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Located in the idyllic Surrey village of Merrow, on the outskirts of Guildford, The Horse and Groom offers a superb modern British menu, with contemporary Mediterranean influences, in a beautiful setting. Housed in a former coaching inn that dates back to the 17th century, the pub's interiors artfully combine contemporary and rustic touches with original features such as timber beams, leaded windows and stone flag floors alongside plush leather sofas, fake fur throws and hessian flooring. This exemplary country pub boasts plenty of on-site parking and is just a short drive from the commuter towns of Woking, Dorking and Godalming. 
 
The a la carte menu changes with the seasons and uses market fresh ingredients, offering diners a wide range of dishes from delicious British classics to pizzas and pastas. Mediterranean fare, bursting with flavour and colour, could include box baked camembert with stirata Romana bread and homemade tomato jam; a garlic pizette with caramelised onions and rocket or salad of spiced pear, roast squash, beetroot, hazelnut and gorgonzola with tomato pesto.

The main course selection is equally bold and updates traditional favourites with clever combinations of ingredients such as crab and chorizo fishcakes with roasted sweet corn and tomato salsa; calves liver with champ potatoes, crispy shallots and red wine jus or duck confit with honey, chilli, pineapple, shallots, sweet potato and butter beans. 

While the à la carte is sufficient treat in itself, customers may want to take note of Steak and Wine Supper Wednesdays, with a range of succulent steaks and a bottle of red wine at half the price or Fabulous Fish Fridays when the talented kitchen team serves a variety of fish and seafood dishes with a bottle of white wine offered at a tempting 50% discount. Wine connoisseurs can look forward to wine tastings all year round as well as Sparkling Thursdays with crisp, fresh Proseccos available at £15 and the house champagne at £20.

For diners who are looking for a quick bite why not choose from the bar menu which offers such dishes as trio of mini burgers of spiced lamb burger with tzatziki, beef burger with tomato salsa and pork and chorizo burger. The Mediterranean influence continues with chicken and chorizo spiedini with chilli jam or calzone of cacciatore pork with tomato frito, garlic and cremé fraiche while classic pub fare could include freshly battered haddock, chips, tartare sauce and minted mushy peas.

The desserts list includes puddings such as warm brownie with vanilla ice cream and dark chocolate sauce; apple and blackcurrant crumble with vanilla custard and choux bun with fresh cream with espresso and chocolate sauce and will end any meal on a sweet note.

The drinks list is replete with a range of aperitifs, digestifs, bottled beers and non-alcoholic drinks in addition to a fine selection of Mediterranean whites and reds along with a sprinkling of examples from the rest of the world.

Enjoyed the Horse and Groom? Why not try its sister pubs The Inn at Maybury in Woking or The Seahorse in Shalford.

More information can be found on their Website.

Given the restaurants and hotels of London and a yearning to get away from the centre of town on most occasions, I would have to look a long way before finding a more thoroughly desirable place to be than The Bingham, at Richmond.

Ideal for easy access to some of London's most visited attractions, and Kew Gardens, Hampton Court Palace and Twickenham Rugby come immediately to mind, this boutique restaurant and hotel really does have it all.

The Bingham's highly acclaimed executive chef, Shay Cooper, is the man who sees to it that these expectations are amply met, starting with an à la carte that explores the very best in British and regional dishes. Watercress risotto or summer vegetable salad pave the way for saddle of venison or lemon sole served with samphire, chickpea gnocchi, red pepper and shrimp ceviche. A tiramisu dessert lives well up to its promise. A tasting menu of six courses weaves deftly through the various à la carte options to give a meal of infinite skill and pleasure respectively.

A price fixe luncheon shows The Bingham is capable of combining value with quality, and on Sundays both menu and price make this a serious venue for family parties and leisurely Sabbath breakaways, possibly followed by their Afternoon Tea for the mega indulgent, a luxurious event that manages to escape the excesses of London prices whilst more than equalling the variety and sheer fun of this old English custom.

Visiting Twickers for the rugby? What better way to start than with a hearty lunch at The Bingham, well suited to supporters of both gender and concluding with a pre-match livener.

