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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 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.

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.

Situated in a typical Pembrokeshire sturdy house in the attractive town of St David's, Morgan's Brasserie offers an unashamedly fish-based menu, and who can blame them with all that wonderful produce around so near to hand. Of course there are concessions for Welsh black beef and lamb but once you've seen the Porthgain lobsters going out you don't stand a chance. There's a brief but rewarding wine list, with a good house selection at under £15.

Rob and Caroline Jones started the Bistro in 2002 and gained an AA rosette in 2004, they created an affordable alternative to the usual pub meals. It is small, seating a maximum of twenty, but that ensures only the highest quality and good value, with personal local service - quiet and unhurried. The menu changes frequently as Caroline gets fed up with cooking the same things!

The Bistro is open most nights during high season, booking preferred, but not always essential. They specialise in locally landed seafood, the shellfish is caught by Rob, and therefore, the quality is ensured.

There is always a meat alternative, with a vegan or vegetarian option, but do request that at the time of booking. They offer a small, informal and relaxing atmosphere, no dress code, with all meals prepared to order with the best of local fresh produce.

Children over ten years old are welcomed, however, though they do not serve children's portions, they do allow them to share a portion but they must have a minimum of two courses.

Originally the site of George's Brewery until World War II, George's Inn is a contemporary restaurant located in a beautiful renovated 18th century building in the heart of Pembrokeshire's county town. In addition to serving a wide range of local and international cuisine, the restaurant and pub also provides guests a spot of retail therapy and a chance to experience some of the area's history in the walled gardens and the 12th century Haverfordwest's Castle. The restaurant's ambience is welcoming and warm, with dining tables interspersed with ancient lamps and other sundry knick-knacks.

The menu is varied and subtly flavoured, made from locally sourced and organic ingredients. Starters of smoked bacon and cheese salad with balsamic dressing and bread or  king prawns butterflied and sautéed in garlic butter can be followed by main of Welsh fillet steak with port and stilton sauce;  or crab bake (mixed crab meat baked with onions, herbs, nuts and melted cheese). A variety of speciality dishes from around the world such as Mediterranean lamb and vegetable casserole or Thai curries are also available.

With the decline of farming and the increase of leisure and enjoyment of the good things in life there are an increasing number of old farmhouses offering quality and value in idyllic surroundings. Almost without exception they never disappoint because they are run by people whose hearts are in the right place to start with.

Perched on the edge of the Gwaun Valley in the Pembrokeshire Coast National Park, Tregynon measures up to that standard, making no pretensions to haute cuisine and concentrating on homely well-prepared food in rustic surroundings. Menus are never the same two days running, with dishes like rack of Pembrokeshire Lamb (their speciality) topped with an herb crust, gently cooked in the oven on the rack and served as a rack with a rosemary and sloe gin sauce or trout fillets lightly pan-fried and served with a courgette and basil sauce.

Their puddings are absolutely wonderful - with choices such as light chocolate roulade filled with cream and served with a raspberry coulis; boozy bread and butter pudding, laced with rum and served warm with cream or vanilla ice-cream or mixed berry fruit crème brûlée. Vegetarian dishes are also a speciality.

An interesting and capable wine list more than meets the challenge and decent house wines are at £11.95. They suggest 'children under eight' will not appreciate the menus.

Since 2005 they have changed the operation of the restaurant in that you now have to be a Member of their Diners' Circle to make a booking. Bookings are therefore on a prior booking only basis. Such bookings are made for the exclusive use of Tregynon, which is 'non-smoking' throughout, for a private dinner party usually of between 4 and 12 people.

Full Members and their partner get a beneficial rate (£27.95 for a four course meal) and - subject to availability - can bring as many guests as they like (guest rate £29.50). Full Membership is an initial once only payment of £15. Only one booking is taken on any evening so members can guarantee having the exclusive use of Tregynon throughout the evening.

For many years Warpool Court has been renowned for the quality of its cuisine. Varied menus offering interesting dishes are prepared by their imaginative chefs using the finest of ingredients, many of them sourced locally. There is an extensive range of fish dishes; home smoked salmon is a speciality. A choice of vegetarian dishes is always available and special diets can be catered for. The spacious restaurant, with glorious sea views, provides an ideal atmosphere for enjoying gastronomic pleasures and fine wines.