The Hand & Flowers

Tom and Beth Kerridge bought the lease of this whitewashed 18th-century pub in 2005 and it quickly became a destination for food lovers as much as locals in search of a pint of Abbot Ale and a pork pie. An unassuming pub on the outskirts of this upmarket town, The Hand and Flowers remains a class act and a gastronomic hotspot. Despite gaining three AA Rosettes in the first year, the pub remains a relaxed and unpretentious place, with flagstone floors, old beams and timbers, roaring winter log fires, walls lined with striking modern art, leather banquettes and cloth-less, smartly-set tables. A small bar area serves decent real ale, and a cracking set lunch that features dishes like tomato soup with basil pesto; crispy lamb breast with pomme boulangère; profiteroles with dark chocolate sauce. The friendly, knowledgeable service also helps to set the tone of the place. Tom's cooking is intelligently straightforward and elegant, with simplicity, flavour and skill top of his agenda. The style is broadly modern British, underpinned by classical French techniques, and the seasonally-changing menu is built around top notch produce. Considerable skill and confidence can be seen in dishes such as glazed omelette of smoked haddock and Parmesan; crispy pig's head with pickled rhubarb, pancetta and chickweed; fillet of lemon sole with beurre blanc, roast turnip and razor clams; loin of venison with beetroot tart, chestnuts, bacon and red wine chocolate sauce. Be wowed by desserts such as glazed Cox's apple tart with cinnamon ice cream, lavender pannacotta or warm pistachio cake with melon sorbet and marzipan. A few paces down the road, there are four stylish suites in two refurbished cottages. The Thames is close for revitalising river walks.