The Grill Room, Down Hall, Hertfordshire

How green do you like your lunch? If food miles are an issue, the revamped Grill Room at Down Hall Hotel offers an excellent, guilt-free option

Thanks to its vegetable garden—covering four acres, it cost £30,000 to install—local really means local. The kitchen is run by Mark Allen Jones, who offers what he calls a "classic brasserie menu",  leaning on British dishes such as Shepherd's Pie as well as the usual modern European staples, such as fresh pasta. As the name suggests, the real star is the grill and Jones serves a range of T-bone steaks, as well as fish and chicken dishes. With a well priced, if limited, wine list this is a smart choice for an ethical lunch.