The ambience is medieval splendour with suits of armour on every corner, The decor is everything that the visitor would expect to see in a centuries castle but it is expressed in a restrained, understated English fashion and it always offers a warm and relaxed welcome. The cuisine is Modern British, served by a friendly and efficient staff.

Diners ascend an impressive wooden staircase on their way to the reception lounge.

Among the extensive range of delicious appetisers are roast chicken breasts on textures of cauliflower or slings of cucumber that cradle prawns.

Many diners opt for the duo of duck: a confit leg served on a bed of Pak Choi and topped with pink grapefruit alongside a tian of steamed beetroot and ginger.

The desserts include a delicious peach and apricot cheese cake and a vanilla yoghurt mousse, either of which make the perfect ending to the fabulous meals that are served in the Josephine Restaurant.

It is open from noon until 14:30 and 19:00 to 20:45 seven days a week and there is plenty of car parking spaces. Both the dinning room and the toilets are fully accessible to the disabled diner.

The Josephine Restaurant is reached by turning off the A69 road west of Hexham onto the A686 road to Alston with the Langley Castle being a couples of miles along the road on the right-hand side.

The decor is red walls that are dotted with perky pictures and creamy wooden tables and chairs, which creates a fresh and cheerful atmosphere, which is matched by the bright and breezy staff.

Polish smoked sausage and bread is a meaty starter that is smothered with onion and generous dabs of sweet hot mustard and fruity tomato sauce. The bread with bacon dripping and cucumber slices is a totally different type of starter.

Bowls of butter beans with Polish meat, sausages and onions is a very poplar main dish, both with Poles and visitors. Another favourite is the chicken and mashed potatoes in a mix of carrots and peas that makes for a hearty meal.

The pancakes with cottage cheese and cinnamon is criss-crossed with a chocolate sauce, while the waffles are a mini tart tatin that are smothered in whipped cream and served with grapes and sliced peaches. Truly Polish cuisine is not for the faint-hearted or those people, who are trying to slim.

There is ample car parking nearby at street level. Disabled people face have to negotiate a long upward ramp before reaching the restaurant, which is fully accessible after that.

Gospoda, which is open from noon until 21:00 seven days a week, is on the upper level of Princess Square in the centre of Newcastle upon Tyne

Bookings can be made on 0191 261 0197

It was taken over by Rhian Craddock and Helen Greer at Easter, 2007. They are keeping the Feathers as a real ale paradise with many of the beers being brewed locally. There are Hadrian Tyneside Blonde (3.8%), Big Lamp Bitter (3.9%), Northumberland Holy Island (£.8%) and always one brew from the Mordue Brewery.

The couple have introduced an impressive wine list with an excellent Bordeaux that is seldom seen in pubs.

“The Feathers is a beautiful place with plenty of character. We are very excited and keen to do a lot with it,” said Helen. “It's a traditional pub, which is open all day and it will be open for morning coffees and afternoon teas as well. Eventually we hope to offer bed and breakfast as well.

“We' ll have a wine club as well, though there is a lot of activity at the pub anyway with the leek Club and the dominoes.”

The Feathers is a community pub with extensive views over the Tyne Valley with Hadrian's wall to the north and across Derwent Reservoir to the south.

This pub stood on a drovers road and carriers route. Often during the 19th Century, pony trains carrying lead ore from the mines around Allendale to Dunston Staithes on the Tyne would stop there. Other times, it would herds or flocks of beasts.

The three rooms have had the plaster stripped back to reveal the original stone walls. The Feathers is heated throughout by a number of log fires blazing away.

Decor in the Feathers inn consists of pictures of long dead local characters and village scenes from times that are long past.

All the food served is sourced from local suppliers. The ice cream come from Wheelbirks, just down the road and the beef is from the Highland Cattle Centre in nearby Stocksfield.

They obtain their wild mussels from a supplier on Holy Island and they use the Bywell Smokery quite a lot.

Gilchesters Organics in Stamfordham produces the flour for their home-baked bread and the Newcastle based company Pumprey's has created a special blend of coffee for the Feathers.