In keeping with its philosophy the wine list's light shines strongly on the 'boutique' winemakers and fine champagnes, and an inviting selection of wines are available by the glass and carafe. Wine Courses handled by that feisty and dynamic expert in such matters, Angela Reddin, are not unknown at The Bingham.

Fifteen bedrooms embody tranquillity and sensuous style, with bespoke art deco inspired furniture, sumptuous furnishings and state of the art comforts. The number of rooms ensures that the personal touch is retained and guests are known by name rather than room numbers.

As far as room facilities are concerned all the facilities that you would associate with a top quality hotel are there. The River and Superior River Design Rooms enjoy restful river views, with Whirlpool baths and two rooms have antique four-poster beds. In-room beauty treatments, same-day laundry, room service and complimentary newspapers assist in encouraging thoughts to turn with enthusiasm towards a lifestyle of convenience and freedom from everyday worries.

To ensure that these luxuries are enjoyed to the full, the Bingham offers a range of experiences such as The Bingham Lazy Sunday, the Bingham Theatre Experience, Sunday at the Polo or the Wimbledon Experience. Such activities generally require involvement on the part of a restaurant of impeccable charm and performance somewhere along the line. Bingham is listed in the prestigious Michelin Guide and awarded 3 AA Rosettes in 2010, underline its presence at The Bingham.

In an attempt to do the decent thing and give the whole balanced picture, one seeks for some area of perhaps slightly less than excellence at The Bingham. Don't waste your time, or if you do notify this correspondent and I will prepare my hat for eating, though it may be a chocolate one.

Their polished Website tells you lots, lots more, as well as keeping you up to date with this sophisticated but homely hideaway by the river in Richmond.

The Spring Tavern, on London Road in the leafy Surrey town of Ewell, offers a superb modern British menu in stylish surroundings. A premium dining space where the discerning customer can indulge the palate as well as the senses, the Spring Tavern also boasts an eclectic drinks list with a variety of cask ales, premium draught and bottled beers and a superb wine list.

Fine dining is all about the experience as well as the food and The Spring Tavern makes a statement with its simple elegant design, warm welcome and excellent service. The talented kitchen team has put together a seasonally changing menu which uses the freshest seasonal ingredients to offer guests a wide range of dishes including delicious British classics and flavourful Mediterranean favourites.

Lunch or dinner here can begin with sharing plates of dolcelatte, Italian meats, marinated vegetables and warm stone-baked flatbreads or with starters of Moroccan lamb koftas with fattoush salad and tzatziki. You could follow with such dishes as a calzone of pork cacciatore, tomato frito, garlic and crème fraiche, a rustica pizza topped with roasted Mediterranean vegetables, goat's cheese, cherry tomatoes and rocket, a smoked haddock macaroni with spinach and Applewood Cheddar or a delicious grilled goat's cheese crostini with roast sweet potatoes and borlotti beans and blush tomato dressing.

What really sets the Spring Tavern apart from the increasingly generic and omnipresent gastropub crowd is the care and attention they take with their non a la carte offerings. Fish comes into its own on Friday nights when the chef puts out delicious fish and shellfish specials including scallops done the way you like them, battered haddock with frites, tartare sauce and minted mushy peas and sea bass fillets with sweet potato and spinach curry and tzatziki.
 
They also offer a whopping 50% discount on a bottle of red wine with every 21-day aged steak as part of the Steak and Wine Supper every Wednesday. On Sundays customers can treat themselves to a sumptuous spread with classics such as roast rib of beef with pan jus and Yorkshire pudding, garlic and rosemary studded leg of English lamb with apricot stuffing and English loin of pork with crackling, caramelised apple sauce and sage stuffing.
 
For diners looking for a quick lunch try the two-course prix fixe menu which is also available early in the evening. The bar menu also offers small plates of chicken and chorizo spiedini with chilli jam, homemade lamb koftas with Moroccan spice and tzatziki or fennel crusted calamari with sweet chilli sauce.
 
