There might be a staggering amount of refurbished boozers dotting London's pub scene, but each has a story to tell like The Queen's Head and Artichoke, which was once a royal hunting lodge. Its atypical name is attributed to the man who cooked for Queen Elizabeth I and the licence itself dates back to the years of the legendary queen's reign.

The present chef, however, intends to put the gastro in its pub tag with a menu that stands on the foundation of classics like Portuguese rock oysters, seared scallops, dressed Dorset crab and chicken and duck liver pâté. Main courses of braised oxtail, aromatic spiced ham and organic 21 day aged black mountain rib eye also seek to move assertively in that direction.

Pubs are increasingly associated with light, short eats and The Queen's Head and Artichoke rises to the occasion with a tapas selection of octopus marinated in ginger, chilli and olive oil, stuffed vine leaves with herbed rice, and chorizo and puy lentils.