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Situated in the beautiful surroundings of the Brecon Beacons National Park, Number 18 in the heart of the small town of Crickhowell is perfectly located for shopping and is en route to many local outdoor pursuits. Its modern British and Welsh brasserie and café menus cater to the needs of your appetite whether it is for breakfast, lunch or dinner.

A leisurely meal could begin with laverbread and Welsh mature Cheddar cheese soufflé or carpaccio of smoked salmon with blinis. Alternatively, try the prawn cocktail with a twist which offers pan fried tiger prawns with an avocado, garlic and red chilli salsa and a crumbled pancetta garnish. A sumptuous main course option such as breast of pheasant with pan fried Brussels sprouts and garlic dauphinoise potatoes or rack of pork served on a bed of glazed root vegetables and topped with black pudding, gives the meal its substance. Dessert of triple chocolate torte or fig and almond pudding is a festive enough note on which to conclude. Take your pick from a range of wines, beers, lagers and ciders to refresh the palate.

Tucked away in one of the most scenic areas of Britain, mid-Wales, is the Red Lion Inn. This 16th century drover's inn, newly refurbished, full of character with open fires and oak beams in abundance, has a long history of providing travellers with sustenance, and, in this day and age, meals of high quality are one of the rewards of penetrating this land of lakes, mountains and warm-hearted people.

Start with Black Mountain smoked trout pate pancake with sour cream and cucumber sauce. In the circumstances I think I would forgo my inclination towards swordfish steaks and head for the medallions of Welsh black fillet beef, with crumbled Welsh blue cheese and port wine sauce.

The chocolate truffle with orange sauce might have to compete with that Welsh cheese board. The wine list is exceptionally well-priced, even if the choice may be slightly limited.

The Waterdine is a pretty white timber-fronted country pub, on the Shropshire-Welsh border. Vegetables often come from the Waterdine's own garden, and any other ingredients are locally sourced.

Diners may start with breast of squab pigeon on parsley risotto with sweet and sour beetroot sauce; terrine of Gloucester Old Spot pork with black fig and raspberry chutney; wild mushrooms and baby vegetable ragoüt; or fillet of dover sole stuffed with lightly wood smoked salmon on crayfish sauce.

Main courses include roast fillet turbot on leek confit with griolle mushrooms; rack of Shropshire lamb with couscous and provençal vegetables; tenderloin of Berkshire pork wrapped in Parma ham roasted on sage, with mustard mash braised carrots sliced beans and black pudding sauce; fillet of local beef pan fried in butter on potato rosti and spinach with Dijon mustard sauce.

Desserts are worth keeping a crevice for: chocolate mousse with raspberries and shortbreads; trio of black cherry puddings; crisp lemon curd tart; or iced apricot parfait.

There is also an impressive lunch menu. You may be grateful to know that rooms are also available.

Kilvert's is one of those comfortable and homely hotels that one associates with Middle England, historic but not lacking in convenience. In the centre of the town it is handy for the bookshops and a welcome sight to many of the walkers who pass through.

The Garden Restaurant offers well-prepared food in civilised but not overwhelming surroundings. A typical pair of starters might include crispy duck spring rolls on a bed of noodles and plum sauce or excellent soup of the day served with warm crusty bread. The spinach and mushroom roulade filled with cream cheese and served on a bed of red onion and sweet pepper marmalade would suit vegetarians and others alike, but others may prefer the local leg of lamb steaks marinated in orange, ginger and spring onion.

A decent wine list would accommodate most tastes and the house wine at £10 a bottle, or £2.50 for a large glass represents good value.