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In the great pub evolution there have, as always, been winners and losers. The weak have gone to the wall, the strong have survived, and the newcomers have led the renaissance. The emergence of modest groupings of revitalised pubs has brought some real stars, of which The Alford Arms is undoubtedly one, a verdict supported by a string of awards; six time winner of Herfordshire Dining Pub Award in The Good Pub Guide, most recently for 2010; Regional winner of Best Gastro Pub at the 2007 Morning Advertiser Pub Awards and included in Eat Out magazine's 'Best of the Best Top 100' pubs in their April 2008 edition.

The advantages of a dignified Victorian building have been skilfully combined with new ideas, modern management with heart, and an adherence to good taste in matters of décor. Character and atmosphere is there in abundance. For dog walkers in on-the-doorstep Ashridge forest the Alford is a beacon of hope as they stagger the last few yards in to the welcoming arms of the pub and its friendly staff, who understand. They see it all the time. At bluebell time the woods are blue with beauty; later in the year a search for mushrooms there can prove rewarding, whilst in between the summer months can be whiled away in the pretty pub garden over a few glasses.

The menu reflects the rural nature of this delightful place and plenty of fresh local produce is encountered in the dishes that Head Chef Rupert creates for an increasingly large and appreciative clientele. A choice of small plates is likely to include grilled mackerel fillet with basil and slow-dried tomato crust, rocket, crispy capers and lemon oil, or bubble and squeak with oak smoked bacon, free range poached egg and Hollandaise sauce.

Moving on to more weighty matters, guests may encounter the excellent char-grilled 21-day aged British rib-eye steak, a veritable tour de force of its kind, served with fat chips, smoked garlic butter and ?Sarratt? watercress. Hertfordshire this may be, but nothing wrong with some Stockings Farm sausages from Amersham, or a pan-fried mullet fillet with tomato, samphire and pearl barley risotto.

But be sure to leave space for the sheer joy of selecting a little something from their seductive selection of puddings. How can anyone resist a Nettleden honey baked peach and thyme galette with white chocolate cream, or even the dark chocolate and coconut torte with orange curd ice cream? For those to whom a meal is not really complete without a pass at the cheese consider the merits of some Barkham blue, Cornish yarg and Saval from Surrey, and all of it comes with Alford oatcakes, sticky malt loaf and apple and ale chutney.

From extolling the virtues of a food that derives from the cow, let's consider the wine list, a stunner of its kind, wide choice in a consistent quality filled smallish list with very little over £30, plenty by the large, or not quite so large glass, ably extended by the attention it pays to pudding wines which, given the quality of the puddings is the very least they could do. So with your sponge pudding and cherries with ice cream, you can choose perhaps a glass of Vin Santo di Capezzana Riserva 03, known better to some as 'the wine of the saints'.

An evening with the saints might be the right terminology for dinner at this outstanding pub with restaurant, which brings us back to those awards, of which we shall see even more winging their way to 'the pub on the edge of the forest'.

Their Website is full of fun and gaiety, an informative and intelligible extension of the character of this pub and those who run it.

Backed by professional yet friendly staff, this charming pub-restaurant has a warm and inviting bar and a spacious dining room where you'll find plenty of regulars dropping in. A log fire in the handsome exposed brick inglenook, white leather chairs accompanied by sturdy wooden tables, well placed on the quarry-tiled floor, and the oak beamed ceiling with subdued lighting is the kind of interior you can expect at The Red Lion.

The atmosphere is one of joviality and when the sun is out, there are few things better than an al fresco meal; a deck area and the garden overlooking the woods, are set with comfortable chairs and benches, easily seating around forty diners at a go.

The kitchen's approach to cooking is mostly modern British, underpinned by a slight Mediterranean focus, with great emphasis placed on sourcing high quality seasonal ingredients. There's something for everyone and for all occasions and you could probably see traditional favourites such as pizzas, steaks and fish and chips interestingly juxtaposed with chef's daily specials.

To set the right note of fashionable sociability there are sharing plates, box baked Camembert with rustic bread, Greek mezze of taramasalata with humus, tzatziki, feta and flatbread, or a pizzette with garlic, rocket and Parmesan.

Amongst the starters, there is freshly made soup of the day, sake cured salmon with asparagus, Serrano ham, poached egg and hollandaise or red onion tarte with jersey blue cheese, watercress and roasted vine tomatoes. The salads - sorry, that should read 'leaves' - offer prawns with avocado and Asian greens and poached salmon with, broad beans, asparagus, peas and lemon dressing, both perfect for the seafood fiends.