“We have to take what these specialist producers have available at the time and what's in season and what is best.”

It is this local sourcing and the attention to details that has made the Feathers Inn such an excellent eating place.

A beer festival, which usually features 25 or more real ales is held over the entire Easter weekend. The Feathers stages an egg-jarping competition during this festival. A dropped pin can be heard as grown men battle it out with hand-held, hard-boiled eggs.

The Annual Feathers Inn Beer Festival Race is also held at this time. This involves teams of two men racing uphill and across country with a barrel of beer, a real test for strong men.

“They take very seriously” said Rhian. “You have to really fit and the locals seem very eager for me to take part.”

All these events are held in aid of various charities.

More details on the Feathers Inn at Hedley on the Hill can be obtained from 01661 843607.

Popular Italian Rosso (Red)

• Chianti
• Barolo
• Lambrusco
• Bardolino
• Valpolicella

Popular Italian Bianco (White)

• Soave (A Veneto Favorite)
• Pinot Grigio
• Gavi
• Friulano (also known as Tocai)
• Prosecco
• Asti

Indigenous to the flair of rich cuisine, simply said… wine is delicious. Blends of inky plum, wild mushrooms, hints of lavender, earthy cedar, and rustic fruitful perfumes yields an international market that's world-renowned. But if your knowledge is lacking the essential wine-enthusiast ammunition, the process of selecting grape varietals can be a little bit tricky. This is perfectly normal, so no worries. In fact, The Ministry of Agriculture and Forestry acknowledges more than 350 of Italy's grape varieties, beside some 500 already in circulation... proving a very broad appeal.

With a surplus of luscious reds and whites to choose from, even the masters of literary genius had to create the book, Italian Wine for Dummies. Like many, who are not experts at grapevine growing, trying to decipher various wine regions while hyper analyzing supermarket shelves, can be somewhat overwhelming. That's why surefire way to determine your favorite flavor is to cleanse the palate with a glass of Prosecco and entice your senses with a taste of this country's finest vineyards.

Okay, I know what you're thinking. While some maintain an austere tasting-status, and we've all seen them with their pinkie fingers in the air… any wine-lover meandering through the countryside of Veneto, understandably recognizes why it's one of the most visited regions of Italy to date. From the chime of church bells echoing through the piazzas to the warmth of painted sunsets… the clichés of Italy arouse an ongoing celebration where the spirits of Venice never run dry. So, if you plan on vacationing in Venice or other regions of the country, be sure to check out cellartours.com and italyandwine.net/venice-tour.htm for wonderful information on luxury and semi-private wine tours of Italy. But remember, you don't have to be in Italy to experience the adventures or misadventures of a winery, just visit allamericanwineries.com to locate one in your area.

Bestselling author and celebrity chef, Maria Liberati, is hosting a weeklong Mediterranean culinary food and wine cruise in November 2008, so now is the perfect time to start planning that European getaway. Visit localwineevents.com/Veneto-Wine/event-190127.html for additional culinary cruise details.

Acting in a lot of ways like an exclusive members only club, Hotel Du Vin's magic was in its ambience, good food, delicious wines, fantastic furnishings, and amazing cocktails from its bars. Service was also paramount, with its staffing delivering impeccable service. For the wealthy the hotel became a regular haunt, for those a little less financially well off it became a treat. People on the lower end of the financial spectrum would save for weeks and even months to enjoy the Hotel Du Vin experience, for one or sometimes if they were lucky more nights guests were made to feel really special. Of course the inevitable happened and what began as a one off became chain, firstly expanding the hotel portfolio then becoming part of a major group.

All Hotel Du Vin's began to have similar desirable qualities like the often stunning Laroche wine tasting rooms, while others had exclusive additions, grand mezzanines, balcony bathing, pool tables, libraries, Health Spa's, Gyms, and cosy snugs with sofas bigger than some beds. It seemed that Hotel Du Vin's future was set in stone, with hotels in some of the UK's most desirable locations Tunbridge Wells, Kingston Upon Thames, Cheltenham, Brighton, and Birmingham to name a few, when they became a sister group to Malmaison the company spread out further still; with a catchment area giving every 50 miles in main bodied England access to a Hotel Du Vin and Malmaison.

