The Red House

This thatched village local is set in beautiful countryside overlooking marshes. There is a bar with local ales and cosy log fire, a charming restaurant and a patio and garden for the summer. Run by experienced French chef/patron, Laurent Lebeau; his essentially British menu might include lamb's liver with crispy bacon; steak and kidney pudding; line-caught haddock in West Berkshire ale batter; crab gratin Thermidor; and grilled field mushroom, spinach and goat's cheese stack. As for the wines, Laurent chooses well.