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This former paper-making mill is located in an idyllic setting on the Salisbury Town Path, and on good days you can sit outside, reflect on life in general, possibly a pint of beer in particular and commune with the local waterfowl.

Their cuisine also is well-worth attention and a wide range of popular food attracts not only the locals but also many of the visitors to this notable city. A meal might start with a tartlet of wild mushrooms and thyme with whole grain mustard dressing followed by fillet of Shetland organic fed salmon with a coriander and mild ginger crust and finish with the thoroughly tempting Old Mill banana bread and butter pudding laced with whisky served with cream, ice cream or custard.

Yes, very traditional indeed and none the worse for it. There is a wonderful atmosphere as loyal aficionados of James and Mary Hannan's place come and go. The cuisine is essentially English and French with occasional flights of fancy. Local ingredients are splendidly conspicuous by their presence. The home money is on the Dutch calves' liver with oak smoked bacon, amply supported by the home-made bread and butter pudding, a real treat for connoisseurs of this very special dish. Prices are certainly not going to cause anxiety and with house wine starting at £8.95 the way is cleared for complete enjoyment.

As possibly the area's only real restaurant, 2A has become a definite dining favourite in Malmesbury. Named after its address on Silver Street, it offers a relaxed and stylish elegance. A humble doorway leads into a small, charming bistro area where guests are greeted by smartly dressed, friendly and enthusiastic staff. The lilac-painted Lloyd Loom furniture, crisp linen tablecloths and fine tableware add to the warm welcome.

All menus take advantage of seasonal ingredients, while the set menu changes daily and the more complex gourmet menu alters seasonally. Every dish is cooked freshly to order by Philip Gilder, Chef/Proprietor, whose willingness to make changes in ingredients for his customers is a massive bonus - good to find that sort of flexibility.

Alongside the fine cuisine is an sensibly priced wine list. Six well kept choices are offered by the glass, as well as champagne and dessert wines, with a main wine list of twenty popular wines from around the world. Two beers and cider are on draught, plus a selection of bottled beers from around the world.

This pub has its own organic farm, and a chef to match! Acclaimed as a true gem hidden in the magical Wiltshire countryside, the food is unique as Liz Franklin's light touch turns the beef, veal, pork, dairy and eggs from Helen Browning's Eastbrook Farm into cuisine that's catching the attention of customers and critics. Guests can enjoy crisp, clean air during farm walks and participate in scrabble leagues.

The simple starters on the menu may typically include St. Tola goat's cheese on toast and hummous and toasted seeds. Main course consists of pork belly slow cooked with fennel and sherry cannellini beans, served with chilli beans and traditional rarebreed Wiltshire faggots with smoked ham, opitati gratin and vegetables. A white gooey chocolate soup and saucy lemon surprise pudding bring the meal to a perfect end.

The bar stocks interesting, simple real ales and features a short but powerful organic wine list.

Frankie and Benny's combine classic American and Italian in both style and cuisine. They specialise in home style cooking 'just like Mamma used to make it'. This is a great place to take the entire family and represents excellent value for money. The restaurant and bar is suitable for any occasion, whether it's a leisurely lunch, a family meal or a fantastic evening with friends - they make sure you have a wonderful time.

Walking into the restaurant is like stepping back into 1950s New York, from the clatter and chatter of the open kitchen to the bottle lined bar. Walls with black and white family photographs showing life in Brooklyn's 'Little Italy' surround cosy booth seating and tables. Combined with the classic music of the fifties, a mix of American swing and beat, they definitely provide a fun and friendly atmosphere for all to enjoy.

Frankie and Benny's offers starters, main courses and delicious desserts, and favourites include char-grilled burgers, pizzas, pastas, steaks and house specialities such as chicken parmigiana, BBQ ribs, lamb shank and much more. The bar serves a wide range of beers, wines, spirits, cocktails and soft drinks.

Start with sticky wings, crispy coated chicken strips, tiger prawn skewer or Frankie's fried calamari and if you are dining in a group choose the giant sampler platter. The pastas, calzone and pizzas are all made freshly on order. An interesting dish on the menu is a the Boston 7 speciality pizza fully loaded with slices of pork meatballs, spicy pepperoni, ham, crispy bacon, chicken, peppers and red onion, served on a BBQ sauce base. They also serve a variety of sandwiches and burgers throughout the day.

A good value lunch menu is available on weekdays from 11am until 5pm offering a range of popular dishes from the main carte with one course at £5.95, two courses at £7.95 and three courses at £8.95.

For children up to the age of eleven, an all-inclusive menu features a selection of main courses, desserts and drinks starting at £3.95. As an added treat, they'll also receive an activity pack to entertain them whilst you eat.

Enjoy an American Italian meal at Frankie and Benny's with freshly prepared food and warm hospitality that makes you feel right at home.

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.

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.