Tempting puddings of warm brownie with vanilla ice cream and dark chocolate sauce, apple and blackcurrant crumble with vanilla custard and orange and almond cake with marmalade and orange blossom mascarpone bring the meal to a pleasant end. 

A fine selection of whites and reds complements the food perfectly. Enjoy a pre-dinner drink; Frisky Bison with Zubrowka Bison Grass Vodka and Appletiser or French Martini with Grey Goose vodka and Chambord. For afters, there's a chocolate martini with Baileys, vodka and chocolate liqueur.

More information can be found on their Website.

Redcoats is one of that rare breed of hotels that has successfully survived the transition from a much loved family home to a popular place to stay with full facilities that also include an AA Rosette restaurant. Its proximity to the A1(M), a mere five minutes way, makes it an ideal staging post twenty minutes from the M25 and therefore close enough to London for convenience.

The quality of hospitality at this 3 AA star hotel derives straight from the family tradition and is to be found in a host of expressions, not least the 12 double or twin-bedded rooms and one single, all en-suite, with each room individually designed and comfortably furnished. Each room has direct dial telephone, wi-fi internet access and colour television with remote control. Room service and a laundry facility are all part of the consideration given to the comfort of guests at Redcoats.

At the core of this homely farmhouse hotel is a restaurant that seeks to provide the best for a mobile clientele with an à la carte, and a weekday and Sunday lunch menu as the main staples. From the à la carte typical starters could include chicken liver and brandy pâté with toasted olive bread; poached free range hens egg with spinach, Hollandaise sauce on toasted English muffin, or fresh lobster linguine with sea urchin sauce.

Amongst main courses look out for roast rack of Irish lamb scented with lavender and honey, served with deep fried sweetbreads and light lamb jus. One of the great classic dishes of all time is a 28-day aged Mather's Aberdeen ‘black gold’ beef. Vegetarians are well cared for, perhaps with fillet steak medallions with Bordelaise, shallot and claret sauce, potato and cep dauphinoise.

The lemon brûlée tart with lemon balm and mint syrup or crème caramel with raisin compoté could be equally compelling for many, and as befits a farmhouse there is a sturdy and interesting cheese platter. The dress code is smart casual; and jeans, t-shirts and trainers are not an option.

In addition to their normal a la carte, there is a 2 or 3 course regularly changing light supper menu which can offer dishes such as mildly spiced onion bhaji with minted cucumber yoghurt before moving on to breast of chicken with bacon, mushrooms, chives and champagne cream sauce before finishing with, say, lemon and lime cheesecake with mint coulis or a crème brûlée with homemade shortbread. Larger groups are requested to order in advance. Private rooms may be available.

A special menu offers a choice of dishes according to the seasonal variations. Rabbit terrine with piccalilli and hot toast could feature in the starters while for mains, Dover sole from Cornwall with seasonal vegetables and tarragon cream sauce are the dishes that many would not choose to miss.

Redcoats is blessed with a substantial cellar, both in space and quality, a superb selection that frankly is worth making a visit for in its own right. A wide range of wines by the glass or half bottle can vary, but is always to be relied upon.

Do click on their Website for further information and a rundown on that formidable wine list.

Casa Nova is every inch an Italian restaurant, serving a good blend of modern and traditional dishes. Casa Nova is positioned in the middle of a quaint parade of shops in the heart of Virginia Water; less than a mile from the beautiful Virginia Water Lake and the famous Wentworth Golf Club, with ample parking immediately in front of the restaurant.

Inside, the restaurant is modern and surprisingly spacious. The décor is warm and inviting - just like the welcome you will receive from José and his staff. Over recent years, Casa Nova has established a reputation for the best quality food, cooked to order and served piping hot to the table.

The a la carte menu is extensive and is supplemented by daily specials. Monday to Friday and on Sundays, Jose and his team offer a good value set menu for lunch. On Sundays expect to find a selection of starters that could include the soup of the day, mushrooms sautéed in olive oil and chilli, served on a bed of spinach, pasta tubes with onions, cherry tomatoes and broccoli, or Parma ham and melon.

