The Epic' Bar Brasseries owned by Michelin-starred chef Patrick McDonald are perfect for relaxed dining, with great food and drink served in stylish surroundings.

Sharing the Epic' concept of "luxurious settings without extortionate prices", the brasseries at Bromsgrove and Worcester city centre offer a wide variety of dishes inspired by world cuisine. Meanwhile, the Epic' policy of using locally sourced, ethical and organic products where possible is carried through to the delicious fair trade organic coffee.

A regular fixture at Worcester is the Wednesday Club, a monthly event where local businesswomen can get together for networking and friendship, as well as enjoying food and wine from around the world. Epic' also operates a Members' Club - join this and you will receive first-hand news of special offers and events as well as 15 per cent of your food bill in Epic' vouchers on a monthly basis.

For bookings and information call Epic' Bromsgrove on 01527 871929 or Epic' Worcester on 01905 745625, or visit the Epic' website - www.epicbrasseries.co.uk - which contains details of forthcoming menus and events, such as the special lunch for Mothering Sunday (March 26).

As well as Paris and Fino, Pat McDonald's restaurants at Birmingham's Mailbox, the latest member of the extended family is a new restaurant in the London branch of Selfridges. The Obika Mozzarella Bar specialises in the very finest mozzarellas, cured hams and salamis, salads, and other specially imported Italian products. Located on the second floor, in the women's superbrands area, Obika is a perfect place to stop for lunch or just a quick coffee or glass of wine when shopping.

Pat has also launched a new on-line business, The Wine Gift Store. This user-friendly website offers a huge range of personalised wine and spirits gift packages, delivered straight to your door - ideal for birthdays, weddings, anniversaries and corporate gifts. Visit www.thewinegiftstore.com to find out more.

Chicken liver parfait

Serves 4

400g fresh chicken livers

100ml brandy

100ml port

2 cloves garlic, crushed

400g butter, melted

5 medium eggs

Sea salt and ground pepper

A little extra melted butter

1. Check the livers carefully and remove any sinew

2. Puree the livers with all the other ingredients until perfectly smooth, pass through a fine sieve and season

3. Pre-heat the oven to 160C

4. Pour the mixture into suitable ramekins and place the moulds in a roasting tin

5. Pour hot water into the tin, to come of the way up the ramekins

6. Cook for 40-50 mins. The top of the parfait should be slightly rounded with no 'wobble'

7. Remove the parfaits from the oven and leave to cool for an hour or so

8. Cover with a little melted butter to prevent discolouration, and chill for three to four hours.

Serve with toasted country bread and pickles.

Whole Roast Sea Bream with Thai Spices

Serves 4

4 x 250g gilt head or red sea bream, gutted

50ml sesame oil

50ml sweet chilli sauce

50ml light soy sauce

25ml fish sauce

25g five spice

50g fresh root ginger, finely sliced

12 lime leaves

4 sticks lemon grass

6 spring onions, finely sliced

1 bunch fresh coriander

4 limes

1. To make the Thai dressing, mix together the sesame oil, sweet chilli sauce, light soy sauce, fish sauce, five spice, ginger, lime leaves and lemon grass

2. Score each sea bream three times on each side

3. Marinade in the Thai dressing for two hours in the fridge

4. Divide the dressing between the four fish, and wrap each fish in baking parchment and then in tin foil

5. Bake at 200C for 12 minutes

6. When cooked, remove from the oven, place on plates and cut open the tin foil bags

7. Sprinkle with coriander and spring onions and serve with halves of lime.