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 jalapeño. Pastas include the linguini with chorizo, king prawns, crab, chilli and roast butternut squash risotto.

For the big event, there is always a fish of the day on request. The fillet steak with asparagus and blistered cherry tomatoes is worth trying too. Rib-eye steak with rocket, fresh horseradish sauce and crispy onions is popular, a sign of the times and improving taste in eating.

A wide range of supporting dishes includes frites with rosemary salt and aioli. For desserts resort to the classics - banoffee pie, vanilla pod cheesecake or sticky toffee pudding. Also there are some local cheeses on hand to set the buffs alight.

A sensible wine list that matches the cuisine to perfection trawls the world and comes up with some pretty interesting numbers - almost as interesting as the laconic descriptions, mostly one word but very accurate, even if 'regal, intense and youthful' does sound rather like a generous heiress of infinite promise. The Red Lion also stocks a wide range of cask ales alongside a selection of bottled ones.

Check regularly on their Website for menu changes and arrangements for special events and celebrations. Please note that the E-Mail Contact is for enquiries only, not for bookings.

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The Gate is one of those pubs that have surfaced on the mainstream of casual eating in the UK and are taking an increasing share of the market, evidenced by their growth in numbers and the popularity of what they have to offer. If this results in a 'type' there is certainly no harm in that.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a garden, in this case an enclosed one at the rear providing an al fresco eating out space for up to eighty, and by no means least a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Gate provides ample evidence that this is true.

But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables and warm stone-baked flat breads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters, there is always freshly made soup of the day, smoked salmon, pomegranate molasses, fennel and micro herb salad, and gambas with rocket, garlic aioli and rustic bread are also to be found. Look, too, for scallops of the day. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood enthusiasts some prawn and avocado with mango, pecans, bacon, orange and pomegranate vinaigrette are well received.

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

For the big event there is always roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. Blackened cod fillet, egg noodles, pak choi, mango and chilli salsa are worth trying too. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, onion, cheese, bacon, relish and frites. For hearty eaters there are rib-eye and fillet steaks; battered haddock, frites, tartare sauce and minted mushy peas, and spit chicken with lemon, garlic, thyme and frites.
 
A wide range of supporting dishes includes tomato and red onions, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The Gate stocks a wide range of beers, both well-loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

Their excellent Website will give you further details about menu changes and events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Marchmont Arms is a warm and welcoming country inn and restaurant, located just north of Hemel Hempstead in Piccotts End. The white building that houses the 18th century pub was a private residence for over two centuries before being skilfully transformed into a modern dining destination.

The interiors are furnished with teak tables, comfortable leather couches, large mirrors and an exciting blend of old and new knick knacks. The large open log fire adds to the warm and pleasant atmosphere. The Marchmont Arms bar stocks different beers on tap ranging from continental lagers to European speciality beers as well as trusted ales. The wine list has an even balance of New and Old World wines with a variety of styles from which to choose.
 
The Marchmont Arms's menu is contemporary with many tempting homely dishes available, and to set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers look for freshly made soup; smoked salmon, pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops of the day. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and the seafood fiends find pleasure in some prawn and avocado with pecans, mango, bacon, 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 cherry tomatoes, mozzarella, pomodoro and basil, rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes or the piccante with pepperoni, chorizo, tomato and jalapeños.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. Battered haddock with frites, tartare sauce and minted mushy peas is popular, a sign of the times and improving taste in eating. The salmon with crab and chorizo fishcakes, roasted sweet corn and cherry tomato salsa is worth trying too. For hearty eaters there are rib-eye and fillet steaks or spit chicken with lemon, garlic, thyme and frites.

A wide range of supporting dishes includes green salad, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream. The selection of cheeses is likely to set the buffs alight.

Their excellent Website will keep you up to date on any changes. Please note that the E-Mail Contact is for enquiries only, not for bookings.

What can be better than to relax with fine food, drink and good company within view of flowing water? The Scotsbridge Mill is one such riverside pub and restaurant that offers fresh food and warm hospitality in that lovely part of Hertfordshire where three rivers meet.

