Restaurant-Guide.com
hand picked restaurants

One of a range of tasteful conversions resulting in small intimate hotels with the Indian-themed restaurant very much the centrepiece. Not that there is anything very Indian about the food which is of a high quality and almost qualifying for the international appellation in terms of scope.

The seared mackerel escabeche with a herb salad competes with a warm cheese and onion marmalade tartlet for starters. In the realm of mains the choice remains wide and includes honey glazed belly of pork with an apple and celeriac mash or the most delicious char-grilled poussin Maryland (smoked bacon, banana and sweetcorn fritters). For pasta try the creamy shellfish reduction with linguini and pan-fried grey mullet.

Passion fruit and Pimms cheesecake does sound rather like something for 14 Feb, so in case you need a back-up go for the lemon grass crème brulee with polenta biscuits.

A sturdy wine list completes the picture with house wine at £15.

Lido is a restaurant, spa and pool, all rolled into one; a fascinating combination but it works nonetheless. There are many things to be admired in the restaurant's interior and what was once an old Victorian viewing gallery is now an airy place with warm wooden furniture and sliding windows overlooking the infinity pool beneath.

If the views are impressive then the cooking ought to be just as good and if your appraisal of a meal rests with how well the starters fare, then the seared pigeon and deep-fried artichokes will not disappoint. The main course section is powered by the wood fired oven which turns out a wide range encompassing the gunard, chicken, belly of pork and rib eye steak. Finally a hazelnut and muscavado tart with espresso mascarpone could satisfy your sweet tooth cravings.

The cares of daily life can take its toll eventually, so it's worth taking time off to incorporate some 'my time' in the Spa Tea Room.

Carluccio's was started by Antonio and Priscilla Carluccio as a small café and shop stocking Italian food and ingredients in 1991, and grew into a restaurant serving authentic cuisine at sensible prices in 1999. Antonio is an expert on food and has been a wine merchant, restaurant manager and owner, cookery expert on television and author of twelve cookery books. It is therefore not surprising, that today Carluccio's has over fourty-nine outlets across the UK.

Antonio believes Italian cookery involves minimum fuss and maximum flavour. This is exactly what his restaurants try to do by using fresh produce, and working largely with families who make things the traditional way - with care. Their passion also translates into special events like hands-on cookery classes and recipe sharing, Antonio and his team regularly organise for interested guests. They also offer takeaways and a catering service.

The breakfast menu offers croissants and breads served with butter and preserves or honey and free range eggs, either scrambled or fried and served with pancetta or ciabatta. They also have long cured Parma ham and healthier options like muesli and fruits. These are best had with coffee, tea or freshly squeezed juice. Carluccio's offers an impressive list of white, red, rosé and sparkling wines which complement your meal.

The restaurants offer a range of soup and salads which give your meal a nutritious start before moving on to the mains. If you like pasta, enjoy the small filled parcels served in a ham and cream sauce, or sample the Neapolitana spaghetti with whole fresh clams, garlic, herbs and chilli. The branzino con salsa e patate, fillet of pan fried sea bass served with tomato salsa and sautéed potatoes and Somerset rib-eye steak with rosemary potatoes, called bistecca di bue con patate, are good options too. If you are looking for something lighter, you could opt for the numerous sides called contorni and panini.

In the Tuscany region of Italy, meals end simply with almond biscuits dipped in a sweet local wine, Vin Santo and eaten. You can enjoy that experience at Carluccio's, or settle for a more conventional dolci of tiramisu, warm chocolate and kahlua pudding, your choice of Italian cheeses or gelatos in different flavours.

In the heart of Exmoor lies Exford, with the Crown Hotel as its epicentre offering good accommodation and easy access to some of the more physical delights that one associates with Lorna Doone country. Most of these breed a healthy appetite and the Crown is more than adequate for the challenge.

In a pretty dining room Scott Dickson offers a menu which, whilst it does not exactly probe the limits of modern cooking makes a jolly good pass as dishes like ballotine of salmon, served with a Japanese vinaigrette, or a goat's cheese brulee with beetroot tarte tatin. Main courses follow much the same pattern with Rossini of fillet beef served with a potato puree and truffle sauce, and line caught sea bass with a lobster vierge. The seasons are recognised in the menu and local produce is far from unknown.

Wine too is taken seriously and a well-travelled list displays tender loving care en route. House wine at £12.25. No children under 7 years