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The first Browns opened at Brighton in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The premises at Edinburgh are located in George Street, the street that runs parallel with Princes Street and is, in a Sassenach view, far more Scottish.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and seared beef fillet salad with chilli, garlic, soy and spring onions.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

Desserts include some indulgent Browns cheesecake with a selection of baked vanilla, chocolate, lemon, strawberry, banoffee or rum and raisin. By the way their breakfast and brunch menu is just one of the best as is the lunch and early menu. Little ones have their own dedicated menu where they can choose between tomato penne pasta and smoked fishcake with a hollandaise sauce and green salad.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthier list, however interesting. Many bottles are available by the glass and helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New and Old World wines under them.

Browns in Edinburgh are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

Overlooking Cefn Onn Park on Cherry Orchard Lane, the Old Cottage is an idyllic country pub in the picturesque and well-heeled Cardiff suburb of Lisvane. A picture of cosy comfort, as its name suggests, guests can expect warm hospitality, evocative interiors and a number of favourites on the modern British menu. Just a stone's throw from the Lisvane and Thornhill Rail Station, and easily accessible from the M4 motorway, the Old Cottage is just a short drive from Caerphilly and Newport with plenty of on-site parking space.

The whitewashed walls and slate tiled roof of Old Cottage are the perfect antidote to the hustle and bustle of Cardiff city centre, while the pub's pretty garden is perfect for al fresco dining in the warm summer months. Split level interiors are decorated in warm tones, and the clever blend of contemporary comfort with pleasing rustic touches are only a forerunner to the impeccable quality of service and attention to detail at this premium country pub.

The a la carte menu opens with sharing plates of mezze with hummus, roasted vegetables, fregola, tzatziki, taramasalata and warm flat breads or antipasti of dolcelatte, Italian meats, marinated vegetables and warm stone-baked flatbreads. The Mediterranean influences continue with individual starters of chermoula and fennel crusted squid with rocket, pineapple and spring onion salsa; and red onion tart with gorgonzola, roasted apple and mustard seed dressing display.

There's a plethora of traditional pub favourites too, and seafood lovers will relish the freshly battered fish and chips with minted mushy peas; salmon and caper fishcakes served with poached egg, chive hollandaise and spinach and sea bass fillets with sweet potato and spinach curry and tzatziki. On Fabulous Fish Fridays it's all of that and more with a bottle of white wine at half the price.

Other hearty main course dishes include spit roast maple gammon with a brussel sprout and parmesan gratin; braised short rib of beef with Lea & Perrins glaze, bubble and squeak and crispy fried onions as well as spit chicken with lemon, roast garlic, thyme and frites. Steak and Wine Supper Wednesdays offer a range of the best quality steaks along with a bottle of red wine at a generous 50% discount.

Lazy weekends acquire a flavour of their own at the Old Cottage with a variety of delectable roasts with all the trimmings for Sunday lunch. For a regular weekday, a two-course pre fixe menu offers a quick and affordable lunch and early dinner. For that special occasion, the Supper Club menu offers a more lavish two-course gourmet menu for two along with a bottle of the prestigious Rothschild champagne for just £40.

Tempting desserts are some of the best to be found anywhere and include apple and blackcurrant crumble with vanilla custard, sticky toffee pudding with vanilla ice cream and choux bun with fresh cream, espresso and chocolate sauce.

A selection of aperitifs, digestifs, unique cask ales, soft drinks and hot drinks quenches the thirst. The wine list offers a variety of Mediterranean whites and reds including an Airen from Spain, a Pinot Grigio from Italy, a Shiraz from Sicily and a Claret from Bordeaux.

Looking for a sister pub to the Old Cottage? Try The Bathampton Mill in Bath or The Botanist in Bristol.

More information can be found on their Website.

The Stradey Park Hotel is an Edwardian mansion in Furnace, on the outskirts of Llanelli, overlooking Carmarthen Bay and the Gower Peninsula; located on a wooded hillside, it manages to capture all that is scenically best about this spectacularly beautiful part of Wales. It cannot be said often enough that at the heart of a good hotel is a restaurant that panders to the inner man, and Samphires with its modern take on Welsh cuisine is no exception.

It is named after the vibrant green plant that grows in many tidal estuaries, it has a salty and succulent texture which is frequently cooked briefly in butter, but responds so well to a little gentle steaming.

The blend of contemporary and traditional makes for a memorable stay in this large, independent hotel where the service is local and friendly. The comfortable accommodation ranges from twin rooms to The Stradey Suite and all points between. Eighty two rooms means that there is something to suit everybody and each room has been individually styled with contemporary en-suite facilities that include wireless internet access, telephone and fax facilities. A full Welsh breakfast is served in the picturesque Samphires restaurant.

