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The Trout at Lower Wolvercote has a strong literary heritage and has been immortalised in Colin Dexter's Inspector Morse novels. This connection runs much deeper with writers of the calibre of Lewis Carroll and CS Lewis, having sat on the banks of the Thames, inspired by the relentlessly moving waters. Truly, pubs such as The Trout are part of the very fabric of British life.

The wonderful setting by the bridge opens out into a large terrace overlooking the banks of the river. Taking a stroll alongside up to Point Meadow is a great way to spend an idyllic afternoon. The interiors too are not to be outdone and after being restored, the exquisite country pub has combined the traditional with the modern, stone fired ovens and real log fires vibe well with deep leather seating and teak furnishing to create a comfortable haven. The willow trees provide nature's umbrellas, giving shelter for al fresco dining.

Contemporary inns such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously. If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Warren, a real country pub dating from the 1850s, just outside Wokingham on the Forest Road, provides ample evidence that this is true.

But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings, and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be. To catch the right note of contemporary sociability there are sharing plates, antipasti of Italian meats with dolcelatte, stuffed peppers, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers there is always freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer pang pang chicken with pak choi, satay, cashew nuts and cucumber; for the seafood fiends some prawn, avocado, pecans, mango, bacon with orange and pomegranate vinaigrette are a real treat.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include bucatini with salmon, chilli, almonds, red pepper pesto, pecorino and rocket, or tagliatelle with slow cooked Bolognaise and parmesan.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken, calves liver, rib-eye steak or fillet steak. These are all served with a choice from amongst frites, aioli, black pudding, cracked black pepper, béarnaise or red wine and shallot jus among others. For the big event the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes measures up well to any occasion. The smoked haddock fishcakes with curry Hollandaise, mango, tomato, coriander and red onion salad is popular, a sign of the times and improving taste in eating.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. From a list of attractive desserts choose between a Eton mess or apple, blackcurrant crumble and vanilla custard. There is also a selection of cheeses to please the gourmets.

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

Blue Cobra lays claim to reflecting the opulence of the gastronomic heritage of South East Asia, and closer examination of their operation lends credibility to that statement, starting with the colourful front of house and the spacious, airy restaurant and lounge bar areas.

Cuisine covers a wide range of Thai and Bengali dishes, both enjoying increasing popularity in UK as those who really care about interesting eating become more exploratory and discerning.

Lovers of seafood will rejoice to know that this is taken seriously at Blue Cobra, with appetisers of skewered tiger fish soaked in a Bengali marinade, skewered with cayenne peppers and grilled over charcoal. No menu of this kind would be complete without Tom Yam, which can also serve as a main course. Amongst the shellfish look for langoustines grilled in the shell before being covered with hot, spicy Thai sauce of aromatic herbs and coconut milk.

Moving on to seafood main courses the soft shell crab dish is served with oyster mushrooms. The potak is a riot of seafood in their Thai chef's green spicy sauce, with lemongrass, lime leaves and coconut milk

Bengali seafood features a number of special seafood creations, of which the seafood bhuna, an infusion of King scollops, squid, cuttle fish and tiger fish is prepared in a an exceptional stock with a medium blend of bhuna spices and herbs.

Bengali and Thai banquets speak for themselves, with King prawn grill massala and beef nam-man hoi included as special treats; then both cuisines combine to offer a splendid Eastern Safari, a gourmet feast across the Bay of Bengal with an Eastern version of the mixed grill containing King prawns, duck breast, venison and escalopes of chicken sizzling away with herbed sweet peppers and red onion. Side dishes include special noodles, Thai egg rice, lemon rise and stuffed naan breads.

For those who like their prawn crackers - and who can resist them - the traditional Thai version are available, with prawns on toast, spicy chicken niblets, a fish parcel, baked vegetables and baby calamari acting as other attractive appetisers.

Some dishes will forever be associated with particular cuisines and when we think of Thai, roasted duck comes to mind, beef jungle curry, a hearty rustic dish with slices of marinated beef cooked in mixed spices, with a red hot chilli bite to it, lightly tinged with fresh lemon and hot basil. Stir-fried Thai vegetables make an excellent vegetarian dish, also the green bamboo shoots cooked with bean sprouts and other vegetables.

