It's Mother's Day on March 26 and here are some ideas for places to take her for lunch.

We've been out to a couple of restaurants around Newport and here's what we think...

Owens, The Celtic Manor Resort, Newport

You know you're in for an evening of gastronomic refinement when you're offered a choice of gins to add to your G&T aperitif.

From that moment or perhaps shortly afterwards, when presented with a tray of deep fried lotus root, plump black olives and crunchy pumpkin seeds, the evening of revelations at Owen's begins.

The restaurant manager was the epitome of the attentive yet not over bearing host. He chose an absolutely fantastic bottle of Pouilly Fume for us (after we were stumped by the sheer volume and range of wines on offer) and continued to hover attentively in the background all evening offering titbits of background information, top ups for our glasses and generally being pleasant to each guest.

The enthusiasm, knowledge, bonhomie and obvious delight in their work of the team at Owens is surely without parallel.

Gazpacho, served quirkily in teacups with slivers of crimson alfafa, started a pattern of food displayed in as thought- provoking a way as possible in and on an assortment of fantastic plates and dishes.

Red mullet with baby squid, roast golden beetroot, boc choi, cauliflower fritters with a caper and raisin vinaigrette was a revelation as was the comfit salmon fillet with roasted Scottish langoustine, Jerusalem artichoke creamed leeks and shellfish dressing with grain mustard.

Main courses of poached fillet of brill, spatzli roasted salsify, mushrooms, smoked bacon in a subtle red wine sauce was as fresh as if it just that minute been landed. Rump of Welsh lamb, medium rare with sweetbread fritter, tomato and courgette tart white beans shallots and a sweet garlic jus was gorgeous.

A sherry glass of fresh raspberries and blueberries was a dazzling palate cleaner.

The hot rice pudding souffl was so light I almost felt I had to keep a finger on the edge of the bowl to prevent it lifting off the plate - the accompanying raspberry compote and raspberry smoothie were dreamy. The selection of chocolate dessert - a heady mix of six sensational servings was choco heaven.

Coffee and handmade petit fours completed a evening of pure indulgence which would be hard to beat at any other restaurant at home or abroad.

Owens may well be one of Wales' best kept secrets but with stunning food created by chef Nicholas Evans and presented with such passion by the team it's surely not long before they will be lifting the equivalent of the Grand Slam.

This meal was £45 per head plus wine.