But then things began to change, the words "economic slowdown" became a popular conversation topic, the world braces for recession; but in the world of Hotel Du Vin things started changing a little too quickly, and while the company still continues to expand. First to go were Du Vin's fine Egyptian linens, something the company prided itself upon, this was all done on the QT with not so much as a word being mentioned, and a complete omission in the press when publicising the new Hotels, York's opening boasted Egyptian linens yet no such thing ever made it into the hotel, oversight or fraud?

Directors suddenly became directed by senior directors, over night the arrival of a director of vibe; the product of this high profile appointment the rather trashy catchphrase "I Think, therefore I Du Vin" and a series of incredibly tacky gimmicks including the "Dad's Secret" promotion, something so ridiculous that no manager in the business could get their head around it let alone promote it.

Then it started, the meal deals, the happy hour drinks; all these things contributed to the state Hotel Du Vin is in now. And what state is that you ask? Du Vin or rather its parent company MWB devalued the product far too quickly, Hotel Du Vin is no longer the exclusive product it was in 1994, its no further up the foodchain if you'll excuse the term than Cafe Italia, Bella Italia or Cafe Rouge. Now Lord Suchandsuch when he visits Hotel Du Vin to impress his clients to a £400 dinner has to sit next to Doris and Sheila who are laden with Primark bags and on a £10 meal deal each. Does this sound like the sort of exclusivity you would expect from the same company? At the bar buy one glass of wine get another free, a clever gimmick that the business promotion team thought would encourage guests to sample more expensive wines, instead they are encouraging cheap wino's benefitting from low cost drinking in Hotel Du Vin's exclusive furnishings.

But the biggest mistake was yet to come, having built a sizable head office with executive chef's, directors of vibe, a strong human recourses team, and some of the greatest wine specialists in the country; Du Vin's (or rather MWB's) next trick was to reduce the wage bills. Offering these specialised and some less specialised individuals the opportunity to either leave the company, or to except minor roles in hotels. So for example a head Sommelier suddenly is forced into a bar managers position. What does this do? It creates disillusionment of the staff, those once in high profile roles now feel undervalued, while staff on the first rungs of the ladder feel these people have been pulled in to spy on them.

Of all the funny things though, people believe in their mind that Hotel Du Vin offers value for money, they think they are getting a special service. But money does funny things to people; it seems that guests that cross the threshold at Hotel Du Vin leave their brains on the other side, only thinking to reinsert after departure from the hotel. You talk to guests and they tell you everything is just "Wonderful"; but the service is not a shadow of what it used to be, staff bogged down with internal politics, those that are not are too wrapped up in being part of the "Hotel Du Vin Magic" walking round like they own the place, with inflated egos and attitudes so appalling the best place for them is the most rundown of McDonalds. While you might well have the perfect stay or at least seem to, you might be amazed by the horrific amount of complaint letters that follow a happy stay, as I said once they leave they assess things and reinsert their brains.

Now I worked for Hotel Du Vin until very recently, and this is not a disgruntled employee lashing out at a company; because while I was bored I was never disgruntled. I know that Hotel Du Vin management surf the internet looking for listings and reviews on their company to understand their fortunes, so my message to them is to remember their roots, put back that Hotel Du Vin magic that made the company something to envy and feel proud of. And my message to you dear reader, as a casual surfer stumbling upon this article; don't be fooled by the magic of Hotel Du Vin, don't have any expectations; walk into the hotel with a straight head, don't be wowed by the fact that you might be paying the earth for a room, food or drink, look at the hotel as you would any other hotel in the country; then brace yourself for the most horrendous shock.