Guests also have access to the rooftop lounge, needless to say the highest point of the hotel, with incredible views across sea and coast. Conspicuously art deco, the lounge is sensitively lit, has a gleaming black piano and makes an idea hideaway for complete relaxation, a quiet drink or an exclusive party.

In a location such as this it must be a great temptation to monitor on the fruits of the omnipresent sea which is such a wonderful part of the hotel but however much this might suit some guests a wider approach has to be, and is, considered. Cockle and laver bread fishcake topped with a fried quails egg on crispy bacon and mushroom salad, to offer a fine prelude to such dishes as apple wood smoked pollock on grain mustard mash and Gorwydd Caerphilly cheese sauce. Vegetarians are well looked after and leek and walnut strudel is served on cottage cheese and sweet potato mash with a ratatouille compote. Tradition is well served with pan fried medallions of beef with an oxtail croquette, winter root vegetables and a garlic and thyme jus.

Breakfast is clearly designed to equip guests for a healthy day out in the surrounding countryside, and whilst more restrained options are available the temptation of a full Welsh, complete with the uniquely Welsh laver bread, is one that many may be in no hurry to resist. Quite apart from anything else the Welsh have a way with sausages that is beguiling.

The area may be blessedly devoid of industrial or business communities, but lunch is still strongly featured and a three course meal offers exceptional value. Welsh rarebit and smoked chicken bruschetta with homemade piccalilli, or breast of chicken wrapped in cabbage and bacon on a casserole of braised puy lentils and baby potatoes with a roasted tomato jus is followed up by treacle tart with lemon custard.

And whilst there be sure to sample the local Welsh single malt, an anathema possibly to those north of another border, but well worth more than passing attention. Samphires ticks all the boxes, is available to non residents as well as those fortunate enough to be staying. Their Website will keep you up to date; the setting is timeless.

Llandudno, even in its wildest moments, would not claim to be the culinary Ludlow of the Welsh seaboard, which makes it all the more refreshing when someone of the ilk of Don and Gill Hadwin materialises into the community and creates the sort of success which The Seahorse has become, only a few minutes walk from the Promenade.

Not only does the restaurant offer food of a very high standard, under their guidance a warm and friendly atmosphere has been created within which customers can relax and enjoy dishes from a cuisine that draws from across the world. Upstairs in another dining room they have created a coffee house scenario, which we shall return to later. In the restaurant there is a wide level of expectancy as the menu responds to the seasons and what is locally available, something the Hadwins are very strong about, believing that wherever possible the immediate community should benefit from their enterprise.

Quite apart from that the local produce is of a high standard, and it more than likely that on your first visit you will recognize some of the flavours of years past; flavours that tend to be overcome all too often by modern methods of rearing and producing.

Amongst the starters which regularly feature expect to find spicy Thai style salad of pan-fried beef with chillies, sweet soy and coriander on marinated bean sprouts; seared scallops with a lemon and saffron sauce, or Mediterranean fish soup, a favourite the world over.

Duck has become a major growth item in the menus of the Britain, no longer mainly the property of the Chinese restaurant menu, but interestingly they have clung to some of the habits they acquired there, so at The Seahorse pan-fried Gressingham duck breast is served with a sweet Thai plum sauce. It would be dereliction of duty not to savour some of the superb Welsh lamb to be found or the whole grilled local lobster served with either garlic butter or thermidor sauce.

Some restaurants have puddings, other go for desserts, but at The Seahorse they have 'hand-crafted' after dinner indulgences, all of which are made in their own kitchens. There is the traditional hot toffee pudding, served with butterscotch sauce and vanilla ice cream, or a delicious Italian double chocolate torte, freshly baked and served with vanilla ice cream. A cup of after dinner coffee helps in rounding off the meal in style.

The wine list has been compiled by somebody who knows their way around and whilst most bottles hover round the £20 - £30 mark there are some more expensive bins at prices that will make your day. House wines are very well priced and at £3.95 a large glass cannot be faulted. In the coffee house look for tea for all tastes and on the bakery menu keep an eye open for the local delicacy, bara brith, delicious scones with jam, and large slices of fruit flapjack.

Open 7 days per week from 4.30pm onwards. Check on their attractive and well set-out Website for details of events, including Thai nights and Italian and French evenings, even a Great British Evening; whilst they normally take last orders at 9.00 pm, they do sometimes close earlier if it is quiet. Please note that they do not take reservations on e-mail, the facility is only for enquiries.

