Bell's Diner, Bristol, 20.05.09

I'm not really sure how I've managed to avoid Bell's Diner since relocating to Bristol 18 months ago or so. Maybe the hype that surrounds it made it subconsciously unappealing, or its quirky location in Montpelier was a turn off. Either way I've been truly missing out.

Bell's is an eclectic collection of rooms defined by white linen table cloths and French formality but it is immediately apparent that staff are enthused by the food. An amuse bouche shot-glass of asparagus puree with truffle foam awakens the palate. The exquisite two-hour poached duck egg is delicate and beautifully gelatinised, and is given a firm shove by its accompanying Iberico ham jelly and asparagus. The pink but bloodless rump of lamb is accompanied by a brooding hot pot of sweetbreads, kidneys and shoulder. Dessert does not fade- a banana souffle is ceremoniously impaled at the table before a dousing of toffee sauce. The lemon fantasy is a tour of four desserts journeying citron tart to sweet.

This place seem fresh but oozes a sense of reliability. Forget the penny-pinchers and ditch the mediocre establishments. For just a few more pounds you can have Bell's. I'll be back.

Cafe Gandolfi, Glasgow, 07.05.09

By all accounts Cafe Gandolfi was one of the first establishments to set foot in the Merchant City area of Glasgow, during almost three decades of refurbishment and development. The word on the street is that Gandolfi is one of the respected Glaswegian players, and on entering its woody, cavernous, dim-lit interior it feels like a distinguished grandfather of restaurants.

The philosophy is firmly Scottish- local produce, quality organic meats- but there are pepperings of ragu, strains of coriander and smatterings of Italian cheese throughout the menu. Whilst the daily specials menu is inspired, it still has stiff competition with regulars such as meatloaf; smoked haddock and tiger prawn liguine; and neeps and tatties. I couldn't ignore the starter of Stornoway white pudding with apple, crispy onions and Cumberland sauce. My university days in Edinburgh founded my love of such puddings and although the black version is also available, it would be foolish to pass up its white cousin.

Perfectly moist on-the-bone chicken breast is encased in a salt-crisp skin, and compliments the al dente (although slightly underseasoned) red cabbage accompaniment. My food envy fuse is immediately ignited by the salmon and coriander pastry parcel (which for all purposes is a Cornish pasty in design). Both my companions had to provide me with generous forkfuls- the pastry is soft and there is plentiful fish.

Dessert was skipped with unfortunate external time pressures (but by no means on account of the attentive but informal service style). For a next visit, Glasgow offers a wealth of eating experiences, but I'd find it hard not to resist Gandolfi or its sister establishment for a more leisurely affair.

Tapeo, Belsize Park, London 05.05.09

How often do you find yourself exhausted from playing a piano gig, semi-satieted with canapes but in need of something wholesome before you retire? Once business is done at Holborn Viaduct, the workers beaver their way home and the resulting culinary offerings are minimal at best.

Tapeo at Belsize Park, a stone's throw from my temporary bed, came to the rescue. Even past 10pm there was no reticence- the British unenthusiasm for late night dining has not pervaded this place yet. A scattering of tables on the cold May pavement, a wall of mirrors and no frills interior- Tapeo is functional but retains Spanish warmth. Service is delivered with a wry smile. Plates arrive promptly. Cheese-topped gooey aubergine wrestles chipped patatas with pungent garlic mayonnaise. The tortilla is a little uninspiring, but sizzling prawns live up to their intro albeit slightly lacklustre on the flavour front.

Hats off to Tapeo for prompt sustinence to those in need, but there's a suspicious air of readiness about some of the plates. With everything consistently above the fiver mark, a tapas dish really needs to command its worth.