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A lively ambience with terracotta walls, glass-top tables and Indian music videos playing on the big screen set the stage for a vibrant evening at Kashmir in High Street, Eaton. Enjoy chef owner Abdul Shakoor's curry specialities especially those of Kashmiri provenance.

From the foothills of the Himalayas, sample such dishes as Ayer fish, kofta bhuna, balls of minced lamb in a spicy thick sauce, king prawn bahar in the chef's special sauce, tandoori trout, chicken or lamb tikka with mint sauce and Kashmiri biryani made with meat and an array of spices, nuts and vegetables. Other options include chicken tikka pakora, lamb chops, prawn puri, seekh kebab, okra balti style, butter chicken, lamb rezala, chicken passanda, king prawn dhansak, tandoori chicken and vegetable korma. Fish fingers and chips, chicken nuggets, scampi and chips, fried chicken and mushroom omelette add more variety to the menu.

Slug and Lettuce has a chain of almost a hundred bars spread across the country sharing a common love of serving down to earth, undemanding food and drink.

The group prides itself on offering dishes prepared using quality ingredients, and you should be attended on by attentive staff in a safe, welcoming and cheerful environment. The Slugs have something for anyone - breakfast for a lively start to the day, lunch for busy people, family meals or even a relaxing glass of wine to bring a tiring day to an end - all in a variety of modern and stylish settings.

The menu features old time English favourites such as Gloucestershire Old Spot sausages in buttered mash or fish pie made with Dartmouth smokehouse haddock, in a Devon cream and leek sauce, although dishes look to Europe and further afield to Asia for inspiration. A good way to start the enjoyment is by sharing platters of Southern fried chicken breast pieces, crispy potato wedges, garlic ciabatta strips, half a rack of BBQ pork ribs, wasabi vegetables with onion rings or some Greek mezze

Hearty steak pies, Thai curry with sticky jasmine rice or butternut squash with goats' cheese lasagne are amongst the more popular main dishes. Sandwiches or wraps - warm tortilla with chicken and Parmesan or aromatic duck in plum sauce - provide for those who prefer something lighter. They also serve burgers as well as tempting salads like salmon, asparagus or tomato and mozzarella. For children they have good old British standby sausage and mash, or pepper pasta and ketchup among other choices, all of which never fail to delight, particularly as some of them seem to have come out of a certain celebrity chef's Book of Forbidden Dishes.

Desserts appear in the form of raspberry biscotti, hot chocolate pudding or a creamy strawberry cheesesake. The wine list is well compiled and substantial. There are not less than seven French, three from Italy and some from Spain, Chile, Australia as well as New Zealand. Slug and Lettuce can cater for events including birthday parties, fashion shows, hen nights, wedding parties or just an enjoyable night out with a few friends.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

This restaurant is housed in a Grade 2 Listed building that dates back to the 17th century, and has long been established as a popular destination among the residents of Clifton. In 2005 it went through a major overhaul, emerging with an air of sophistication while retaining most of the elements of a well appointed village pub. The venue specialises in modern British cuisine and uses the best of the local produce and quality ingredients. The interior features an open kitchen, complete with a farmhouse table, leather sofas in front of an open log fire, and an enclosed courtyard, providing a setting that befits its reputation of being one of the premier gastropubs in the area.

Quail ravioli and sage and duck hearts and pipperade stand out amongst dishes that would grace any table. The stars among the major courses include dry aged single rib of Aberdeen Angus, ox cheek and chips and Jerusalem artichoke risotto and perigord truffle. Then perhaps a suitable pause will induce thoughts of rhubarb tart tatin with vanilla custard and chocolate fondant or chocolate and hazelnut ice cream.

A well stocked wine cellar is on standby to meet all reasonable demands, even a few unreasonable as well.

Flinty Red is the product of a well thought out collaboration between Chefs Matthew Williamson and Claire Thomson and wine merchants from Corks of Cotham - Dominic Harman and Rachel Higgens. Together the bunch creates a splendid gastronomic experience for diners. Finty Red is an informal restaurant where the exposed brick walls and well spaced tanned wooden furniture builds a rustic yet comforting atmosphere.
 
Accompanied by a large selection of wine by the glass and carafe and focussing on seasonality, a daily changing menu includes the likes of salt cod and black beans, grilled chorizo and chestnut ravioli with Oloroso butter and parmesan. Tonka bean crème brûlée and Helsett Farm organic stem ginger ice cream are two unique ways to ring down the curtain.

With a well stocked bar and a promising wine list, lookout for the many wine tasting events organised by Flinty Red.