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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.

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.

Hustyns exists primarily to provide a dinner and all day brasserie service for the resort's residents and guests; not everyone realises, however, that the same high standards are available to all-comers. Their Head Chef, Lyon, together with his team of seven chefs is providing fine international cuisine in the sixty five seater restaurant, as well as in the all-day brasserie, which accommodates a further fifty five.

The restaurant menu changes daily and normally offers five starters, six mains and five desserts plus cheese. The emphasis is on fresh local ingredients, with a large proportion drawn from the 187 acre estate which makes up the resort, while seafood comes from nearby St Ives and the beef and lamb from within Cornwall.

A well-loved starter is the confit of pork belly with capers and Caesar dressing, a dish deriving from vitello tonnato. The meat is cooked slowly for up to four hours in goose fat with garlic and thyme and served with a dressing made from fresh anchovies and Parmesan.

Demonstrating his international pedigree, Lyon, offers a whole gilthead bream, pan-fried and served with cockles and involving chorizo, capers, home-dried tomatoes and shallots. In the desserts department classicism tends to prevail and elderflower jelly with wild berries and clotted cream provides a fitting finish, possibly even leaving a corner for the very fine Exmoor Blue, served with chutney.

The wine list is well mannered, if somewhat wallet-bending, with house wines from £15.75 for an Italian Merlot and a Pinot Grigio.

We arrived at a lunchtime in September, exhausted and soaked after just under three hours on the flat-bottomed ferry ship that serves the islands, on the tail end of a hurricane not normally our preferred method of travel, but the helicopters were grounded. Hardly had we stepped through the very humble entrance than the energetic figure of manager Robin Lawson leapt forward with a welcome that made us feel it was all worth while.

Nor was it just confined to Robin; all the staff were friendly, bright and ever helpful throughout our stay, delightful people who became instant friends.

The setting is superb, just off the waterfront of the tiny New Grimsby harbour, with views from the upper rooms over the surrounding seascape, the old inn, with its careful modern attachments still retains its flavour of antiquity, yet offering notable levels of cuisine, comfort and care.

The sound of silence envelopes you, at night the stars shine with a brilliance and clarity that we had almost forgotten on our sodium-light-soaked mainland. The small waves lap on the sandy beach. It is paradise.

After a hot bath lunch was a priority. Not for nothing is fish and chips listed in their cuisine choices - it was the best; crisp, well-fleshed fish with succulent chips and mushy peas - the full monty. The Tresco beef burger was succulent and interesting in a way that so many others are not - the taste was there, the right degree of moisture, and some more of those chips.

Here is the answer for anyone who genuinely believes that the Rick Stein Experience is pricey. For a modest sum you can enjoy some of the simpler fruits of the sea, with a main course setting you back between £11-£16.

The ambience is free and easy, recorded music with live on special evenings.

The wine list follows the same trend and you should not pay more than £20 for a perfectly credible bottle.

Julian Lloyd moved here from The Seafood Restaurant and the standards are high.