The Wotton Hatch is an old coaching inn, which has been transformed into a spacious country pub and restaurant, with large open areas and numerous alcoves. The interiors have been tastefully done up using generous amounts of copper, suede, raw wood and leather, to create a thoroughly pleasant whole. The dining area can seat eighty-five with another forty on the patio in fine weather.

There is a lovely garden in which to enjoy summer. Knick knacks all around give the place a casual and relaxed feel. The food altar - an imposing central fireplace - is decorated with cured meats, cheeses and jars of olives. To set the right note of fashionable sociability there are sharing plates, Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads, a box baked camembert with stiratta romagna and home made tomato jam, or garlic pizzette with caramelised onion and rocket.

Amongst the starters, there is freshly made soup; sardines on bruschetta with red onion, plum tomato and gremolata or gambas with rocket, garlic, aioli and rustic bread. 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 rustica with roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket.

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 Indian spiced salmon fillet with wilted spinach and sweet potato with aubergine and mango chutney.

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. The spit chicken with lemon, garlic, thyme and frites is worth trying too. For hearty eaters there is a good rib-eye steak with smoked paprika and tomato, butter, watercress and frites.

A wide range of supporting dishes includes 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.

The Wotton Hatch stocks a range of beers, champagne, award winning ales and offer a choice of continental pilsners. At the bar thirty or so people can comfortably seat themselves and service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub. The Wotton Hatch is quite central to a lot of walks in the area and a great place for a mid walk pit stop.

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