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Brown and Forrest is in a converted cider barn and a very good conversion it makes. The smokery part of the operation continues, and it would be a hard man who did not fall to the charms of the smoked eels, exposed over a smoking bed of beech and apple wood, with a rich, indulgent taste. More recently a simple restaurant has been included in the complex, so as often as not the eels come still slightly warm from the smokehouse.

The menu is simple, about three choices per course, and it changes daily. A typical day could include smoked eel on rye bread, smoked salmon pate, home made carrot and orange soup, or Parma ham with figs, followed by hot smoked salmon steak, smoked chicken mango, smoked loin of pork or smoked eel.

The golden syrup bread and butter pudding is renowned, or there's tropical pavlova, strawberry freeze, lemon and ginger tart, or cheese and biscuits, sadly none of it smoked - yet.

The local brew appears to be a concoction made from apple juice and cider brandy, called Kingston Black, which at 18% needs to be treated with discretion.

This beautiful 16th century grade II listed inn is located in the picturesque village of Aust just a mile from the old Severn Bridge (M48, J1) and only fifteen minutes from the centre of Bristol. The pub has provided hospitality to both locals and travellers for many centuries and continues to do so today.

The Boars Head retains many of the original features of this historic building. This place makes an ideal stop for good food, or even just to relax and unwind with a quiet drink in their charming beer garden, or in front of the roaring log fire on those winter nights.

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.

If you're looking to catch a glimpse of Latin life and cuisine this side of the Atlantic, hop right in to any Las Iguanas outlet across the UK. Each eatery is designed differently and brings out diverse flavours and colours - from the stillness of the Argentinean Pampas to the energy of Rio at Carnival time - some outlets are bathed in colour while others are more sober. Don't be surprised if you come across a few life-sized Latinos too.

All the action is centred on the food, a fusion of native Latin American, Indian, Spanish, Portuguese and African influences. Their signature dish called xinxim, Brazilian lime chicken in a creamy crayfish and peanut sauce with rice, fine beans and sweet plantain happens to be football legend Pele's favourite.

The tapas menu served throughout the day offers braised chorizo in Rioja wine with country bread; peri-peri, crisp cassava coated chicken with Brazilian style hot garlic; crayfish marinated with fresh mango, and quesadilla, a chargrilled tortilla filled with portobello mushroom, melted brie dressed with homemade tomato, garlic and coriander salsa.

Argentinean steaks are simply seasoned, flame grilled and served with potato, salad or cassava fries. Traditional fajitas - hot sizzling platters with onions and bell peppers, served with homemade salsa, pickled jalapeños, sour cream, guacamole and warm tortillas can be enjoyed with chicken fillet strips, steak, mushrooms or artichoke and squash.

Latin rhythm in the background and an extensive choice of wine, cocktails, champagne, beer and caipirinha, made from their very own cachaca, Brazil's national drink produced in their own sugarcane plantations  complete the picture.

Desserts such as Ipanema mess, made of creamy mascarpone, natural yoghurt, raspberries, guava preserve and crushed meringue lend the meal a befitting end.

YO! Sushi Bristol, Cribbs Causeway is a vital gastronomic experience rather than simply a place to eat sushi. This exciting and visually appealing Japanese delicacy, almost a cuisine in itself and going back to the 4th century BC, is fast rising in popularity for reasons of both taste and health, as well as its companionable setting. The restaurants offer a range of delectable nibbles that are attractively presented and revolve on a gently moving belt in front of customers, allowing them to sample a real wealth of varieties and eat just what they like best as often as they wish.

Contrary to many people's perception of sushi as raw fish, it comes in many forms drawing heavily on rice, fish, vegetables and seafood but the great variety arises chiefly from the different fillings and toppings, condiments, and the way these are combined. Often the same ingredients may be assembled in a traditional or a contemporary way, yet creating widely differing tastes.

Some of the most popular types are sashimi rolls, made from raw or seared slices of salmon and tuna and meant to be eaten within a couple of hours of being put together. Other options include cones of seaweed with rice and fillings and the little boat shaped parcels called gunkans. Miso soups, salads and nigiri sushi made of rice with toppings all add to its strong visual appeal.

Great beers like Asahi Super Dry and Sapporo support the food superbly, as well as hot and cold sake for those who want to sustain the Japanese experience. The menu also has non-alcoholic drinks and a limited list of wines and champagne. For dessert try the dorayaki, mochi or settle for fresh fruit.

The experience of having a meal at YO! Sushi is enriched by the unique array that appears as if by magic before the diner, with its unique colour coded pricing system. But the real pull is the fresh, healthy and tasty food that keeps people returning to their outlets across the UK.

Mud Dock and its sibling in Exeter have evolved over the years, with a philosophy rather than a business plan emerging. Via Spain, Portugal and Greece, and through listening to customers menus have grown, including much-loved items like marinated chickens and merguez sausages.

Starters could include the soup of the moment, a mange tout and artichoke salad with orange and mustard dressing or pan-fried scallops wrapped in parma ham with a mixed leaf salad. The sirloin steaks are popular, weighing in at 10 oz and chargrilled, served with dauphinoise potatoes and baby carrots, but what really caught my eye was the guinea fowl, with wild mushrooms and prawns, and spiced cannelloni beans.

Desserts are go at Mud Dock, ranging from bread and butter pudding with hot custard, through the ubiquitous sticky toffee pudding with vanilla ice cream and butterscotch sauce to a wonderful chocolate cherry liqueur cake with natural yoghurt. Service is cheerful and self-expressive.

At AQUA they offer a choice of eating styles, from the decent value offered by their bar menu to a varied, modern European main menu, commendable wine list and exciting cocktails. Their popular two and three course set price menu provide good venue for lunches and pre-theatre suppers. They enjoy a fantastic waterside location next to Bristol Bridge with heated al fresco dining on the terrace. AQUA also specialises in group/party bookings and is happy to individually tailor menus and buffets to suit any budget or requirement.