Bengali highlights offer the Blue Cobra supreme breast of chicken, aromatic duckling and rainforest venison marinated in tamarind and rare spices and extra virgin oil. Cinnamon chicken is a mild succulent dish that speaks for itself and is, so they say, guaranteed to melt in the mouth.

Service is friendly and efficient and for nearby companies with people in a hurry at lunchtime a luncheon club is available, with 10% discount on the food on presentation of a company ID card. They do a great business in take-aways as well as parties and special occasions.

Check out their Website for details of corporate dining, conferences and on-line ordering.

Restaurant Manager Bernardo takes great delight in presenting a wide ranging menu of traditional Italian cooking in the rustic surroundings of a 16th century farmhouse, itself built from the remaining timbers of a 16th century trading ship. Seldom can there have been such a pleasing combination of skills, well summed by David Billington in Hello magazine, "La Capanna must be the prettiest interior of any restaurant I have ever dined in".

To make the experience even more pleasing there is a choice of four places in which to eat, each with its own appeal. First the Dining Room, with its high ceiling and an art collection of note, then the Conservatory which has a slightly more modern look and is full of natural light.

Thirdly you have the Minstrel Gallery, which sits above the main dining area, and is perfect for a private family engagement. Finally you have the Italian Garden, perfect for those warm summer evenings with its wonderful array of wild life calling the garden 'home' and the beautiful vine nestling in the corner, takes you back to a Tuscan home.

The kitchen team works on three main menus, the set lunch menu, the Sunday lunch and the à la carte, described here. Start with antipasto La Capanna which is a selection of seafood specialities, or seared scallops with pickled beetroot and a sweetcorn buerre noisette.

Seasonal house specialities include seafood salad with sun blushed tomatoes, chilli, garlic and olive oil, and English asparagus wrapped in Parma ham and served with Parmesan cheese. The imaginative pasta selection includes tiger prawn spaghettini chilli garlic, and confit duck ravioli with a Jerusalem artichoke velouté.

Like so many Italian restaurants the emphasis on fish is marked and a grilled Dover sole arrives with seasonal vegetables and roasted garlic potatoes, while filet of poached halibut is accompanied by olive oil, withered spinach, caviar and beurre blanc. Fillet of beef with fresh sauté spinach and gratin potato, or rack of lamb with pea purée, baby carrots, fondant potato and a rosemary and balsamic jus says it for the carnivores.

The selection of desserts follow the Italian fashion with richness and extravagance that rounds the occasion off in style that leaves your enjoyment in a state of perfection. Choose from a selection which includes tiramisu with Tia Maria, blueberry cheesecake with honeycomb and blueberry sorbet or dark chocolate fondant with raspberries. There is also a fine board of Italian cheeses served with grapes, wheat crackers and walnut and raisin bread.

The wine list is designed to suit all pockets with a fine array of Italian regional wines, complimented by an international range of quality bins professionally collected together.

Musical evenings of a very high standard are frequent occurrences at La Capannna, usually taking the form of an evening of sumptuous food and quality entertainment.

For further details, do consult their comprehensive Website.

The Belvedere Arms in Sunninghill is a pub where you can meander the day away enjoying fine food and chilled wines and beers, forgetting about the worries of work! Located on the edge of Windsor Great Park, near to Blacknest Gate, it is just a short drive from Wentworth Golf Club and Guards Polo Club. The venue has been tastefully restored, incorporating many of the historic values of the pub and the surrounding area together with modern aspects featuring stone-fired ovens to log burning fires, deep leather seating and spacious teak furnishings.

The atmosphere is relaxed, friendly and informal, while the overall impression is of a comfortable, light and open pub. It is their attention to detail and high level of service that ensures your whole dining experience will be one to remember. It really comes into its own when there is fine weather, and the garden is the perfect place to enjoy alfresco drinking and dining alongside the stream in the shade of the willow.

The menu is simple but up-to-the-minute, with lots of comfort appeal, and homely items such as pizza, steaks and pasta as well as contemporary, global touches to keep things lively; all delivered by friendly and cheerful staff. Their wine list contains well-known favourites, alongside little numbers from around the world.

To set the right note of fashionable sociability there are sharing plates, antipasti of cured meats, dolcelatte, roasted vegetables, parmesan, rocket, stuffed peppers, green chillies and baked flat bread, or Greek mezze of taramasalata with red pepper humus, tzatziki, feta and flatbreads.