The roast of the day would certainly include roast beef, with options of baked salmon with cucumber and white wine, chicken, mushrooms and red wine sauce, escalopes of veal with cream and mushrooms, and marinated vegetables served on toasted ciabatta bread. Follow with dolci del giorno, the puddings of the day, and your Sunday should be fulfilled.

On other days an a la carte menu operates in the evenings, with starters of the day's fresh soup, grilled sardines with the smell of the sea still about them, avocado with fresh sea prawns, deep fried squid served with tartare sauce, or a Caesar salad with crispy bacon, to name but a few of the choices.

Main courses of grilled salmon steak on a bed of spinach with tomatoes and balsamic vinegar dressing lead off the fish courses, followed by grilled Dover sole served with rocket Italians, of course, love their veal and Casa Nova does justice to that inclination, with escalopes of veal with King prawns in a tomato, garlic, parsley and white wine sauce, or another version topped with Parma ham and mushrooms in a white wine and sage sauce.

Chicken is another staple part of the Italian cuisine and petto di pollo, breast of chicken with wood mushrooms in cream and brandy sauce, is popular. Scampi thermidor, a welcome dish in any cuisine, is served here with mustard, cream, brandy and rice.

Which takes us to other vital meat courses so beloved of Italians, with fillet steak in a brandy cream and peppercorn sauce, or roast rack of lamb with a red wine and rosemary sauce.

Sometimes there seem to be few differences between national cuisines and the grilled calf's liver with crispy bacon and bubble and squeak reminds us of this. For a real treat consider the half duckling in an orange sauce and Grand Marnier.

As with all Italian cooking, a lot of the fun comes with the service, the banter and quite often the flattery for the ladies in the party. Maybe Casa Nova is not called what it is for nothing, but satisfied customers suggest that this is the place to be for a fun Italian evening.

Forbury's Restaurant is situated in the central square of a modern development opposite Forbury Garden in the centre of Reading; it has achieved many positive reviews since it opened along with a recommendation from Michelin since 2006, two AA Rosettes and inclusion in Harden's Recommended. The restaurant has been created by Xavier Le-Bellego whose name has become associated with fine food and dining.

Xavier has worked with the internationally famous Raymond Blanc, John Burton Race and Albert Roux before managing The Red House near Newbury where he received the coveted 'Gastro Pub of the Year' title for two consecutive years.

Forbury's offers unfussy renditions of modern French and British cuisines and some of the dishes that emerge from the kitchen could be foie gras with truffles, sauce gribiche and quenelle de brochet. Xavier passionately believes that 'good fresh food does not have to be expensive' and this is reflected in the menu admirably.

The modern and stylish restaurant is fully air conditioned and in addition to the main dining area, there is a private dining room, which can seat up to sixteen, a bar area, and a seating area on the terrace outside where diners on fine days can enjoy the pleasant outlook over Forbury Garden. The restaurant is open for lunch and dinner each day from Monday to Saturday and for special functions and celebrations on Sunday.

The highly regarded à la carte menu offers starters such as pan-fried Cornish hand dived scallops, pea purée, pea shoots and black pudding; tian of Cornish crab and avocado, confit tomato and red pepper dressing, or gruyère gougère, fricassée of wild mushrooms and poached duck egg. Main courses could include Ashampstead pig's head cooked three ways; squid ink fafarelle with squid, clams, prawns and rosemary cream, or grilled 7oz Gatcombe Farm angus rib-eye steak, also available in 9oz.

Don't miss the enticing range of desserts that include passion fruit soufflé; Amedei dark chocolate fondant, roasted banana and dark chocolate ice cream, or a Braeburn apple tarte tatin for two to share.

The market menu is good value for money and is available for lunch and dinner. Some of the options there are salmon gravadlax and horseradish cream, followed by roasted loin of English pork with roast potatoes, finishing with treacle tart with hot sauce anglaise; there is a choice of four dishes in each course.

Whether it is good food or wine, the French are not too far from it and Forburys's wine list which features around 240 wines from across the world was mentioned in the AA Notable Wine List for 2008. Some of these wines are available by the glass and are a fantastic accompaniment to the meal or just on their own too.

