Arkle Manor, The

Around 1927, The Arkle Manor was surrounded by lush farmland and was the centre of village life for a thriving community. Renamed after the famous Gold Cup winner in the seventies, it was restored to its former glory incorporating the values of traditional pub hospitality together with modern design. Today the manor offers a friendly, relaxed, warm atmosphere and genuine hospitality.

Their well stocked bar has ten different beers on tap ranging from perfectly chilled Continental lagers, to delicious European speciality beers, such as Leffe and Edelweiss, as well as some of the finest cask ales that the region has to offer. The range of new and old world wines suit different occasions and styles, ranging from traditional Clarets to Pink Pinot Grigio - with many available by the glass.

The choices are simple but up-to-the-minute, with lots of comfort appeal, with homely things like pizza, steaks and pasta as well as contemporary, global touches to keep things lively; all delivered by friendly and cheerful staff. To set the right note of fashionable sociability there are sharing plates, baked Camembert with rustic bread, Greek mezze of taramasalata with humus, tzatziki, feta and flatbread, or a pizzette with garlic, rocket and Parmesan.

Amongst the starters, there is baked French onion soup with gruyere cheese, smoked haddock with bubble and squeak, seared pigeon with roasted beetroot or red onion and apple tarte tatin with rocket. The salads - sorry, that should read 'leaves' - offer chicken Caesar with marinated anchovies and parmesan, for the seafood fiends some seared prawns, chorizo and baby spinach or Dolcelatte, honey roast pears, chicory and walnut salad.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic Margherita of tomato, mozzarella and basil, another with pepperoni, chorizo and jalapeno. Pastas include spaghetti with salmon, peas, spinach and cream or chef's choice risotto.

For the big event, there is always a fish of the day on request. The line caught swordfish with warmed salad of pak choi, shitake mushrooms and mango is worth trying too. The lamb burger with minted Greek yoghurt and frites is popular, a sign of the times and improving taste in eating. For hearty eaters there are good fillet steaks with flat mushroom, pate and mash.

A wide range of supporting dishes includes Belgium frites, creamed potatoes and green beans. For desserts resort to the blackboard, where there is always a good display, often with some of the local cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.