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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.

Originally a medieval coaching inn, The Archangel is a fashionable restaurant located in the lively town of Frome, surrounded by beautiful landscapes and old buildings. Simple, understated and elegant, the restaurant is actually a restored barn which features exposed brick walls, Italian made mustard yellow chairs and muted candle lights that give a natural as well as 'rough around the edge' look. The food is fresh and locally sourced served either in the dining area or which can be had al fresco.

Head chef John Melican, brings his passion for local, original and fresh food in every dish prepared, from starters of Archangel charcuterie board with quince chutney and rye bread; citrus glazed salmon in mignonette red pepper ragout and avocado, to mains of beer battered cold, chunky chips with minted mushy peas and tartare sauce; Thai chicken curry with basmati rice and roast Cornish skate wing with lemon, caper and shallot butter and new potatoes.

Desserts are scrumptious and include delicacies such as port poached black figs with raspberry risotto and orange sable; coffee mouse with tiramisu ice cream and biscotti and other homemade ice creams.
 
The two or three course set menu could take in dishes such as braised ox tongue, pickled walnuts, horseradish mayonnaise and quail egg; fillets of gurnard, beetroot puree, garlic, parsley and sauté potatoes, and apple and cinnamon mixed nut crumble with vanilla ice cream.

The Talbot is one of those historical gems that you wish you'd found years ago, buried deep in traditional West Country beauty and remote from the troubles of the wider world beyond. As such they are at their best serving traditional English food that derives its attraction from being simple and unfussy, often locally sourced and served with pride. Menu items include smoked salmon tagliatelli, goat's cheese ciabatta, and calf's liver and bacon. Brixham is not that far away so the fish does not have far to travel - I was reminded of Rick Stein asking on a TV programme recently how fresh the sole was, which duly obliged by a dying flap of the tail. Sea bass fillets with saffron and mussel sauce spring to mind. House wine from a strongly French list sells at £10.95 and for those who appreciate real ale, Butcombe bitter is on tap.

The Talbot is one of those places where the art of making the customer feel relaxed and comfortable is perfected to the point where it all seems completely natural - which it is, but as ever not without considerable skill.