Royal Saracens, The

The Royal Saracens, an eighteenth century free house, is situated in the attractive town of Beaconsfield and offers its customers a comfortable experience combined with warm hospitality. The original site is believed to have been a tavern as far back as the 12th century and was reputed to be a regular haunt of Richard I. The results of a recent refurbishment are clearly visible in its trendy ambience - stripped wooden artefacts, carpeted floors, large mirrors and stylish lighting.

The menu is simple but up-to-the-minute with lots of comfort appeal and offers homely dishes like pizza, steaks and pasta as well as ones with more contemporary, global touches, all delivered by friendly and cheerful staff. Their wine list contains well known favourites alongside more unusual numbers from around the world.

To set the right note of fashionable sociability there are sharing plates, Spanish tapas of stuffed pequillo pepper, tortilla, Parma ham and sardines, 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, there is soup of the day, smoked ham with poached egg and muffin, chicken liver parfait, crayfish and salmon ravioli or caramelised onion tart. Look, too, for Black Pearl scallops when the market is right. The salads - sorry, that should read 'leaves' - offer tandoori chicken with spinach, mango, cucumber and mint, for the seafood fiends some seared salmon Caesar with marinated anchovies and parmesan or roasted squash, goats cheese, cherry tomato 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, another with pepperoni, chorizo and jalapeno or the delicious duck, plum sauce and spring onion option.

The grills for hearty eaters are worth trying and choices include pork chops and salmon among others. These are all served with frites, garlic butter, brandy peppercorn sauce, béarnaise, burnt tomato and onion salsa or mango and chilli. For the big event there is always a fish of the day on request.

The steak burger with cheese, onion and mustard mayo is popular, a sign of the times and improving taste in eating. There is a lovely rack of lamb with chorizo as well as venison and wild mushroom or the creamy risotto.

A wide range of supporting dishes includes baby potatoes, Belgian frites and mayo, and greens, leeks and peas. 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.