Amongst the starters, expect to find freshly made soup, sake cured salmon with wasabi crème fraîche and pickled ginger, or fennel with chilli crusted squid, pineapple and coriander salsa. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer pang pang chicken, Asian greens, satay, cashew nuts and cucumber, and for the seafood enthusiasts some prawn, avocado, spinach, watercress, crispy bacon and garlic dressing 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 tomato, mozzarella, oregano and basil, another with roasted vegetables, goats' cheese, tomatoes and rocket or the delicious Siciliana with Serrano ham, roast artichoke, olives and mozzarella.

The grill and rotisserie dishes for hearty eaters are well worth trying and choices include spit chicken with cacciatora sauce and frites, and rib-eye steak with rocket, fresh horseradish sauce and crispy onions. For the big event there is calves' liver with sweet potato, beetroot gratin and watercress. Persian spiced lamb chops with tzatziki, tomato and red onion salad is popular, a sign of the times and improving taste in eating. Scottish salmon with Asian greens, chilli salsa and tempura sweet potato fritters as well veal paillard add further dimensions to a wide choice range.

Well presented supporting dishes include tomato, rocket and mozzarella, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local 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.

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 village of Tadworth, on the southeast slope of Epsom Downs, is home to The Blue Anchor, a friendly pub that is perfectly poised between being elegant yet unpretentious. Thanks to a thoughtful restoration job, the refuge is more modern than previous incarnations but still offers many cosy areas that are perfect to snuggle up in.

You could visit The Blue Anchor for special occasions that demand good food and drink, or simply to give life to thoughts of long lunches, lazy afternoons and general indulgence. A little extra style has been thrown in by giving the bar a shabby chic interior of mismatched furniture, an open fire, leather sofas, and comfortable deep tub chairs that are great to sink into and lose all sense of time. Chunky boothed tables and plush brown and black leather chairs complement the dining area's white walls and wooden floors.

The menu is simple but up-to-the-minute with lots of comfort appeal and offers homely dishes like steaks and pasta as well as ones with more contemporary, global touches, all delivered by friendly and cheerful staff. To set the right note of fashionable sociability there are sharing plates, box baked Camembert with red onion jam and rustic bread and Greek mezze of taramasalata with red pepper hummus, tzatziki, feta and flatbreads.

Amongst the starters, there is freshly made soup, smoked mackerel pâté, seared pigeon breast, or a red onion tart. Flat breads are baked fresh in the stone oven and accompanied by chorizo, chilli, mozzarella, rocket and tomato, or for the seafood enthusiasts some crayfish, smoked salmon, garlic, parsley and crème fraîche among other choices.

The pasta and rotisserie for hearty eaters are worth trying and include rigatoni, pork, veal and oregano meatballs with arrabiata sauce, and spit chicken with roast garlic, lemon, thyme, aioli and frites. If you drop in feeling a fish event coming on the smoked salmon and prawn fishcakes with baby spinach, hollandaise and potato of the day can be hard to ignore.

The classic burger with onion, gherkin, mustard mayo, cheese and bacon is popular, a sign of the times and improving taste in eating. Other choices encompass five spice duck confit, and lamb rack with a spiced dukkah crust, char-grilled stuffed peppers and minted potatoes.

A wide range of supporting dishes includes Belgian frites and mayo, and the Anchor house salad. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight.

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

On the outskirts of Waltham Cross, a well-heeled county town close to the borders of Hertfordshire and Essex, the Goff's Oak delivers delicious modern British and Mediterranean food in stunning surroundings. Close to the M25, in the heart of the rural commuter belt just north of London, the Goff's Oak combines the warm welcome of a traditional country pub with the sophistication, expertise and service of a slick city restaurant. A carefully compiled wine list as well as a selection of cask ales, draught and bottled beers complement the food perfectly.

Alongside the excellent a la carte menu, the Goff's Oak believes in adding that unique touch to make diners feel special. A celebratory Supper Club menu offers a two-course meal for two with a bottle of exclusive Rothschild champagne for just £40. Steak lovers can look forward to Wednesdays when they can enjoy their favourites along with a bottle of red wine at half the price. On Sparkling Thursdays wine connoisseurs can relish a variety of champagnes and sparkling wines at special prices.