If it's not raining, you'll find a barbecue stand right outside Cocomangas. You can buy from there and are allowed to bring the food in. They're not very strict about this. You should definitely try the grilled pork intestines (my favorite!) and their grilled chorizo (native sausage). They are simply delectable and would love to go back to Boracay just for these! ;)

On a tight budget or not, you shouldn't miss their famous "Still Standing After 15"! This is some sort of a drinking challenge where you are served 15 different flavored tequila shots to drink for the night. Not to worry because you are allowed to take your time downing all 15 shots. And when you're done, they'll ring the bell by the bar and give you a shirt that says "still standing after 15". To top that, your name and country will be engraved on their wall of fame ;) This set of drinks will set you back by P1,500. Though I haven't tried it yet myself (I'm a very light drinker…still practicing "til I get my turn hehe) I"d say it's worth the experience ;)

How to get there? You may take a leisurely walk along the beach or take a tricycle from D'mall. Fare is only P7/pax but drivers charge higher going back - about P50/ride, maximum of 4-5 pax. I think it's also because of the time element.

If you are staying in Station 2 and don't feel like going out too far, why don't you try Shenna's? If not wrong, their tequila shot costs P65/order. It is served in a small wine glass (yes you read it right) so it's actually equivalent to two shots! You'll definitely get drunk without putting a dent on your budget! ;)

Just like Cocomangas, you should also find a barbecue stand nearby. Shenna's is also not so strict about buying food from these stands so take advantage.

The Upper Crust Pizzeria, this is a place that you have to go, no matter what. I go there at least every time I go down to Boston and I haven't had a better pizza elsewhere. This award-winning pizzeria was founded in 2001 now with 10 locations just in Boston where you can find delicious pizza created in a welcoming atmosphere in an open-kitchen area. Their sauce mixed with the savory cheese and the toppings on top is just bliss. Whether you're a classic pizza eater who prefers pepperoni and mushrooms or someone who would like to try something new, The Upper Crust has toppings for everybody out there. One thing that I really like is that I can go there and hang out with my friends to watch some sports on their HDTV screens. It's pretty sweet. Whenever I want to just chill and hang out with some of my buddies, I can enjoy and mouth-watering meal while enjoying the company of my friends and my favorite basketball team. The Upper Crust that I usually head to is the one downtown on 245 Summer Street. If you need directions search for it on Google maps.

Another place that is just the best is Santarpio's Pizza. They were voted Best of Boston for 6 years. Many locals that I have talked call this place as the city's premier pizza place and after eating there one time, I would have to agree. The pizza's are almost perfect, crust on the edges are nice and crunchy while the inside is a little bit softer, but still equally delicious with the added bonus of the toppings. Once you walk into the building you would notice that the meat is cooked on a grill right inside of the front door. The pleasant smell instantly awakens your senses and the other aromas of the tomato, cheese, and fresh dough tantalize your taste buds. I can guarantee that you'll be satisfied, and you'll just wanting more and more, it's such a good pizzeria, I'm so glad that I discovered it. It's located on 111 Chelsea Street, once again, if you need directions search for it on Google maps.

And when I'm not eating my meals at those two pizzerias, I'm usually spending my lunches at diMio's. This place is just as good as the two listed above. I've talked to some of the chefs and they are trained by some of the greatest from Naples, offering a true Neapolitan style pizza using the freshest and finest ingredients, or so they say. But, seriously, they do cook up some of the best pizza around, ever. I've talked to one of the chefs and asked him some questions about their pizzas and they say that they are a healthy restaurant and don't put any “trans fat” into their pizzas. That's pretty good, but in comparison, I really don't know if other places do actually put it in, but I suppose they might. They also considered themselves pretty environmentally friendly with 85% of their containers are made of recycled materials. A pretty good place eh? Along with all of that goodness around, who could say no to such a place? The dining room is just perfect with the colors matching and a nice clean and trimmed place. They also serve wine, salad, and paninis, so you won't ever leave hungry. They are located at 1782 Massachusetts Ave. Look up directions on Google maps if you need directions.

And so, those are my top 3 pizzerias from Boston and if you ever go there on a business trip or just for a vacation, you should definitely visit one of those. Which one? Doesn't matter to me, they all taste just as good. Gather up family and friends and enjoy a nice, hot lunch at one of Boston's finest.

Enough about the physical man work. What's needed is a list of New Zealand beer that's going to give you this satisfaction every time you drink it. Just imagine your excitement if every day you could have this sensation whether you have been working hard or not. So let me get your taste buds talking and prepare yourself for the greatest beer list ever produced. And yes, this is in order of tastiness!