Housed within the busy St. David's Centre, Chimichanga Cardiff offers authentic Mexican cuisine in bright comfortable surroundings. Perfectly placed, in the heart of the Welsh capital, the restaurant is a short walk from landmarks ranging from Cardiff Cathedral to the iconic Cardiff Arms Park and the Millennium Stadium. With plenty of on-site parking available it is also just a short drive to the vibrant Cardiff Bay area, home to Mermaid Quay and the Wales Millennium Centre.

Chimichanga's extensive à la carte caters to a variety of palates. A wide range of delicious appetisers includes crab cakes, Buffalo chicken wings and empanadas, a traditional crispy pastry filled with a choice of chicken or chorizo sausage with cheese and served with sour cream. Other choices include piri piri prawns, Cajun chicken with chilli sauce and jalapeno bullets, a dish of deep fried jalapeno peppers with cream cheese and chilli sauce. Appetisers to share include chicken nachos or taquitos, crispy flour tortilla tubes with a range of fillings including cheese and black beans, chicken, cheese and salsa and chorizo and cheese.

Light bites include a range of tortilla wraps including a classic fajita wrap with a choice of char grilled fajita steak or chicken served with peppers and onions in a tortilla with Jack cheese. Vegetarians are catered for with the delicious courgette and Portobello mushroom wraps which comes with chipotle chilli sauce and jack cheese. There?s also a number of tempting salad options such as blackened tuna salad with tuna steak coated in a special blend of Cajun spices, blacked on a hot skillet and served over a bed of mixed leaves with roasted peppers, cherry tomatoes and cucumber.

For something more filling diners could opt for a tortilla burger, made from 100 per cent fully traceable prime Scottish beef wrapped in a flour tortilla with mayonnaise and served with changa chips.

The char grill section's succulent offerings include barbecue baby back ribs served with change chips and jalapeno coleslaw; sirloin mojo rojo, a centre cut sirloin steak marinated in chilli, garlic and coriander and served with beer battered onion rings and change chips, Santa Fe chicken with rice, black beans and guacamole or flame grilled piri piri chicken.

Sumptuous Mexican specialities naturally include chimichanga, a flour tortilla fried golden brown with Jack cheese and served with your choice of filling - either chunky beef chilli con carne, BBQ pulled pork or bean chilli - sautéed onions and peppers and garnished with sour cream, chives, guacamole and tortilla croutons, as well as a variety of burritos, enchiladas and tostadas. There are also chipotle meatballs, Mexican paella, chilli de la casa and south-western crab cakes. The grande quesadilla is a baked flour tortilla sandwich with your choice of filling and drizzled with sour cream and served with Mexican rice and chipotle chilli sauce.

The lunch menu offers a choice of two or three courses while a children's menu caters to the tastes of the little ones.
Round off the satisfying meal with scrumptious dessert of giant Mexican profiterole, chocolate fudge brownie or honeycomb smash cheesecake. Alternatively, end with a speciality coffee or liqueur. Chimichanga offers a variety of wines, beers, cocktails, margheritas, sangria and soft drinks to quench the thirst.

More information can be found on their Website.

Wales, perhaps unsurprisingly when you consider the wealth of healthy ingredients that are produced in its rolling acres and mountainous pastures, never mind the clear waters of coast and river, has some real gems when it comes to eating out. If pleasure be about contrast Langostinos has it in plenty, with the natural beauty all around encompassing an attractive restaurant that speaks of style and elegance.

An award winning and talented brigade of chefs work to a set dinner menu, tapas dishes and an evening à la carte. Beef from the grill popularly known as 'House Special', Welsh lamb and local seafood are never far away, and after the bread, olives and oils, starters might include lobster linguine cooked with tomato and garlic, or a crab mayonnaise with avocado, cucumber, capers and tarragon. Given the quality and freshness of local seafood, the cockles and laverbread croquettes, or grilled red snapper grilled with olive oil, garlic and caper butter could well prove irresistible.

Delicious belly of Welsh pork is served with crackling, black pudding, or perhaps salmon from the local Towy would prove compelling, with sea bass, mussels, crevettes, quid and cod. No visit to Wales is complete without, for the carnivores anyway, a tilt at the famous Welsh Black beef, here manifested by a massive grilled 10oz grass-fed sirloin steak, marbled thus creating one of the popular tasty steaks. But for special treats look for the escalope of veal with shiitake mushroom and marsala wine sauce, or chicken ballerina steamed in Chablis with a hint of tarragon and cherry tomatoes, finished with fresh cream and baby spinach leaves.
 
