Barnt Green Inn, The

It is a welcome surprise to find a pub that has firmly grasped the gastro nettle in and around the Midlands, with pretty sensational results that include demonstrably freshly cooked food and a high zing factor, all sited in an imposing Tudor building of great character and true heritage. It also benefits from outside seating both in the front and the rear with delightfully tended gardens, seating up to a hundred and twenty, and dining 'al fresco' for sixty-four people.

Amongst the attractions are a 100-cover area for dining, an inviting drinking area, with staff who are friendly and professional. Equally people are drawn to the Barnt Green Inn by the interior which is stylish, very much open plan, and a return to such homely features as open log fires, stone-fired ovens, open kitchens and for that alfresco evening, some well landscaped decking.

The Inn is truly a place for all seasons, and the menu reflects this as it embraces not only the seasons but also the atmosphere within, ranging from cool chic in summer to the cosy warmth of a winter's day with the hatches well battened down.

To set the right note of fashionable sociability there are sharing plates, Spanish tapas of Serrano ham, manchego, sardines, chorizo and tortilla, a baked Camembert with rustic bread, Greek mezze with taramasalata with humus, tzatziki, feta and flatbread, or a pizzette with garlic, rocket and Parmesan.

Amongst the starters, touchingly referred to as 'little dishes', there is freshly made soup, grilled asparagus with poached egg, parmesan and rocket, crab cakes with mango, chilli and coriander salsa, or caramelised onion tart. Look, too, for Black Pearl scallops when the market is right.

The salads - sorry, that should read 'leaves' - offer a traditional Caesar salad with chicken, marinated anchovies and parmesan,  or tandoori chicken with spinach , mango, cucumber, mint and yoghurt or roasted squash with goats cheese and cherry tomato. 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, or the challenging diavolo spiced chicken with peppadew peppers, chilli and tabasco. For the big event there is always a fish of the day on request.

The steak burger with Swiss cheese, bacon, relish and fries is popular, a sign of the times and improving taste in eating, as is the cod and prawn fishcakes with wilted spinach, hollandaise and poached eggs.  A wide range of supporting side-dishes includes buttered new potatoes, Belgian frites and mayo, and greens, leeks and peas. For those who have to be lashed to a plank to induce them to eat root vegetables, trying the honey roasted carrots there may help to change their minds.

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. A well-travelled wine list and service that is cheerful and efficient completes the recipe for success.  Please note that the E-Mail Contact is for enquiries only, not for bookings.

A well-travelled wine list and service that is cheerful and efficient completes the recipe for success. Check their Website for further information on this attractive eating out haven. Please note that the E-Mail Contact is for enquiries only, not for bookings.