From the same stable as The Nags Head comes The Bricklayers Arms, an award-winning country inn of very considerable charm. With an AA Rosette for Culinary Excellence, 'Restaurant of the Year' voted by the Foodie Guide readers, Dining Pub of the Year and Wine List of the Year for The Good Pub Guide 2008 and 2009, 'Freehouse of the Year 2009', and Food Pub of the Year, AA Pick of the Pubs 2009, recommended in the Michelin Guide and a Commendation in Hardens Guide 2009 have all come their way, any one of which would be cause enough to justify a booking with a fair degree of confidence.

However, whilst Awards are certainly a good guide there is nothing to beat some closer investigation of a menu that rides with English tradition whilst taking French outriders on board for some striking fusion dishes. The freshest of organic produce, most of it from local producers is deployed whenever possible, and to be able to eat in elegant al fresco surroundings when circumstances permit is always an added incentive.

A typical menu will list around a dozen starters which could include egg cocotte poached in a goats' cheese cream with runner beans served with foccacia bread. Battered king scallops and pea purée is served with a spicy tomato, olive and crayfish salad, also available as a main dish.

Those who like their brush with the sea early on in the engagement may cast a favourable eye on the crab with home smoked salmon served with a chive cream and blinis for the touch that makes all the difference.

On with the medley to a list of main courses that passes that real test - you'd like them all! Well, yes but let's be selective, starting with ox cheek slowly cooked in Tring ale with a honey drizzle served on a bed of bubble and squeak, a touch of flavouring genius. The thoroughly pork from Micklefield Hall Farm, Sarrat, is cooked with root vegetables in white wine served in a pie dish with a chestnut mash top. For the more traditional, the 21 day fillet of Bedfordshire beef arrives at table with a choice of green peppercorn flavoured brandy cream sauce, or mixed mushrooms and port jus.

Ten, yes ten, sweet temptations offer their siren call to your pleasure antennae, from which even in summer one might find the hot apple and rhubarb tart totally irresistible, or a light and delicate crêpe filled with Cointreau flavoured mascarpone and citrus fruits. A keenly priced cheese plate is calculated to bring joy to the hearts of those for whom no meal is complete . . . . .

A wine list of some 120 bins travels the globe with consummate skill, and includes its fair share of rare and exclusive wines such as the Mollydooker Boutique range of wines from southeast Australia, Ernie Els wines from South Africa and the full range of Cloudy Bay wines from New Zealand.

Corporate entertaining is a well-practised art at The Bricklayers, from 8 to 80, thus embracing the intimate, or larger occasions when a layer of space between one's event and the outside world is seen to be an advantage. Ask for Adam, Alvin or Claude.

Their Website takes a reassuringly factual approach to their abilities and achievements, as well as giving menu updates and details of the Newsletter.