1. Speight's Gold Medal Ale

   The epitome of every Southern New Zealand male, Speight's the original, was first brewed in Dunedin, New Zealand in 1876 by none other than Mr James Speight. Said to give young New Zealand males status amongst women and make you into the perfect farmer, no wonder the Dunedin student population and farm apprentices alike, absolutely love it. Speight's has a distinct malt flavour and a crisp finish despite being brewed using lager yeasts. Its marketing slogan: "Pride of the South".

2. Steinlager Pure

   Marketed in New Zealand as the "green beer" because of its non-inclusion of additives and preservatives, this is not what made people go out and spend their hard earned cash on it. What made people go out and buy it was the fact that Harvey Keitel appeared in the advertisement saying "you say no to genetic modification etc etc… good to see you can take a stand when it counts" and then looking so satisfied with himself after taking a gulp. So he should be. The crisp lager actually tastes "pure" and is well worth the top dollar you will pay for it.

3. Monteith's Golden

   The iconic West Coast of New Zealand boasts stunning scenery and an equally stunning beer (even though it's no longer brewed there). Monteith's Golden's slight cashew nut flavour gives this lager a refreshing, "I need another one" taste and yet keeps that rugged West Coast edge. It was a favourite in Hokitika's 84 pubs in just 1 street during the New Zealand gold rushes and it's still a favourite now.

4. Mac's Gold

   Another so called "eco-friendly" beer for its lack of preservatives and additives, Mac's Gold is the product of one Terry McCashin in his Nelson Brewery at the top of the South Island of New Zealand. Nowadays its rare to see a beer with the reputation of Mac's still being brewed outside Christchurch or Auckland and yet Mac's has not given in to the lures of big bucks and worldwide acclaim. Since 1981 McCashin's Brewery has produced this light coloured, refreshing lager for your drinking pleasure.

5. Lion Red

   The iconic drink of all South Aucklander's since the critically acclaimed movie "Once Were Warriors", Lion Red is not just a brawler's beer. First brewed in 1907 at the aptly named Great Northern Brewery in Auckland, it has since become the sporting mans drink. A favourite in all footy sheds and clubrooms after the match, Lion Red is the beer to supplement your thirsty throat if Speight's is somehow not available. Contrary to popular belief, Lion Red does not make you into a "Jake the Muss" fighting machine after a cool dozen and a taxi would be more suitable.

So there you have it, all the beers you will need to satisfy your thirst in any situation that a good beer is required. Enjoy.

In London kids are usually allowed in pubs until 9pm, and in some bars they're not allowed. In restaurants, there's no law. Teens over 16 and under 18, accompanied by a responsible, can drink one pint of beer with a whole meal, not more than that. If not in these conditions, it's extremely prohibited to sell any kind of alcohol to under 18. Bartenders are going to ask for ID.

Pubs usually close at 11pm, 10:30 on Sundays. These hours apply for almost every pub in London. The last orders happen at 10 to 11pm, and after 11pm, you'll have half an hour to drink up. After that, please, go away because the bartenders and the manager have to clean up and go home. Thank you!

Bars close later, from 12am or around 3am.

Restaurants close at 11pm or 12pm most of the time. Only a few stay open after this time, most of them very posh and expensive. Others turn to be a night club and stop serving food after a stipulated time.

Depending on the quantity of people dining or having drinks, some of these places have license for after the time they usually close, which means that, if it's too busy, the manager can decide to let the place open until later. On the other hand, if it's too quite, like on special dates as Christmas and Easter, or that rainy winter day, they can choose to close it earlier. So, don't be surprised if your favourite pub closes before or stays open later.

Here goes a list of the most common drinks that we sell in London restaurants, bars and pubs, with tips of how to ask for them.

Beers

There are types of beers: Lager, Bitter or Ales, Wheat beer, Dark beer, Fruity and blond beer.

To know exactly what do you want to ask at the bar, you need to taste each of them, and choose your “best one”.