Lunch or dinner here can begin with starters of sticky pork ribs with watermelon, ginger, soy and chilli; Moroccan lamb koftas with fattoush salad and tzatziki and chorizo, or a sharing platter of garlic pizzette, caramelised onions and rocket. You could, alternatively, try salad of spiedini of chicken and chorizo in a  piri piri sauce with feta cheese, roast peppers and salad leaves.

Adventurous Italian dishes include a stone-baked gamberetti pizza with toppings of tiger prawns, char grilled courgettes, chilli, tomato, gremolata and basil; pasta of braised rabbit with Aspall's Cyder, pappardelle, mushroom, spinach, cream and pangratatto  or pulled pork with pea and Applewood Cheddar macaroni add an authentic Mediterranean flavour to the à la carte.

The grill offers traditional favourites including succulent spit roast maple gammon with Brussel sprout and parmesan gratin or fillet steak garni with watercress, confit tomato, grilled mushroom and hand-cut jenga chips. Seafood lovers could consider battered haddock with frites, tartare sauce and minted mushy peas or sea bass fillets served with sweet potato, spinach curry and tzatziki.

Unlike many run of the mill 'gastro pubs' vegetarians are also well catered for with tempting dishes including box-baked camembert on stirata Romana bread with homemade tomato jam; baked button mushrooms with Pinot Grigio cream and garlic or a hearty cannelloni al forno with spinach, leeks, butternut squash, ricotta and tomato sauce.
 
Scrumptious desserts include white chocolate crème brûlée, Black Forest tiramisu, gypsy tart with whipped cream or chocolate marquise with chocolate sauce and bring any meal to a fitting end. A cheese plate with Colliers Cheddar, camembert and gorgonzola could be equally satisfying.

An extensive selection of aperitifs, digestifs, bottled beers, soft drinks and hot drinks quenches the thirst. The wine list offers a delightful selection of delicate whites and robust reds from the Mediterranean as well as some examples from the rest of the world.

Liked it at the Goff's Oak? Then why not visit sister pubs The Nag's Head in Brentwood, and The George and Dragon in Epping.

More information can be found on their Website.

he first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The premises at Edinburgh are located in George Street, the street that runs parallel with Princes Street and is, in a Sassenach view, far more Scottish.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and seared beef fillet salad with chilli, garlic, soy and spring onions.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

Desserts include some indulgent Browns cheesecake with a selection of baked vanilla, chocolate, lemon, strawberry, banoffee or rum and raisin. By the way their breakfast and brunch menu is just one of the best as is the lunch and early menu. Little ones have their own dedicated menu where they can choose between tomato penne pasta and smoked fishcake with a hollandaise sauce and green salad.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthier list, however interesting. Many bottles are available by the glass and helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New and Old World wines under them.

Browns in Edinburgh are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

An oasis of exotic flavours, Ayoush on the High Street offers diners authentic Middle Eastern, Moroccan, and North African cuisine in welcoming surroundings. Close to the River Thames and just a stone's throw from the renowned Eton College, guests can spend a relaxing evening in cosy cushioned interiors around a fire, on a canopied terrace perfect for al fresco dining or at the vibrant bar. Live belly dancing over the weekend adds to Ayoush's allure.

Offers a selection of the best flavours and ingredients from Egypt, Morocco and the Middle East, customers can choose their favourites from a range of flavourful couscous, sizzling tagines, shared mezze plates, fresh salads and delicious mains of fish, seafood, grilled meats and vegetarian options.

Cold starters include baba ganough, a classic dish of roughly chopped grilled aubergine mixed with tahina, garlic, fresh lemon juice and olive oil; or foul akhdar, green broad beans in tomato sauce with garlic, cumin, coriander and olive oil. Hot starters include samboussek, golden fried homemade pastry parcels with a range of fillings including feta cheese and parsley, minced lamb and herbs or fresh spinach and cheese. Alternatively you could opt for daoud pasha, meatballs mixed with chopped onion, parsley, garlic, coriander and cooked in tomato sauce. The special mezze selection allows guests to sample a range of dishes showcasing unique flavours from across the region.