Located in Croxley Green and only minutes away from the bustling Rickmansworth area, modern life seems miles away once inside this quaint haven. Amidst log fires and cosy corners, the vibrant dining area reverberates with the happy chatter of diners, both local and visitors. The simple menu offers a variety of homely dishes and the emphasis is strongly on fresh ingredients and quality service.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats with dolcelatte, stuffed peppers, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers is freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day.

The salads - sorry, that should read 'leaves' - offer pang pang chicken with pak choi, satay, cashew nuts and cucumber, and for the seafood fiends some prawn, avocado, pecans, mango, bacon with orange and pomegranate vinaigrette is received with enthusiasm.

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

The calves liver with tray baked potatoes, red onion, bacon and sage panagrattato is popular, a sign of the times and improving taste in eating, as are the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes and the freshly battered haddock with tartare sauce, minted mushy peas and chips.

A wide range of supporting dishes includes Belgium frites and mayo, and cabbage, leeks and peas. For desserts choose between Eton mess or limoncello posset with langues de chat biscuits. There is also a selection of cheeses to set the buffs alight.

A well-travelled wine list and service that is cheerful and efficient completes the recipe for success. It offers a fine balance of Old and New World wines and for special occasions some great champagnes. They also have different beers on tap ranging from some great ales and continental lagers to European speciality beers, ensuring there is something for everyone. All of these topped with the warm hospitality of the staff and their attention to detail make an evening at The Scotsbridge Mill memorable.

For up to date information please refer to their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

On the outskirts of Waltham Cross, a well-heeled county town close to the borders of Hertfordshire and Essex, the Goff's Oak delivers delicious modern British and Mediterranean food in stunning surroundings. Close to the M25, in the heart of the rural commuter belt just north of London, the Goff's Oak combines the warm welcome of a traditional country pub with the sophistication, expertise and service of a slick city restaurant. A carefully compiled wine list as well as a selection of cask ales, draught and bottled beers complement the food perfectly.

Alongside the excellent a la carte menu, the Goff's Oak believes in adding that unique touch to make diners feel special. A celebratory Supper Club menu offers a two-course meal for two with a bottle of exclusive Rothschild champagne for just £40. Steak lovers can look forward to Wednesdays when they can enjoy their favourites along with a bottle of red wine at half the price. On Sparkling Thursdays wine connoisseurs can relish a variety of champagnes and sparkling wines at special prices.

Lunch or dinner here can begin with starters of sticky pork ribs with watermelon, ginger, soy and chilli; Moroccan lamb koftas with fattoush salad and tzatziki and chorizo, or a sharing platter of garlic pizzette, caramelised onions and rocket. You could, alternatively, try salad of spiedini of chicken and chorizo in a  piri piri sauce with feta cheese, roast peppers and salad leaves.

Adventurous Italian dishes include a stone-baked gamberetti pizza with toppings of tiger prawns, char grilled courgettes, chilli, tomato, gremolata and basil; pasta of braised rabbit with Aspall's Cyder, pappardelle, mushroom, spinach, cream and pangratatto  or pulled pork with pea and Applewood Cheddar macaroni add an authentic Mediterranean flavour to the à la carte.

The grill offers traditional favourites including succulent spit roast maple gammon with Brussel sprout and parmesan gratin or fillet steak garni with watercress, confit tomato, grilled mushroom and hand-cut jenga chips. Seafood lovers could consider battered haddock with frites, tartare sauce and minted mushy peas or sea bass fillets served with sweet potato, spinach curry and tzatziki.

Unlike many run of the mill 'gastro pubs' vegetarians are also well catered for with tempting dishes including box-baked camembert on stirata Romana bread with homemade tomato jam; baked button mushrooms with Pinot Grigio cream and garlic or a hearty cannelloni al forno with spinach, leeks, butternut squash, ricotta and tomato sauce.
 
Scrumptious desserts include white chocolate crème brûlée, Black Forest tiramisu, gypsy tart with whipped cream or chocolate marquise with chocolate sauce and bring any meal to a fitting end. A cheese plate with Colliers Cheddar, camembert and gorgonzola could be equally satisfying.

An extensive selection of aperitifs, digestifs, bottled beers, soft drinks and hot drinks quenches the thirst. The wine list offers a delightful selection of delicate whites and robust reds from the Mediterranean as well as some examples from the rest of the world.

Liked it at the Goff's Oak? Then why not visit sister pubs The Nag's Head in Brentwood, and The George and Dragon in Epping.

More information can be found on their Website.

