Civilised dining pub with nice little bar, a fine choice of wines by the glass, real ales and imaginative food
The good pub guide review
Thoughtful extra touches enhance the tone at this bright and friendly pub: a bowl of olives on the bar, carefully laid-out newspapers and fresh flowers or candles on the tables. You'll find a fine choice of drinks, including locally brewed Rebellion IPA alongside a guest, perhaps from Windsor & Eton or Chiltern, on handpump, more than 30 wines by the glass (including sparkling wine, champagne and pudding wines), 40 or so gins and 15 malt whiskies ' though most customers are here for the excellent food. Staff remain helpful and impressively efficient, even when busy. The low-beamed, cosy snug, closest to the car park, has three small tables and a woodburning stove in an exposed brick fireplace (with a big pile of logs beside it). Several other attractively decorated areas open off the central bar with half-panelled walls variously painted in pale blue, green or cream (the dining room ones are red). Throughout there's a mix of church chairs, stripped wooden tables and chunky wall seats, with rugs on the partly wooden, partly flagstoned floors, co-ordinated cushions and curtains, and a bright, airy feel. Background music. A sunny terrace with good solid tables leads to an appealing garden with pétanque, ping pong, badminton and swing ball; there's also a smaller side garden and a kitchen herb garden. They have a tipi for private events.
The good pub guide food review
Delicious modern food includes crispy salt and pepper squid with sriracha mayonnaise, spiced coastal fishcake with sweet chilli and lemon, Moroccan-spiced vegetable curry with bulgur wheat, pickled cucumber and mint yoghurt, pork belly with spiced puy lentils, roast pepper, hummus and coriander dressing, sea bream fillet with saffron potatoes, braised fennel, cherry tomatoes and black olive and caper dressing, chickpea and split pea falafel burger with halloumi, marjoram yoghurt and sweet potato fries, and puddings such as warm chocolate and beetroot brownie with malted milk ice-cream and treacle ginger tart with clotted cream and citrus curd.