The main course choices include Chef's specials of chicken spinach roulade served with rice; oriental roast leg of lamb served with mixed salad and rice; or the vegetarian platter with a selection of grilled vegetables in extra virgin olive oil, garlic, herbs, topped with mozzarella cheese and served with rice.

Other authentic specialities include lamb couscous with traditional Moroccan mixed herbs, raisins and steamed vegetables and chicken tagine, a classic chicken stew with the light touch of Moroccan spices, preserved lemons and green olives. A sumptuous Couscous Royal has couscous topped with tender lamb, chicken, mergueze, steamed vegetables, raisins and chickpeas.
 
The grill offers succulent fare of grilled marinated lamb cubes on skewers with onion, red and green peppers; grilled chicken marinated in a herb garlic sauce and classic lamb kofta with onions and green peppers marinated in a herb garlic sauce.

Seafood lovers will relish dishes such as grilled Mediterranean king prawns marinated in olive oil, garlic, lemon juice and herbs; and grilled whole sea bass topped with a flavourful tomato sauce mixed with leek, dill, fresh coriander, garlic and chilli. A variety of set menus gives diners other options.

The dessert selection is equally tempting with choices of mehalabia, a traditional Egyptian dish made from cornflower, milk, eggs, fresh strawberry and topped with whipped cream; or the Tunisian favourite of masfouf, which combines steamed fine couscous with sugar, pomegranate and topped with nuts and cinnamon.

The drinks list offers a wide range of cocktails and shooters, white and red wines, beers and spirits to perfectly complement your meal.

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

From the same stable as The Nags Head comes The Bricklayers Arms, an award-winning country inn of very considerable charm. With an AA Rosette for Culinary Excellence, 'Restaurant of the Year' voted by the Foodie Guide readers, Dining Pub of the Year and Wine List of the Year for The Good Pub Guide 2008 and 2009, 'Freehouse of the Year 2009', and Food Pub of the Year, AA Pick of the Pubs 2009, recommended in the Michelin Guide and a Commendation in Hardens Guide 2009 have all come their way, any one of which would be cause enough to justify a booking with a fair degree of confidence.

However, whilst Awards are certainly a good guide there is nothing to beat some closer investigation of a menu that rides with English tradition whilst taking French outriders on board for some striking fusion dishes. The freshest of organic produce, most of it from local producers is deployed whenever possible, and to be able to eat in elegant al fresco surroundings when circumstances permit is always an added incentive.

A typical menu will list around a dozen starters which could include egg cocotte poached in a goats' cheese cream with runner beans served with foccacia bread. Battered king scallops and pea purée is served with a spicy tomato, olive and crayfish salad, also available as a main dish.

Those who like their brush with the sea early on in the engagement may cast a favourable eye on the crab with home smoked salmon served with a chive cream and blinis for the touch that makes all the difference.

On with the medley to a list of main courses that passes that real test - you'd like them all! Well, yes but let's be selective, starting with ox cheek slowly cooked in Tring ale with a honey drizzle served on a bed of bubble and squeak, a touch of flavouring genius. The thoroughly pork from Micklefield Hall Farm, Sarrat, is cooked with root vegetables in white wine served in a pie dish with a chestnut mash top. For the more traditional, the 21 day fillet of Bedfordshire beef arrives at table with a choice of green peppercorn flavoured brandy cream sauce, or mixed mushrooms and port jus.

Ten, yes ten, sweet temptations offer their siren call to your pleasure antennae, from which even in summer one might find the hot apple and rhubarb tart totally irresistible, or a light and delicate crêpe filled with Cointreau flavoured mascarpone and citrus fruits. A keenly priced cheese plate is calculated to bring joy to the hearts of those for whom no meal is complete . . . . .

A wine list of some 120 bins travels the globe with consummate skill, and includes its fair share of rare and exclusive wines such as the Mollydooker Boutique range of wines from southeast Australia, Ernie Els wines from South Africa and the full range of Cloudy Bay wines from New Zealand.

Corporate entertaining is a well-practised art at The Bricklayers, from 8 to 80, thus embracing the intimate, or larger occasions when a layer of space between one's event and the outside world is seen to be an advantage. Ask for Adam, Alvin or Claude.

Their Website takes a reassuringly factual approach to their abilities and achievements, as well as giving menu updates and details of the Newsletter.