Hand & Spear

It is customary to hear of clapped out old boozers (the pubs that is) being transformed into something completely different, but a former summer house treated thus is less of an option. Built by Lord King in early Victorian days, his son saw the commercial opportunities with the coming of the railway to Weybridge and before you could say "all change" the house became a railway hotel.

Now it has just had £1.2m spent on bringing it back to life and very handsome it has once again become, with many of its Victorian features restored. The food is strong on traditional British cooking, using seasonal ingredients, and has a very wholesome ring to it.

Amongst the list of starters expect to find the Chef's own fish bouillabaisse, oak smoked salmon rosti and chargrilled free range chicken on skewers, or a chargrilled vegetable terrine. From a good selection you can make up your own deli board, sharing or solo.

Mains include the Hand and Spear steak, mushroom and ale pudding, a hearty affair filled with chunks of steak and mushrooms laced with Breakspear ale, served with creamed mash and root vegetables and roasted parsnips, or chargrilled Moroccan lamb steak marinated with North African spices.

There is a splendid choice of Best Aberdeen Angus steaks, matured for 24 days, or you can carve your own roasting joint for two to share. Puddings start with the sticky toffee variety, progress through lemon tart with clotted cream, or there's homemade apple pie with caramel sauce and vanilla ice cream.

A good wine list is supported by Young's Award winning cask ales, and a large range of speciality beers including Peroni on draught.