The Royal Saracens Head, 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 refurbishment are clearly visible in its trendy ambience - stripped wooden artefacts, 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, garlic pizzette, caramelised onion and rocket, a box baked camembert with stiratta romagna and home made tomato jam.

Amongst the starters, there is freshly made soup, sardines on bruschetta with red onion, plum tomato and gremolata or water melon with prosciutto ham and feta with chilli ice cream. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck with mouli, hoisin, carrots, spring onions and plum sauce, for the seafood fiends some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil, piccante with pepperoni, chorizo, tomato and jalapeños or the rustica of roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or strozzapreti of fresh tomato, goats' cheese, spinach, pine nuts and raisins. For the big event there is always Indian spiced salmon fillet with wilted spinach and sweet potato with aubergine and mango chutney.

The roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes is popular, a sign of the times and improving taste in eating. There is a lovely spit chicken with lemon, garlic, thyme and frites, as well as calves liver, tray baked potatoes, red onion and bacon with sage panagrattato.

A wide range of supporting dishes includes green salad, Belgian frites and mayo, and cabbage, leeks and peas. For desserts choose between Eton mess or apple, blackcurrant crumble and vanilla custard. There is also a selection of 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.