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Situated in the heart of Salisbury city centre, Greengages Cafe is a charming little 3 storey cafe restaurant offers a perfect venue for relaxing with great food and a chilled drink. The cafe covers all the 3 floors of a beautiful listed building, the ground floor is home to the popular carvery whilst the second and third floor provide seating in a quaint English tearoom style. They also have a delightful summer courtyard, a natural suntrap.

Oak smoked Scottish salmon, brown bread, lemon and horseradish cream, moules mariniere, and homemade soup of the day with crusty bread are some excellent options to start off your meal. For mains consider, parmesan gnocchi, roasted tomato and basil sauce and crispy leeks, or whole baked sole with fresh garden salad, new potatoes, parsley and lemon butter. Prune and Armagnac crème brûlée with shortbread, or coffee and doughnuts can provide an ideal finish to your delightful meal.

Haunch of Venison is probably the oldest hostelry in Salisbury; customers can dine in the historic downstairs bar or in the restaurant upstairs. The enormous oak beams predate the building by several hundred years and are thought to have come from early sailing vessels.

St George penned the following words in his diary, 'visited Salisbury - had legendary fight with nasty dragon - won of course - nipped into Haunch of Venison for a quick pint and something to eat at the restaurant 'one' - all in a great day out'.

The One Restaurant serves fresh and tasty English food at reasonable prices even today and the bar is known for its whiskies, brandies and cask conditioned ales.

The menu features modern and old favourites such as venison toad in the hole, smoked haddock chowder, and bubble and squeak. Expect to find local game and fresh fish starring on the specials board. Steaks such as the 12oz t-bone, and the pork shank served with new potatoes, apple sauce and calvados jus ensure the hungriest appetites depart delighted.

It would be tempting, though irrational, to think that the cathedral city of Salisbury might not have its fair selection of Indian restaurants. In fact it does but Hox Brasserie gives an entirely new slant on Indian cuisine with an emphasis on dishes from Southern India, considered by many connoisseurs to be the best, with their delicate approach to the use of spices and magnificently prepared dishes that bring a new look to the presentation of Indian food.

Hox also has the distinction of being the largest restaurant in the city, making it a natural choice for special occasions and parties, when elegance and good service are vital, with traditional and authentic threads running through the menus, under the skilled guidance of Head Chef Renga Swarmy, formerly of the Taj Group restaurant in Bangalore.

The meal could commence with spicy crab cake, fresh flaked crab with Goa spices, marinated mussels, cooked dry, with a special home style Kottayam masala. Murg malai tikka offers boneless pieces of chicken marinated in cheddar, cardamom and yoghurt roasted in a tandoor.

Amongst the main courses expect to find that wonderful old favourite, lamb rogan josh, the Lucknow version, aromatic flavoured slow cooked lamb pieces cooked in a rich red true Kashmiri-chilli and onion massala sauce with aromatic mild Kashmiri spices, saffron and red cardamom. Prawn Malai curry makes an excursion into North India with jumbo prawns, cashew puree and dried herbs, served with caramelised pulao rice, salad and naan.

South Indian cuisine is renowned for its fish dishes, a splendid example of which is the delicious yellow curry of boneless red snapper fillet in coconut, coriander and red Goan chilli paste with crunchy okra garnish.

All these dishes benefit from an accompaniment, possibly chillies and aubergine, stir fried Southern style in a roasted coconut, sesame seed, peanut and tamarind sauce, or stir fried diced mushrooms and green peas, cooked in true Punjabi style with tomatoes, onion and ginger.

Prejudice is a terrible thing. If you had told me that one of the most attractive Indian restaurants in the south-west was to be found in the cathedral city of Salisbury, you would have found me lacking in conviction. I mean what would have Deans and Bishops past have thought of whiffs of the Orient wafting round the lanes and closes of their ecclesiastical city. In fact they might well have said, "jolly good, how soon do they open after Evensong?" and how perceptive of them to ask. For Anokaa offers serious Indian food against a background of oriental glitter, smooth service and a well-justified air of confidence.

Head Chef is Puwan Kumar, well able to respond to the Anglo-Indian craving for the best of what has been termed as The Anokaa Revolution, and a former exponent of his art at The Taj Mahal Hotel in Lucknow.

Consider starters of crab cake with ginger, basil and fennel seeds, or chicken breast pieces dusted with garlic, mint, green chilli and coriander, then lightly grilled, or a lamb rump kebab marinated with red wine and spices, then barbecued served with juicy skewed mince of lamb.

Main courses include king prawn delight, king prawns lightly barbecued then cooked in caramelised onions and cinnamon and finished in almond based saffron sauce served with lemon rice, or sea bass with garlic spiced spinach served on a bed of yoghurt sauce.

As well as wine list that would tickle the most critical clerical palate there is the customary selection of beers and soft drinks. For myself I believe that the genuine article in Indian cuisine is well worthy of the wines of another continent, or maybe even its own, notably those from the Maharashtra state.

If growth be proof of success then LXIX is on its way. Certainly this sophisticated relative newcomer to the Salisbury scene is pulling the crowds and the addition of a bar and bistro next door seems only to encourage. Centrally located and highly organized the only doubts voiced relate to the humanity of the place but perhaps this will come with time.