As you walk the cobbled path to enter, an element of curiosity prevails. Comfortably situated off Barnet Road, The Arkley is a smart village inn and dining, whose pleasingly understated structure and design give a cosy and homely feel. The stripped out inside is a clever fusion of countryside grace and self consciously modish décor with rustic wooden furnishings, neutral tones, sensual textures and eye-catching modern art.

The atmosphere is one of joviality particularly when the sun is out, and the world seems a better place as you enjoy an al fresco meal or lounge in the warmth. The outside of the pub is set with comfortable chairs and benches, easily seating around forty-five diners at a time. For all those special occasions, The Arkley could be just the place with its retro-chic theme and bespoke menus to suit all tastes and budgets.

The kitchen's approach to cooking is mostly modern British, underpinned by a slight Mediterranean focus, with great emphasis placed on sourcing high quality seasonal ingredients. There's something for everyone and all occasions and you will find traditional favourites such as pizzas, steaks and fish and chips interestingly juxtaposed with chef's daily specials.

To set the right note of fashionable sociability there are sharing plates, box baked Camembert with rustic bread or Greek mezze of taramasalata with humus, tzatziki, feta and flatbread.

Amongst the starters expect to find freshly made soup of the day, oak smoked salmon with buttered asparagus, melon, Serrano ham, feta and chilli ice cream or red onion tart with jersey blue cheese, watercress and roasted vine tomatoes. The salads ? more generally referred to as 'leaves' - offer crispy duck, mouli, carrots, spring onions and plum sauce and for the seafood fiends some smoked trout, prawn, pancetta, creamy lemon dressing, watercress and spinach goes down extraordinarily well.

For the big event look for a fish dish that includes the likes of smoked salmon and prawn fishcakes, baby spinach and hollandaise. The fillet steak with truffled mushroom sauce and frites is well worth trying too, so too the rib-eye steak with jersey blue cheese stuffed mushroom, watercress and fresh horseradish salad. Pastas include spaghetti, asparagus, and lemon mascarpone with poached free range egg, rocket and panagrattato.

A wide range of supporting dishes includes Belgium frites and mayo and sweet potato fritters and Asian dip. For desserts resort to the classics ? chocolate fondant, vanilla pod cheesecake or sticky toffee pudding. Local cheeses enjoy a wide popularity

A sensible wine list that matches the cuisine to perfection trawls the world and comes up with some pretty interesting numbers - almost as interesting as the laconic descriptions, many just one word but very accurate, even if ?regal, intense and youthful? does sound rather like a generous heiress of infinite promise. The Arkley also stocks a wide range of traditional cask ales alongside well known bottled brews.

Check regularly on their Website for menu changes and arrangements for special events and celebrations. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The village common at Nomansland goes back over a hundred years and is notorious for sports such as cock fighting, cricket and horseracing. Awash with legends of the masked highwaywoman who haunted this location and dubbed the 'wicked lady', her real identity as Lady Ferrers of Markvate, became known only after her death. Today, the Ferrers Lane area and the surrounding commons are home to an attractive pub, named after her, offering tasty food and drinks complemented by warm hospitality. The real log fires, the comfortable furniture and the spacious dining area buzz with activity as diners enjoy carefully prepared dishes made from the freshest ingredients available locally.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a garden, optional al fresco eating out space, and by no means least a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings, and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads. Amongst the appetisers look for freshly made soup; lamb koftas with mint yoghurt, kohlrabi, cumin and carrot salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops in the specials section.

The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood fiends some prawn and avocado, pecans, mango, bacon with orange and pomegranate vinaigrette never fail to please. These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños.

Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine; strozzapreti of tomato, goats' cheese, spinach, pine nuts and raisins, or tagliatelle with slow cooked Bolognaise and parmesan. For the big event there is always roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The battered haddock with frites, tartare sauce and minted mushy peas is popular, a sign of the times and improving taste in eating, as is the blackened cod fillet with egg noodles, pak choi, mango and chilli salsa. For hearty eaters there are there are rib eye and fillet steaks or spit chicken with lemon, garlic, thyme and frites.

A wide range of supporting dishes includes carrot, cumin, orange and chilli salad, and cabbage, leeks and peas. For desserts choose between Eton mess or apple, blackcurrant crumble and vanilla custard. A worthy selection of cheeses in guaranteed to set the buffs alight.

