainable essays into optimism?) is short and pithy: 'The Purple Goose Restaurant - you either love it or you haven't eaten there'. So let's examine that claim.

The notion of having a great list of dishes under each course is fast fading - partly because the credit crunch has brought a sense of reality to such matters - and six opening courses, say, gives not unreasonable scope. Soup of the day is a steady survivor and with imagination brought into play, is sound judgement. A grilled whole Brixham lemon sole with a caramelised shallot and parsley butter make regular appearances as does the twice baked crab and smoked salmon soufflé with prawn velouté.

The Purple Goose is big on its chargrill, offering a range of weights from sirloin, ribeye and prime fillet. A choice of three sauces will satisfy most though I have the distinct feeling that another personal favourite might not be refused - just ask. The meat is sourced from the local butcher and is matured for a minimum of three weeks. And should you aspire to a T-bone or some other weight of steak, again do ask.

Seven main courses may include slow braised shoulder of lamb stuffed with herbs and fruit, confit garlic and blue cheese sauce, pan-roasted cod in aromatic spices, or corn-fed chicken breast wrapped in Parma ham.

The habit of passing up on a dessert course could be quite distressing, and often so symbolic that it hardly survives the first 'oh, go on'. In any case a list of seven mouth watering options is not the easiest of temptations to avoid, particularly when it is supplemented by a cheese trolley to die for. Eton mess, vanilla pod Chantilly cream, or seasonal fruit and spring berry coulis contains all the delights you might expect to find, and the duo of chocolate terrine with frozen aerated strawberry milk bottle could well prove to be the undoing of all your good intentions.

Lunch is served Wednesday to Saturday from an imaginative 2 or 3 course menu. The wine list at The Purple Goose is an example of its kind in that there are some 36 by the glass, making for really interesting drinking.

The Purple Room is an excellent haven for a party of up to 6 who want somewhere quiet and private to enjoy lunch or dinner. With its own private lounge, it is very affordable. Meanwhile the special events of the year are observed with élan.

Their Website provides further information and updates on menus for those wanting to plan in advance.