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Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

The Austrian's cosy atmosphere makes customers feel like they've been going there for ages even if it's their first visit. The inviting little Dwygyfylchi refuge was established in 1989 by Fredi and Judith, who have since, turned many customers into lasting friends.

The Austrian is located in a building dating from 1786 and diners spend hours relaxing in the charming and softly lit wooden interior. Staff clad in traditional clothes ensure guests are given a warm welcome.

A range of good 'burgerliche kuche' or wholesome time-honoured food that includes specialities of wiener schnitzel and gulaschsuppe is always available. Start your meal with wurstsalat or a salad of strips of German sausage, tomatoes and onions, and move on to mains of pork fillet stuffed with Emmental cheese and ham, or lammkeule of braised shank of lamb in minted gravy, and end with homemade apple strudel or Swiss ice cream sundae.

A wide choice of Austrian and German beers and schnapps wine is yours for the taking.

Parties for up to thirty people can be hosted in this delightful refuge.

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

The Watkins Restaurant offers a fixed price menu, changed daily. It has its regulars who are many and torn between telling the world and keeping it to themselves. Local produce is prominent and whilst a modern influence is at work there are frequent appearances by old and trusted favourites. House wine at £11.50.