During the evening they are able to offer secure underground parking, however, this must be booked in advance when you book your table. For more information on everything from private dining, the wine list and latest menus, do have a look at their comprehensive Website.

La Barbe may have been around for a long time now but its bright and fresh look perfectly disguises the memorable twenty-nine years that have passed by. They pride themselves in their claim to be the only 'truly French' restaurant in Reigate and are keen to see diners enjoy a delightful Gallic experience.

The décor is charming with red terracotta style flooring in striking contrast with the pastel shaded walls filled with quirky sketches. The convivial atmosphere provides the background for well spaced tables with full napery is beautifully set for a relaxed meal, balanced with warm and friendly service.

Head Chef Laurent Pacaud presents a new menu every season and the artistically influenced dishes are a feast to the eyes and taste buds. La Barbe's longevity may also be attributed to the fact that they are sensitive enough to cater for the discerning diner who is now more health conscious and well versed with haute cuisine. A fusion enthusiast might be disheartened but their fancy-free style of cooking, which displays loyalty to France, is infinitely appealing.

The menu is presented in French with translations thoughtfully provided, so you could start with snails cooked in garlic butter, or fresh tuna tartar complemented by a tomato salsa. This could be followed by chicken supreme filled with an aniseed stuffing and dill sauce with fresh pasta, or maybe sirloin steak with wild mushroom sauce, shredded potato and oyster mushroom pancake.

In the circumstances it might be considered impolite to ignore the wonderful range of French cheeses, but should you wish to indulge a sweet tooth, apricot and almond tart accompanied by a Muscat wine sorbet or lavender infused crème brûlée could well fit the bill. The wine list offers a venerable range of French wines, with a few from the New World thrown in for good measure.

A very large and exotic feather in La Barbe's cap is its outdoor events arm, where the same culinary presentation and standards that prevail in the restaurant can be deployed and for your special occasion at home or different venue. Owner Serge Tassi and his team are certainly not resting on past laurels but are staying true to what they do best - enchanting customers with classic French cuisine.

For more details, new menus and more than a little Gallic frisson, click on their Website.

There are places where even the mention of their name induces a sigh of contentment as the eyes mist over with the recollections, and so it is with Gravetye; after all the name itself is evocative, like a favoured place from a Dornford Yates novel.

There is still no reason to change one word of those sentiments. To go to Gravetye is to make a journey as far back as 1598 when Richard Infield built the house for his wife, Katherine, so little has changed. Between 1884-1935 William Robinson, one of the great pioneering gardeners of all time created the English garden that still exists, surrounded by its 1000-acre ring of magnificent trees.

An imposing array of comments in the independent guides points the way to a hotel that delivers nothing but the best, with the Good Food Guide 2009, Good Hotel Guide, 2010, AA Guide 2010 and the Zagat Restaurant Hotel Survey 2010 all in very complimentary mood. It has also been listed in the Michelin Guide.

Their 17 bedrooms, all named after tree species to be found on the estate, are spacious and comfortable, providing guests with a relaxing, homely atmosphere, designed to suit all requirements, some with excellent views over the surrounding countryside. All rooms have en suite facilities. The hotel is well-equipped to handle business travellers with wireless internet facilities available throughout.

A compelling centrepiece of Gravetye is the oak-panelled dining room in which a seasonal à la carte menu of distinction is served from the kitchens of Chef Rupert Gleadow and his brigade. Described as "modern British", Rupert's dishes give more than a hint to his international experience and Scottish birth and he is fortunate to be able to call upon Gravetye's one acre walled kitchen garden, from which around 95% of all fruit and vegetables used in the kitchen come.

No dress code as such prevails, but there is a tendency, perhaps engendered by the history and style of this beautiful room which gives a sense of occasion, for men to resort to jacket and tie in the evenings. Foie gras parfait with roasted hazelnuts, pickled girolles and salted grapes gives an example of Rupert's talent in the culinary world, though the sweet and poached organic salmon with textures of garden beetroot and coriander yoghurt dressing can be equally commanding.

