Cock Inn at Wishaw, The

The Cock Inn has recently had a major facelift and those who knew it before will find considerable changes, all for the better. Such features as an open kitchen, stone fired ovens and log burning fires all combine inside to make this a friendly local that draws people in from a wide area. The landscaped decking outside provides a good spot for dining al fresco, or just enjoying a few pints as the velvet night soothes the mood.

The proximity of the internationally renowned Belfry Golf Course means that the odd celebrity may be spotted, and walkers enjoying the magnificent countryside between the pub and the golf course find welcome refreshment at the pub.

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 Belgian frites, creamed potatoes and sautéed green beans with a garlic tomato sauce. 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 sensible wine list that matches the cuisine to perfection trawls the world and comes up with some pretty interesting numbers - almost as interesting as the laconic descriptions, mostly one word but very accurate, even if 'soft, rich and bountiful' does sound rather like a generous heiress of infinite promise. One of the most expensive bottles - and even then it's only £30 - earns the appellation "heritage, unbelievable depth, flavour". Again, I think I get the message.

Check regularly on their Website for menu changes and arrangements for special occasions like Christmas and Valentine's Day. Please note that the E-Mail Contact is for enquiries only, not for bookings.