The most common beers are shown below:

Lagers

Dark Beer

Wheat Beer

Fruity (Strawberry Flavour)

Most Famous Bitter

Blond Beer

You can ask or be asked to serve a “shandy” which consists of half pint of lemonade and half pint of lager; or a lager top, which is the pint of lager with a dash of lemonade.

They can be on draft or keg (in the case of Ales), but also in bottles. In busy pubs and bars, what usually can happen is that there's no place in the fridges for so much sale, what can make the bottles be warm, because they were just put in the fridge before you buy. Beers on draft and keg can have the same problem, either if the glass is hot or even the draft system is not working properly. You can always argue about the temperature of your beer, but do if the bar is not busy, if it's extremely busy, you'll probably wait a long time and can be ignored by the bartenders. You can also call the manager, but, come on, a warm beer is not worthy such a fuzz.

Spirits

The most common measures are 25ml for single shot and 50ml for double. Some generous pubs have measures of 35ml and 70ml instead.

Whiskey

You can drink them with: Coke, Diet Coke, Ginger Ale, Bitter Lemon, Lemonade, Tap water, on ice, as shots, or alone in a rock's glass.

Famous whiskeys and whiskies of London entertainment places:

Vodka

It's usually asked with tonic water, slim tonic, soda and lime cordial, juices, coke and diet coke or lemonade.

There're vodkas with flavours as the Absolute Collection:

 

Gin & Tonic

Nothing else to say. This is the English drink. Have it with lime or cucumber.

Rum

Most common served with Coke, on the rocks or as shots.

Brandy

They can be served alone, or on the rocks. It can be asked with Coke as well, if you don't want to get drunk easily. It's better in very cold days, to warm:

Shots

Some places do a mix of spirits in a shot glass, usually 3 different ones. Thought the most common “single” shots are:

Tequila, Served with Lemon and Salt

Sambuca, Black or White

Others

Served on ice, as shots or with soft drinks:

The summer's favourite: Pimm's with fruits, mint and lemonade:

Wines

There's a huge variety of wines to sell. They're usually from Chile, Australia, New Zealand, Spain, France, Italy and Argentina.

Most common grapes:

Red: Rioja, Pinot Noir, Merlot, Sangiovese, Cabernet Sauvignon and Shiraz/Syrah.

White: Grenache, Pinot Grigio, Sauvignon Blanc, Chardonnay and Rioja Blanco.

Prices

Average prices for London most touristic pubs, bars and restaurants:

• Pint of beer: £3,30
• Single spirit mix: £3,20
• Shots: £2,40
• Small glass of wine (house): £3,50

Revani

Revani is one of the well-known desserts of Turkish, Arabic and Greek cuisine. However, it is known as with different names in different cultures. For example, in Arabic cultures it is called as Basbousa. Revani takes it's name from a poet who lived in 16th century. Additionally, there are very little differences between both cooking and ingredients. The main ingredients of Turkish revani are semolina, eggs, sugar, flour. After being cooked, it is mixed with syrup which has already been prepared. The typical Revani syrup includes caster sugar, water and lemon. It is usually served at room temperature. Some people prefer to serve it with clotted cream.

Keskul

It is a kind of pudding peculiar to Turkish cuisine. The main ingredients of Keskul are milk, egg yolks, sugar, corn starch and almond. First of all the egg yolks are whisked with almond extract, sugar, corn starch and milk in a bowl. Prepared mixture is stirred in medium heat. While stirring the mixture, boil it two or three minutes. Afterthat, let the mixture cool for an hour. Keskul is served cold with ice-cream.

Tulumba

It is a kind of Turkish dessert. It is deemed that it originates from ancient Anatolian cultures. The main ingredients of tulumba are water, unsalted butter, salt, flour, sunflower oil and eggs. The syrup of tulumba is made with sugar, water and lemon juice. Water, butter and salt is heated in a pot. When it starts boling, flour is added and the heat is lowered. Whole mixture is stirred constantly until it becomes doughy. Then the eggs are added to the mixture one at a time and blended. Finally, it is mixed with it's syrup that has already been prepared.