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hand picked restaurants

Across their locations in South Wales, the Juboraj group of restaurants excel in providing impeccable Bangladeshi and Indian food to their faithful and increasing clientele. Each restaurant is decorated in an individualistic style and the themes range from opulence to laidback informality while the atmosphere is one where you can relax and indulge in delicious food. Birthday parties, anniversaries, receptions and other such functions are perfect excuses to try out the lovely ambience and tasty food at Juboraj, but even if there's no reason to celebrate, a visit there is welcome.

Start out with a kebab platter, chicken and lamb tikka with sheek kabab, served with onions and green peppers to tantalise your taste buds before moving on to a main course of whole breast of tender duckling gently cooked in light spices, honey and lime juice. The pistachio kulfi, delicately flavoured Indian ice cream is exquisite and is the perfect way to end the meal, along with some chilled imported beers or fine wines to lend you company.

One wonders if the Chris Evans' pubs are country-chic bolthole, gastropub, or restaurant with rooms. As far as the Newbridge Inn is concerned, it's a combination of all three, housed within a traditional building. The stunning backdrop of the river and the breathtaking views of the valley set the right atmosphere, making it a perfect choice to celebrate any occasion.

The menu yields a good range of locally sourced produce and may open with moules mariniéres with white wine, parsley and garlic. Two steaks are lined up for main courses - a grilled 6 oz rib-eye and char-grilled 8 oz sirloin - with a host of sides like toasted ciabatta bread with whole grain mustard mayo, and horseradish mash. Finally do save space for delightful spoonfuls of chocolate parfait topped with whipped cream and strawberries.

A selection of wines from across the globe make refreshing accompaniments to the excellent food at The Newbridge Inn.

The Three Salmons Hotel is an 18th century coaching inn; its restaurant is famous in the area for its fresh fish but the menu is large and varied and offers something for everyone. Excellent use is made of the local produce. A parfait of chicken livers with sweet onion relish and warm toasted brioche could be followed by a steamed halibut steak with a mild curry and mango dressing. To finish try some of the excellent local cheeses. A well-mannered wine list does ample justice to the food.

Fairly recent changes at this distinguished restaurant appear to be all for the best, and former owner Franco Taruschio's achievements are still in safe hands.

Having suffered a rather rocky time for some years, it is a relief that finally the combination of Shaun Hill, the multi-award winning chef, author and former owner of The Merchant House in Ludlow, once rated as the fourteenth best restaurant in the world, and William Griffiths have restored credibility to it.

William, with his wife Charlotte, runs The Angel Hotel in nearby Abergavenny, but some years back he used to work with Shaun; their joint mission is to restore a much loved restaurant to its former glory. The food style will be very different but the objectives will be the same, good food and wine at acceptable prices.

A former coaching inn that has been thoroughly reinvented as a hotel for the 21st century, though managing to retain some of the old world charm. Outside the River Monnow adds to the scenic attraction provided by the gentle hills of Monmouthshire. Les Routiers Inn of the Year 2004.

The menu does not offer any great surprises although it attempts to veer towards the adventurous side of modern with some success. A whole globe artichoke with Hollandaise sauce is fine, though anyone who finds this delicacy slightly daunting might find solace in the asparagus done as a feuillete with more of the Hollandaise or the seared Scottish scallops.

No self-respecting Welsh Borders restaurant can afford not to serve Welsh Black steaks, and there they are, with plenty of chips and Bearnaise sauce. Nothing wrong with chips provided they're the best and these are good. The canon of lamb, formerly resident of the Usk Valley comes with mango chutney, olive crushed potato, smoked ratatouille and rosemary jus, a pleasant combination of flavours. The vegetarian option comes in the form of a roasted pepper and basil risotto with a poached egg and parmesan.

When the puddings come round you won't be disappointed. The range of Welsh cheeses are notable to the point of irresistibility. The Bower Farm clotted cream served with the bread and butter pudding is in a class of its own and nobody can say that the management is not utilising Welsh products to the full.

The wine list has a passport full of rubber stamps and there are some particularly interesting French reds. House wines from £10. Relaxing over coffee after the meal may induce an inclination towards Scotland and the relatively brief but selective list of single malts.

The Angel Hotel in Abergavenny is a testament to modernity, unequivocally paired with tradition, in this bustling market town. What was once a former Georgian coaching inn is now an elegant and stately triple AA starred hotel offering all the comforts that you expect in its thirty-two well furnished rooms. The restaurant is another discerning factor there and has received an AA Rosette for its sumptuous fare.

You could start with the Mediterranean fish and shellfish soup with croûtes, rouille and cheese or maybe the seared squid with shallots, garlic, chilli oil and coriander. For the main course, the roast rump of Welsh lamb, braised green beans and potato gratin is fulfilling, and the frozen hazelnut parfait, with tuiles and chocolate sauce is an enticing way to end. The bar is warm and welcoming and offers a choice of excellent wines, champagnes and cocktails to complement your meal.

Beauty comes naturally to the Wye Valley, a rich, verdant and picturesque locale, which offers leisure delights such as golf, racing, walking, cycling and rugby amongst numerous others. The Beaufort Hotel in Chepstow is a striking 16th century coaching inn with several en suite bedrooms for a restful stay and despite the restoration, little has been detracted from the original charm. Their award winning Oaks Restaurant highlights traditional British dishes alongside more international favourites with locally sourced produce and meat.

There's crispy Chinese duck served with pancakes and plum sauce amongst the starters, followed by a main course of baked chicken wrapped in smoked bacon or a 10 oz gammon steak with egg and pineapple. Vegetarians have it good, with such options as tomato and basil linguine or the char grilled Mediterranean vegetables. A selection of luscious desserts are displayed on the board everyday and the drinks list is extensive featuring fine wines, draught beers, lagers and ales.