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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.

Part of the Whitbread family, Table Table restaurants aim to bring great value tasty pub food to an ever increasing eating-out public who like well prepared and genuine food served by friendly staff in relaxing surroundings. If that sounds too much like a dream come true be assured that at Table Table they also walk the talk, and are pleased to have the chance to prove it.

Their well located restaurants are spread across a wide range of decors and styles, and all of them share a determination to provide comfort, warmth and relaxation. Their buffet menus for special occasions are remarkable value

In keeping with modern trends they provide dishes to nibble or share as guests consider the spread of options on a menu that could be described as British with welcome incursions. So as you share long Italian flatbread, and dough balls and dips, or a sharing platter with an imaginative range of finger food starting with garlic and breaded mushrooms, it's time to think about the relative merits of aromatic duck parcels, a prawn cocktail, breaded Camembert or sticky chicken goujons to name but a few.

Many an innocent dish from the past has been hi-jacked in the best possible sense into becoming what is now called a 'pub classic'. Wiltshire cured ham with eggs is served with chunky chips and beef, mushroom and ale pie, or chicken and chips are all familiar with British tables, be they in the dining room or the kitchen. Now they have been added to by chicken fajitas, a sweet red pepper, crème fraiche and fennel tart, a leg of duck slowly cooked and served with a Bramley apple and cider sauce, or chilli con carne with basmati rice, sour cream and guacamole and nachos. So is the humble burger with six enticing toppings.

The point is they, and others, are all here at Table Table, well prepared with quality ingredients, and presented in a way that makes you hungry even if you thought you weren't.

Getting down to the more serious side of the table keep an eye open for the seafood pie, a delightful assembly of things fishy including crayfish, red snapper, prawns and clams. Many of their steaks are 28 days matured, including a 7oz fillet. All steaks are served with watercress, roasted cherry tomatoes, a flat mushroom and chunky chips. A choice from 4 sauces adds the final touch of enjoyment.

Pastas and salads embrace some well known and loved names, but for sheer enjoyment the hot smoked salmon salad takes some beating - flakes of hot smoked salmon mixed with a house salad and soy and ginger sauce. A real winner.

Snacks aplenty cover hot baguettes with the like of grilled pork loin and Bramley apple sauce, sandwiches filled with Cheddar cheese, or prawns and Marie Rose sauce, and jacket potatoes with such temptations as chilli con carne. Add a bowl of chips for only a little extra.

A well travelled wine list offers helpful advice for the uninitiated and there's an impressive choice of draught and bottled beers and lagers. All in all it would appear that Table Table are more than achieving their aims, providing the opportunity for people to eat out enjoyably, with excellent value for money. Long may they continue to do so.

For completely up to date information on menu changes and special offers do make a regular check on their lively Website.

The quintessential seaside village evokes harbour vistas and fresh seafood. As its name indicates, the Old Pharmacy is situated in a former chemist's shop in Lower Solva on the Pembrokeshire Coast. The informal ambience, displays by local artists and friendly staff make it a warm and inviting place where one can imbibe the spirit of the place while tucking into delicious local fare.

A morning's excursion to build up the appetite is adequate preparation to enjoy lunch with such dishes as Solva harbour crab pot, with vegetables, cream and brandy, oriental confit of duck salad, shredded duck in an oriental marinade, for a start. "Welsh Black" organic fillet steak, the Old Pharmacy bouillabaisse or a seafood extravaganza with lobster and garlic butter, mussels in a light curry sauce, tiger prawns tempura and crab make for a substantial main course. A white chocolate cointreau crème brûlèe or a Welsh cheese selection can bring the meal to a close. A glass of wine to keep company with agreeable food completes the satisfying picture.

In the centre of Newport (the Pembrokeshire one that is) stands a handsome traditional house that is fully tuned in to the culture of the area, and offers a warm welcome to guests and diners alike.

The menu is very conscious of local ingredients and dishes; look out for the crab cakes dressed with coriander and chilli, sea bass fillet on risotto, lamb cutlets marinated in garlic and served over a bed of Pernod-flavoured baby spinach, or pork stuffed with apricots and garden herbs, all served with generous helpings of vegetables that reflect the local gardens.

Puddings are a highlight here, made by a shadowy and clearly talented figure called Cecilia. It is rumoured that people travel from considerable distances to savour the fruits of her skills such as pannacotta with honey and liqueur, or her frangipane tart with cream. And that's before the possibilities of her cheeseboards have even been considered.

Local wine features on the List, service is unhurried. Doctor's Court makes a very convenient staging post if you are exploring that delightful coastal region of South Wales.

Another temple to the great god Fish. Local sea bass, Tenby plaice and Teifi salmon all make regular appearances and the lobsters round here are renowned for their flavour. There are concessions to those who must enjoy something a little less piscatorial, such as haunch of Welsh lamb with red pepper ragout.

The Blue Ball has an eclectic mix of customers, naturally it is very family orientated in the summer but it also appeals to the young trendy professionals, who visit all year round. The restaurant is open all year, apart from the first two weeks of January.

Situated in historic Tenby, the Blue Ball sources ingredients from the finest local suppliers, many of whom have won national awards for their produce.  As you would expect of a seaside resort, seafood and fish is in abundance and this is used to create many imaginative and fresh dishes, which change often, according to what's in season and in the markets.

Dinner can be as formal or informal as you like, the emphasis is based on a relaxed evening, with a warm welcome and friendly service. For those who want to fill up, but not break the bank - the early evening light bite menu is ideal, whereas the choice of dishes on the evening a la carte menu is one of the most interesting in the area.

Dishes include such delights as tasty and comforting homemade faggots or steak and ale pie, line caught sea bass, hand dived scallops, or the Blue Ball signature dish - pork Wellington. Puddings are sublime - assiette of chocolate, passion fruit pannacotta and of course, a selection of Welsh farmhouse cheeses.

The wine list is international, with five house selections by the glass, a good range of rose and champagnes, and regular guest wines that frequently make an appearance.