In the charming village of Tendring, a hundred year old pub has undergone a deep transformation. Over the years, it has seen many changes both in style and name, but nothing quite as dramatic as the stunning transformation of an old style pub into the comfortable, relaxing reincarnation that is the Fat Goose.

The cosy farmhouse appeal it exudes highlights the modern and contemporary interior that greets you inside. Comfy leather Chesterfield chairs and a gentle fire wait for you and build the right sort of atmosphere for the cooler months, while outside the pretty garden is a favourite seating option on sunny days. The combined effect of the furnishing and overall ambience is to weave together a sense of comfort and 'home away from home' feeling.

The modern, vaulted extension is the most recent addition to the Goose, which has transformed the restaurant into a bright and airy place that can accommodate up to 90 diners. The patio doors open onto a terrace that provides al fresco dining in the warmer months. The Event and Outside Catering arm of the Fat Goose brings quality food to the venue of your choice or at the marquee on the grounds.

The real draw, however, is the food, which is possibly why they have been awarded an AA Rosette in 2009. Created by chef and owner Philip Hambrook-Moore, where the menu focuses on seasonal food and displays a number of interesting dishes prepared with fresh and locally sourced produce. Typically, you could expect to start with smoked duck and pistachio terrine and toasted brioche with chilli and orange marmalade while the homemade corn beef with horseradish cream, watercress salad and sour dough bread makes for an exciting first round.

Follow this up with main courses that range from char grilled rib eye steak with tomatoes, mushrooms, onion rings and hand cut chips to free range Primrose Farm pork belly with fresh pea, fennel and pancetta broth and crushed Landemere potato cake.

A daily fish menu exemplifies the appeal of fresh fish, bringing starters like pan seared scallops with chorizo salad, orange and cardamom dressing followed by supreme of baked salmon with creamed leeks, bacon and champ potatoes. While the à la carte offers a wide selection, you could simply opt for the chef's menu for the day and let him do the choosing for you, a decision that offers fantastic value and a superb experience.

A highly tempting range of naughtiness includes a traditional treacle tart with vanilla ice cream, a wonderfully warm banana and ginger nut pudding with honey comb ice cream or for a real knock-out number, the Belgian chocolate truffle torte with Baileys ice cream.

Lunch time offerings include sandwiches for those looking for an unfussy meal that is still satisfying. You would do well to try their steak sandwich with marinated tomatoes, rocket and Dijon mustard in ciabatta or the club sandwich of chicken, bacon, lettuce, tomato and egg on farmhouse toast. All these are served with the customary homemade crisps.

An extensive wine list, with fourteen wines available by the glass, including champagne does ample justice to the kitchen, a happy union that proves compelling to those who flock to The Fat Goose, some from considerable distances. Do take a look at their Website for more details including monthly menu changes.