Fillet of wild sea bass with seared baby squid, squid ink ravioli and piquillo pepper salsa, and roasted breast of Gressingham duck is escorted by confit leg bon bons, curly kale, golden beetroot and lapsang souchong sauce. To round off this spring feast few things could be better than a fig custard tart with cinnamon marshmallow and flapjack ice cream.

An all day menu on Sundays, available from 10am to 10pm enables more casual eating, on the garden or in the other less formal rooms. Bearing a rather brasserie appeal it is designed to cater for those unencumbered by schedules who can wander in at any time during the day and have a thoroughly good meal of however many courses they choose.

Smoked chicken breast, pak choi and cashew salad with sweet chilli and ginger dressing sets the pace, and king prawns, seasonal fish and tomato offers a light snack. In a different league is the line caught fillet of wild sea bass with seared baby squid, poached fillet of South Coast brill, or poached and seared fillet of Hereford beef, followed by possibly the meringue of English raspberries with praline and milk chocolate mousse.

Afternoon tea at Gravetye is one of those happy experiences that one might reflect upon when languishing in some less than attractive part of a foreign land. Taken at the traditional leisurely pace guests will find a choice of tea, fruit and plain scones, a selection of traditional sandwiches, and Gravetye preserves lemon and thyme posset, and lemon crunchies, white chocolate and praline biscuits. For a consideration a glass of Tattinger champagne can be added.

There can be few things more quintessentially English than sitting in the shade of Gravetye's magnificent trees enjoying the view and this wonderful culinary idiosyncrasy called afternoon tea, for which we have to thank the 7th Duchess of Bedford whose hectic life style led to a 'sinking feeling' around 4pm that was best assuaged by some modest sustenance.

Like everything else at Gravetye, the wine list of some 500 bins displays the same care and attention. The qualified Sommelier will be pleased to offer advice if needed, and guests will find a range of wines that caters for all tastes and pockets.

There can be few better places in which to tie the knot, whether they be civil weddings, or partnerships, than Gravetye. Its ample acres, air of continuity and calm offer what so many seek for their special day. Arrange a meeting with Amy Gleadow, the general manager, to see what they can do for you.

Gravetye's attractive Website will keep you up to date, particularly with the seasonal menu changes.

The ebullient Bill Bryce, a somewhat larger than life character, created Bryce's 19 years ago, bringing new meaning to the term 'pub grub', and revolutionising the standards of eating out in this part of Surrey, at Ockley, on Dorking's doorstep. He has always said that all he wants is to send home happy customers, and that being mentioned in the major guides is totally unimportant. However, this worthy aim has not managed to escape their attention and Bryce's has been presented with the AA Best Seafood Pub in South and South East England award and was awarded 1 Rosette, sponsored by the Sea Fish Industry Authority. It was also recognised by the Michelin Pub Guide 2009, while Harden's Guide has also commended Bryce's as 'The Best Fish Restaurant in Surrey' from diners reports.

Bill, a long time member of the Master Chefs of Great Britain, has been a tireless worker in promoting the cause of British chefs and the quality available at restaurants in contemporary Britain. Bryce's is a good advertisement for that, open all week, and for long hours, it offers everything from excellent bar food through to a full à la carte restaurant menu, specialising in fresh fish and seafood at prices that represent excellent value. This extends to the cellar as well, with a large choice of house wines at £14.50, all carefully annotated, available by the glass also.

Personally, if I'm going to heaven food-wise I prefer to do it at the start of the meal in the devout hope that further elevations may follow, which is why I commend to you Bryce's trio of Arbroath smokie offering a quail egg, fishcake and flaked smokie with crème fraîche.

Trouble is there's competition in the form of fillets of south coast mackerel with tomato, basil and goats' cheese salad, lightly spiced crab cakes or pan seared king scallops with celeriac remoulade and crispy pancetta, to name but three.

Main courses present a positive riot of choices for ardent foodies, with as much of the fish as possible, sourced from day boats landing at Shoreham. Starting with pan-fried plaice fillets on buttered spinach, light cheddar sauce and chive potato cake, or fillets of South Coast sea bream on orange braised chicory, beetroot puree and lyonnaise potatoes. A happy combination of flavours brings together fillets of fresh fish with a cardamom sauce and pea shoots. South coast sea bass and grey mullet will also vie for your attention with Moroccan spiced cod on fruit rice.

