The Water Poet may provide several choices to diners - a restaurant that morphs into a bar in the evening, a pool room and a large enclosed garden - but is a pub at its core.

Head Chef Bernadette Forde's cooking gravitates towards Britain with a slight modern influence, taking in mini fishcakes with tartare sauce, honey and mustard glazed Cumberland cocktail sausages, and lemon pepper chicken strips to share. The Sunday lunch menu could feature a roast sirloin of beef with honeyed parsnips, carrots, cabbage, roast potatoes, gravy and Yorkshire pudding, and peppered veal chops with fennel, roast vegetables, bulgar wheat salad and saffron aioli.

Leave room for a dessert of apple tart tatin with vanilla ice cream and Baileys white chocolate cheesecake. The concise wine list is well constructed and there's a small selection of real ales, lager and cider for lovers of the longer drinks.