Wicked Lady stocks a wide range of beers, both well loved draught ales and continental lagers bottled from further afield which includes Cabernet Shiraz Merlot from South Africa. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Fox is one of those pubs that have surfaced on the mainstream of casual eating in the UK and are taking an increasing share of the market, evidenced by their growth in numbers and the popularity of what they have to offer. If this results in a 'type' there is certainly no harm in that.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a garden, optional al fresco eating out space, and by no means least a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Fox provides ample evidence that this is true. But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings, and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, rustic breads with roast garlic, olives and virgin olive oil, or Mediterranean mezze of hummus, roasted vegetables, feta, fregola, tzatziki, spinach and ricotta pâté with warm flatbreads. Amongst the starters there is always freshly made soup; the like of lamb koftas with mint yoghurt, kohlrabi, cumin and carrot salad; gambas with garlic, rocket, aioli and rustic bread, and sardines on bruschetta with red onion, plum tomato and gremolata are also to be found. Look, too, for scallops in the specials section.

The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, spring onions and plum sauce, and for the seafood enthusiasts some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette are well received.

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, the rustica with roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or the tagliatelle with slow cooked Bolognaise and parmesan.

Indian spiced salmon fillet, wilted spinach and sweet potato with aubergine and mango chutney is popular, a sign of the times and improving taste in eating. The smoked haddock fishcakes with curry Hollandaise, tomato, coriander, mango and red onion salad is worth trying too. For hearty eaters there is a good rib-eye steak, smoked paprika and tomato butter with watercress and frites. A wide range of supporting dishes include Belgium frites and mayo, and cabbage, leek and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The Fox stocks a wide range of beers, both well-loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

For up to date information please refer to their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

From the same stable as The Nags Head comes The Bricklayers Arms, an award-winning country inn of very considerable charm. With an AA Rosette for Culinary Excellence, 'Restaurant of the Year' voted by the Foodie Guide readers, Dining Pub of the Year and Wine List of the Year for The Good Pub Guide 2008 and 2009, 'Freehouse of the Year 2009', and Food Pub of the Year, AA Pick of the Pubs 2009, recommended in the Michelin Guide and a Commendation in Hardens Guide 2009 have all come their way, any one of which would be cause enough to justify a booking with a fair degree of confidence.

However, whilst Awards are certainly a good guide there is nothing to beat some closer investigation of a menu that rides with English tradition whilst taking French outriders on board for some striking fusion dishes. The freshest of organic produce, most of it from local producers is deployed whenever possible, and to be able to eat in elegant al fresco surroundings when circumstances permit is always an added incentive.

A typical menu will list around a dozen starters which could include egg cocotte poached in a goats' cheese cream with runner beans served with foccacia bread. Battered king scallops and pea purée is served with a spicy tomato, olive and crayfish salad, also available as a main dish.

Those who like their brush with the sea early on in the engagement may cast a favourable eye on the crab with home smoked salmon served with a chive cream and blinis for the touch that makes all the difference.

On with the medley to a list of main courses that passes that real test - you'd like them all! Well, yes but let's be selective, starting with ox cheek slowly cooked in Tring ale with a honey drizzle served on a bed of bubble and squeak, a touch of flavouring genius. The thoroughly pork from Micklefield Hall Farm, Sarrat, is cooked with root vegetables in white wine served in a pie dish with a chestnut mash top. For the more traditional, the 21 day fillet of Bedfordshire beef arrives at table with a choice of green peppercorn flavoured brandy cream sauce, or mixed mushrooms and port jus.

Ten, yes ten, sweet temptations offer their siren call to your pleasure antennae, from which even in summer one might find the hot apple and rhubarb tart totally irresistible, or a light and delicate crêpe filled with Cointreau flavoured mascarpone and citrus fruits. A keenly priced cheese plate is calculated to bring joy to the hearts of those for whom no meal is complete . . . . .

A wine list of some 120 bins travels the globe with consummate skill, and includes its fair share of rare and exclusive wines such as the Mollydooker Boutique range of wines from southeast Australia, Ernie Els wines from South Africa and the full range of Cloudy Bay wines from New Zealand.

Corporate entertaining is a well-practised art at The Bricklayers, from 8 to 80, thus embracing the intimate, or larger occasions when a layer of space between one's event and the outside world is seen to be an advantage. Ask for Adam, Alvin or Claude.

Their Website takes a reassuringly factual approach to their abilities and achievements, as well as giving menu updates and details of the Newsletter.