Just in case you prefer fish with fish, all dishes can be prepared without any of the sauces or ingredients, though I do think that would be missing a good part of the meal.

To finish, how about a vanilla and peach iced parfait with mango sorbet? Other choices could include apple and pear tart tatin and cinnamon ice cream or a glazed lemon and lime tart with pineapple sorbet, not forgetting an assiette of chocolate or pannacotta, summer berry compote and cinnamon shortbread. What a superb selection; no wonder Bryce's is so consistently busy.

A few concessions to those who need meat under any circumstances, even when at Bryce's, can be found in the excellent bar menu. There is full disabled access and smart, dapper staff assist in making the whole process a real delight.

Their Website is well worth visiting as a prelude to the real thing.

Located in the heart of this historic Surrey town, close to the University, Caffe Uno Farnham is set in a charming double fronted period building with large windows. A smart contemporary ambience is perfectly complemented with comfortable booth seating and chairs. A delicious Mediterranean menu offers guests an extensive range of dishes.

On Castle Street, just a stone's throw from the 12th century Castle and a 10-minute walk from Farnham Rail Station, Caffe Uno also sells a range of traditional Mediterranean products, many of which are used in the dishes served in the restaurant, including chilli infused extra virgin olive oil, Modena balsamic vinegar, pasta Pugliese and Cuneesi chocolates.

Open from 9am every day, a hearty breakfast at Caffe Uno could include eggs any style, streaky bacon, Cumberland sausage, mushrooms, tomato and toast; bacon or Cumberland sausage baguette, eggs Benedict, plain or chocolate croissant, muesli with yoghurt or honey and toast with jam along with coffee, tea or hot chocolate.

A sumptuous main menu offers starters, sandwiches, salads, pizzas, pasta, grilled fare, seafood and vegetarian options. You could begin with dishes such as yellowfin tuna and mayonnaise with celery and red onion; grilled chorizo and halloumi with salad garnish and lemon dressing or crab cakes with mixed leaves and garlic mayonnaise. There are also vegetarian and traditional antipasto platters which could be equally tempting.
 
The grill's meaty selections include a succulent rib eye steak with béarnaise or green peppercorn sauce; classic burger with 100% prime beef burger, ementhal cheese and garlic mayo in a sesame seed sour dough bun with or char grilled chicken and field mushrooms with baby spinach in a Marsala wine. Lamb shank with Mediterranean vegetables, chorizo sausage and potatoes in a red wine sauce would be equally satisfying. Seafood dishes include a traditional paella of tiger prawns, mussels, chicken breast, chorizo sausage, onions, and peas cooked with Spanish rice or a salmon fillet baked in a creamy saffron sauce with new potatoes, broccoli and green beans.

If you prefer something lighter there's a selection of sandwiches including a steak baguette with sliced steak with Dijon mustard, mayonnaise and roasted onions and a piri piri chicken wrap and buffalo mozzarella with sundried tomatoes, black olives, basil pesto and fresh rocket. Salads could include a classic Nicoise with yellowfin tuna, anchovies, free range egg, marinated olives, capers, cherry tomatoes, new potatoes, green beans and red onions in an Italian house dressing or baked goat's cheese with toasted walnuts and grapes over rocket and spinach leaves with extra virgin olive oil and balsamic vinegar.

The pizza selection offers a meat feast of chicken, spicy beef, pepperoni, pancetta bacon, mozzarella and tomato, while heart pasta dishes include penne with Italian sausage in a spicy tomato sauce and spinach and ricotta ravioli in a white wine and butter sauce. Separate lunch and children's menus are also available.

The dessert selection of white chocolate and pistachio cheesecake with raspberry coulee, espresso chocolate tart and pecan and walnut pie with vanilla ice cream will satisfy the sweetest tooth.

To gain further information, just visit their extremely comprehensive Website.