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hand picked restaurants

Without being over-dramatic it is probably fair to say that what is happening at this quay, where barrels of Claret and Sauternes used to be unloaded after their journey from the vineyards of Aquitaine, is one of the most exciting developments in our attitude towards the food and drink we consume.

Founded by Barny Haughton, one of the unsung heroes of the organic movement, and John Pontin, OBE, a property developer and advocate of environmental thinking, the idea is to make the whole complex environmentally sustainable.

A restaurant and a brasserie are important parts of the enterprise, which also contains a bar, deli, bakery and cookery school.

Both spaces make the best use of natural lighting and ventilation, with natural materials used throughout. The menu in the restaurant changes daily and an autumn menu would include cep and mushroom soup, rump of summer lamb with tomato and spinach tart, roast summer squash and basil, followed by lemon, almond and polenta cake with marscapone.

In the brasserie fare could range from huevos a la Flamenca for breakfast, Provencale fish soup with rouille croutons and gruyere for lunch, and steak tartar for dinner.

Amongst the fascinating range of beers, lagers and ciders is Old Rosie, from Westons, weighing in at 7.3%. As I write someone is telling me he drank six pints of the stuff before realising he was unable to mount his bicycle - frankly I don't believe him.

If you are looking for a café that is different, this is the place for you. Arguably the best cuppa in town, you may have to fall over the odd recuperating student to find a seat, but for good choice, well-brewed and in reasonably quiet surroundings Boston Tea Party takes some beating. Nor is it just the drinks, the food is tasty and imaginative, along the lines of chick pea stew, butter bean stew, sarnies and panini.

A heated terrace garden makes for pleasant overflow surroundings.

This exciting addition to the Radisson Blu collection is housed in an 18-storey building offering splendid vistas over the maritime city of Bristol. Chic and contemporary are some of the thoughts that cross your mind as you step into the trendy Filini Restaurant; while floor to ceiling windows add dimensions and space, a combination of lovely views overlooking the Harbourside, soft lighting and impressive artwork that overall creates an ambient and relaxing setting whenever you dine there.

Heavy Sardinian influences are reflected in the menu that focuses largely on procuring quality, local ingredients, and the repertoire includes fillet of sea bass, rib-eye steak or spaghetti with crabmeat in addition to an excellent breakfast buffet.

The suites are done up in blend of 'fashion, chic and fresh' designs and their 176 guests rooms are well-equipped to cater for the demands of the modern traveller.

Start with a cocktail, say a bourbon cookie, cosmopolitan or a parson green apple before tackling some food that will vary from pub to pub. There are bar meals, try lime and coriander chicken in Didsbury, or a more formal approach in restaurant style, what about 21 day hung, 10 oz British sirloin steak in Mayfair, with homemade chocolate brownie, vanilla ice cream and chocolate sauce in Birmingham. In general the menus are very similar, with plenty of choices all round.

There are now over twenty five branches of Pitcher and Piano where you can be assured of the same decent levels of food and drinks, service and quality. Surely that's better than the lucky dip approach?

A delightful contemporary oriental setting emphasised by clean crisp lines, balance and intelligent use of space defines Thai Edge Bristol in Broadquay. It offers guests the bounties of exotic Thai cuisine in a family friendly ambience marked by warm hospitality.

Characterised by a subtle blend of flavours utilising herbs and roots native to the region, the menu which has been put together by head chef Mit Jeensanthai offers an extensive choice of 145 dishes. This includes starters of char grilled tenderloin of beef with a chilli sauce, prawn cakes with plum sauce, deep fried marinated chicken wrapped and baked in pandanus leaves and crispy spring roll stuffed with minced chicken, vermicelli and white cabbage. After having whetted the appetite proceed with chicken mussaman curry, stir fried chicken with garlic and pepper, beef green curry with aubergines, stir fried beef in oyster sauce with mushrooms and char grilled sea bass fillet wrapped in banana leaves. Accompany the meal with steamed coconut rice, stir fried plain noodles or egg fried rice with crab meat and spring onions.