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Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

Dating from the 16th century, with bags of old world charm, this pleasant inn with food alongside the Bybrook River, where one may glimpse the odd passing trout, is a tranquil haven for those wanting above average pub food. There is al fresco eating on the terrace by the river when the time is right. Food, whilst it has a good modern touch, leans to the traditional dishes, and helpings are not for the faint-hearted. As well as a suitably traveled wine list, aficionados of England's traditional beers will be greatly pleased by the changing range on offer.

Here's a place that reverberates with rich local history and yet is now a modern and contemporary hotel, where you can stay for a well deserved vacation among the gently rolling Cotswold hills. Stanton Manor with its lavish gardens, stone facades and extensive grounds is a wonderful hotel with spacious rooms and the delightful Gallery Restaurant that looks out over the richly planted estate. During warmer months, diners can eat al fresco by the walled rose garden and the popularity of the seasonal menu earned them an AA Rosette in 2008.

A weekday lunch menu offers tremendous value for two courses while from the regular á la carte, you could opt for rillettes of shredded duck, mango and coriander for the starter. Main courses might involve a piccata of pork with Parmesan, pasta and marsala wine while the white chocolate bread and butter pudding does adequate justice to your sweet tooth. A concise wine list offers varied choices amongst New and Old World selections.

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 attractive haven, situated just a few minutes from the main line train station in the heart of Chippenham, has come a long way since beginning life as a small 28 seat French restaurant called Déjà Vu, in 1997. Diners feel comfortable and at home in the restaurant's straightforward yet classy ambience of beige walls, simple wooden furniture and indoor plants.

A young brigade of talented chefs have helped turn Revolutions into an exciting place where the focus is constantly on providing customers with fresh, imaginative and wholesome food. The recent introduction of an Italian twist to some dishes, combined with lighter and more traditional food, such as hand made burgers, chips made from real local potatoes and a specialist mayonnaise that is not available to any other restaurant in Wiltshire, has extended the appeal of the restaurant to suit the expectations of both the young and not so young.

A combination of tasty food and attentive service has made Revolutions quite simply a great place for an enjoyable meal.

Little George in Chippenham is a British restaurant and a traditional pub, also known as 'a foodie pub'. The bill of fare is a mixture of easy dining, with deli platters, wholesome pub classics and modern English cuisine, and a changing specials board. The chef will also customize your dishes according to your dietary requirements. The interior features bright colours and friendly atmosphere, with music that's not too loud. As the owners proudly proclaim, it is a pub you could bring your mum to.

For starters try baked field mushrooms, topped with parmesan and garlic herb crumb with roasted cherry tomatoes, mussels in a creamy garlic sauce or a fragrant Thai coconut sauce. For main course consider traditional steaks served with grilled tomato, mushroom, seasoned fries, jacket or dauphinoise potatoes, and braised shoulder of lamb, served with a red currant sauce, crushed garlic, new herb potatoes and seasonal vegetables.