It's a mistake to confuse tapas with small bites eaten on the hoof because there's no time for something proper. Tapas are just as much about relaxed eating as a five course evening meal, and they have the added advantage of producing a galaxy of flavours. At Langostinos some twenty or so tapas embrace such delights as white anchovy fillets with garlic olive oil and fresh parsley, mushrooms sautéed in paprika and garlic white wine, kidneys in sherry and rosemary jus, fried whitebait with tartare sauce, Spanish omelette filled with shallots, chorizo and potatoes, or peeled tiger prawns in garlic, chilli and olive oil prepared to perfection.

Sundays are celebrated at Langostinos, not with one of those menus the length of which leaves you with a headache, but a straightforward homemade soup or appetizers such as spicy Thai fish cakes with mixed salad leaves and chilli sauce, thyme-roasted spring chicken and a choice of roast of the day that includes Yorkshire pudding, roast potatoes and pan gravy, all for a price that represents unbelievably good value.

This, and all the other food at Langostinos, represents quality food that the majority of people understand and appreciate. Its appeal lies in its quality without pretension, still leaving the door open for the occasional quirk that transforms a good dish into something superlative. Their Website should fill you in comprehensively on what they offer.

Llandudno has always been a great holiday spot for the British, with a warm, balmy climate, acquiring en route Victorian and Edwardian elegance, a cable tramway to the top of the Great Orme and a reputation as Wales's largest resort. And, if you are feeling the pangs of hunger, where better to head for there than The New Mediterranean Restaurant where Ibo, the Chef/Owner, and his team are braced to cope calmly with ozone-fuelled appetites; Ibo was Head Chef in a fish restaurant serving 250 covers when he was 15 so he can afford to be calm some years later.

Two magnificent sandy beaches ensure there is room for all and a variety of attractions, some of which exploit the town's geology and geography leave plenty to do for those who want more than a sand-bunny holiday.

Whatever their pursuits people love to eat and drink, particularly when on holiday. People whose normal idea of breakfast is a half burnt piece of toast with peanut butter off the corner of the kitchen table, if they're lucky, as they head for the door at speed find themselves surrounded by splendour and comfort and a large Welsh (of course) breakfast. Splendidly incapacitated by such unaccustomed largesse they sally forth to do their thing, the exertions of which are likely to instil thoughts of lunch from about 12 noon onwards.

With a menu that encompasses the Mediterranean in the widest sense it's hardly surprising to find generous homage paid towards the fruits of the sea, and whitebait and king prawns vie with New Zealand mussels, whole sardines and a multitude of other fish including black bream, red snapper, sea bass and plaice. Seafood kebabs involve white fish, silver javelin and tiger prawns baked in garlic butter served with choice of salad, rice, vegetables or French fries.

A Mediterranean mixed grill comes out fighting with sirloin steak, chicken breast, lamb's liver, Turkish sausage, lamb kebab, mushrooms and tomatoes. A rich aromatic casserole of beef labouring under the name of stifado is absolutely delicious, but moussaka from Greece or veal scallops Milanese coated in bread crumbs, pan fried and served with spaghetti Napoli are well up in the popularity polls. Specials are a real feature; do keep an eye open for the unexpected, a response to the season perhaps?

Pizza, in ten different manifestations, makes a welcome appearance with wafer thin dough and the House special, the Arco Balleno, containing a touch of everything. A splendidly wide array of pasta leaves little to the imagination, but should there no ingredient to your liking, which is unlikely, let them know and they will probably shift the Great Orme to find it for you. At Llandudno they take great pride in the fact that most visitors make return trips, so much is there to do and see, but it seems to me that the eating experience at The New Mediterranean would be reason enough for returning.

A wine list hails from predictable quarters, with Spain and Italy bearing the main burden of supply, most in the price teens and only the champagnes over £20.

Have a look at their Website for further details and opening arrangements. And by the way where do you think many of those well-breakfasted and lunched people come to rest in the evenings? Check out The New Mediterranean - you read about it here.

Housed in a converted bank building, Zizzi Cardiff offers delicious Italian cuisine in vibrant surroundings close to the Millennium Stadium. Zizzi also boasts a spacious setting with high ceilings and delicate lighting, ideal for a large gathering with friends or a relaxed dinner with the family.

Just a short walk from Queens Arcade, National Theatre Wales and Cardiff Castle, Zizzi provides a welcome haven for tired shoppers and tourists.

The restaurant's bustling open kitchen turns out a wide range of freshly prepared, tasty fare. The extensive à la carte offers traditional antipasti, pizza, pasta and salads, as well as seasonally changing meat and fish dishes with a variety of tempting desserts to finish.

Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.
 
Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website.

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.