Hand & Sceptre, The

The Hand and Sceptre offers a contemporary country dining experience in a relaxing and friendly environment. The pub dates back to 1728 and was named in honour of George Newhand, the original landlord. The building is wonderfully restored, incorporating the values of traditional pub hospitality with a modern design.

The ambience is simple and trendy, with seating at the bar within the restaurant or al fresco, in the shade of the huge umbrellas. The wine list has an even balance of new and old world with a variety of styles to choose from, ten different beers as well as over fifteen wines available by the glass. Food is served all day, from the bar menu containing lighter bites to a full set of options.

The choices are simple with lots of tempting steaks, spit roasted meats, fish, salads and pastas. To set the right note of fashionable sociability there are sharing plates, Spanish tapas of prosciutto, Manchego, sardines and tortilla, a baked Camembert with rustic bread and onion marmalade, Greek mezze of 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, smoked haddock with poached egg, crab cakes with tomato, chilli and coriander salsa, seared tuna carpaccio, or cider braised onion tart. Look, too, for Black Pearl scallops when the market is right.

The salads - sorry, that should read 'leaves' - offer chicken with chorizo skewers, watercress and minted cucumber raitha, for the seafood fiends some seared salmon Caesar with marinated anchovies and parmesan or buffalo mozzarella with warm roast vine tomatoes and rocket.

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 those who like to build their own pizzas you can, for a modest sum, add to the basic dish with a choice from chorizo, olives, jalapenos, mushrooms or bacon. Or of course the whole lot if you're feeling that way inclined.

Pastas include fettucine with salmon, prawns, coconut and chilli, chef's choice risotto, or lasagne with chicken and blue cheese. 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. The calves' liver with mash, pancetta and baby onions is worth trying too. For hearty eaters there are good fillet steaks with horseradish Chantilly, green beans and frites.

A wide range of supporting dishes includes buttered new potatoes, Belgium 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, try them here, honey roasted and altogether different from the all too often pallid steamed variety. 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.